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17 December; Fig-Orange

Smoked duck breast with salad and a fig-orange dressing - 2 persons 1 handful lamb's lettuce 1 hand cut frisée salad 1/4 cucumber 1 small shallot 10 black olives 1 orange 1 glass EFF fig-orange 3 tablespoons extra virgin olive oil 1 tablespoon white balsamic vinegar...

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17. Dezember; Fig-Orange

Geräucherte Entenbrust mit Salat und einem Feigen-Orangen-Dressing  - 2 Personen 1 Handvoll Feldsalat 1 handgeschnittener frisée Salat 1/4 Gurke 1 kleine Schalotte 10 schwarze Oliven 1 Orange 1 Glas EFF Fig-Orange 3 Esslöffel extra vergine Olivenöl 1 Esslöffel weißer...

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16 December; Lingonberry-Campari

Pheasant fillet with Longonberry - Campari 2 persons Ingredients: 2 or 4 pheasant fillets according to weight. For 2 persons that is ± about 350 gr. The pheasant fillet can be replaced by guinea fowl or chicken fillet. 500 ml poultry stock 2 tbsp orange juice 50 ml...

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16. Dezember; Lingonberry-Campari

Fasanenfilet mit Preiselbeeren - Campari 2 Personen Zutaten: 2 oder 4 Fasanenfilets je nach Gewicht. Für 2 Personen sind das ca. 350 gr. Das Fasanenfilet kann durch Perlhuhn- oder Hühnerfilet ersetzt werden. 500 ml Geflügelbrühe 2 Esslöffel Orangensaft 50 ml Campari...

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15 December; Tomato-Truffle

Pasta with tomato - Truffle 2 persons Ingredients: 160 gr tagliatelle 20 cherry tomatoes, in four 1 to 2 tbsp tomato - truffle 1 tbsp butter, unsalted 1 tbsp olive oil extra virgin 1 dl of cooking liquid from the pasta 1 pinch of salt and pepper 1 small truffle,...

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15. Dezember; Tomato-Truffle

Nudeln mit Tomate - Trüffel 2 Personen Zutaten: 160 g Tagliatelle 20 Kirschtomaten, in Viertel geschnitten 1 bis 2 Esslöffel Tomate - Trüffel 1 Esslöffel Butter, ungesalzen 1 Esslöffel Olivenöl extra vergine 1 dl Kochflüssigkeit aus den Nudeln 1 Prise Salz und Pfeffer...

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Truffles, a treasure of Mother Nature!

One of the most luxurious and rich flavors of autumn and early winter is for me personally truffle. The warm earthy smell of a fresh white truffle or also the black winter truffle has no equal. Since in my opinion this ingredient doesn't need much fuss to achieve its...

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13 December; Zwetschgen-Red Wine

Panna cotta with Zwetschgen - Red Wine 2 persons Ingredients: 250 gr cream 20 gr sugar 2 leaf gelatine ¼ vanilla pod, the scraped out marrow 1 jar of Zwetschgen - Red Wine 1 branch fresh mint 1 tbsp poppy seeds, roasted Place the gelatine leaves in a bowl with cold...

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10 December; Piccalilly

Beef steak tartare with Piccalilly: 2 Persons Ingredients: 200 gr beef fillet, chop it yourself or let it run through the mincer 1 egg yolk 1 teaspoon capers ¼ tl paprika powder, spicy 4 drops tabasco 8 drops worcestersauce 1 tsp mayonnaise 1 tsp shallot, very finely...

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10. Dezember; Piccalilly

Rindersteak Tartare mit Piccalilly: 2 Personen Inhaltsstoffe: 200 g Rinderfilet, selbst zerkleinern oder durch den Fleischwolf laufen lassen. 1 Eigelb 1 Kaffeelöffel Kapern ¼ tl Paprikapulver, würzig 4 Tropfen Tabasco 8 Tropfen Worcestersoße 1 Teelöffel Mayonnaise 1...

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5 December: Insalata Caprese

An absolute classic we love to make with our basil oil. Insalata Caprese: 2 persons Ingredients: 1 ball of mozzarella di bufala 10 cherry tomatoes 1 jar of basil oil pepper from the mill Fleur de sel olive oil extra virgin 1 branch of basil, the leaves 1 tbsp pine...

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5. Dezember: Insalata Caprese

Ein absoluter Klassiker, den wir gerne mit unserem Basilikumöl herstellen. Insalata Caprese: 2 Personen Zutaten: 1 Kugel Mozzarella di bufala 10 Cherrytomaten 1 Glas Basilikumöl Pfeffer aus der Mühle Fleur de sel Olivenöl extra vergine 1 Zweig Basilikum, die Blätter 1...

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4 December; Roe deer carpaccio

Roe deer carpaccio with Cherry - Thyme - Cinnamon: 2 persons Ingredients: 400 gr roe deer fillet 50 gr celeriac 50 gr pumpkin 50 gr truffle potato 1 black salsify 50 gr beech mushrooms 30 gr hazelnuts, roasted and chopped 1 branch of thyme, the leaves 3 tbsp olive oil...

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4. Dezember: Reh Carpaccio

Reh Carpaccio mit Cherry - Thyme - Cinnamon: 2 Personen Carpaccio Zutaten: 400 g Rehfilet 50 g Knollensellerie 50 gr Kürbis 50 gr Trüffelkartoffeln 1 Schwarzwurzel 50 gr Buchenpilze 30 g Haselnüsse, geröstet und gehackt 1 Zweig Thymian, die Blätter 3 Esslöffel...

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Autumn Is comming

As much as I love the sunny and warm summer weather, latest by half September I get all excited about the coming autumn. Not because of the cooler temperatures or rainy weather, but because of what this season brings to the kitchen. Plenty of beautiful...

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Dinner at Montana in Luzern

17 September is my anniversary and this year my husband treated me to a very special night out. We had dinner at the chef table in the KitchenClub of hotel/restaurant Montana in Luzern.   An amazing and exciting experience in the heart of the kitchen. And...

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Show cooking at Gourmesse

13 September we had a fantastic cooking experience at the Genussbühne of Gourmesse 2018 in Zurich. For an audience of real food enthusiast, we demonstrated two delicious variations featuring Duck Confit. We talked the audience through how to make Duck...

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