Ein Gericht aus Südafrika. Andreas kocht Linsen, viel Gemüse, diverse Currys. Geheimtipp: Crème fraîche.
Fried pigeon, onion coulis and celery purée 🐦 . . . . . . 🔪 laurenteperon - the glaze on the pigeon is wonderful,...
The Restaurant team goes Arosa! Thank you tschuggengrandhotel for having my team and me at the Gourmet Tour 2019!...
Strongly recommended place hidden in the Eaux-Vive which offers tasty and fine cuisine in a cosy atmosphere...
The good thing about not being a child anymore is, you can skip dinner or lunch and go straight to dessert and enjoy...
Esprit montagne 🏔by LeCrans .... Il me semble que la magie gourmande de la nature sera encore aux rendez-vous en...
Sunday tryouts! #parkhotelvitznau #restaurantprisma #sunday #salmon #beef #newdish #gaultmillauschweiz...
Martin Göschel vom @thealpinagstaad in @gstaad_official mag Pasta. Maccheroni-Chartreuse etwa, mit Carbonara-Sauce...
#lamaisonduprussien #gastronomie #jre #gaultetmillau #gaultmillauschweiz #neuchatel #suisseromande
Kabeljau in Nussbutter konfiert mit Brandade & Oona Kaviar von @sebastianroesch. 📷:...
Red Mullet ceviche in a pork's head vinegar in our Fine Dining Restaurant Sens 1605 #waldhoteldavos #finedining...
@nicolai_kadeau aus Kopenhagen kocht am @st_moritz_gourmet_festival vom 16. - 18. Januar im...
New Cheese Humidor at Taverne 1879 buergenstockresort . . #cheese #humidor #taverne #1879 #taverne1879 #new #feature...