Paris. L’Épicerie de Bruno

Sure, Paris offers some of the finest dining in the world, but what about finding the ingredients to create your own gastronomic experience? In the small L’Épicerie de Bruno, located on the Rue Tiquetonne, Bruno Jerry offers some of the most exotic herbs and spices in the city.

The former banker has always been a gourmet, unable to find the spices he wanted in Paris, he would bring them back from his world travels as souvenirs.  As the son of old fashioned chemists, and the grandson of grocers, opening an exotic spice shop seemed a logical step. Read the rest of this entry »

Hotel Greulich. New Chef

Great news for food lovers visiting Zurich, Hotel Greulich has announced a new chef and a new concept for the Greulich restaurant.  Young, innovative, and regional are trademarks of Chef Marco Hartmann.  The 28-year old has trained both in Switzerland and abroad.  Being originally from Zurich gives him insider knowledge of regional and seasonal specialties.  In the creation of his menu Hartmann says “I want to create classic and seasonal dishes, that are understandable for the guests.”

The uncomplicated kitchen concept focuses on sustainable development, a philosophy that harmoniously melds with that of Greulich.  Local flavours, grown in the region, some even in Greulich’s house garden, will be complimented by a light Mediterranean touch of herbs and spices. The menu offers seasonal specials and year round classics, with special dishes for vegetarians, as well as new selection of seasonal wines. The hotel boasts a Steinbock Label, which acknowledges their focus on sustainability, regional products, and the support of a healthy lifestyle.

The new chef isn’t the only change to the restaurant; a new lighting concept, table presentation and menus all enhance the already popular space.  Locals and jet setters can be found mingling at both the restaurant and bar. An additional highlight is the inner courtyard seating area, where you can enjoy a business lunch in the midday breeze or a romantic dinner under the stars. Don’t miss the Saletta for business or the bar, boasting artwork from Pipilotti Rist, where locals and visitors alike mingle.

The restaurant re-opens under it’s new guiding light on the 12th August.

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Categories: Zurich, Food

Contributing writer: Alicia Reuter

Restaurant Greulich

If the Vuvuzelas and the unending football talk have got you a little overwhelmed, escape to the Greulich restaurant in Zurich and experience celebrated chef David Martínez Salvany’s inventive kitchen.  Serving up Spanish Catalonian influenced menu, with a hint of the Orient, you’ll be transported.  Regional specialties and slow food are essential to the cuisine.  The Greulich promises a football free zone through the 11th of July.  A special 3-course menu has been prepared for the occasion, at only 65 Swiss Francs per person.

David will leave the Greulich Restaurant behind on the 31st July for pastures new.  The restaurant will be closed until the official relaunch on the 11th August. Details, of this new chapter in the Greulich Restaurants history, coming just as soon as we get them.

Through August you can stay at the Greulich from Friday to Monday, three nights, for the price of only two.  Use one of the Greulich bikes to explore Zurich’s design district, galleries, bars and cafés easily from the centrally located hotel.  Relax along the banks of the river Sihl, or retreat to their birch grove, to enjoy an evening meal and a refreshing glass of wine.

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Categories: Zurich, Food

Contributing writer: Alicia Reuter

Aenea. Perfection becomes Absolute

As if there weren’t enough reasons to head to the Aenea on Wörthersee for a perfect weekend this summer, you just got one more – Aenea’s new chef Alexander Sowinetz.  A dinner from Chef Sowinetz is a must experience while in the region.  He’s Austria’s youngest Michelin starred chef as well as the youngest ‘3 Hauben Chef’ (3 Crested Chef) awarded from the prestigious Gault Millau.  His creative menu is a mix of French Mediterranean and regional influences.  For those of you familiar with the Viennese culinary scene, you’ll certainly recognize his name – he was formerly head chef at RieGi.

Whether you’re there for Ironman Austria, Fete Blanche or the Beach Volleyball Grand Slam, your body and soul be cared for by Aenea - in their spa, on their beach, and of course, by the kitchen.

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Categories: Worthersee, Food

Contributing writer: Alicia Reuter

Venice. The Real Thing

It’s hard to think about relaxing in Italy without envisioning the epicurean delights the country offers. If you’re not seasoned in the miniscule differences between the tourists joints and the real thing, it’s easy to walk away wondering what all the fuss is about and feeling like you just unloaded your wallet for a reheated pizza and discount grocery store wine.

In a city like Venice, which often feels like it’s surrendered itself to tourists, the real thing is can be even harder to find. Luckily we got the scoop from a Venetian about where to go for traditional eats at prices even the locals will pay. Read the rest of this entry »