Vegan Rispor 🌱

Today, I’m super excited to be cooking for Across Kitchen Lines together with Tarun Sehgal. I’ve prepared a very traditional Swiss dish from the canton of Uri featuring rice and leek. As always, I veganized it and plated it à la Heidi. Risotto: Toast Riso Venere. Add an equal amount of finely chopped leek and…

Vegan Leek Variations 🌱

Combining different textures creates a culinary sensation of a completely new dimension. In this dish, which works equally well as a side and on its own, silky, soft, firm and crunchy elements are all married on the plate. Dried leek: Clean the green part of a leak thoroughly. Separate the leaves and dry at 80°C…

Color My Food White 🌱

Leek, black salsify, parsley root, Jerusalem artichoke, beer radish, black radish, Japanese artichoke and fennel. So different and yet – so similar. The pulp of all these wonderful winter veggies is white. And that’s the theme of this plant-based dish: White. Sous vide leek: Cut the white part of the leek into pieces of 2…

Pumpkin • Apple • Cabbage • Hazelnut • Leek • Brussels sprout 🌱

A couple of weeks ago, I attended a plating class organized by amazing Sabrina Cipolla. Her elevated and elegant, yet light and playful plates are simply awe-inspiring. When I saw this month’s food basket for the November challenge by Foodblogs Schweiz, I couldn’t resist trying to capture all the ingredients in a way she taught…

Trio of salmon

Fish is an integral part of any archipelago menu. This summer, we had primarily salmon: hot-smoked, cured and in soup. Hot-smoked salmon on archipelago loaf and my mother’s mustard sauce with crème fraîche, dill and lemon pepper My mother made this amazing gravlax by marinating a salmon fillet (with skin) with coarse salt, sugar and…