Swiss alpine macaroni (Älpermagronen)

February 23, 2012 § Leave a comment

We spent a very chilly half term skiing in Engelberg in Central Switzerland once again this year. Views from the Titlis cable car were spectacular:

but the temperature was minus 21 degrees C up there. Brrr…

All the more reason to tuck into platefuls of that Central Swiss classic dish, Alpine macaroni (spelt locally as Älpermagronen on restaurant menus), a carb and calorie laden plateful of macaroni, potato, cheese, cream and a big dollop of apple sauce. Yes, that’s right, apple sauce. It sounds weird, but given that plain cheese and apple is a favourite lunchtime snack over here, maybe combining them in their cooked form is not so odd an idea after all. Oh, and it’s a great dish for vegetarians and children seem to like it too so no excuses not to give it a try.

Here’s the Alpine macaroni as served up at Engelberg’s Flühmatt mountain restaurant last week:

The recipe I give below is my take on the authentic Swiss recipe. For a double apple hit try the apple slices poached in cider as well as the apple sauce.

Serves 4

Ingredients

For the pasta

375g peeled, diced potatoes (use a yellow waxy variety such as Charlotte)
pinch of salt
375g dried maccaroni or similar small tubular pasta
250g gruyère cheese, coarsely grated (or other hard Swiss cheese such as Appenzell, Sbrinz or most authentic of all, mountain cheese from the canton of Obwald)
100ml milk
100ml double cream
salt
freshly ground black pepper

For the fried onions

1 tablespoon vegetable oil
20g butter
2 large onions, thinly sliced
1 clove of garlic, chopped

For the apple sauce

2 large cooking apples, peeled, cored and sliced
2-3 tablespoons golden caster sugar (or to taste)
1-2 tablespoons water

For the apple slices (optional)

4 medium eating apples ideally with a reddish skin, about 500g before preparation. Cox or Gala are good.
10g butter
1 cinnamon stick
100ml cider or apple juice
a little sugar to taste

Start by preparing the apple sauce. Put the apple slices, sugar and water in a heavy-based saucepan. Cover and place over a low heat. Stir and mash with a wooden spoon from time to time until the apples “fall” and become a thickish, smoothish sauce. Set aside.

Next, prepare the apple slices if you are going for the double apple hit (and I think you should). Quarter and core the apples, then cut into neat lengthwise slices, leaving the skin on as it looks attractive and helps the apple slices keep their shape.

Melt the butter in a medium heavy-based pan. Add the apple slices and cook for a minute or so over a medium heat, stirring carefully with a wooden spoon. Add the cinnamon stick, cider or apple juice and sugar to taste to the pan, turn down the heat and simmer until the apple is tender. Remove from the heat and set aside.

Now prepare the fried onion garnish. Melt the butter and oil together in a heavy based frying pan. Throw in the onions and garlic and cook over a low to medium heat stirring from time to time until the onion and garlic mixture is golden brown. This will take a little time – maybe 20 minutes; be careful not to let it burn. When ready, remove from the heat and set aside.

Finally, it’s time to prepare the pasta. This is a dish best served fresh and piping hot from the oven so I’m afraid it doesn’t lend itself to being prepped in advance and then baked as you might with any other pasta bake. That’s why you need to get the apple garnishes and onions ready in advance so you’re all set to go.

Preheat your oven to 200 degrees C (180 degrees C fan). Warm a large empty baking dish in the oven. Cook the potato cubes and the pasta in boiling salted water until done. If you are confident about the timings, you can cook the potatoes and pasta together in the same pan as they should both be done in about 10 minutes. If you’re trying this for the first time, it’s probably safer to use 2 separate pans so both pasta and potatoes are cooked to al dente perfection. Drain and immediately layer into the warmed baking dish with the grated cheese, seasoning with black pepper and a little salt as you go. Go easy on the salt as the cheese is already quite salty. Start with a layer of half the pasta and potato mix, then a layer of half the cheese, then a second layer of the pasta and potato and finish with a layer of cheese. Spread the golden brown onions you prepared earlier on top. Pop the dish into the preheated oven to melt the cheese. Finally, quickly heat together the milk and cream in a small saucepan until almost at boiling point. Pour the hot milk and cream over the cheesy pasta and potatoes and return to the oven for 5- 10 minutes until piping hot. While the pasta heats through, gently rewarm the apple sauces and (optional) apple slices.

Serve onto warm plates and eat with a generous dollop of the apple sauce and a spoonful of the apple slices.

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Swiss new year

February 11, 2012 § Leave a comment

Yikes, we’re well into February, it’s almost the half-term holiday and I still haven’t written-up our New Year meal. It’s high time I put this right. We’ve been doing the new year thing since the big millennium celebration in 2000 and have taken turns hosting along with Neal & Shelley and Mike & Janet.

It fell to us to host this year and it occurred to me that despite my enthusiasm for all things Alpine I’d never yet chosen a Swiss theme. The challenge would be to avoid as many Swiss clichés as possible – cheese, chocolate, cowbells, cuckoo clocks and similar tat, and to keep the dishes relatively light so we’d all make it into 2012 feeling fit and raring to go.

Here’s the menu I came up with. You’ll see I didn’t entirely succeed with no cheese/light cuisine idea as the Malakoffs – deep-fried battered chunks of gruyère sound like the (Scottish?) first cousin of the deep fried Mars bar, but I couldn’t resist:

Canapés

(i) Bundnerfleisch (thin slices of air-dried cured beef)wrapped around celeriac remoulade; and (ii) Malakoffs – deep fried gruyère sticks

First course

Hay soup -light chicken/vegetable cream soup infused with meadow hay

Second course

Individual Luzerner Chugelipastete – puff pastry dome filled with braised veal pieces in cream and saffron sauce

Main course

Venison medallions with preiselbeer sauce, rösti and braised red cabbage

Salad

Lambs’ lettuce (the cutely named Nüsslisalat in German)

Pudding

Walnut and cinnamon parfait with mulled prune sauce and Zimtsternen – cinnamon star biscuits

Cheese

Vacherin Mont d’Or

Menu decided, next step was to set the scene. There’s never time to sort out a table centrepiece when you’re preparing a meal so I called in professional help in the form of Vicky Clements’ magnificent Swiss flag inspired floral arrangement in red and whie, a veritable alp in miniature (see her contact details below if you’re in or around S Manchester/Cheshire):

Vicky was responsible for the fairy-lit hearts too. Sehr gemütlich, Ja?

I dusted down my piping skills to write dinner guests’ names on an experimental batch of moulded biscuits using my newly acquired Swiss Springerle moulds. They were a little involved to make but I was quite pleased with these as my first attempt. My piping is rusty though and it took a few attempts to steady the hands and create something legible:

Air dried beef is usually served as part of a large platter of cured meats and cheeses in Switzerland. We chose to roll the beef around celeriac remoulade which created a light and fresh-tasting canapé packed with flavour. Janet made the celeriac – very simply made by mixing raw grated celeriac into a Greek yoghurt, lemon and parsley dressing – and assembled the canapés and very pretty they looked too. Celeriac makes a fantastic winter salad and we’ve eaten it several times already since then:

The doyennes of cookery and entertaining always tell you not to try out new recipes on your guests don’t they? Well, I think rules like this are meant to be broken, but sometimes minor disasters will ensue. I think it’s fair to say that the malakoffs didn’t work. Tim was banished to the garage to deep fry these battered cheese parcels. I can’t abide the smell of deep-frying fat in the house, so our deep-fat fryer lives very happily in the garage which means that, with the assistance of the barbecue it’s pretty easy to rustle up a mean steak and chips for al fresco consumption in the summer.

I thought we’d followed the malakoff instructions on the Swiss food blog http://www.fxcuisine.com to the letter. Maybe the batter was too light, maybe the oil was too hot, maybe we cooked them for too long, but when we came to consume the malakoffs, they turned out to be hollow as all the molten cheese had leaked out into the frying oil creating an unholy mess (which I have yet to properly clean up I’m ashamed to say). The fritters looked the part and retained enough of the ghost of a flavour of cheese to allow you to imagine how delicious a correctly cooked malakoff might be. Another time…

We began the meal proper with an unusual hay soup, expertly prepared by Shelley. This is a traditional Swiss soup, different versions of which come from the mountainous cantons of Valais and Graubünden. I’d tasted this in Klosters a couple of winters ago, and it looked so pretty presented on its bed of hay and garnished with dried meadow flowers that I had to put it on our menu.

I couldn’t find a definitive recipe but found several different versions by searching under “Heusuppe Rezept”. Our version used a hay-infused light stock, a flavour base of sweated vegetables and a little pearl barley to thicken. I think I’d like to try out the other versions before publishing a definitive recipe.

Sourcing the hay proved to be harder than I’d thought. I scoured farms in the Lake District and Yorkshire Dales for an elusive handful of local organic meadow hay but without success – all I was offered was silage which I don’t think would make a very pleasant tasting soup. In the end, The Hay Experts (see contact details below) came to my rescue. They really do know their hays (even if the end consumer is usually a pet rabbit) and despatched just what I needed very promptly.

Our next course was a miniature version of the Luzerner Chugelipastete – an exuberant puff pastry dome filled with braised veal and veal sausagemeat in a creamy saffron flavoured sauce. In order to cut down on the pastry, I made pastry lids to cover the braised veal which was served in individual ramekins.
I posted last year on the subject of this dish:
https://rhubarbfool.co.uk/2011/03/03/lunch-in-lucerne/

I used a couple of cheat steps when I made the miniature version of the dish. Short of time, I used Dorset all-butter puff pastry – reliably good if you don’t have time to make your own. Instead of veal forcemeat balls made from scratch I used a pack of veal meatballs from Waitrose. These are made from ethically sourced British rosé veal and are delicious and versatile. Actually, I didn’t follow the Marian Kaltenbach recipe for the sauce which I’ve quoted before at all. I flash fried strips of veal tenderloin, combined them with the cooked veal meatballs, added a little stock and cream, reduced the whole lot down to make a sauce and added grapes macerated in a Swiss grappa type schnapps to finish. I was reasonably happy with the end result:

We were now well set up for the main event, a fabulous-looking venison tenderloin supplied from The Blackface Meat Company who are based up near Dumfries in Scotland. I’ve used them a couple of times before for game and rare breed meat. They may be a little expensive but they supply top quality meat, expertly butchered and delivered promptly and efficiently to your door.

I did try and obtain some local venison from Dunham Massey. Each year, the deer are culled and just a few of the younger deer are butchered and sold to the public via a local farm shop. Unfortunately because of problems with poaching this year I didn’t know if my tenderloin was going to turn up on time. When finally I did get the call that the venison was available, I was a little disappointed with what the butcher had done as this tenderloin was nowhere near as expertly trimmed as the Blackhouse meat. So Dunham’s answer to Bambi is in the freezer ready for a future Sunday lunch.

The Blackhouse website lists useful recipes and I followed chef Mark Hix’s instructions for marinading the venison in red wine before flash-frying and serving with a red wine reduction. Not an authentic Swiss recipe but very Swiss in character as you’ll find lots of robust game dishes cooked with red wine in restaurants during the autumn and winter hunting season.

The venison was expertly cooked by Janet and was served with everyone’s favourite Swiss dish, potato rösti,braised red cabbage and a spoonful of Preiselbeer sauce. The Preiselbeer is a smaller, tastier European relative of the more familiar North American cranberry. It’s also known as the lingonberry in Swedish and here in England it’s known as the cowberry but is not a popular forager’s fruit as yet.

Sorry my pictures of the finished dish are too dark to be meaningful, but here are photos of the meat bathing in its marinade, the same meat cooked and carved, and a jar of the Preiselbeer sauce brought back from a little shop in Klosters:

Avoiding the temptations of triple Toblerone chocolate mousse and the like, I chose a simple walnut and honey parfait for pudding served with prunes cooked in red wine and spices to give a delicious festive mulled-wine flavour. Alongside the parfait and prunes I served a traditional Swiss/German advent biscuit, the Zimtstern – a cinnamon flavoured dough made like a macaroon from ground nuts, sugar and whisked egg whites, topped with a crisp meringue icing. These are nutty, chewy and delicious and a tad difficult to make. I’ve not given the recipe in this post as frankly it’s too long already, and they merit a post all of their own.

To conclude the meal as we approached midnight, a superb Vacherin Mont d’Or cheese from the Jura region of Switzerland, one of my favourite cheeses. It’s soft and creamy and can be spooned out of its wooden box when properly mature and ready to eat. It’s only available during the winter months. Ours came from the Duty Free shop at Zürich airport, but you can find it over here sometimes either in a specialist cheese shop or occasionally in Waitrose. If you find one, grab it, you won’t regret it.

I couldn’t possibly list all the evening’s recipes in a single post – in fact to help with the preparations, I photocopied and printed them all out and have enough material for a small cookery book!

I’m just going to give two recipes, both straightforward and both now in my regular repertoire.

Recipe for celeriac remoulade

My lighter, fresher version of this bistro classic, replacing the usual mayo with Greek yoghurt.

Serves 4 or more as part of a selection of salads

Ingredients

1 small or half a medium celeriac grated in a food processor
juice of half a lemon
sea salt and freshly ground black pepper
2 tablespoons thick Greek yoghurt
2 tablespoons half fat crème fraîche
2 teaspoons Dijon mustard
1 tablespoon chopped flatleaf parsley

Grate the celeriac quite finely (easiest to do this in a food processor) and in a medium bowl mix thoroughly with the lemon juice to stop the celeriac turning brown. You can prepare the celeriac to this stage then refrigerate it several hours ahead of time and it will still be fine. When you’re ready to serve, add the other ingredients to the bowl and stir to combine.

Recipe for walnut parfaits with mulled prunes

Translated from the German and adapted from a little Swiss cookbook called “Geliebte Schweizer Küche”.

Serves 6

Ingredients

For the mulled prunes

1 bottle fruity red wine
200g prunes
2 cinnamon sticks
1 vanilla pod
2 cloves
1 large piece of peel from an unwaxed orange

For the parfait

2 eggs
2 dessertspoons runny honey
1 pinch powdered cinnamon
1 dessertspoon Grand Marnier
180ml whipping cream
50g walnuts, coarsely chopped

Begin by making the mulled prunes the day before you plan to serve the dish. Put all the ingredients into a saucepan, bring to the boil then leave to cool and infuse overnight.

Next make the parfait. You can make this a couple of days ahead of time as it’s frozen. Mix the eggs, honey, powdered cinnamon and Grand Marnier together in a bowl. Using an electric whisk, beat together until the mixture is light and foamy. In a separate bowl, whisk the cream to the soft peak stage and combine with the egg mixture and chopped walnuts. Divide the mixture between 6 or more small moulds (china teacups or ramekins are fine) and freeze for at least four hours.

When you are ready to serve, dip the moulds briefly into hot water, loosen with a knife if necessary and invert onto individual serving plates. Spoon the prunes and red wine sauce around and serve.

Contact details

Vicky Clements – “Inside Out” flowers and gardening, Bowdon, Cheshire
Mobile 07762 387 372

The Hay Experts – suppliers of organic and other hays
http://www.thehayexperts.co.uk/

The Blackface Meat Company – suppliers of rare breed meat and game
http://www.blackface.co.uk/

Whistle-stop tour of Klosters’ most fêted restaurants

February 2, 2012 § Leave a comment

A busy January has just flashed by and it’s almost the end of an alcohol-free month. In anticipation of that glass of cellar-cool Châteauneuf du Pape that I have lined up for tonight, finally I’m in the mood to write again about good food and wine.

There’s lots to write about so I think I’d better catch up belatedly with the best bits of Christmas and New Year before moving on to the various food projects that have been keeping me busy this month.

We spent Christmas once again in Klosters in the mountainous and picturesque canton of Graubunden in Eastern Switzerland. During the course of 6 days, we ate our way through the Klosters pages of the Gault-Millau guide (4 restaurants collectively clocking up a whacking score of 59 Gault Millau points out of a theoretical maximum of 80), pausing only for a pizza on Christmas Day by way of respite. To be fair, our skiing lunches were pretty austere – Gerstensuppe (barley broth – a local speciality) or Gulaschsuppe for the most part – so we felt justified in going for it in the evenings.

Night 1 Rustico 13 GM points cumulative GM points 13

First up was the aptly named Hotel Rustico where we arrived curious to discover how the much fêted chef Vincent Wong would pull off the fusion of Asian and Swiss cuisine for which he is famous.

The Rustico certainly looked the part:

We were ushered out of the snow into the warmth of the cosy wood-panelled dining room and handed a menu of largely cheesy delicacies – essentially fondue or raclette. The boys were thrilled, but where was the Asian-Swiss fusion cuisine we’d come for?

There was just a hint of this on the menu – I ordered the scallop-filled Capuns (a local ravioli-like speciality of savoury stuffing wrapped in chard leaves traditionally made with meat and breadcrumbs).
It looked pretty enough:

But disappointingly the scallops garnishing the Capuns were overcooked and possibly had arrived deep frozen rather than fresh on the shell and the filling itself was just plain stodgy. A dish that could of have been inspired but sadly the kitchen didn’t pull it off.

The fondue and raclette (not really a speciality of this region) were absolutely fine but we remained mystified as to the restaurant’s reputation for fine cooking.

A bit of research afterwards solved the mystery. We’d gone wrong on two counts. First, my Swiss-German being not so good, I’d booked us into the “Prättigauer Hüschi” rather than the restaurant proper (a bit like booking in for a bar meal rather than the full Monty in a country-house hotel). Second, the Rustico seems to have a bit of a chequered history and has changed hands twice in the last year or so, but the 2012 Gault-Millau guide has failed to reflect this still listing Al and Renée Thöny plus chef Vincent Wong as the management team. In fact Stefan Stocker and Martina Schele took over last year and shortly thereafter handed over to the current proprietors Anja and Jörg Walter. Herr and Frau Walter list AC DC, Swiss folk music and motorbiking amongst their shared interests. Does this perhaps give us a clue as to the direction in which they’ll be taking the hotel and restaurant?

Night 2 Alpina 15 GM points cumulative GM points 28

The Alpina is conveniently situated opposite Klosters’ busy little railway station – a model railway set writ large. It’s a slightly unprepossesing modern chalet-hotel type building that the owners have done their best to clothe with alpine charm. The boys were particularly taken (and I was too actually!) with the polar bear snow sculpture which sits as a pediment above the underground carpark entrance:

We were seated on a prime corner table and presented with the menus. This was a little scary at first as both starters and mains were labelled rather severely as single words.

I opted for “Tomato” and followed it up with “Lamb”.

The obligatory amuse-bouche arrived followed-up mercifully quickly (we were hungry after a day’s skiing) with the starters. The menu writing may have been laconic but the food itself was rather more sumptuous, not to mention playful.

Here’s what “Tomato” turned out to be – a tomato Caipirinha (much more on-trend than a Bloody Mary), tomato mousse and the most intense clear essence of tomato and rabbit:

The restaurant clearly has high aspirations and cooking standards to match. Nevertheless the restaurant had a warm friendly atmosphere and we all felt comfortable. Yes, there’s a touch of pretentiousness about some of the menu wording – chef Christian Kaiser went under the moniker “Pleasure Composer” and the front-of-house team led by Jacques Revel and Patricia Reumschüssel were referred to as “Creators of Happiness” but the staff themselves were so efficient and charming you can forgive the odd purple patch in the prose. The hotel website gives idiosyncratic yet revealing profiles of all the key staff and Herr Revel certainly gets my vote with his love of mushroom-hunting and dislike of animals, “especially cats”!

Next to arrive was my “Lamb” – saddle; liquorice flavours; peas; tomato-sauce; olive oil”

This was a beautifully cooked and subtly flavoured dish but a bit lacking in starch. I had to help myself to some of the boys’ inviting looking potato rösti which set off the lamb a treat.

This is another attractive feature of the restaurant – as well as the high gastronomy on offer there are also simpler dishes to choose from (Wiener Schnitzel; veal sauté Zurich-style with rösti) which suited the boys well and made for a more relaxing meal for us. There’s a separate menu for younger children too which invites children to the upstairs play area once they’ve finished their meal. Someone has clearly thought about the practicalities of dining out with a family.

The pudding menu continued in the same single-word/quadruple dish style. I opted for the massive rumbling cheese trolley which competed with the trains running in and out of the snowy stations. The rest of the table pronounced the “Passion-fruit” as particularly good and big enough to share between two, maybe even three (panna cotta; soup; sorbet; crème brûlée):

And if you don’t fancy splashing out on pudding, just order coffee and finish your meal with the extremely generous plateful of petit fours and chocolates instead.

We’d definitely return for a special night out as the Alpina pulled off the trick of both providing top-class cooking and keeping two hungry not to mention fussy teenage boys happy.

Night 3 Walserhof 17 GM points cumulative GM points 45

In points terms at least, we’d reached the culinary high-point of the week. It felt slightly surreal crossing the threshold of the Walserhof for the first time rather than peering expectantly from the outside through handsomely draped windows into the opulent interior.

Other reviewers say the hotel is a simple chalet with a relaxed and welcoming feel but I’m not sure I agree. Yes, the exterior is low-key rather than glitzy and the welcome is attentive and charming but there’s the feeling that everything, absolutely everything, is carefully planned, checked, rechecked and “just so”. Having so many appraising staff eyes cast over one puts you imperceptibly on edge. With our thick down jackets and teenage boys in tow we felt a bit like the country mice visiting their smarter town cousins. The feeling of unease increased as we were seated too close for comfort adjacent to a couple clearly out for a special meal à deux. Something told me they weren’t going to enjoy fart jokes and football related banter…

The meal began with not one but two slender glass trays per person of amuse-bouches, each laden with triple or quadruple goodies. Here’s the more photogenic of the two:

Quite substantial for an amuse-bouche isn’t it? And strangely retro with all that kiwi fruit garnish and something that tasted suspiciously like prawn cocktail in a glass.

The bread basket proffered next was a thing of beauty – laugenbrötchen (pretzel-type rolls with a shiny salty coating); tiny square rolls topped with pumpkin seeds and finally brown walnut rolls. My goodness, after two helpings of the amuse-bouches and all that bread I was extremely full already.

The menu is full-on cheffy throughout – no comfort dishes sneaked in at the back here. This makes it a tad awkward not to say pricey to feed a pair of tetchy teenagers. Blimey, even at Chez Panisse in Berkeley, one of the world’s top restaurants no less, a lovely waiter leant over and whispered quietly in my ear that the kitchen could rustle up a freshly made pizza for the kids if that would be helpful.

I mused that this was notionally a hotel restaurant and wondered how parents managed to feed their children there, not only that but how it would be possible to eat in the restaurant more than once during a week’s stay given the quantity and richness of the food, and the time it took to eat it.

We’d all chosen the plainest starter we could find, the “Klosterser Chruutchräpfli mit Novaier Alpkäse” a gastronomic take on a local stuffed pasta speciality finished with mountain cheese. This doesn’t look like something from a rustic farmhouse kitchen though does it?

A still life on a plate isn’t it? We were busy admiring our food when Frau Amrein-Juon herself (she leads the front-of-house team and is married to chef Armin Amrein) tut tutted at our waitress and very carefully rotated each plate 180 degrees. That may be the way the chef wants it but frankly we didn’t mind if our plates happened to be upside down and it was rather intrusive to have our meal fiddled with in this way.

I’d ordered a main course based around turbot (the wonderfully named Steinbutt in German) mainly because I wasn’t in the mood for my other possible option, a darkly sticky braised veal cheek. The menu described the turbot as accompanied by Sauerkraut, Quarantina Bianca Genovese 1880 and white truffle. The combination didn’t sound immediately appealing and I had no idea what Quarantina Bianca was – I (wrongly) assumed it was a type of fortified white wine. I didn’t have high expectations for this dish but it turned out to be inspired cooking of the highest order.

This is how the dish looked:

I get quite excited thinking again about the lavish quantities of white truffle that our waitress carefully shaved over the dish. The aroma of white truffle as it hit the hot fish and mingled with the sauerkraut will remain in my memory for some time to come.

It transpires that the Quarantina Bianca is a special old variety of potato grown only in Liguria, Northern Italy. It’s waxy with a firm white rather than yellow flesh. It made the most amazingly flavoured and textured foamy pure white purée so ambrosial that I didn’t associate it with humble mash at all.

I’m not really a pudding person, but nevertheless chose a simply-named Iced Coffee from the section of the menu called “Walserhof favourites”. I’m not usually given to hyperbole about coffee-flavoured desserts either but this was divine, spoon after spoon of the most delicious iced, moussy, creamy concoction that I just had to finish served simply and unashamedly in a sundae glass. And yes, that tuile is sitting on a doilly like the ones your granny used to keep in her drawers:

Overall conclusion? I’d go again just for the Iced Coffee, but probably without teenagers making fart jokes. Definitely a Temple of Gastronomy where you the diner are subservient to The Chef, but goodness, he knows what he’s doing.

Save it for when you’re in the mood (and in funds for that matter) and fast for a week before you go!

Night 4 Chesa Grischuna 14 GM points cumulative GM points 59

The final stage in our gastro tour of Klosters. The Chesa Grischuna is yet another of the small, discreet and charming hotels that Klosters does so well.

No pictures of the dining room or any of the food I’m afraid as the lighting was just too subtle. You’ll just have to imagine a cosy wood-panelled room, linen clad tables, candles and the hum that comes from a room full of contented diners.

We had a lovely meal – in my case veal carpaccio, then vegetarian Capuns (yes, non-traditional Capuns again – see comments on the Rustico above). If at the Walserhof you the diner fall in with the requirements of the chef, here at Chesa Grischuna it’s the other way round – the impeccably polite and efficient waiting staff cater to your every need.

The place is impossibly romantic – I leant over and mentioned to my younger teenage son Arthur that as and when he felt like proposing to a future girlfriend, he could do worse than bring her here. Predictably enough, he turned bright red and commented “shut up Mum!”.

As we departed, we were given a small jar of homemade spiced winter berry jam as a parting gift. Some might think it twee but I was totally bowled over. We left in a warm happy fug and elder son George was persuaded to take our photo by the ice sculpture outside:

Contact details

Rustico Hotel and Restaurant
Proprietors: Anja and Jörg Walter

Landstrasse 194
Klosters

00 44 81 410 22 (0)80

www.rusticohotel.com

Alpina Hotel and Restaurant

Proprietors: Räto and Verena Conzett; Chef: Christian Kaiser

Bahnhofstrasse 1
Klosters

00 44 (0)81 410 24 24

www.alpina-klosters.ch

Walserhof Hotel and Restaurant

Proprietors: Armin and Corina Amrein
Landstrasse 141
Klosters

00 44 (0)81 410 29 29

www.walserhof.ch

Chesa Grischuna Hotel and Restaurant

Proprietors: Guler Family; Chef: Michael Bless
Bahnhofstrasse 12
Klosters
00 44 (0)81 422 22 22

http://www.chesagrischuna.ch/

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