Spring according to Bernadette Lisibach - 23 Apr 2021
For the talented Bernadette Lisibach, chef of the Neue Blumenau restaurant in Lömmenschwil, spring tastes like wild garlic and celery. To mark the occasion, she has given the readers of Les Grandes Tables Suisses a fresh and authentic seasonal recipe: Eastern Swiss veal rump steak tartar with wild garlic cream, celery and garden herbs. It’s your turn !
Photo : @Adrian Ehrbar
The recipe
Ingredients for 4 people
Veal tartare
240 g veal rump steak, cut into small cubes
30 g shallots, chopped
15 g wild garlic, finely chopped
1 lime, zested
salt, freshly ground white pepper
Bear’s garlic cream
15 g butter
20 g shallots
80 g stock
5 g cornflour
½ leaf gelatine, soak
100 g wild garlic
100 g full cream
80 g fresh cream
100 g celery, cut into thin strips
Juice from the limes
salt, freshly ground white pepper
Topping
10 g lemon curd
Crunchy dark bread cubes
Young wild garlic leaves
Young lamb’s lettuce
Young chervil
Olive oil
Preparation
Season the finely chopped veal rump with the shallots, wild garlic, lime zest, salt and pepper.
Fry the shallots in the butter, deglaze with the stock and thicken with the cold cornflour. Simmer gently.
Add the gelatine and dissolve.
Add the wild garlic and purée the mixture very finely, season to taste.
Keep cold.
Refine with fresh cream.
Marinate the celery stalks cut into thin strips with lime zest, salt and pepper.
Serve
Arrange the wild garlic cream in the middle of the plate.
Place the tartare with the crispy bread in the cream of wild garlic.
Roll up the strips of pickled celery and place next to the tartare.
Located in the heart of the vibrant city of Lausanne, the magnificent Lausanne Palace reflects the elegance of the Belle Époque. Like its native city, the Palace has adapted to the dynamism of its visitors, while preserving its mark of excellence: the quality of its welcome. Today, the luxury hotel blends tradition, history and elegance with current trends, giving it a youthful and carefree appeal. Ulrike Kuechle Oguey, Guest Relations, tells us about the highlights of the “LP”. Interview.
Madam Ulrike Kuechle Oguey, Guest Relations of the Lausanne Palace
Grandes Tables Suisses: Can you tell us about the birth of the Lausanne Palace?
Ulrike Kuechle Oguey: On 19th June 1915, the Lausanne Palace opened its doors for the first time. The hotel, located in the heart of the city centre, is on the former siteof the Belvedere and Beau-Site hotels. In 1911, the Belvedere was demolished to be replaced by the Lausanne Palace, which merged with the Beau-Site building. The Lausanne Palace, a new luxury hotel, competes with the Beau-Rivage Palace located on the banks of Lake Geneva in Ouchy.
GTS: The Lausanne Palace has been “witness to historic encounters”. Can you tell us about one of these meetings? When did it take place?
UKO: The Lausanne Palace has indeed hosted many historic meetings, but one of the most significant was undoubtedly the signing of a treaty of friendship between Turkey and Poland in 1923, as part of the negotiations on the Middle East which led to the signing of the Treaty of Lausanne. A historic moment!
GTS: Tell us about a historical part of the hotel, which has been there since day one… What is its history?
UKO: The columns, the wide corridors and the woodwork are defining elements of the Lausanne Palace. The column has become an iconic signature and is featured in the hotel’s logo. The wide corridors decorated with wood panelling are important areasof representation where people parade and look at each other. It is said that the width of the corridors allowed women dressed in imposing dresses to crosseach other without changing their trajectory.
Main entrance
GTS: What is one of the most memorable and extravagant events you have hosted at the Palace? Do you have a particular anecdote to this day?
UKO: Lausanne hosted the 2003 G8 and, on that occasion, the Lausanne Palace was hosting some of the delegations. One of the delegations asked us to install a huge red carpet at the main entrance, extending to the reception columns, to welcome a prominent member of their group. As this was his first stay at the Lausanne Palace, everything had to be perfect!
A few hours later, the members of the delegation told us that they wanted to arrive more discreetly through the annexed entrance to the Lausanne Palace, which is located on the street side. We therefore moved the red carpet and readapted the dimensions to this second entrance to meet their wishes.
Shortly afterwards, a third call indicated that the delegation had changed its mind and preferred to keep the first option of the main entrance. We had to urgently prepare another carpet, re-done to the right dimensions. To make matters worse, we were in the middle of a bank holiday, so getting to the contractors quickly and coordinating everything was a real challenge!
Eventually everything was back to normal and the staff was in position to welcome this famous guest. It turns out that at the same time, another delegation arrived and went through the main entrance, which prevented our special guest from going through the red carpet and finally going through the side entrance… Without carpet.
GTS: The famous fashion designer Coco Chanel had her own suite in your hotel, which still bears her name today. Can you tell us how she chose your hotel and how long she stayed there?
UKO: After World War II, the Lausanne Palace welcomed Coco Chanel in exile in Switzerland. She stayed there several times, alternating between the Lausanne Palace and the Beau-Rivage Palace, before settling in a villa on the Sauvabelin side. To remember her stay, we have dedicated a suite to her that bears her name. It is located on the fifth floor in a nod to her lucky number (n°5).
Suite Coco Chanel
GTS: Who are the other celebrities to have stayed at the Palace?
UKO: The Lausanne Palace has welcomed personalities from the world of entertainment, politics, jet set and sport such as: Pascal Delamuraz, François Mitterand, Bill Clinton, Gerhard Schröder, the Rolling Stones, REM, David Guetta, DJ Antoine, Garou, Roger Moore, Gérard Depardieu, Michel Sardou, Jean Dujardin, Pierre Palmade, Monica Bellucci and Vincent Cassel, Stanislas Wawrinka, Katarina Witt, or even the presidents of the IOC, including Thomas Bach, the latest. The Lausanne Palace has been the official residence of IOC presidents since 1980, initiated by Juan Antonio Samaranch.
GTS: What is the most extravagant request a client has made of you?UKO: Once a VIP booked the presidential suite for a weekend. His arrival was scheduled for Saturday. The day before, the VIP called us and made a very special request: he wanted us to turn the terrace of his room into a botanical garden and to have the room and bathroom decorated in dark tones.
This shows that creativity and flexibility are key at the Lausanne Palace!
The spectacular Suvretta House has stood out for 120 years as a real temple for lovers of winter sports. Situated only 5km from the alpine resort of St. Moritz in the middle of nature, for over a century the hotel has offered countless opportunities for its visitors to make the most of the joys of skiing during their stay. A true jewel of the Engadine region, Suvretta House is today an institution with excellence and tradition as its watchword.
St. Moritz
The alpine resort of St. Moritz is located in the Engadine valley. Renowned for decades for its gorgeous natural landscapes, its splendid luxury hotels and its ski area at the summit of Corviglia, the metropolis has quickly become one of the flagship alpine destinations in Switzerland. Synonymous with elegance, culture and tradition, St. Moritz particularly attracts winter sports enthusiasts who dream of an invigorating stay in the great outdoors. The ascent of the resort began in 1864, with the creation of the tourist office and the first thermal spa. The alpine village then quickly developed into the resort it is now, home to many luxury hotels like Suvretta House.
The Engadine, the promised land
Although St. Moritz is a popular jet-set destination, its traditions are still deeply rooted in the hearts of its inhabitants. Indeed, a Romansh legend about the beautiful Engadine region is still told today:
“When the archangel sealed the gate to paradise behind Adam and Eve, God was standing in the Garden of Eden and was filled with pity for the people, who had chosen the way of sin. He then informed his angels that Heaven should henceforth remain closed to all human beings. However, he wanted to offer them a place on earth that reminded them of their lost land, a place that should be close to heaven and filled with all things beautiful, but not perfect. Obeying this divine order, the angels duly created a paradise on earth: the Engadine.”
Flashback to 1912
Anton Sebastian Bon had a dream: to build his own luxury hotel in the Swiss mountains and transform it into a haven of peace where his visitors would be pampered and wanting of nothing. So, in 1912, Suvretta House opened for the first time. The superb building had everything of a fairy-tale castle: true to the style of the Belle Epoque, the building impressed with its two large turrets that emerge through the trees, offering a breathtaking view of the mountain panorama and the lakes of the Upper Engadine. The luxurious hotel at the time boasted 110 bathrooms and spared no expense to meet its guests’ desire for ultimate comfort.
After the death of her husband in 1915, Marie Bon, dubbed “the soul of the Suvretta”, took up the reins of the establishment alongside her son, Hans. Then came Suvretta House’s golden years: the ballroom constantly hosted spectacles and celebrations, attended by none other than Crown Prince Akihito of Japan, King Faruk of Egypt and the Shah of Persia, who were all regular guests at this time. This spectacular period ended in 1940 with the outbreak of the Second World War, forcing the establishment to close its doors until 1946. After the war, the hotel was determined to return to its former glory and underwent a complete renovation. Under the stewardship of family after family, it was in 2014 that Esther and Peter Egli took over the management of Suvretta House as the seventh joint managers.
A new era for the “Grande Dame of the mountain”
After a further renovation in 2016, the legendary Suvretta House reopened its doors, marking the beginning of a new era founded on tradition, comfort and excellence. The winter palace unveiled its 23 new rooms, along with its newly renovated other rooms, counting a total of 181 luxury rooms and suites. However, the Egli family were keen to keep particular elements that give the hotel all its charm and authenticity as they were: the mouldings, rustic wood and original parquet floors have been renovated to the delight of the guests, who today can dream of a stay in a truly royal setting while enjoying the absolute comfort of a five-star hotel in Switzerland.
Upon entering the Hall, the tradition and grandeur of days gone by instantly take you back to 1912. People come here for a moment of relaxation by the fire while enjoying the exceptional view of the Engadine Mountains.
The sumptuous room of the Grand Restaurant also immerses us in the spirit of the 1920s with its superb traditional solid oak pillars. Here you can savour the delectable dishes cooked by chef Fabrizio Zanetti (14 Gault Millau points) in cosy, elegant surroundings. For those after a less formal experience, Le Suvretta Stube also offers traditional Grison dishes interpreted in a new and refreshing way. To make the evening stretch into the night, head to Anton’s Bar, a chic and relaxed bar that provides live music before or after dinner.
The Grand Restaurant
If you want to reach for the sky, Chasselas (1936 metres above sea level) is a great place to relax at lunchtime, while evening guests can expect a more refined experience. Trutz (2211 metres), is a popular haunt for hikers and skiers. Well known for its classic Grison barley soup, lentil dishes and polenta with gorgonzola, the restaurant also delights the taste buds of its customers with its delicious traditional pancakes and the classic Grison Apfelstrudel.
When it comes to the spa, Suvretta House has a 1700m2 health, fitness and well-being area. An indoor 25m swimming pool with a magnificent panoramic view of the Engadine countryside, as well as an outdoor hot tub, promise a moment of timeless relaxation. There is also a sauna with different facilities, as well as various treatments and massages.
The spa of the hotel
Suvretta and winter sports
In 1859, the first skiers descended the slopes of the mountains of St. Moritz equipped with simple wooden slats on their feet. Skiing was born in the Engadine. In 1925, the first Swiss ski school was founded. Today, it is still the main and most popular activity of the alpine resort.
The Bon family really understood the importance of this winter sport to their hotel’s guests and therefore decided to make Suvretta House a pioneer in skiing. In 1935, the very first Suvretta Randolins ski lift was unveiled in St. Moritz. Over the following years, the Bon family’s successors continued to develop this activity by developing facilities closer and closer to the hotel, until it became the first and only “ski-in, ski-out” hotel in St. Moritz. Ski lifts built at the gates of the hotel still allow guests direct access to the Corviglia ski area to enjoy the joys of skiing in a privileged way. In the same vein, the hotel has its own ski school, allowing its guests to have private lessons and to improve their skills during their stay. This service is particularly appreciated by hotel regulars, who can also store their equipment at the hotel, ready for their visit in the following year.
And for those who are not into board sports, the hotel offers other winter activities such as cross-country skiing, hiking, curling or skating on the hotel’s magnificent private ice rink.
The alpine resort of St. Moritz in Winter
In summer, the Engadine also offers various leisure activities: hiking trails, golf courses, sailing, cycling, climbing, tennis, jogging, kite flying and windsurfing are available to hotel guests. Whatever the season, the Engadine is a destination for everyone!
Often considered “a home away from home” by its visitors, Suvretta House has maintained its status and reputation for over a century and today strives to retain its traditional and ancestral values, while continuously enhancing the quality of service provided. So, if you dream of a truly magical stay, the Winter Palace in St. Moritz is the place to be.
“Palace at Home” with Badrutt’s Palace - 3 Feb 2021
In the heart of the alpine resort of St. Moritz lies the magnificent Badrutt’s Palace, where culinary delicacies exceed all expectations. Ranging from innovative and refined traditional specialities to the exotic flavours of Asia, the gastronomic variety offered at Badrutt’s Palace will carry you away in the world of Epicurean delights. The executive chef Maxime Luvara tells us about his new Take Away service “Badrutt’s at Home”, developed to bring a taste of the palace’s excellence to your home.
Chef exécutif Maxime Luvara (Crédit photo : Badrutt’s Palace)
Grandes Tables Suisses: Which specialities do you offer on your take-away menu?
Maxime Luvara: “We are very lucky at Badrutt’s Palace to be able to offer such a great gastronomic variety, including a sophisticated fine-dining experience at Andreas Caminada’s Michelin-starred restaurant IGNIV, or even a taste of Matsuhisa de Nobu’s creative cuisine, blending traditional Japanese recipes with the finest Peruvian ingredients. You even have the possibility to savour new creations from contemporary French cuisine or authentic Indian dishes and, finally, the classic all-time favourites of the Hotel’s regular customers, such as the renowned pine-cone smoke roasted rack of Engadine lamb, to which the Palace owes its reputation of supreme culinary excellence”.
GTS: What are the details of your take-away menu? How often do you change it?
ML: “As Badrutt’s Palace is a seasonal hotel, we review the menu at the beginning of each season, which allows us to assess how to make it successful. Orders can be placed every day until 8:30pm on the Hotel’s website, and they will be delivered the same evening that they’re requested. The minimum cost of the order is 200 CHF (£164). The delivery fee of 50 CHF (£41) does not apply for orders of 500 CHF (£411) or more”.
GTS: Which is your favourite dish from the take-away menu, and why?
ML: “This is a hard question for a chef! In fact, it often depends on how I feel that day. One of my favourite dishes must be the Cocotte de Homard, as it is an extremely tasty dish, made to order using fresh ingredients. Plus, this is a very practical dish to take away, as it is a kind of stew which can be easily shared with friends and family! And of course, I also like to indulge in Matsuhisa’s extravagant sushi selection: sushi, sashimi, rolls or tacos, there is plenty for everyone. Or, as we are just in the right season, I would rather go for a dish made with black truffles, like our legendary Steak Rossini”.
