Looking for tasty and tasty treats to satisfy your stomach? Then you’ll find all the news from the kitchen here.
Book
Food News 1: Charming
Turkish cuisine can be so much more than stomach-filling street food. Just drop by Elif Oskan’s Gül in Zurich and see for yourself what 15 Gault Millau points look like on colorful plates. Well, there’s not always room – after all, the people of Zurich love their hotspots – but thanks to Oskan’s book “Cüisine”, you can recreate the delicacies in your own kitchen. The chef will take you to the stove, help you assemble the perfect pide dough or encourage you to try your hand at baklava, the sweet sin made from syrup, butter and nuts that Elif Oskan serves with ice cream in her restaurant.
Elif Oskan, “Cüisine”, photos by Pascal Grob, AT Verlag, ca. 44.- (at-verlag.ch)
Collaboration
Food News 2: Melting pot
Peanut butter meets jelly, bacon meets maple syrup and diesel meets Seletti. What sows doubt at first glance works perfectly at second glance. And what Diesel and Seletti throw on the floor together leaves our mouths hanging open. The “Classics on Acid” collection shows great things for the table that look like they have been passed through a Bunsen burner. The motifs on the plates barely hint at great works of art, the wine and water glasses appear warped and the cutlery dances before our eyes. A way out for all those who don’t score with their food, but do score with their table setting.
Diesel Living X Seletti, “Classics on Acid”, 18 plates and various accessories(seletti.it and diesel.com)
We love
Food News 3: Le Parisien
When we are in the City of Lights, our first port of call is not the Eiffel Tower, but the Officine Universelle Buly boutique. We now not only stock up on beauty and decorative products, which are the envy of anyone who has ever seen our hand cream, but also on chocolate. In collaboration with French chocolatier Richard Sève, who not only personally selects his cocoa beans but also roasts them fresh every day before producing his masterpieces, a milk chocolate made from 45% cocoa, vanilla from Madagascar and a hint of fleur de sel was created that will have us dreaming of Paris long after we’ve returned home.
Officine Universelle Buly, “Le Chocolat de l’Officine”, 100 g, approx. 20.-
We know the best pizza in Munich and the hottest brunch spot in Zurich. Have a look.
