I have a passion for all things good in life- be it travel, food, watching plays& films, photography, drinking champagne or just getting pampered in a Spa. Luckily being a Hotel Management graduate, an ex-chef, nutritionist and a journalist, I am eminently qualified to do my job of writing and sharing experiences. My blog is my world and my posts are my straightforward thoughts...come along with me on my culinary voyage!
Cilantro tables are large and well-spaced, covered with crisp linen
tablecloths and voluminous napkins. Executive Chef Sandeep Klara is in
attendance, as he always is and is ably assisting Chef Fabrizzio Renda and Chef
Silvano Pintonello who have specially been flown in from the famed Badrutt’s
Palace Hotel in St. Moritz. Going by the food history of Switzerland, the
cuisine is vastly influenced by various regions like Spain, France, and Italy
to speak of few.
go for the tasting menu; I found a traditional dish from the Graubünden region
on the menu ‘capuns’ (Yay!) , essentially a dumpling wrapped in Swiss chard the
dish looks a bit small at first mind you, but it is actually really dense and
quite heavy, smothered in a creamy cheese sauce.
The Swiss Polenta
Next was the Swiss Polenta,
what makes it unique is addition of Buckwheat to the corn starch, topped with
the cheese fondue and a hint of truffle….simply divine!
favourite dish of the meal was one of Engadina style sliced pork, resting in a
meadow mushroom jus thickened with wine, accompanied with Taglierini. The pork
was superb and the mushrooms lovely, but the star was the sauce. This had
stunningly deep mushroom flavour, creamy and perfectly seasoned.
I would have
been entirely happy if they stopped the meal at this point and left me with a
saucepan of this and some plain bread. It was one of the finest sauces that I
can recall eating, but of course the best dish was on its way!
figures prominently in many Swiss dishes, so for the cheese lovers, the fondue
is enough to make you weep with joy. Here the fondue is ever so authentic, Gruyere,
Emmental and parmesan cheese are melted with Kirsch a bit of dry white wine and
some garlic flavour in an enamel pot in which you dip chunks of bread,
chorizo, olives or whatever you fancy from the gamut of options offered.
the fondue conjures images of alpine ambience and resonant yodeling and is
practically an Institution in Switzerland. At this point the Apple strudel is brought
to the table accompanied by a perfect quenelle shaped chocolate mousse topped
with fresh red currants.
Ingredient quality here is impeccable, culinary
technique faultless; service was, just as at my last visit, terrific. Basics
like topping up of water, wine and bread happens effortlessly, but despite the
traditional style of food for the Swiss food promotion the service was not
overly formal, the stewards being friendly and enthusiastic.