After several months inactive, I am ready to resume the activity of the blog. Back to my journey by land and Swiss settled in Spain once again I go ahead with this dining room.
March was the month when a Swiss hotelier, Mr Isidor Mathis, great lover of English culture and cuisine contact me via the Internet to offer trips to the small town of Engelberg, located in the mountains of central Switzerland to take over the kitchen of the restaurant El Lute, a local welcoming
of some 60 seats located in the basement of the Central hotel carefully decorated by Mr. Mathis and offering theme of English cuisine in the heart of the mountains of central Switzerland. The challenge was to develop a cuisine based on traditional English cuisine, but slightly adapted to the tastes Swiss. We decided that a good alternate option would be paella and rice dishes with traditional tapas. The restaurant had a spectacular barbecue to the public where we decided to prepare meat and other delicious grilled steak Angus Beef.
But my main challenge was the form team composed of Vietnamese and Portuguese so that they could defend the letter once I return to Spain, so we got to work to teach my friend to Kient (A hustler and a young chef of Vietnamese nationality) and prepare pans Fund, how to make ham croquettes, octopus cooking etc, and the result was pretty good.
finished my work in Engelberg, Fate had it that on a visit to the city of Lucerne to the Gonzalez family knew, a couple from Malaga and her children Galician English immigrants who run in the neighborhood of Reussbühl an original restaurant called THE SPANISH TAVERN. The owner Carlos González, English cuisine is simple and based on traditional raw material of great quality. Thanks to this, Gonzalez has managed to make his English restaurant is the most prestigious Lucerne with a customer counting both Switzerland and a large customer base of English citizens living in this beautiful city.
Carlos told me that one of the biggest problems today is getting qualified staff especially when a few months ago has opened its second store in a well known and busy shopping mall. Thus we decided that we could work together for time, and even that Carlos is very clear which is the line you want to go if he was interested in introducing some new features in its cuisine and update your kitchen management. In this way we introduce some new production systems, and introduce some cooking at low temperature in vacuum. The Charter of the English Tavern has a great success and we thought that it was desirable to make major changes, but even so, we introduce some new fish and meat even if it gives more status to the letter and some desserts with traditional English roots but with a creative touch.
As for the food I must say that Switzerland is not too rich, except Fondue, a regional specialty Raclet and more, have no relevant dish. Most of their food is imported from Italy, made in Switzerland of Italian cuisine is preferred by many people. The area also has a great German sausage enjoyed preparing barbecues. The meat is quite expensive and powerfully struck me that despite the number of cows that graze in the meadows and mountains, veal or beef imported mainly from Argentina and pay really high prices.
I must say also that I have seen something that is wise and gastronomy English is still very high level relative to our European neighbors. From what I have seen many of the restaurants located in recent years in Spain pose better facilities and equipment that I could visit in Switzerland. Not so much in the big hotels and fancy restaurants, but restaurant-level average and family.
The overall experience was very enriching, a souvenir from here to all the friends we've made in Switzerland. I look forward
0 comments:
Post a Comment