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
