I missed this year's Food Zürich because I was too busy with a restaurant curation, So I got a super cool #Zuerifoodbox from Visit Zürich to feel a bit better. Check the end of the blog post to see what was in the box or just start following my insta stories :)
I was so surprised to see that many of the Zürich recipes are actually gluten-free or easily transformed into celiac-safe recipes. Like the Zürcher Geschnetzeltes. I just changed the spoon of flour for a spoon of gluten-free flour and voila! Zürich at my dinner table.
I used my own Rösti Recipe to serve with this recipe from the legendary Restaurant Kronhalle... But I might try their Rösti recipe soon, they use cooked potatoes instead of raw ones.
Ingredients: (4 people)
800 gr. Veal fillet, cut into finger-wide strips
Salt and pepper to season the meat
2 shalotts, finely chopped
2 tablespoons butter
100 gr of mushrooms (white and brown), sliced
1 tbsp flour
100ml white wine (dry)
100ml brown gravy
salt pepper, cayenne, little cognac at will
1 kg potatoes
Salt and Pepper
Warm your oven to 50C and start peeling your potatoes, then grate them with coarse part of your grater. Try not to get your fingers caught there... Once you are done with that, press the water off them and leave the potatoes in a sieve and let it sit.
The main thing about cooking a great dish is to buy great ingredients. Like this veal came from a trusted butcher and you should always check for quality for a better taste.
Sauté the meat briefly in butter, season and put on a sieve. Collect the leaking meat juice. Keep the meat warm.
Press the potatoes again with your hands and let it rest again.
Start frying your Rösti and pour yourself some wine. Cooking is better when you are drinking wine. You can save the Rösti in a form and leave it in the oven to keep them hot.
For the sauce, sauté the chopped shallots in butter, add the sliced mushrooms, continue to simmer and season with salt and pepper.
Dust with the flour and deglaze with white wine. Mix well. Fill up with the bouillon and gravy, add the meat juice, simmer for about 15 minutes on small fire.
Add the cream. Simmer again briefly, puree with the stick blender and then pass through a sieve. With cayenne pepper, and add cognac until it tastes good for you. Incorporate the meat in the sauce.
In a deep plate, add the Rösti, cover with the Geschnetzeltes and sprinkle with some green herbs and enjoy with dry wine.
I can't wait to go back top Zürich for the next food and try some more classic Zürich, some experimental like the Insects Essento Dinner I was last year or try another Michelin Restaurant like the awesome Ecco.
Pictures by Christian Mentzel
Post and Styling by Me
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My dad was a Commander Pilot so most of my childhood I spent in hangars, planes and choppers. When I saw I was going to attend the event "Dine around the World" at Food Zürich I was thrilled. I read a big plane was involved and the location was direct in the airport... After a ride on 2 trams and 5 minute walk I was there at RUNWAY34 right in the airport, almost at the landing strip or "runway".
The entrance was just like a sleeve of a plane. I felt just like boarding one. Inside the hangar restaurant was a huge Ilyushin plane just in the middle of the whole space.
I got greeted with some bubbles and my First Class card, for drinks of course! It was a buffet. I regularly dont blog about buffets but the location was awesome, the idea was super and the food was good.
One of the cool things was, there is a simulation academy there and you can actually get inside the big Ilyushin plane. I will tell you guys what is inside later on.
I started my trip around the world in Asia, my beloved Asia. I had a Thai green curry chicken with jasmine rice, a Tom Yum from Thailand, Samosas from India and Spring Rolls from Vietnam.
Most of the seats were taken from old airplanes. The "crew" was actually wearing flight hostess and pilot uniforms. And most of the decoration was plane parts, food carts and so on. My dad would love this place for sure.
A small food break to test those simulators. You can fly the Lockheed Super Constellation, a Pilatus PC-7, a Boeing 777 and a Jet Ranger BELL 206B3, the one my dad used to fly and was an instructor at Bell Helicopter in Texas back in the 80s. Sorry, I am a nerd with airplanes and helicopters.
Next Stop: North America and Southamerica. Argentinian entrecôte with chimichurri, baked potatoes with sour cream and corncobs . Served with grilled tomatoes and green beans rolled in bacon.
Now we are in Europe. Yummy! I started with some San Daniele Ham cut with a Berkel machine, antipasti and salad with different dressings. Some bread and the mushroom risotto with loads of parmesan.
Lets go fly again! now the coolest plane in my honest opinion. The Swiss Air Force Pilatus! muahaha This baby was so much fun! You fly around with 9 airplanes through the alps. Perfect break before the next continent.
We are now in the last stops: Africa and Arabia
The highlight of my trip was the pumpkin soup, I loved it. I was not sure if it was in the America or Africa tables, it doesnt matter. It was the best pumpkin soup I had since I was a kid. (Ok after a short research with my friend Google, pumpkin soup is actually from Africa, craziness!)
I had as well couscous, sheep cheese, veggie taboule, hummus & babaganoush with pita bread.
After all those continents, one last tiny bite of dessert and return my wine passport into my purse and drove back to my cozy hotel The Yard to meet my bae Food Bloggers for a Beer at the bar :)
Want to know what was inside of the big plane in the middle of the restaurant??
This blogpost was in collaboration with VisitZürich
Since a couple of months, it is legal and possible to buy insects for food in Zwitzerland. You can actually jump into a supermarket and buy some mealworm patties or locust falafel. Can you imagine?
Some years ago, when I went to the famous NOMA restaurant in Copenhagen, I had the pleasure to eat ants and crickets, So I am ok about eating bugs.. yeah BUGS!
I was invited by Visit Zürich to their food week called Food Zürich. And one of the events I signed up for was the "Essento Dinner - Insekten Genuss" by Pfefferbeere. An Insects Dinner, A full 5 course dinner just using insects. That sounds exciting, right?
The dinner was in a beautiful building, looked like we were in the theater backstage: Raw walls, props, paintings. A very used Atelier. Beautiful.
Waiting for us was a table serving Marius Blanco 2016 and 3 kinds of insects: Mealworms with salt, crickets and locust with curry powder. They were exquisite and super crunchy. like chips or popcorn.
It was an open kitchen, so we could see the guys from Pfefferbeeren work. The first course was pickled quail egg with mealworm "soil", watercress and balsamic pearls. It was a perfect combination of soft and crunchy. The soil was delicious, but it was weird to see the little parts of the worms while eating them. Still, mouth-watering.
Our Sommelier of the evening, Thierry, paired this dish with a swiss wine Chasselas Cru de Champrevéyres, Neuchâtel. Delicately fruity, flowery and silky.
While we were finishing our wine, the kitchen was already busy. They were making little nests that would hold the mealworm and locust soup and next to it, the black mealworm panisse over rape butter. This was absolutely my favorite dish of the evening. The little "brownies" were salty and crunchy outside and soft like melted cheese inside. I wish i had a bucket full of those while watching a movie... just WOW.
We had the same wine as pairing, the sommelier chose this wine because it is so versatile that fits this two courses. a really good match.
And now... There was loads of smoke coming from the plating table. I had to run quickly there to see the magic happening. It reminded me the time I had dinner at the chefs table in Maaemo. loads of Nitrogen making a thick mysterious mist.
This course was kohlrabi ravioli filled with peas cricket and a forest berries gel. I loved the idea of not using pasta to make this ravioli. I will definitely try to recreate this at home. Stay tuned!
The wine pairing for this course was Tremenda from Alicante. Beautiful wine, intensive, with a hint of berries... very elegant.
Some logs starting to arrive and the kitchen was filled with rosemary scent. The grilled locust pinchos were sticking of the logs. There were 3 kinds of beauties: BBQ, Tahini and rosemary. My fave was BBQ. On the side: rosemary potato boats, hazelnut-mayo-salsa and quark. They were served all together in the table, so I am showing you the potato boats still in the pan ;)
The wine of choice was a Petit Verdot from Alicante as well, a strong and intensive wine. My favorite of the night. you could taste a flavour of dark berries in this one.
The cooks started looking like mad scientists and it was time for dessert. Nitrogen clouds started filling the room and we all started making pictures, videos, instagram stories and just going Ohhh-Ahhh. This was ice cream in the making.
Meanwhile the Barolo di Villa a very sweet but delish Recioto della Valpolicella appeared in the table and we couldn't wait for the dessert. It was a brownie with flower pollen and mealworms with a cricket covered in caramel on top. A mealworm-nut ice cream next to it. When we turned around there was spider webs made out of cotton candy and sweet crunchy locusts where hanging from them.
A delicious perfect evening that wasn't missing meat, it tasted marvellous and even tho it was weird to see little legs and heads, it was adventurous and exciting. I cant wait until there is legal to buy insects in Germany.
Thanks again Visit Zurich for let me be part of this gorgeous event!
For the ones that dont know much about the Peruvian culinary tradition, we have loads of cultural influences. One of the best outcomes of it, is the Japanese influence. What brings us Nikkei, a combination of Japanese and Peruvian cuisine that has become new trend amongst Europe.
I mean, Sushi mixes perfectly with ceviche if you think about it. Combining Japanese dishes with Peruvian flavors and techniques has a remarkable effect. The minimalism and delicacy of Japanese food meets the rough freshness and spiciness of Peru. a deadly combination for every foodie around!
Both are so similar, yet so different. But what is Nikkei? or what does the word mean? Nikkei people are Japanese emigrants and their descendants who have created communities throughout the world. And Nikkei food, for me, is the evolution of Japanese food where these communities live.
I was in Peru this May, and I was dying to eat some Nikkei again after 14 years living in Europe. I had to Taste the trend. Sadly I couldnt go visit Micha, my childhood friend and owner of the number 13 of the 50 best restaurants in the world, but I got to take a little time to visit Osaka and get delighted with all the flavours this cuisine has to offer.
I went there with my family. And we started with some delicious Nikkei Cocktails made with japanese and peruvian fruits. Each of them tastier than the other. I got the Pisco Punch Osaka as i loved the one I tried at the Super Foods Event from last december.
We started with 2 Tiraditos. Tiradito is a Peruvian dish of raw fish, cut in the shape of sashimi, and of aspect similar to crudo, and carpaccio, in a spicy sauce.
Carpassion: Salmon, passion fruit honey, watercress and crunchy dough and Osaka Tataki, a grilled seared tuna, oriental citrus sauce, togarashi and negi.
After the tiraditos, we ordered a nigiri platter. A dream of Foie Gras, Shrimps and truffles. It was mouth-watering.
- Hotate Truffle: Fan shells, white truffle butter and lemon
- Tuna Foie: Tuna, foie gras, teriyaki sauce and Maldon salt.
- Evil Ebi: Prawn, BBQ Osk and chalaquita.
We followed the Nigiris with Nikkei Makis that included Antiku, Prawns tempura, negi and seared loin with Nikkei anticucho sauce. And Spicy Crunchy, a maki made out Prawns batayaki, crab pulp, crunchy quinoa and togarashi.
And before we decided on the main dishes, we had to try at least one Peruvian Izakaya. This was a great name for it as it means Japanese Tapas. We went for the beautiful Mariscos al Fuego, or Seafood on Fire! it just melted in your mouth and left you yearning for more! An amazingly made mix of seafood sautéed in butter, togarashi and lemon.
The main dishes arrived! As a huge fan of Yuzu, I ordered the Niku Kabayaki, a Wagyu slices, kabayaki and yuzu butter. I loved the fact that you could grill your own meat and the sides. OH MY! an onion marmalade and fried peruvian cassava.
The rest of the family ordered these amazing dishes:
- Salmon Tentsuyu, a salmon confit in lime oil, negi and avocado tempura.
- Pato Mochero, Crispy duck leg over wok rice, cecina and shiitake with honey of tumbo
- Shiromi a la Brasa, White fish marinated in shoyu with crispy garlic sauce, almonds and Peruvian peppers.
- OSK Wok, Wok rice with vegetables and shrimps.
We had a great night, everything was highly pleasant to the taste. For me, this culinary fusion is the best I have ever tried. And IMHO, everyone should try this beautiful love child between Peru and Japan.
I tested the trend, And I got even more hungry for it as I was before this meal. Damn, I will even try to make some Nikkei recipes for the blog!! If you are in Lima and you want to try some Nikkei besides Osaka
- My friend Micha's Maido
- Costanera 700 a restaurant I had the honor to work with years ago
- Mesa18 from the Legend Toshiro Konishi
Me and my daughter went backpacking through Vietnam last March. We went around, stopping in places like Ho Chi Minh (Saigon), Hoi An, Da Nang, Ha Noi, Halong Bay and Phu Quoc. We explored these amazing places, making new friends and tasting loads of different foods.
In Vietnam, It is impossible to really go wrong when it comes to food. Vietnamese people know their stuff, and their food is for sure amazing. Here I made a list of things IMHO are a MUST TRY when you are in in this culinary destination.
1. Bun Cha Ha Noi
Or as the locals call it "Obama Bun Cha". I had to laugh so hard when I heard they call it Obama. The story is that during a 3-day-visit to the vietnamese capitol, Ex-President Obama and Anthony Bourdain had a cheap meal in tiny plastic chairs. It was everywhere on Social Media, Everywhere! They both said it was delicious while drinking some local beer and having a great time.
I decided to try this fatty grilled pork, served with noodles at the same place he did. But the locals told me the best place to eat them was at Bun Cha Nem Cua Be Dac Kim.
Bun Cha Ha Noi is served in different bowls and you have to mix it all in your plate. Rice Noodles, Braised pork slices, Pork meatballs in a delicious sauce, fresh herbs, Chili, garlic and the best: Spring Rolls.
You are supposed to add the chili and garlic to the sauce and dip the noodles and herbs before you munch them. It was mouth-watering! Dont be afraid to sit in a plastic chair in the middle of the street, it is totally worth it.
Restaurant: "Bun Cha Nem Cua Be Dac Kim" - 1 Hàng Mành - Ha Noi
2. Pho or Soup at the Lunch Lady
The Lunch Lady is almost a Landmark in Saigon. Or at least she should! I heard from several foodies, bloggers and travel eaters (like my pal Nick from Eatacity) that I should get there and try the soup of the day. What I mean with this, is that she has a rotating menu, a different dish every day of the week.
Thi Thanh aka. The Lunch Lady, Warmly welcomed us (after a sweaty 2-hour-walk with a baby on a carrier) and we were the last customers of the day. We almost didn't make it... damn heat! But we were there and we got our table served in 2 seconds. Spring rolls, sweet potato and shrimps fritters (Bahn Tom) and my soup: Bun Bo Hue!
Bun Bo Hue is a Spicy beef and Pork soup with vermicelli noodles. Full body and loads of taste. The pork sausages reminds me of a bratwurst somehow, and the beef meat was as soft as is gets. It was an explosion of umami in my mouth.
Thi Thanh surprised me with her knowledge of german. She was in Germany many years ago and she can have a fluent conversation. The ladies closed the stand and we kept talking about food and Germany (i eat very slow) What a great afternoon.
Street Food: "Lunch Lady" Saigon 23 Hoang Sa St., District 1 - Ho Chi Mihn
3. Cao Lau
We were staying at a Homestay next to the beach, And the lovely hostess told me to try the restaurant Sen at the beach. I took Pepa and my towel and went for a swim and after some hours enjoying the sun and some local beer, we were ready for food. And after reading a bit online, Cao Lau was the one to try.
I was really amazed by this regional dish from the town of Hoi An. It reminded me on "Tallarin Saltado" from Peru. Pork sauteed with chili and onions, served on special chewy rice noodles and some fresh mint and coriander with it. I am a sucker for Tallarin Saltado, so this one became instantly my favorite dish of the trip.
This special noodles can only be made in Hoi An, they are like Soba noodles, but they are not made out of buckwheat but reis. The rice has to be stone ground and mixed with ash and water. The ash is made with firewood from the Cham Islands. The noodles are cut and then cooked three times with firewood. The water to cook the noodles is also very special because it only comes from specific wells in Hội An. This is why Cao Lau is a dish that can only be prepared in Hội An.
Restaurant: "Nha Hang Sen" - 12 Lạc Long Quân, Cửa Đại - Hoi An
4. Vietnamese BBQ
To cover more areas in the island of Phu Quoc, I rented a scooter. Everytime I passed next to the BBQs on the streets of the island I got soooo hungry. I asked the people working at the resort we were staying where was the best place to eat this. They told me that they go all together to celebrate birthdays or special occasions at the "No Name" BBQ place. So I had to try it, What a great name!
You could choose the ingredients next to the grill and make your own mix. I chose a whole squid, okra, pork ribs and some other small things. After a short while, All came to the table and it was amazing! the taste and freshness of the ingredients left you licking your fingers. I had to order more food as Pepa was eating it all.
The warmth, music and atmosphere was like eating in a backyard with friends while listening people having fun and watching the dogs wander around. I wish I was more hungry to try more things, but the heat was killing me those days.
Restaurant: "No Name BBQ" - Ông Lang, Cửa Dương - Phu Quoc
6. Hot Pot
Hot Pot has been a favorite of mine for a long time. There was this tiny restaurant in Oslo I used to go all the time. While walking through the night markets I saw some fishtanks with live seafood, and I thought it was just for buying, for an aquarium maybe? But I was so wrong!
I met a great family at the resort and we took our scooters to the night market. We were starving and found a place at the market that was filled with locals. Hot Pot was a great choice for 3 adults and 3 kids. You choose the living fish and seafood and they bring it to the table with a hot pot filled with broth. You add the food and 5 minutes later is ready to eat.
The kids wanted shrimps, so we got this gigantic ones and they were in heaven! The hot pot was great and it was more than us could eat. I really like eating very hot dishes when is hot outside, it cools me down in a way. I totally recommend trying a hot pot when you are in Vietnam!
Night Market: "Night Market Phu Quoc" - Khu 1, Dương Đông - Phu Quoc
7. Sugar Cane Juice
Sugar cane juice or Nuoc Mia or just Mia is served EVERYWHERE in Vietnam. It is a yellow semi-sweet, tropical refreshing drink that is perfect for the HOT HOT days and nights. The sugarcane produces a really musty, tropical flavor. The froth is irresistible.
Stands selling Mia are everywhere They have a machine to grind the sugar cane. The sugar cane gets pressed through a few times until there is no liquid left. The sugar cane carcasses are left in a pile in front of the machine.
Stand: "Nouc Mia", Everywhere in Vietnam
8. Market Food
I know sometimes Asian markets don't look like a place to eat food. They look dark and dirty and probably the best place to get food poisoning. But you HAVE TO eat at a market in Vietnam!
There is a few tricks to it:
- Eat food that has been fried or boiled
- See if the ice was made by a machine (cold beverages) do not drink anything containing self made ice.
- Clean your chopsticks and spoons with desinfectant
- See when they open your beer/drinks
- If you are still afraid, avoid fresh leaves of lettuce and soy sprouts
We both had food at the market and we were not sick at all. I had a delicious soup and spring rolls with a local beer, it was terrific, we went around to see what else to try. (OMG my hair was SHORT!)
I found a lotus seeds drink (AWESOMEEEEE!) very refreshing and it has Anti-aging properties. And on my way out of the Ben Thanh Market, I found a Lady selling Mang Cut or Purple Mangosteen, it is a bit pricey (4 units for the price of a meal) but definitely a delicious fruit.
Market: "Ben Thanh" - Đường Lê Lợi, Bến Thành, District 1 - Hồ Chí Minh,
9. Vietnamese Contemporary Haute Cuisine
I was very curious about the "contemporary" Vietnamese Food. I was looking for a high end restaurant to try the most delicate version of their food fused with non-vietnamese ingredients. In the island of Phu Quoc, next to my Resort was the best restaurant on the island: Mango Bay. A beautiful restaurant by the beach where you can enjoy dinner while watching the sunset.
After a whole day at the beach with our new friends: Ina & Lisa from Germany, we headed to Mango Bay. We had seafood tempura, chicken wings, spicy watermelon Squid salad, bun cha, stuffed squid, vietnamese pancakes in between others.
The sunset was beautiful, the location and food was just dreamy and romantic. The price was higher than a regular meal, but the amount of food was incredible. I don't think any of us were able to finish the dishes.
Restaurant: "Mango Resort & Restaurant" - Cửa Dương - Phu Quoc
10. A place where just locals eat
Get out of your comfort zone! I walked through many places in Vietnam that didn't seem like it was a restaurant or a sanitary place to eat. Though all this places where PACKED with locals. Very close to my hotel was a street that is know for their great restaurants called "De Tham".
I walked many times through that street before I dared to get in a restaurant and eat the food. It was a restaurant where they repaired scooters, filled with old parts, oil cans, screws and more. Every night it was filled with locals eating in plastic chairs drinking beer and singing karaoke.
We went inside, And I ordered Banh pho xao bo, a Stir-fried rice noodles with beef made with Mì quảng Noodles (the rice cousin of a pappardelle), a side of Garlic Morning Glory and to go WAY out of my comfort zone: Hot Tamarind Chicken Feet.
The food was outstanding, as well as the service. It was by far the best Chicken feet I ever had. Dont get scared of trying a restaurant in Vietnam that doesnt look like a european restaurant, I am pretty sure you will have an amazing dinner and feel like a local sipping noodles while listening some vietnamese karaoke.
Restaurant: "Qua An 26" - 28 Đề Thám, District 1, Hồ Chí Minh
Extra Tip: Kem Cuon
And as a final tip, for those hot night walks through the streets, Try the Ice Cream rolls! Check for the stands that make them with real fruits instead of syrups. I ordered a Mango Chocolate one. And here is how they make them:
Stand: "Kem Cuon", Everywhere in Vietnam
Have you been to Vietnam? Have you try any of these? Any tips for my next trip there?
I am Andrea, or as my friends call me, Jinx. I am a foodie living in Berlin, eating my way through life. Here are my recipes, cooking events, dining experiences and more...