综合一区欧美国产,99国产麻豆免费精品,九九精品黄色录像,亚洲激情青青草,久久亚洲熟妇熟,中文字幕av在线播放,国产一区二区卡,九九久久国产精品,久久精品视频免费

USEUROPEAFRICAASIA 中文雙語(yǔ)Fran?ais
Lifestyle
Home / Lifestyle / Food Reviews

New chef is a game changer at Swiss Taste

By Mike Peters | China Daily | Updated: 2016-04-08 08:20

New chef is a game changer at Swiss Taste

Wiener schnitzel.

Now ensconced in the kitchen at Swiss Taste, Krasser is adapting in new but familiar ways. As head chef at Tafelspitz, the Austrian restaurant that abruptly closed last fall, the Gault et Millau-certified Krasser was largely in the background, running a fine-dining kitchen. At Swiss Taste, the menu is more accessible, and Krasser is too, often chatting with customers after the lunch or dinner rush, along with the eatery's founding partner and host, Peter Troesch.

"Here we can show off the quality he's become known for," says Troesch of his chef, "but without the fuss".

For its first year in Beijing's central business district, Swiss Taste has been focused on basic fare-"the German-Swiss repertoire", says Troesch, but recruiting Krasser is a chance to add variety as Year Two unfolds.

The evolving spring menu, for example, features duck and foie gras, two elements that are common in the French-Swiss area of Geneva but virtually taboo in German-speaking Zurich. The duck is served with Waldorf salad, a mix of chopped apples, grapes and walnuts that was invented by a Swiss maitre d' at New York's Waldorf-Astoria hotel. (The same Swiss guy invented eggs Benedict, Troesch is eager to tell us, and that too will be on the new menu when it debuts on April 15, the restaurant's anniversary.)

Next comes white asparagus cream soup, a seasonal favorite in Europe from Easter to Mother's Day, followed by pan-fried goose liver: A slice of foie gras is perched on a bed of pumpkin-potato mash, apple, pear and port-wine essence.

Midway through the tasting session comes a series of plates for family-style sharing: pan-fried codfish with garden vegetables, Vienna-style pork schnitzel with potato salad, Zurich pork ragout with rosti potatoes, and succulent beef tenderloin with herby pats of Cafe de Paris butter (a Swiss original despite the name, we're told).

Copyright 1995 - . All rights reserved. The content (including but not limited to text, photo, multimedia information, etc) published in this site belongs to China Daily Information Co (CDIC). Without written authorization from CDIC, such content shall not be republished or used in any form. Note: Browsers with 1024*768 or higher resolution are suggested for this site.
License for publishing multimedia online 0108263

Registration Number: 130349
FOLLOW US
嘉黎县| 黑龙江省| 五华县| 张家川| 崇州市| 佳木斯市| 龙海市| 宜州市| 元朗区| 绥中县| 铜川市| 灵丘县| 南部县| 陇西县| 平乡县| 白城市| 夏邑县| 辉南县| 凤翔县| 康平县| 黄骅市| 称多县| 五常市| 黑山县| 佛学| 潢川县| 卢氏县| 张掖市| 华蓥市| 夏河县| 伽师县| 鱼台县| 濉溪县| 靖西县| 霞浦县| 弥勒县| 定陶县| 静乐县| 崇文区| 阳原县| 保山市|