ENJOY THE FINEST SWISS TASTING EXPERIENCE

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Recipe n°39

Smoked pork carpaccio, Tête de Moine, Martini celery
Beef roulade, broccoli and GruyèreCouscous with pumpkin, Gruyère, chickpeas, caramelised onion, spinach and harissa

Recipe n°38

Couscous with pumpkin, Gruyère, chickpeas, caramelised onion, spinach and harissa
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Recipe n°37

Tarragon-flavoured porcini mushrooms, Tête de Moine, timur pepper
Beef roulade, broccoli and Gruyère

Recipe n°36

Beef roulade, broccoli and Gruyère
Beef roulade, broccoli and GruyèreCouscous with pumpkin, Gruyère, chickpeas, caramelised onion, spinach and harissa

Recipe n°35

Grilled Gruyère, whisky cocktail, Gruyère water and tonka beans
Savoy cabbage, bacon, cauliflower and Tête de Moine rolls in a red wine sauce.

Recipe n°34

Savoy cabbage, bacon, cauliflower and Tête de Moine rolls in a red wine sauce.
Beef roulade, broccoli and GruyèreCouscous with pumpkin, Gruyère, chickpeas, caramelised onion, spinach and harissa

Recipe n°33

Spinach and potato gratin with Gruyère and crème fraîche.
Polenta taragna pearls in a Raclette broth.

Recipe n°32

Polenta taragna pearls in a Raclette broth.
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Recipe n°31

Chestnut soup, mushrooms, Raclette, chives.
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Recipe n°30

Lentil crêpes with Tête de Moine rice, rocket, mango and lime.
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Recipe n°29

Flaked Tête de Moine on a gazpacho cream.
Rye bread croutons, Gruyère cream, trout caviar and currants.

Recipe n°28

Baked courgettes stuffed with Prague ham, Gruyère, peaches and marjoram.
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Recipe n°27

Raclette ravioli in a fenugreek and blueberry broth.
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Recipe n°26

Sprouts salad with Tête de Moine, gin, extra virgin olive oil, lime zest.
Rye bread croutons, Gruyère cream, trout caviar and currants

Recipe n°25

Rye bread croutons, Gruyère cream, trout caviar and currants.
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Recipe n°24

Irish beef tartare, old-fashioned mustard and grilled Tête de Moine
Potato gnocchi and Gruyère with nettle in an onion and raspberry sauce

Recipe n°23

Potato gnocchi and Gruyère with nettle in an onion and raspberry sauce.
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Recipe n°22

Sour onions with raisins, pine nuts and Raclette cream.
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Recipe n°21

Uovo Ricco: vodka, ginger, lemon yolk and Raclette emulsion, caviar, beansprouts.
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Recipe n°20

Lime cup with Raclette Fondue, vodka dried apricots and herring caviar filling.
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Recipe n°19

Raclette fondant with caramelised red onion in vodka and brown sugar emulsion, toasted almonds and dill.
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Recipe N°18

Raclette mousse, Vodka gel, trout caviar, green olive.
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Recipe n°17

Chickpea bread topped with dried tomato, chilli pepper, raclette fondue, cucumber and seasoned vodka mist.
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Recipe n°16

Potato, wild garlic, smoked salmon, Raclette and vodka mayonnaise salad.
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Recipe n°15

Vodka prawns with pearl barley, avocado, Raclette and ginger.
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Recipe n°14

Spicy chocolate Raclette sticks with vodka zabaglione.
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Recipe n°13

Raclette toast with Prague ham.
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Recipe n°12

Herring butter, Raclette petals, pickled gherkin, coffee and pea shoot canapés.
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Recipe n°11

Raclette tacos with lamb's lettuce, pineapple, caviar and sorrel.
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Recipe n°10

Chicken burger, seared Gruyère, yoghurt, black summer truffle.
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Recipe n°9

Turbot in Gruyère sauce, wild garlic, raspberries.
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Recipe n°8

Pork belly confit in Gruyère and apricot cream.
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Recipe n°7

Risotto-style spaghetti with Valpolicella and Gruyère sauce.
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Recipe n°6

Toast filled with Gruyère cream, anchovies and lettuce fricassee.
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Recipe n°5

Grilled Gruyère with late Treviso radicchio and Lagrein reduction.
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Recipe n°4

Corn flakes and Gruyère fake pizza.
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Recipe n°3

Chicken livers in brandy, onion, chocolate and Gruyère.
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Recipe n°2

Gruyère, chickpea, poached quail egg, turnip green and roast sliced almond soup.
Gruyère ravioli in artichoke broth with toasted speck.

Recipe n°1

Gruyère ravioli in artichoke broth with toasted speck.