L’Art de Bien Manger

  • Asperges en Chemise – In the Pace of the Seasons

    Asperges en Chemise – In the Pace of the Seasons

    As asparagus season slowly comes to a turn in our corner and we slide into the exquisitely languid summer months (hopefully, currently we’re all down to wet and cold), this year, with all that happened during the past months, the change perhaps is a little more marked. Now I am my mother’s daughter, and seasonal Read more

  • Semelles aux Fraises – Or how to Eat a Shoe Sole

    Semelles aux Fraises – Or how to Eat a Shoe Sole

    We often had shoe soles for dessert. It’s a local specialty of the town where I partly grew up. One could buy them at the Confiserie, the pastry shop, over the counter two shoe soles please, you would say, and the lady would put them into crisp brown paper bags. Then she’d pick out a Read more

  • Tarte Meringuée aux Groseilles – Lockdown Travel Diary

    Tarte Meringuée aux Groseilles – Lockdown Travel Diary

    Do you remember, she asked, when we stole red currants in that derelict garden, you know where we had this picnic and we all of a sudden noted the roof peeking out behind a maze of brambles and woods and the red currants glinting in the sun and we waded through the high grass and Read more

  • 2020 Workshop update – Flädlisuppe

    2020 Workshop update – Flädlisuppe

    This was meant for the Swiss Weeks, Flädlisuppe, a regular on my grandmother Nani’s Sunday table. Now everything has changed. I’m devastated to announce that all the workshops until and including July will be cancelled due to the current situation. For those of you who have already booked, I’m looking into alternative dates, however, there Read more

  • Nidelzeltli

    Nidelzeltli

    My mother told me they’d steal a jug of cream, sugar and a cooking pan and sneak off into the fields. The eldest would make a fire and attend to it while the younger ones gathered dead branches and pinecones. She was the only girl and therefore was bestowed with the honour to do the Read more

  • Rindsvoresse mit Ribel

    Rindsvoresse mit Ribel

    What you’ll need 500g beef (ideally a mix of chuck, flank, shank), one big carrot, 3dl of dry apple cider, two generous tablespoons of tomato puree, two teaspoons of flour, one big onion, bay leaves, celery leaves, a little bouquet of fresh parsley, cloves, salt, pepper, good fat for frying, patience How to cook it Read more