Grandes Tables Suisses

Stefan Meier’s recipe - 23 May 2021

How about a trip to Brittany for a meal? That’s what Stefan Meier, the starred chef of the Gasthaus Rathauskeller restaurant in Zug, proposes with his recipe for Breton Bouchot mussels with sepia noodles. A gastronomic creation that promises an exceptional taste journey.

The recipe (for 4 people)

Ingredients

1200 g bouchot mussels
120 g cuttlefish noodles
1 tomato, diced
1 clove of garlic, halved, germ removed
1 small bunch of Italian parsley
1 small carrot, peeled and cut into thin strips
1 leek, cut into thin strips
100 g butter at room temperature
1 dl olive oil
salt and pepper

Bouchot mussels: Cook for 9 minutes at 100 degrees steam

Carrot and leek strips: cook for 2 minutes at 100 degrees steam

Preparation

Rinse the Bouchot mussels well in cold water.
Drain and steam according to instructions.
Remove from the cooking chamber and drain the mussels in a colander.
Collect the stock in a saucepan.
Remove the mussels and set aside.
Put the stock in the pan on the hob with the butter and olive oil.
Season with salt and pepper and set aside.
Steam the carrots and leeks according to the instructions.
Remove from the cooker, drain well and add to the clam sauce.
Set aside.

Preparation of the cuttlefish pasta

Cook the cuttlefish pasta in sufficient salted water on the stovetop until al dente.
Drain in a colander and twist four nests with a meat fork.
Set aside.

Dressing

Bring the mussels to the boil with the mussel sauce, diced tomatoes and parsley and add the garlic.
Divide between 4 deep plates.
Place the sepia noodle nests on top.

Enjoy!

Find all the information about the Gasthaus Rathauskeller restaurant on their website: https://rathauskeller.ch/68/

Domenico Ruberto’s tip - 16 May 2021

Domenico Ruberto, chef of the I Due Sud restaurant at the Splendide Royal Hotel in Lugano, shares with us his tips on how not to spoil anything with a food he is particularly fond of: the tomato.

Grandes Tables Suisses : Which is your favorite vegetable to cook in the spring time and what do you like to do with it?

Domenico Ruberto : I have a great passion for tomatoes, it is my favourite vegetable during the summer, and it reminds me of my childhood. I also find that it is one of the key ingredients of the Mediterranean cuisine and an incredible versatile gift of nature for the kitchen. For the tomato, or rather for the search of the most authentic essence of its flavour, I have dedicated one of the dishes that best represent my gastronomic style. A long maceration to extract the purest taste of the water from the tomato. As a result, the linguine captures the flavour and gives the palate all the aromas and colours of a sunny day in southern Italy.

GTS : Today nothing is thrown away! Do you have a recommendation on a vegetable with which you can use all parts and how?

DR : Do not waste is one of our mottos in the kitchen at I Due Sud. As I said, tomatoes are a source of inspiration for me and are one of those products that do not have the slightest bit to waste. For example, we dehydrate its skins and make a powder that we use as a tasty finish on the pasta. With the pulp we create a rich and full-bodied consommé. Finally, in order not to throw anything, the seeds are marinated to give a precious touch for the fish dishes. In the kitchen, scraps can become real resources!

Find all the information about the restaurant I Due Sud of the Hotel Splendide Royal in Lugano, on the following website : https://www.splendide.ch/

Cristian Moreschi’s Spring Recipe - 30 Apr 2021

Photo credit : Adrian Ehrbar

For Cristian Moreschi, chef of the Villa Principe Leopoldo Hotel’s restaurant, the efforts made throughout this peculiar year have been well rewarded as the young chef was awarded his first Michelin star. Today, with the readers of the Grandes Tables Suisses, he is sharing a delicious recipe that can be made at home!

Grandes Tables Suisses: You have just been awarded your first Michelin star, congratulations! What was your reaction to this achievement? Was it a dream come true?

Cristian Moreschi: Thanks very much! Yes, it’s a dream come true, and it is even more special because it comes at the end of a truly difficult year. This star is a wonderful reward that celebrates the hard work of our incredible team of professionals.

GTS: Spring is settling in nicely. What ingredients do you like to use for cooking during this season? And, for what reason?

CM: We are currently working on our spring menu for the re-opening, and I must say that with the arrival of this season, we have a lot of good quality products, especially asparagus, wild garlic and all the seasonal fruit. This season gives full rein to creativity and imagination!

In gastronomy, green is the colour of spring, and it is also that of hope. I hope this year it will also symbolise the hope for a more “normal” future.

GTS: What will you be offering on your spring menu when restaurants re-open soon?

CM: We will have some exclusive à la carte options with the arrival of new products such as Ora King salmon and Swiss Luma pork.

GTS: You have prepared a recipe for the readers of the Grandes Tables Suisses. Can you tell us more about it?

CM: I thought of this recipe (Veal fillet in bread crust with girolle mushrooms and artichokes) because it is the result of several culinary experiments and has received excellent feedback from our customers. The textures and different flavours of the ingredients make this dish really tasty, and I’m sure readers will enjoy it!

Discover Cristian Moreschi’s recipe below:

Ticino-style veal fillet in bread crust with artichokes and girolle mushrooms

Stuffing

100g lean veal meat
80g crème fraîche
4 basil leaves

Thinly slice the veal using a knife, add the crème fraîche followed by the chopped and blanched basil.

Bread crust

1 slice of soft bread (without crust)
150g veal filet mignon, pre-rolled in cling film

Flatten the bread slightly using a rolling pin. Fill with stuffing up to 3/4 and roll up the fillet in the middle using cling film. Bake in the oven until the internal temperature reaches 50°C. Leave to rest, then fry and finish cooking in oil, turning it over to make the crust crunchy on the outside.

Pour the cooking liquid over it and garnish with girolle mushrooms, vegetables and a few slices of artichoke before serving. Finally, dress the plate with a few leaves of garnish.

Discover all the information about the Villa Principe Leopoldo Hotel’s restaurant on their website: https://leopoldohotel.com

How to make endives bitter-free? - 25 Apr 2021

Chef Damien Coche of the Domaine de Châteauvieux is originally from the north of France, as is the endive – or chicon – that he used to glean from the fields as a young teenager. As a lover of this product of the earth, he advises that it should be grown in the open ground, precisely to ensure the best flavour. Whether eaten raw or cooked, the bitterness of a quality endive should not be a problem.

“Raw in a salad, endives will be most tasty with a dressing of olive oil and hazelnut, cider vinegar and pine nuts, which a touch of sugar, by breaking the natural bitterness, will soften.

When cooked, they should be blanched in salted water and the cone-shaped heel removed to remove their bitterness. Squeeze the cooked endives well to remove excess water.

For more gourmet flavours, stuff the endives with bacon and roast them in a drizzle of olive oil on a roasting tray. Remove the endives from the pan, sweat the carrots and onions and deglaze with white wine. Put the endives back in, add the veal stock and reduce a little. Cover with aluminium foil and braise in the oven for 40-50 minutes at 130°c-150°c, basting a few times. The braised and candied endives will then be soft and melting and perfectly delicious!”

Hurry up, the endive season runs from October to April!

Find out more about the Domaine de Châteauvieux on their website: https://www.chateauvieux.ch/fr