Grand Hotel Villa Castagnola and the arts - 17 Jan 2021

There are places where inspiration strikes as soon as you walk through the door. This is the sensation that accompanies each and every visitor who comes to the Grand Hotel Villa Castagnola in Lugano. Beyond the prestigious nature of the establishment, it also hosts an innumerable amount of artworks. From the gardens, to the different rooms throughout the building, by way of the Gallery Arté Al Lago Restaurant, run by Head Chef Frank Oerthle, art is the common thread that guides visitors through their visit… We met with General Manager of the Grand Hotel Villa Castagnola to learn more about this captivating universe.

Ivan Zorloni, General Manager (Photo Credit : Adrian Ehrbar)

Grandes Tables Suisses: Art has always been a part of the history of the establishment; can you tell us when and how this passion/willingness to showcase works of art began?

Ivan Zorloni, General Manager: The family who owns this establishment has always been passionate about art and has been collecting art worldwide even before the acquisition of the Hotel. When the family bought it in 1982, they took advantage of their art collection to decorate the entire Villa. Moreover, in 2002, The Hotel du Midi was bought by the same family, who transformed it into the beautiful Art Residence. With great foresight, they created a restaurant inside an art gallery on the ground floor of the building. In the last 10 years the art gallery has displayed many internationally famous exhibits.  

GTS:  How many works of art are displayed at the hotel in total?

IZ: The exact number is unknown, as the art is displayed all over the hotel without any sign and description so that the guests can enjoy them with free minds. There is a wide range in the genres of art displayed, from very antique masterpieces to modern pieces of art.

“In the Hotel, the art is permanent.”

GTS:  What do you think art brings to a hotel of your standing?

IZ: The Villa is, as the name foretells, not a ‘Hotel’ but a Villa. It has been very important for the owning family to keep that spirit alive. Therefore, art is a fundamental complement to the concept of the Villa.

GTS:  There is a permanent collection as well as a traveling one in the hotel and restaurant. How do you select the works you present and how often do you propose new temporary exhibitions?

IZ:  In the Hotel, the art is primarily permanent, although now and then there is a new entry. At the Restaurant, the permanent art is part of the interior design: for example, the hand-relief of Frank Hyder at the entrance has become a characteristic of the Arté.

The philosophy at the Art Gallery is providing visitors with a place to encounter three-dimensional art. The sculptors themselves can also design the few wall surfaces. That exhibition changes every 6 months.

Frank Hyder – The Hand-Relief

GTS:  Swiss artists also seem to take a prominent place in your exhibitions. Can you tell us about your latest finds?

IZ:  We pursue our philosophy of three-dimensional art, and we seek artists that can satisfy our needs. Being in Switzerland, we do encourage Swiss art. But for the most part, our artists are international.

GTS:  What is the artwork you are most proud of?

IZ: Art is very subjective, and beauty is in the eye of the observer. For this reason, we are proud of all our pieces of art!

GTS:  …And which artist would you like to see decorating your beautiful establishment next?

IZ:  It’s hard to tell; there are many artists on our waiting list, and the exhibitions are already taken for the next few years. However, we are always looking for new and interesting artists.

GTS:  Which artist or work of art found in your establishment represents winter the most?

IZ:  The painting of our non-profit association in Brazil Casa Dos Curumins, as during the wintertime we received their new painting, and we are currently engaged in fundraising for them.

GTS:  Finally, if you had to describe in one sentence what art brings you, what would it be?

IZ:  Pure joy!

  • Amphora Makus Daum
  • Fabrizio Loschi
  • Arté Soldini figura femminile

Discover all the special offers from Grand Hotel Villa Castagnola at: https://www.villacastagnola.com/en/top/offers

Click on this link to find the perfect gift: https://shop.e-guma.ch/villa-castagnola/en/gift-vouchers

Learn more about truffles! - 18 Nov 2020

Truffle season is in full swing, to the delight of chefs, who give it the pride of place on their menus. This is the case with Cristian Moreschi, executive chef at the Principe Leopoldo restaurant.  Even though truffles offer a truly tantalising taste, it isn’t always easy to choose the right one… Which is why the chef is here to help, offering his tips and tricks to make your truffle dishes a success!

Les Grandes Tables de Suisse: There are white truffles and black truffles… Which truffle do you prefer to work with?

Cristian Moreschi: Surely if you have the opportunity to find and buy white truffles, working with its quality is very stimulating: it has very specific, unique characteristics. Of course, the black truffle is also an excellent product, but with different characteristics and completely different aromas.

Les Grandes Tables de Suisse: How can you recognise a good truffle?

Cristian Moreschi: A good truffle is recognisable by the scent and compactness, by the solidity of the so-called “potato”.

The chef Cristian Moreschi (photo credit : Adrian Ehrbar)

Les Grandes Tables de Suisse: How do you like to prepare the black and white truffles and why?

Cristian Moreschi:  The black truffle is an ingredient that works very well with dishes based on white meat, such as poultry; it is, however, interesting to experience how it behaves even with more particular combinations. In this moment, for example, we have chosen to combine it with a beef fillet in a nut crust, with a delicate Madeira sauce. The white truffle with its richness goes very well with simple and rustic dishes, which give ample space to its recognisable flavor and its intoxicating, inebriant aroma: classics revisited like a simple fried egg, a beautiful potato purée enriched with fresh butter or whites noodles with a taleggio fondue.

In general, fats are always present in winning combinations, because they are vehicles and transmitters of flavours without equal. The search for the perfect dish therefore leads to a single result: a simple combination and at the same time rich in flavors.

Les Grandes Tables de Suisse: …And with the white truffle? What are the mistakes that should be avoided when cooking them?

Cristian Moreschi: Perhaps already in using the sentence “cooking the truffle” we are committing the first mistake: it is imperative not to ruin the raw material, so the best method to keep all the properties of the truffle intact is to be able to garnish it over a beautiful dish, at the last moment. It is precisely in this precious moment, when the truffle comes into contact with the dish, that this precious ingredient is able to release all of its scent.

Les Grandes Tables de Suisse: What is your tip to make homemade truffle pasta tasty and creamy?

Cristian Moreschi: We cook tagliolini for ¾ of the cooking time and finish the process in some butter and a little broth, in order to create an emulsion that gives life to a harmonious creaminess.

Les Grandes Tables de Suisse: You currently offer an à la carte truffle menu. What is your favorite dish to make on it?

Cristian Moreschi: At the Principe Leopoldo Restaurant we have a small menu with our “strong dishes”, highly-appreciated revisited classics. Personally, I really love the pumpkin and potato gnocchi with taleggio fondue, with a nice grating of truffle on top of course.

Les Grandes Tables de Suisse: Finally, which wine would you recommend pairing with truffle pasta?

Cristian Moreschi:  On the menu, we have an excellent Barbaresco red wine from the Giacosa brothers: a remarkable grape that immediately gave me an excellent impression when I tasted it. Or you could also be daring with a more unusual combination, such as with a Rosé sparkling wine.

Photo credit : Adrian Ehrbar

Discover the menu and make a reservation here: https://leopoldohotel.com/en/restaurant-bar/

A la découverte du Café Suisse - 23 Sep 2020

Crédit photo : Lena Ka

Elle surprend ses convives saison après saison et n’hésite pas à rendre la gastronomie aussi savoureuse que ludique. Marie Robert, nommée «cuisinière de l’année» en 2019 par le GaultMillau suisse, revient chaque saison avec des cartes aussi fraîches et pétillantes que sa personnalité. Rencontre entre deux plats.

Les Grandes Tables de Suisse : Parlez-nous de votre carte actuelle…

Marie Robert : Après «Terre» me voici de retour avec une carte «Air». Comme vous pouvez l’imaginer elle mise sur la légèreté avec des produits frais et de saison. D’ailleurs, l’ambiance du restaurant tourne également autour de ce thème avec des touches blanches et aériennes…  Je me réjouis de faire découvrir cet univers à notre clientèle! Mais surtout la prochaine carte sur laquelle nous travaillons actuellement…

Les Grandes Tables de Suisse : Quel produit préférez-vous travailler durant la saison estivale?

Marie Robert : C’est une saison que je trouve propice pour travailler les légumes – particulièrement les champignons – ainsi que les fruits. Ils me permettent de sublimer la viande ainsi que les poissons avec la légèreté nécessaire face aux températures extérieures. Les gens aiment savourer des plats qui reflètent la fraîcheur des beaux jours.

Les Grandes Tables de Suisse : Quel est le plat de cette carte qui est un coup de cœur ? 

Marie Robert : Sans hésiter le duo de mousseline et tartare de Féra, Yuzu et plancton.

Les Grandes Tables de Suisse : Et le dessert qui vous fait fondre ?

Marie Robert : J’ai un faible pour l’entremet myrtille, mousse cassis et sorbet cassis Fernet-Branca… Un délice. Maintenant, je me réjouis de savoir quel sera le plat préféré des convives. Je vous attends !

Découvrez la carte de Marie Robert et réservez votre table au Café Suisse sur : https://www.cafe-suisse.ch/la-carte-air/