Tag: chefs

Switzerland "gourmet": here are the starred chefs not to be missed – Italian Cuisine

Not everyone knows that Switzerland is a true paradise for gourmets and lovers of gourmet cuisine.
This is confirmed by the number of Michelin stars, which in 2020 reached the number of 122.

About one third of those conquered by Italy, but in a much smaller territory. Not only that: in addition to the stars there is no shortage of "hats", recognitions of the famous guide Gault & Millau.

To confirm the very high level of this cuisine, a true crossroads between Nordic culture and the influences of the Mediterranean, is the event San Pellegrino Sapori Ticino, which every year (and for 14 years now) shines the spotlight on Ticino, acting as a link between the canton's kitchens and the rest of the world. This year with a direct look at Switzerland. "Switzerland at the table" has put on the table (and in the kitchen) 20 Michelin stars from some of the most important and appreciated Swiss restaurants, but also young promises of contemporary Swiss cuisine.

Here is a selection of starred chefs in the Swiss Cantons, presented in the latest edition of San Pellegrino Sapori Ticino.

Chocolate, kombawa, chestnuts by Chef Andrea Muggiano. S. Pellegrino Sapori Ticino 2020 'FINAL PARTY Splendide Royal Hotel'.
copyright by www.steineggerpix.com & www.saporiticino.ch 2020 / photo by remy steinegger

Tobias Funke's 600-year-old Swiss cuisine

Tobias Funke, the youngest, did not escape the Ticino event “Chef Revelation” of the history of the Gault & Millau guide, not surprisingly awarded this year with two Michelin stars in the kitchen of Incantare, the restaurant in Heiden, not far from St. Gallen. A real "charm" that works in the kitchen. A must try if you are curious to discover the gastronomic tradition of Switzerland from over 600 years ago.

Enchant, Heiden

Wild nature in Mitja Birlo's dishes

Mitja Birlo, two Michelin stars and one big one passion for what nature offers. From sea buckthorn to horseradish, from porcini mushrooms to dill, his kitchen hosts berries, mushrooms, vegetables and all the treasures that nature offers, embellished with the finest materials and sophisticated cooking techniques.

For those who dream of total immersion in nature, the 7132 restaurant is located inside the 7132 Hotel, a 5-star luxury hotel at 1250 meters above sea level, framed by the peaks of the Swiss Alps in the Canton of Grisons.

7132 Silver Restaurant, Vals

Mattias Roock, chef on the "farm"

"From farm to table" in the case of chef Mattias Roock it is not just a marketing slogan. Around his kitchen in Ascona there is a real "farm" where you can shop every day. The flavors are those of the vegetable garden and the garden, which have earned him both the Michelin star and the Gault Millau hats.

Overlooking Lake Maggiore, in sunny Ascona. Not to be missed in good weather.

Castello del Sole, Ascona

Paolo Rota, the tradition of the Cerea family

This year the second star was added to the stars obtained by the Cerea family at the Da Vittorio restaurant in Saint Moritz, rewarding the cuisine of chef Paolo Rota. Lombard roots that are expressed here in excellent Italian cuisine and with the classics of the Cerea, including paccheri prepared at the table.

For those who are at search for service and atmosphere.

From Vittorio, St. Moritz

In Christian Kuchler's “tavern”

Scampi 6/9, Thai Nage, Passion Fruit by Chef Christian Kuchler. S. Pellegrino Sapori Ticino 2020 'Christian Kuchler
copyright by www.steineggerpix.com & www.saporiticino.ch 2020 / photo by remy steinegger

Two Michelin stars and 18 Gault Millau points at just 34 years old. Christian Kuchler's cuisine is eclectic, who lovesmeeting of flavors that come from the world, at least as much as the more classic traditional recipes, such as the Austrian deer saddle which he also presented during the San Pellegrino Sapori Ticino kermesse.

In the old family tavern, for those looking for confirmation and surprises at the same time.

Taverne Zum Schäfli, Wigoltingen

Frank Oerthle, the only "star" of Lugano

Sea and lake fish are the favorite ingredients of Frank Oerthle, nominated emerging chef in 2009 who won the star at the Arté Restaurant in Lugano, where he continues to express his creativity in the kitchen today.

One of a kind, within a a real art gallery, the Artè Restaurant is the only starred restaurant in Lugano

Artè al Lago restaurant, Lugano

Sebastian Zier, the meeting between France and the East

Amuse Bouche by Chef Sebastian Zier. S. Pellegrino Sapori Ticino 2020 'Sebastian Zier:
copyright by www.steineggerpix.com & www.saporiticino.ch 2020 / photo by remy steinegger

Can the most classic French gastronomic school meet the oriental avant-garde? A not impossible mission for Sebastian Zier, a sophisticated chef of German origins, who with his cuisine has won 2 Michelin stars and 18 Gault & Millau points at the Einstein Restaurant, together with the equally talented Moses Ceylan. The eclectic mix of these two personalities has led to the birth of a very particular cooking style, which mixes the most traditional influences with innovative exotic trends. A partnership that, in the last 5 years, has been able to transform itself into an intense professional relationship in which every personal touch is enhanced by the meeting of two unique creative energies.

Einstein Restaurant, St. Gallen

Carlo Cracco and the chefs of the balance – Italian Cuisine

Did you know that the scale is a chef's sign? That's why it is Carlo Cracco's Birth Chart

The chef Carlo Cracco is the “editor for a month” of the October issue of La Cucina Italiana which is, coincidentally, also the month in the sign of libra. A sign that belongs to him – today we are celebrating his birthday – and that also characterizes other illustrious colleagues such as Davide Oldani and Massimo Bottura (also protagonists of the July and August collector's issues).

Venus and Saturn. That is beauty and rigor. These are the planets that govern Libra, a sign in the perennial search for balance, harmony, "perfection" in a broad sense (and aesthetics in the first place). When these yearnings are channeled into the profession of chef, they translate into elegant shapes and substances of the dishes that, even before seducing the palate, seduce the eye. A bit like it happens to the natives of this sign themselves who, not infrequently, are cool with fear (although they tend to be as warm as a glacier in the Dolomites) and stimulate appetites of another nature. If we really wanted to appeal to the essential symbols of the zodiac, Libra would not be a sign poured out for the kitchen.: the omnivorous Taurus, the gargantuan Sagittarius, the traditional Cancer and even the frugal (only apparently) Capricorn beat him by several points. However, under the sign of Libra were born Massimo Bottura, world-famous superstar, Davide Oldani, promulgator of the “pop cuisine”, accessible and of high quality, as well as of the simple, essential, elegant mise en place, in perfect Lybra Style; Luigi Giudici and Andrei Chioibas, a young Nigerian chef who called his restaurant “La Bilancia”, in honor of the zodiac sign of all three members of his family. But the post-modern myth of our home, the most famous aristocratic Libra who respectfully calls "her" in the kitchen, is undoubtedly Carlo Cracco, a demanding and feared judge, a television celebrity who in the seventh sign also presents both the ascendant and Mercury , the latter symbol of clarity of judgment and an eternally young spirit. The Moon in Pisces in trine to Neptune is for Cracco the source of a thousand unconventional inspirations, Venus Scorpio in the "greedy" second house gives him a visceral love for his profession, Mars in the cosmopolitan Sagittarius is the astrological spy of his international fame. But one thing, above all, emerges from his stars: it is not true that Cracco is as inflexible and "tutor" as he appears. His nature, on the other hand, is empathic and unexpectedly sensitive, his heart has a corner often imbued with beloved-hated solitude, his soul is sometimes prey to emotional storms that are not easy to quell. But those unfamiliar with astrology cannot suspect it … So happy birthday wishes to Cracco, multifaceted lord of the art nouveau of the kitchen, who has the intransigent Saturn on his face and the magmatic Venus in his heart …

Michele Massaro arms the chefs with infallible knives – Italian Cuisine

The cutler of Maniago still works as a craftsman of past centuries. And it only produces limited edition knives. Especially for great chefs

June Carter wrote a beautiful song for her husband Johnny Cash, Ring of Fire. Well, Michele Massaro he's one of those guys with a ring of fire planted in his heart. In his forge he moves like Vulcan, while he cooks with four hands with the chef Simone Cantafio around the fire where he forges his knives for the greatest chefs in the world. And he never stops talking and talking, because at his young age he already has a thousand stories to tell. And you can read in his eyes that in the next few years he will accumulate many other experiences and therefore many other stories. Massaro is the opposite of the mild blacksmith. Of course, it takes up to two or three years to make an artful knife, but in the meantime his head works quickly, always forging new ideas and new projects.

"Michè, let me nur curtello "

Simone Cantafio two-star chef at Michel Bras Toya of Hokkaido, will take with him the knife, which he has long awaited from Michele Massaro, to the new restaurant in Karuizava in the prefecture of Nagano. The knife was made with a handle with the wood of an old Ribolla vine from the Gravner vineyards. The delivery of the white kitchen weapon is therefore the occasion for a lavish lunch prepared together by Michele and Simone, right in theAncient Lenarduzzi Forge, Massaro's workshop in Maniago. A menu that unites Calabria directly with Friuli. Simone from Calabria where he spent the entire lockdown period brought with him tasty local products, 'nduia, olives, black summer truffle, pecorino cheese, wild artichokes and much more. A mix of delicacies, which we taste with a glass of champagne Alain Couvreur Blanc de Blancs. While following, among other things, a magnificent Magnum of the iconic Gravner's Ribolla (vintage 2011) offered by the “Protestant wine” family.

Michele Massaro, Mateja Gravner and Simone Cantafio.

Then the ancient forge is transformed into a peasant kitchen, with the fire burning in the fireplace where the steel is usually tempered and two small gas stoves. Throughout the preparation we do not understand who between Simone Cantafio and Michele Massaro is the chef and who the sous chef. The fact is that they exchange orders with each other and cook with a rare understanding. So they serve one after the other a Risotto with silane hooked truffle, Skewers of char grilled yakitori with puree of ancient Friulian apples (mouth-watering) and a sinful slightly smoked loin on chickpea puree with French brown background and reduced Ribolla Gravner 2011, accompanied by salty cream cheese with ginger mustard and horseradish.

While Michele's partner uncorks other bottles, Valentina Perotti she is a sommelier passionate about natural wines, and an artisan herself (the dishes in the photos above are hers), she rightly complains that she just lacks good music. Ring of Fire, cabbage!

Here come forward who still thinks that Michele Massaro is only a blacksmith cutler. Massaro became a craftsman only 5 years ago and in a short time he made unique knives for Pier Giorgio Parini, Enrico Crippa, Antonia Klugmann, Emanuele Scarello, Yoji Tokuyoshi, Pino Cuttaia, Fulvietto Pierangelini, the Costardi brothers, Matteo Baronetto, conceived together with the chef. Some of them also made almost impossible requests, such as Crippa who requested an engraving in pure gold. Someone like Klugmann has such respect for her that she is even afraid to use her knife for fear of breaking it, even knowing it can't happen.

So the verses of another song come to mind, we don't know if Michele likes it: with him, Valentina and Simone, smozzicando pecorino cheese, we talked about jazz drummers. The song is Forever Young by Bob Dylan, the translated verses: "It's hard to get old without a reason / I don't want to die like a fleeing horse / youth is like diamonds in the sun / and diamonds are forever".

Not everyone knows that Switzerland is a true paradise for gourmets and lovers of gourmet cuisine. This is confirmed by the number of Michelin stars, which in 2020 reached the number of 122.