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/

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

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/