Grandes Tables Suisses

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

Les Touristes at home - 29 Apr 2021

For those who long to return to live exceptional gastronomic experiences, top chefs suggest enjoying a gastronomic experience at home. This is the case at Les Touristes in Martigny where chef Mathieu Biolaz offers an unforgettable taste experience. Flash interview.

Grandes Tables Suisses: What concept do you propose?

Mathieu Biolaz: This period of closure is forcing us to reflect and reinvent ourselves. For this reason, I propose a concept of a chef at home. During this event, I come with 1 or 2 members of my staff, as well as all the kitchen equipment, dishes, bread and butter. We can also offer wine and beverage service provided by my associate Nelson Bonvin. The menu (the same for the whole table) is prepared beforehand taking into account the specific requests of the customers. On the spot, we do the cooking and the setting up.

GTS: What does the menu consist of?

MB: An appetizer, three starters, a main course, cheese and a dessert. We offer this menu in the evening as well as for lunch.

GTS: What is the price?

MB: The price is between 200 and 250 francs per person, without drinks. This price includes travel expenses.

GTS: Finally, what will we find on our plates?

MB: At the moment, morels are in season, so they will be on the menu, as well as Valais asparagus, wild garlic, a nice piece of veal, fish or shellfish for those who love the sea. As for desserts, gourmet fruits such as rhubarb and strawberries gariguette will be present!

More information : Info by mail info@touristes-martigny.ch

Restaurant Les Touristes : https://www.touristes-martigny.ch/

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

Restaurant Domaine de Châteauvieux (@Adrian Ehrbar)

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 !

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.
Garnish with herbs, olive oil and lemon curd.

Enjoy !

All information about the Neue Blumenau can be found on the website: https://www.neueblumenau.ch/