“I love carbs, but denial is good training for the mind.”
Jason Momoa
Book
Switzerland’s finest
11.3 kilograms is quite a lot. 113 bars, for example, or 1,130 chocolates. That’s how much every Swiss person eats every year of what this small country in the heart of Europe is known for around the world. But there’s so much more than Toblerone and Ragusa to make chocolate fans’ mouths water. Delicacies from La Flor, Taucherli and Felchlin, for example, are all young companies that have dedicated themselves to the brown bean and are finding exciting ways to rediscover chocolate. For their book “Schoggi”, Alexander Kühn and Martina Meier followed the bean on its journey to the studios and production facilities of the new gourmet factories and collected all the recipes that best pay tribute to the sweet treat. Alexander Kühn & Martina Meier, “Schoggi. Swiss chocolate in stories and recipes”, AT Verlag, approx. 40.-
We love
Veggie Guide
Whether it’s a meat-free burger or a vegetarian curry: sometimes it’s not that easy to find the right restaurant for an anti-meat meal. Veggie Tables is helping plant lovers and is starting with a directory of restaurants where no animal products are served. Currently, the Swiss Guide mainly features dining options in French-speaking Switzerland, although the list is growing and is regularly updated. veggietables.ch
New Product
Ready for take off
Here today, there tomorrow and at an altitude of 10,000 meters in between. Petra Hochstätter discovers the world as a flight attendant – also in culinary terms. On the road, she is particularly inspired by the spices that end up in the cooking pot from Delhi to San Francisco. Back at home, Hochstätter tinkers with her own spice tins. The result: Fliegerlust, a range of now nine spice blends, all of which come in a trendy sixties look and with a matching recipe as a boarding pass.
Darling
Waves and ripples
The napkins from Matilda Goad & Co. are not for those who put kitchen roll on the table at dinner out of conviction. But very much for all those who want to do as much good for the eyes as for the stomach. That’s why we happily place the miniature, painterly linen napkins from the London label next to each plate and enjoy the cheerful colors and the wavy edge. Matilda Goad & Co, “Scallop Linen Napkins”, set of four napkins, approx. 75(matildagoad.com)
Cooperation
Cheers to art
Anyone who has ever been involved in the production of champagne knows that it is a great art! Jeppe Hein had the opportunity to walk through Ruinart’s vineyards and deep into the wine cellar in search of inspiration for his art. Every year, Ruinart awards its Carte Blanche to an artist who is allowed to immerse themselves in the history of Maison Ruinart. The Danish sculptor’s work “Right Here, Right Now” was presented at this year’s Art Basel and can be discovered on ruinart.com for anyone who missed the art fair.
