My personal highlight: Can clattering dishes support creativity? Yes, but only combined with delicious specialty coffee and a lovely smiling staff

Grande Café bar is the spot you find me when I decide to work out of home. I have a perfect functioning WIFI and best specialty coffee from the roast BEANS served with love and a glass of water! Grande is located practically 2 minutes from Central at the Limmat river.

It’s the first address to choose when you are heading to the city centre and don’t want to be disappointed when it comes to coffee or cocktails or good mood atmosphere.

My favorite non alcoholic drink is their homemade Milonade made of lemon juice lovely decorated with mint leafs and fresh fruits!

The interior is simple and stylish, same the music that comes out of the loudspeaker. Other members of the family are: LE RAYMOND, BOVELLI and DANTE.

Address: Limmatquai 118, 8001 Zurich, Kreis 1

Opening hours: MON-WED 07:30-00:00 -THU 07:30-01:00 FRI 07:30-02:00, SAT 9:00-02:00, SUN 10:00-19:00

Thank you for using the Lovefoodish Coffee and food guide Zurich!

www.grande-zurich.ch

My personal highlight: Admiring the wooden wall shelves with books from 120 years of Badrutt’s Palace-history & the unique Sistine Madonna from the easel of the famous Raphael took my breath away!

Badrutt’s Palace is located in the beautiful upper Engadine. Experience an authentic and calming vibe from the moment you enter the Hotel. Dive into a space where you get surrounded by high quality service and an ambience that relaxes your senses. The kindness of the staff is the first thing I noticed and appreciated every moment of my stay. They read every wish from your lips and make a guest feel comfortable in every situation.

The authentic and historical heritage goes back to 1856 when the family Badrutt started this project. Johannes Badrutt bought a small guesthouse in St. Moritz and gave birth to that fairytale that is still alive today. During my stay I had the pleasure to be guided through the house and understand much about the values and thoughts that the family Badrutt put into this pearl. It’s the perfect hideaway for families and couples that appreciate high luxury and aim to discover the upper Engadine Alps in Winter or autumn for skiing, hiking or simply enjoy time off.

The view to the lake of St. Moritz is the cherry on the top. 

Explore the wellness area at Badrutt’s Palace with endless time. Find a multifaceted centre to enhance the state of wellbeing. You enjoy a high class service from a lovely staff that feels what you need. Overlooking the snowy landscape while swimming in the heated outdoor pool (Winter 38 °C / Summer 37°C) is absolute relaxation.

Find an Aroma Steam Room 45°C / 100%, a Salt Steam Room with Himalayan salt 40°C / 100% f

My personal highlights

The kitchen party at Badrutt’s Palace is legendary. The explosion of different flavors and sounds around the stoves is a memorable moment I take home.

Get fascinated by the history at Badrutt’s. The warm infrastructure including lot of wood and sooting colors reminds me a bit to a sacrosanct place. It’s a place I recommend to escape to feel complete tranquility with high class service.

www.badruttspalace.com

My personal highlight: Sitting 3 hours at the counter at Yu-An Zurich observing the owner Ken creating finger licking inside out rolls

Being a food blogger doesn’t mean you have to try every place in town. In my case I try to focus on selected quality food only and on the authenticity of a place. A further criteria for me is the experience which includes the kindness of the staff and a comfortable surrounding. My good nose brought me to Stauffacher this month at the Japanese Restaurant Yu-An located at Werdstrasse 66, Zurich.

Feel the Izakaya Style at Yu-An

In the 1600ies Japanese sake shops started to serve customers skewers and other light bites. This was the beginning of izakayas – literally meaning “sitting in a sake shop”. Nowadays you find these places all over Japan as after-work watering holes that offer an inexpensive and kind of informal dining. This is a philosophy that I guess you truly feel at Yu-An and Kokoro in Zurich.

I knew about the very successfully, Gault-Milliau awarded Japanese Restaurant Kokoro, located in a side street of Langstrasse (since 2015) managed by the same owner Ken Groh and his partner Mioh Suguro. Why not discovering the second project Yu-An run through my mind.

The traditional Izakaya Food Philosophy is a main component of both restaurants. That is what I understand and feel there. You share different warm and cold dishes from seafood to beef and sushi rolls or sashimi.

What to point out at Yu-An ?

The ambience

Dining here throws you back to Japan not only because of the traditional food but also because of the originality of the interior. Some of the picture that hang at the wall contain original rarities of Japanese magazines that belonged to Ken’s grandfather. Sitting at the counter observing the inside out rolls being prepared is something you have to experience. Hearing a Japanese conversation and the pleasant sound of the language makes my ears happy. ( I do no understand a word though).

The food

You have a great selection of warm and cold dishes, all prepared fresh with premium quality products by Chef Tatsunori and the staff. I suggest to try a degustation menu and share plates. You find weekly specials for meat lovers and vegetarians.

My absolute favorites: Their inside out rolls! Choose the Tiger roll that comes with a tempura fried tender shrimp, cucumber inside and outside a spicy tuna avocado. The Salmon Aburi roll has some salmon, ginger, cucumber and shiso, outside a salmon flambé and home made sauce. If you like beef, absolutely choose the Entrecôte Teriyaki roll or the Beef roll flambé! Food porn included.

Guess what makes Yu-An special in town is the really superb choice of rolls!

What else to try beside inside out rolls? Pork and Soft Shell Crab Karage, please!

Go for some seafood! The Soft Shell Karage is a crab marinated and fried. Its taste is very light and spicy.
Add a meat plate: The Buta Kakuni is a slow-coked piece of pork breast with a creamy fat layer melting as butter on the palate. It is spiced up just perfect with a Japanese mustard.

For lunch: Try their Poké bowls, the menu comes with a soup or salad. The one with the onsen egg is a must try! Otherwise get a gourmet lunch menu for CHF 46.5o. It comes with a miso soup, a small salad, sushi & sashimi, beef, salmon or shrimps in a hot pan and Japanese rice.

Opening hours: Tue – Fri  11:30 – 14:30, Tue – Sa  18:30 – 22:30

Address: Werdstrasse 66, 8004 Zürich, Kreis 4

www.yu-an.ch

My personal highlight: Squeezing myself behind the camera team with my own camera to catch the best move of two young Swiss Chefs cooking live on stage

What happens behind the scenes of a cooking show with the setup of a fight ring?

You see a bunch of cameras focussing on every move of the Chefs. A dedicated fan club cheering at the Chefs and supporting them for every preparation step in the kitchen. Beside that you also smell fabulous odors coming out of the open kitchen! And yes, you even learn how Chefs improvise cooking with little ingredients and time. Welcome to Beef Club.

There are several cooking shows taking place in Switzerland, this one caught my interest due to its special format. It’s not only about preparing high quality dishes, it’s about  how young Chefs react live on the stage being challenged from a jury. That is why I got very curious to understand the concept of the format Beef Club. The TV show is sponsored by Bell (a leading meat and convenience producer in Europe) for Sat.1 and produced by Mediafisch. In the meantime they have reached the 6th season. Season 5 goes live as of march 2018 (5 episodes), Season 6 follows later this year.

3 main ingredients, 2 Youngsters, 60 minutes

Beef Club aims to present two young Swiss Chefs performing a kitchen battle preparing a two course menu of their choice. They get three surprise ingredients at their disposal and 60 minutes. A meat expert from Bell, a host and a jury of three famous Swiss Food Experts are part of the TV format. An active fan club is in the ring to support the two Chefs behind the stove.

Who is in the jury?

The Jury consists of Jacky Donatz, a Master Chef well known from the Restaurant Sonnenberg, a 15 Gault-Millau Restaurant in Zurich, Zoe Torinesi, moderator & food blogger (cookinesi.com) and Andrin C. Willi, Culinary Expert and Chief Editor of the magazine marmite. The host is Kenny Thomson (he usually rings in real boxing matches)

Feeling the audience cheering on the two chefs while they were rushing from one action to the other was one of the most exciting part I experienced.

An essential component that makes the show lively is the interaction of the jury. They are not only judging the final plate, they stand close to the stove and support the young Chefs with (useful) suggestions. Sometimes they try to provoke or distract them, which of course is interesting to snap for the audience. During the shooting of Season 5 (the show I attended), it was amusing to see Elly Rexhepaj (one of the young Chefs on stage) interacting with the jury. She elegantly integrated the jury’s proposal – to use the ham’s fat to aromatize a veggie. A very elegant and fair move of Elly was when she helped out her “rival” Erich! While he was looking for some ingredients far away from the stove, she pushed his pan away from the hot stove to prevent the sauce getting burned!

Erich Lüthi performed with coolness and gave us the right portion of action by using the flambé technique to prepare the beef.

It was a great experience diving into the foodworld of these two young Chefs and feel their passion and emotions.

Some facts about Erich and Elly

Erich Lüthi started his gastronomy career as a baker before getting the diploma as a Cook. He is a sommelier and experienced in wines tastings. He used to work at Caduff’s Wine Loft in Zurich and as Chef de Rang at the Steakhouse Schmitte. One of his passions is the preparing of sauces. Erich pays attention to good quality products as premium olive oil. At this stage he is putting a lot of interest in the topic dry aging. His plan is to open an own restaurant after the actual formation at the Hotel Management School he is attending.

Elly Rexhepaj is a perfect example that dreams can always come true if you believe in them! She is a young mother that started her career in cooking at a later stage. It was very emotional seeing her little daughter cheering her during the show! Elly graduated in a 16 point restaurant. She got further education in diet cooking, too. Her signature dishes are inspired by her mediterranean roots of the balkan. She loves to combine them with thai elements as coriander and limes. A further approach she follows is the«Root to Leaf» concept using as much as possible from a product. A big dream of Elly is to work as a cooking teacher in future to inspire young talents with her gained knowledge.

I absolutely suggest switching on your TV as of March and watch one of the episodes. I enjoyed very much being live at the shooting. Thank you Mediafisch for having me!

My personal highlight: Colorful palaces, blooming orange trees and delicious fresh fried fish smell

Sevilla was one of the last Spanish Cities on my bucket list. I saved the best for the last. As you do it with your the bite of your favorite dish. A 4 da trip is the perfect amount of time you need. For the flight I recommend edelweiss air from Zurich. There was a black Friday special for 120 CHF!

The atmosphere in Seville is unique of its kind. The orange trees filling every alley with life, colorful painted walls of the houses and the serene but lively attitude of the Sevillians made me immediately feel home. People have a smile on her face and are always in a relaxed mood.

I am happy to have chosen my trip end of January, the temperature being 20 degrees and streets not full of tourists made my trip smooth and easy.

Where to sleep in Seville

Seville is small and easy to to by walk. Strolling without plan is my plan! Sometime it’s ok to spy on google maps but that’s it. You can’t get lost. My airbnb was situated in the old town, 5 minutes by walk from the cathedral of Saint Mary. It’s the perfect location to get around.

Why I absolutely recommend to use airbnb and stay at Juan’s place? When entering this house you feel thrown back to an arabic country. The neo-moorish style is adorable. Colorful, floral and so charming. The Moorish architecture is the articulated Berber–Islamic architecture of West North Africa (Morocco and west Algeria), Al-Andalus (Spain), and Al-Garb Al-Andalus (Portugal).  Juan’s place offers all you need. I paid 30 Euro a night. The place is super clean, cozy and as mentioned super centrally located. My host is the best tapas tour guide! If you are lucky you got to try the hand made chocolate, since he is chocolatier. Juan revealed a how Sevillians enjoy their Tapas. I was surprised seeing them standing all the time and seldom sitting for dinner. He mentioned, Tapas you enjoy standing. You crawl from bar to bar. Every Tapas Bar has its home specialty. Since you always walk in between you get to digest perfectly what you eat!

Getting around in Seville – my favorite spots to see

1 – A stylish and architectural pearl: Plaza de España

This neo-moorish style can be found in lots of Sevilian sights. A must visit therefore is the Plaza de España designed by Aníbal González. It’s a magical place with a style that recreates de Arab constructions of 10 centuries ago and emphasizes the regions of Spain and its union with America.

How to get there: access Parque de Maria Luisa from Glorieta de los Marineros, walk inside the park through Avenida Rodriguez de Casso, than you will reach Plaza de España at the end of the road. The architectural achievements and unquestioned charm have converted this place into one of the most important symbols of Seville.

2 – Stroll into one of the most beautiful Universities feel student for a moment

The Real Fabrica de Tabacos de Sevilla was built in the 18th century and used to be the tobacco factory until the 1950s. Today here a part of Seville’s University is located. The factory was the largest industrial building of the world at the time. It took 42 years to finish it. Get your history walk and admire the huge wooden doors and the fountain in the centre of the building. Entrance is free.

The address: Calle San Fernando, 4, entrance is for free.

3 – Discover Triana where back in time Flamenco had its birth

Triana is the former Gypsy area. It sits across the Guadalquivir river away from the city’s main tourist attractions. Here is where influential flamenco artists and bullfighters of the last couple of centuries came from. This area is well-known for its lovely handmade ceramics. The walls here are plastered with old bullfighting posters and photos of flamenco artists.

A most do while you are here is the Mercado de Triana

Mercado de Triana offers the most typical choice of Spanish products. The mercado is built on the site of a medieval castle. Find a colorful cluster of fruits as oranges, local avocados, specialties as saffron or sweet and chilli pepper. Find plenty of meat, fish and cheese stalls. It’s a great place to stop for tapas and a cold beer or get your souvenirs! Here I found my Bellota ham to take back home. This ham is from free-range pigs that roam oak forests (called dehesas) that eat only acorns. The taste is nutty and sweet, earthy and floral. Whatever words you use, its flavor is unique! In Zurich you can order this fabulous ham at Luma Delikatessen.
If you are in the mood of a bocadillo Iberico, absolutely stop by at Seefeld at Casa Teresa for a traditional Iberico Sandwich!

Cooking Traditional Sevillian dishes at Mercado de Triana

Inside the market is the Cooking School Taller Andaluz de Cocina. They offer daily hands-on Spanish and Andalusian cooking classes, food market tours and Sherry wine tasting. If you are up to cooking absolutely try their Cooking class. That is where I learnt about  Sevilla’s cuisine. We cooked two traditional Seville Tapas: Spinach with chickpeas, the Salmorejo tomato soup and the Paella Valenciana, that is the most traditional Spanish Paella.

Course costs: 55 Euro for 3 courses incl. Market tour (total 3 hours)

The address: Mercado de Triana, 6 Calle San Jorge, Seville, Spain

My favorite dish: Spanish spinach and chickpeas (espinacas con garbanzos)

After having tried them in the oldest Tapas Bar in Seville (since 1670) called El Rinconcillo  I was absolutely motivated to learn how to prepare them by myself! It’s the must-try Andalusian dish and so easy to make at home, too.

This is what you need: (For 6 people)
900g (30 oz) fresh spinach, 150 g (5-6 oz.) chickpeas, 1 medium size onion, 2-3 garlic cloves, 5-6 spoons tomato puree, cumin, salt, sherry vinegar, olive oil and 1-2 slices stale white bread.

How to prepare it

1. Boil the spinach for ca. 15 min
2. Roast the garlic until it is golden – on low heat to caramelize it
3. Roast the bread by using the same oil, it will taste fantastically garlic-icious
4. Use a mortar to mash the bread, add the garlic, a pinch of cumin and salt
5. fry the chopped onion with a pinch of salt until it is caramelized.
6. Add 5-6 tablespoons crushed tomatoes/tomato puree and cook for 2 minutes
7. Add the boiled spinach with some of the spinach water
8. Add the bread paste, a pinch of salt, cumin to taste and a teaspoon of sherry vinegar
9. Stir in the chickpeas, mix well and cook until the liquid reduces
10. Taste and add salt or more cumin if you like

What else to discover…

Alameda de Hercules district – much history and bit Boheamian

This area is where on a Saturday or Sunday afternoon you find all locals having a coffee, beer or wine talking to each other or dancing on the street. It’s a lovely and lively neighborhood to discover. The alley was originally fully surrounded by Alamo trees, that give the place part of its name “Alameda“. On the center-side of the Alameda you find two giant Roman pillars. One of which bears a statue of Hércules, who according to the legends, was the founder of Seville! Who else can be on the pillar than Jiulius Ceesar. The district has a certain Bohemian air, which cannot be found in other areas of Seville.

My secret hint for tapas here is Antigua abaceria de San Lorenzo. Get the probably most tender and aromatic artichokes of Seville spiced up with some tasty Iberico ham pieces. I ended up drinking the super delicious broth in the bowl. I also had best Tempranillo wine.

The address: Calle Teodosio, 53, 41002 Sevilla, Spanien 

Plaza major – Metropol Parasol – Admire the city from above

If you are in the mood to get the whole picture of Seville you need to get up here. The Parasol is a wooden building that was completed 2011 from a German architect Jürgen Mayer.  It has dimensions of 150 by 70 metres and an approximate height of 26 metres. It has the shape of a giant mushroom. Some say it is the largest wooden structure in the world. The building is popularly known as Las Setas de la Encarnación (Incarnation’s mushrooms). Get to the top with an elevator from Plaza Major for 3 Euro entrance and enjoy the spectacular view over the city. That is where you recognize how many beautiful church towers Seville has.

The address: Pl. de la Encarnación, s/n, 41003 Sevilla open 10am – 10.30pm Sun – Thu, to 11pm Fri & Sat

Where to go for a healthy breakfast all hand made

The coffee shop called Filo offers great fresh salads, bagels and excellent bread and croissants. I had a bowl of müesli with delicious dried and fresh fruits and home made granola. The shop is cozy , be lucky to gather  your spot since it is always very full. I recommend to stop here!

The address: Calle Hernando Colon, 19, Sevilla

Where to get specialty coffee in Seville

Stop at Torch Coffee! I found this spot through a online coffee guide. It’s located  right by the Guadalquivir river on your way to the Triana Market. Torch Coffee Roasters are part of a cooperative that has its roots in the US and puts great emphasis on connecting people and building a community in the coffee business. The coffee shop offers great space to relax after your city tour or perfect start to zip on your flat white before any tourist program.

The address: aseo de las Delicias, 3 , 41001, Sevilla open Mon to Fri 9am – 8pm, Sat & Sun 10 am – 8 pm

In the mood to discover other travel stories of Lovefoodish as Barcelona or Bilbao? Get more here.

Sharing food stories bounds – Maria, a passionate foodie approached me to share her knowledge about Moroccan Food within the Lovefoodish community

Author: Maria Bella

Top Moroccan Food traditions you should discover once in your life

Morocco is a great country regarding travels. It’s further famous for its traditional food taste. The delicious cuisine of morocco has been enhanced by the many sorts of its long and action-packed history. Over the centuries it has been sophisticated into a captivating blend of Middle Eastern, Iberian, Mediterranean, Arab, Moorish, Berber, African and Jewish inspirations which is exclusively Moroccan. Spices grasp pride of place in any Moroccan kitchen and are used competently to make a variety of characteristic tastes to lure any palate.

Shared spices include cumin, paprika, aniseed, pepper, coriander, sesame seeds, cinnamon, turmeric, ginger, saffron, and mint. Couscous productions are an important role in Moroccan cuisine and are acquisition admiration worldwide. Conventionally the main meal is enjoyed at noontime, with the holy month of Ramadan being the omission. Bread is accessible at every meal and it is mutual for Moroccans to eat with the fingers of one hand while bread, on the other hand, is used as a utensil.

 All you need to know about Couscous

Couscous is initially from Morocco and often presented with meat or vegetable stew. Usually it’s set up on the Muslim blessed day (Friday) and for extraordinary events, however you can discover it at most eateries and bistros.

What is Chermoula?

Chermoula is a mixture of herbs and flavors utilized when barbecuing or heating fish and seafood. Depending upon the blend, you’ll get types of onion, coriander, peppers or saffron. Generally you’ll consider it to be a dipping sauce as well!

Why you should try a steamed sheep head

In the celebration of Eid al-Adha, everybody slaughters a sheep and steams that for hours. You can ordinarily buy a half or entire head and appreciate it with cumin, salt, and peppers. The entire head is expendable, however the best parts are the delicate cheek meat and tongue.

The function of the traditional cooking instrument: Tagine

The Tagine can be found in different types. It’s a clay cooking pot with a funnel shaped top. It is used to prepare numerous sorts of dishes. They are slow-cooked to perfection. A tagine can be prepared for chicken, meat, sheep, fish and any different type of veggies.

Mint tea – a well known tradition

Everybody has his or her own particular interpretation of mint tea, which is the drink of option in Morocco. It’s a green tea base with bunches of mint leaves and sugar.

What is Bissara?

Ordinarily served for breakfast, this is a rich and generous soup produced using dried fava beans. Commonly it will be completed with new olive oil and a sprinkle of cumin.

Do you like eggplant fritters?

Aubergine, or eggplant, is a basic in a couple of various dishes in the Moroccan cuisine. When preparing it make sure to remove the wastes. The eggplant is cut then they are dunk in a paprika better before deep frying them for a delicious side dish.

What about a stuffed Camel Spleen

Going up against the type of a sausage, stuff camel spleen is delicate and creamy. It’s generally loaded with hamburger or sheep, olives, flavors, and a touch of hump fat. It’s ordinarily served in a sandwich.

Would you try the sheep’s head, pigeon pie, or snail soup in your next morocco holiday? Which of these dishes would you love to eat most?

Which of these dishes would you love to eat most? Do you need any suggestion or help in organizing your next Morocco holiday? I am happy to assist you in preparing your culinary and historical adventure travel. Check the page of Virikson Morocco Holidays here

A mealtime may start with salads that are followed by a traditional Moroccan tagine. Mint tea will be obliged either with the meal or at the end. Regular fruit may comprehensively complete a meal, or on singular occasions, a pastry replete with almond adhesive and dusted with sugar known as Saab el ghazal (gazelle’s horns) may be helped. Halwa she bek ai, a pretzel formed piece of profound fried dough, bowl-shaped in honey and scattered with sesame seeds, is also prevalent.

Why the diversity of Moroccan dishes appears boundless

Usually the Moroccan spend time outside while the women are in charge of their homes and look after the kids. This means that you will not likely find more woman at a cafés or restaurants. If you are a woman traveler and you strike up tasting some food, you will likely be invited to restaurants or to a great street food. On the other hand, if you are a man or a man and woman traveling together, you will probably be invited to a stylish or traditional café for some tea or a meal. Staying in a foreign country is always exhilarating, and appreciating the food of the native people you meet during your travels finishes the experience. So be certain to try out the many flavor-filled features of Moroccan tasty cuisine. The diversity of Moroccan dishes appears boundless, but they all have something in common – they are all delightful. When you are in Morocco, be sure to try out outmoded favorites such as the triple-layered savory pastry known as Bisteeya, or Mechoui slow-roasted lamb.

Moroccans have always been acclaimed for their single spice mixtures resulting in unbelievable taste sensations. Whilst in your Morocco family holidays, eat like a Moroccan! Have a look out at this list of Moroccan delicious food Restaurants and choose the best one where to eat during your travel.

About Maria: She writes creative, historical and informative articles about traveling. Her aim is to provide unique and creative content that enables the reader to understand the traveling experience and help to plan a low cost morocco holiday.

My personal highlight: Sitting in the car with an icon of Swiss Cuisine during the Gourmet Safari and learning at first hand about the history of the St. Moritz Gourmet Festival

Participating at an event like the St. Moritz Gourmet Festival is full of surprises. It’s the format that is unique. I can’t think of a better environment as a kitchen to feel and understand the passion and ability of a experienced Master Chefs. It was a privilege to stand close around the Festival Chefs. Perceive the heat of the stove, smell all possible flavors that were created at once. Welcome to the 25th edition of the St. Moritz Gourmet Festival where high class international Chefs met you, individuals and food lovers.

Why you should visit a Kitchen party once in your life

People told me, you need to visit a Kitchen Party. Well, I asked myself why? I imagined it to be loud, busy and chaotic. How can it be fun to be squeezed with 250 people in kitchen?

The magic thing of the Kitchen Party I experienced during the St. Moritz Gourmet Festival is the class and easiness all Chefs put on the table. The Kitchen Party took place at Badrutt’s Palace Hotel in their perfect equipped kitchen. This kitchen is not small at all. Although it got very narrow for all of us. This setup made the atmosphere adorable. Live music pimped up the party to its best.

For some Chefs the noise and chaos was no obstacle at all. Observing Chef Ray Adriansyah I felt complete tranquility.

I was fascinated by the way he immersed into the preparation of the suckling pig. In their restaurant in Ubud Bali called Locavore Chef Ray and his partner Eelke Plasmeijer focus on nose to tail plates and only local products. The pork and the sausages made out of the offal (everything is used to avoid food waste!) with typical Indonesian spiced vegetables evolved to one highlight of the food program. The Vegetarian highlight for me was the mushroom raviolo with a light and aromatic pesto sauce prepared by Chef Jacob Jan Boerma. An esthetic appealing dish 100% vegetarian creating an explosion in my palate. One bite bite only to scarf it! I completely ignored the mass of people around me, the heat created by all ongoing fire stations and the drops of steam dropping down to my head. Surrounded by excellent food and a magic party atmosphere, everything around me disappeared. The cherry on the top built the dessert room. A room full of delights created by Chef Patissier Chef Stephan Gerber from Badrutt’s Palace and Spruengli. Fancy smoothies as a chilly mango lassi or a traditional grand cru praline ended the Epicurean experience with excellence.

For those needing a digestion dance, the after-party continued at the King’s Club. Perfect timing to shake the hips till early in the morning. That is where I met Chef Ana Roš and Chef Dominique Crenn on the dance floor and felt their viral and humble vibes again.

The legendary Kitchen Party at the Badrutt’s Palace Hotel brought together local and international guests and all 9 international Master Chefs and the local Executive Chefs. Absolutely recommend this event !

The 2018 Festival Master Chefs

• Ian Kittichai, Thailand & Guest of kitchen team Badrutt’s Palace Hotel*****^-W-
• Syrco Bakker, Netherlands & Guest of Executive Chef Gero Porstein, Carlton Hotel*****^-W-
• Jörg Sackmann, Germany & Guest of the Waldhaus kitchen team Hotel Waldhaus Sils*****
• Ana Roš, Slovenia & Guest of Executive Chef Mauro Taufer, Kulm Hotel St. Moritz*****^-W-
• Tanja Grandits, Switzerland &Guest of Executive Chef Fabrizio Piantanida, Grand Hotel Kronenhof*****^-W-
• Jacob Jan Boerma, Netherlands & Guest of Executive Chef Michel Hojac, Hotel Giardino Mountain*****^-W-
• Dominique Crenn, USA & Guest of Executive Chef Matthias Schmidberger, Kempinski Grand Hotel des Bains*****^-W-
• Eelke Plasmeijer & Ray Adriansyah, Bali & Guest of Executive Chef Florian Mainzger, Hotel Nira Alpina****^-W-
• Julien Royer, Singapur & Guest of Executive Chef Fabrizio Zanetti, Suvretta House*****^-W-

East or west of St. Moritz? A ranger and 19 food lovers on their way to explore a 5 course menu, one course at every stop in an excellent Engadine Hotel – Let’s call it a Gourmet Safari

After the unforgettable experience of the Kitchen Party my palate was ready for more food excitement to be explored.

What does your mind think of, when it hears the word Gourmet Safari?

Being at an Event as the St. Moritz Gourmet Festival it’s obvious that you are surrounded by best Master Chefs, quality food and creative techniques. All of that in a stylish and classy hotel atmosphere. The Gourmet Safari is the perfect event to experience several Chefs and locations in ca. 4 hours and one evening! Some of the dishes are served directly at the so-called Chef’s Tables in the kitchen that makes the event even more intimate and authentic.

My personal highlight on the trip: Sharing my ride in a comfy BMW in snowy St. Moritz with the opportunity to take seat with an icon of Swiss Cuisine. Roland Jöhri, Chef and Manager of the restaurant Talvo in Champfèr for almost 20 years. Talvo is one of the most accredited restaurants in the Engadine region. Roland shared stories about food, cooking and the region of St. Moritz I could not have find in any book or google research.

What I loved most is the story about the first years of the St. Moritz Gourmet Festival back in the 90’s. These editions took place on the lake of St. Moritz, huge tents with all kitchen equipment placed on the ice!

An other story making me understand how passioned Roland recounted about his cooking books aged over hundreds of years. Pages all hand written! I was amused by the fact that he recognized immediately the original recipe of the dessert called île flottante that Dominique Crenn prepared for us at the Gourmet Safari. It consists in a foaming meringue floating in a crème anglaise (custard) sprinkled with caramel/sugar on top and it disappears in the mouth like a cloud! Chef Dominique revealed that it was the favorite dessert her grandmother prepared to her when she was a kid. Getting to hear such stories made me extremely happy and thankful. What a memorable time in St. Moritz.

Every course came paired with a selected wine. With this dessert a sweet and fruity Beerenauslese 2015 from Austria.

The Gourmet Safari menu at a glance

• Zander with saffron celery  (IGNIV by Andreas Caminada), black cod NY Style (Matsuhisa)
• Coffee cured trout, kecap creme, ginger gel, pickled pumpkin, wild leaves – Locavore Ubud Bali / Nira Alpina
• Wasabi rock Lobster, Mango & Nuc Mam Sauce (Tim Raue) Vietnamese Nuc Mam Chilli Sauce with garlic – Kulm Hotel
• Veal shank with a juniper coat, Shiso potato purée, purple carrot – Stucki Basel/Grand Hotel Kronenhof
• Grains and Seeds 2.0, île flottante, Atelier Crenn/Kempinski Grand Hotel des Bains

With these two events in my pocket and and a memorable stay at the Hotel Badrutt’s Palace that makes every guest feel like living a fairy tale with its class, style and courtesy. I like to take the opportunity to thank the agency Woehrle Pirola, Events & Public Relations for the perfect organization of the whole St. Moritz Gourmet Festival.

Get all impression and highlight about my experience at Badrutt’s Palace Hotel soon in a separate story!

Abou the St. Moritz Gourmet Festival

Every year several International Master Chefs are invited to St. Moritz for sharing culinary experiences with local Chefs of their partner hotels. Together they enthrall the festival guests with culinary delicacies. This years event took place 9 days. Tickets are available online through the St. Moritz Gourmet Festival for everybody. Additional special events as the Kitchenparty, the Chocolate Cult at Badrutt’s Palace or Gourmet Dinners and special additional events take place during the festival. The festival is a perfect combination with a ski holiday in St. Moritz, since most of the event are taking place in the evening, so you have the change to go skiing during the day. Consider it in 2019!

Interested to know more about Lovefoodish’s experience at St. Moritz Gourmet Festival last year? Find more on the 2017 article here.

My personal highlight: Enjoying premium coffee from Ethiopia and a tasty coffee flavored craft beer

What makes a coffee place special? Do you like interaction with the barista? Are you looking for tranquility to work or exchange a word with other guests? Maybe even a tasty craft beer after work?

I found all of these at Alehouse Palmhof close to the university in Kreis 6.

About Desta’s coffee

Desta’s Coffee is a premium coffee roasted of single origin arabica beans. The flavor of my flat white was nutty and mild. These coffee beans are cultivated around 1’900 meters above sea level among a totally natural environment in the rainforest of southwestern Ethiopia. Desta Daniel Kebede is half Swiss and half Ethiopian and has a strong relation to his origin. That is how the passion for coffee brought Desta’s coffee to life. The company cooperates with local partners and offers them conditions that they can develop themselves. How do they do that? 20 percent of the gains which is generated flows back directly to the worker. Transparency and respect are important values that are lived here.

Desta’s coffee is available at The Alehouse and distributed nationally to other coffee spots. You can also order their quality coffee online.

20 taps and 1 hand pump of craft beer

If you are into craft beer after your coffee break stop by for a glass. The Alehouse is practically located close to the university. Find local Swiss beers and international ones. Sit at the bar and let the big screen on the wall suggest you the actual beer offer. I tried an excellent coffee craft beer Espresso Stout from the Japanese brewer Hitachino and a sour beer called La Vertu Autumn Sour. The staff is well skilled to tell you a story about every single beer. Are you curious? Find the actual selection of craft beers here.

All about my food experience will follow soon in a separate story! Their brunch is waiting for me.

Address: Universitätstrasse 23, 8006 Zürich, Kreis 6

Opening hours: Monday – Friday, 8.30 am to 12 pm,  Saturday 11.30 am – 12 pm, Sunday 11.30 am – 5 pm

Thank you for using the Lovefoodish Coffee and food guide Zurich!

www.alehouse.ch

We consumers need to understand that not all palm oil is bad and wiping out habitat or killing endangered species.

I love to use my blog to share stories about the topic “food“. It’s not always about going out for dinner or cooking creative recipes. I do care, where the product comes from and how I can somehow in my small portion support the planet. I am amazed about how palm oil is used and consumed in our daily life. This brought me to write this story.

We consumers can create more attention through social media nowadays. It’s a platform that opens doors. Being a bit critical has always been honored. I experience in my everyday life, that it’s good to give an eye on my shopping list. Although the industry isn’t made it is always very easy and transparent. I want to share with you my thoughts and research about sustainable palm oil.

A reflection about palm oil

There is much negative information and critics about palm oil. Some facts concern our planet, some our health. This story shall give you a short overview of the articles I found. I used the world wide web to gather all of my information. Contents derived from different official sources as WWF, Swissinfo, the RSPO Organisation a.o.

Let’s start from Adam: What is palm oil?

Palm oil comes from the pulp of the palm fruit and is red in color. Palm kernel oil comes from the seed.​ It’s an edible vegetable oil high in saturated fats and free of trans fats. The oil palm tree (Elaeis guineensis) is native to West Africa and was imported into South East Asia in the mid 19th century. Around 90% of palm oil is produced in Indonesia and Malaysia. One of the reasons for its popularity is its price, it is about 1/3 cheaper than soybean oil. Compared to other vegetable oils (such as rapeseed oil),  palm oil is more productive and requires less acreage.

We find palm and palm kernel oil in many processed foods, cosmetics and personal care products.

Palm Oil is also used to manufacture bio fuel and has become what is called the green fuel option for Motor Vehicles, shipping, and aircraft fuel.

The negative aspects we know about palm oil

In some regions, palm oil cultivation has caused – and continues to cause – deforestation. This means that land, which was once predominantly covered by primary forest or which housed protected species and biodiversity, was cleared in order to be converted into palm oil plantations. The cheapest and fastest way to clear land for plantations is slash and burn. Fires in Indonesia produce some of the world’s worst pollution. Especially the area of Sumatra and Borneo is very much affected.

I myself have visited the Tanjung Puting National Parkin in Kalimantan during my Indonesia travels and experienced the beauty of these species. These animals are unique in the world. It breaks my ears to read about what some people are capable to do with their life.

Protect the orang utan in Sumatra and Borneo

The Swiss biologist Regina Frey has first-hand experience of rainforest destruction in Sumatra. She is the founder of the PanEco foundationexternal link, which takes in homeless orangutans and reintroduces them into protected rainforest habitats. It has saved more than 200 apes this way.

Different reason caught my interest to explore more about this topic. Personal traveler experience, the passion for food and the lust to share information with my community.

There is a way to fix the issues mentioned. Deforestation-free palm oil is possible. We, consumers, need to understand that not all palm oil is bad.  Not all palm oil is wiping out habitat and killing endangered species.

The initiative for sustainable cultivation of palm oil: Roundtable on sustainable palm oil (RSPO)

The NGO called RSPO: Round table on Sustainable Palm Oil founded in 2004 set the goal to transform markets to make sustainable palm oil the norm. Representatives of palm plantations, manufacturing industry, social and environmental organizations as well as banks and retailers are represented in the organization. The RSPO has developed a set of environmental and social criteria which companies must comply with in order to produce Certified Sustainable Palm Oil (CSPO). Properly applied, these criteria can help to minimize the negative impact of palm oil cultivation on the environment and communities in palm oil-producing regions.
Big industrial companies as Ferrero or Unilever are partners of RSPO. They work extensively with their suppliers to keep a global responsible palm oil procurement policy.

This movie throws good light into the topic and makes us best understand how RSPO works.

Where to get sustainable palm oil products in Switzerland

In Switzerland Migros and Coop both play an important role for RSPO. Both retailers have been supporting the production of sustainable palm oil with the purchase of certificates. They cooperate with industrial companies that are buying palm oil from Swiss importers and processors who purchase physically sustainable, RSPO-certified palm oil. Besides these two retailers of course we have the choice to shop at organic shops, they that offer certified products, too. In Zurich, I like to go to BachserMärt in Seefeld or to Lochergut for example.

I found the search mode on the website of the Organisation Greenpalm very useful to check which companies are RSPO certified. Check it by yourself!

Sustainable cultivation in accordance with the RSPO principles and criteria means that no tropical forests have been burned for plantations since 2005, that the laws are complied with and that fair and safe working conditions prevail.

What we can do as a consumer

• Buy products that are clearly certified with a sustainable label/certificate
• Avoid finished food
• Ask in the supermarket for the origin of palm oil, if it is not stated on the product
• Try the WWF App to get practical information on the origin of food, even recipes
• Use social media to learn more, get involved through a dialog at platforms as for example Migros offers. Migipedia is a place to share your voice and influence what retailers do

Interested to know more about Lovefoodish, try my coffee guide where you get sustainable coffee at various coffee shops in Zurich.