Thursday, November 16, 2006

Swiss Gourmet Indulgence Promotion at Bistro Cascata

Swiss treat from visiting chef
Story and photos by GEETHA KRISHNAN

Visiting Swiss chef Peter Altenburger preparing rosti, a potato dish favoured by the Swiss.THE best part of Swiss chef Peter Altenburger’s job is that he gets a few months off to travel and serve as visiting chef at other hotels.

Altenburger is based at the Sorell Hotel in Griscon, Switzerland, but the five-star hotel is only open during summer and winter.

In his free time, the chef travels to Jeddah, Mexico and Milan to impart knowledge on Swiss cuisine.

The 27-year-old chef's latest stop is the Cyberview Lodge Resort & Spa in Cyberjaya where the Swiss Gourmet Indulgence 2006 promotion is on at Bistro Cascata until Nov 19.
It offers a la carte dishes for dinner.

Aiding him in the kitchen throughout the promotion will be pastry-chef-in-the-making Sanne Einsering, 21, who works for a Michelin-star restaurant in the luxurious, seven-apartment Sorell Hotel back home in Zurich, Switzerland.

Einsering with Medley of Black and White Toblerone Chocolate Mousse with Marinated Berries.According to Cyberview Lodge Resort & Spa F&B executive assistant manager Rudolf Steiger, Sorell Hotels are a well-known chain in Switzerland but the number of rooms or apartments on each property is limited.

Steiger, who also hails from Switzerland, said most Swiss dishes bear German, Italian or French influences while some delicacies are peculiar to a certain state.

“Residents in the southern part of Switzerland consume lots of rabbit because they are close to the Italian border while those near the French border are known to consume sausages,” he said.
“Swiss cuisine has also evolved along the way. Traditionally, Zurich Sliced Veal is prepared using one-third of veal liver, kidney and tenderloin but there are variations now for health reasons,” added Steiger.
For the Swiss promotion, Altenburger has included Sliced Veal Zurich-style with Rosti Potatoes. Potatoes, the staple food of the Swiss, are also prepared as main courses.
“In Switzerland, the rosti for Sliced Veal Zurich-style is the main component and the veal is an accompaniment. The rosti can fill the entire plate but we’re only serving half portion for the promotion,” he said.

Carrot Muffin with Hazelnut Parfait.Altenburger also introduced Swiss Barley Soup from his hometown in Griscon. The soup came garnished with strips of air-dried beef.
For hot appetisers, there was a dish of Poached Tiger Prawns in a Potato Basket with Young Leek and Saffron Sauce.

The reins were then handed to Einsering, who handled the desserts.
There was Carrot Muffin, covered in a glaze enhanced with lemon juice and served with Hazelnut Parfait and Medley of Black and White Toblerone Chocolate Mousse with Marinated Berries.

While the promotion draws to an end on Nov 19, popular dishes will be retained in the bistro’s menu. A few dishes are also included in the daily lunch buffet line-up to offer a sampling of what is available for dinner throughout the promotion period.

BISTRO CASCATA Cyberview Lodge Resort & Spa, Persiaran Multimedia, Cyberjaya (Tel: 03-8312 7000). Business hours: Daily, lunch (noon to 2.30pm) & dinner (6.30pm-10.30pm). Closed on Mondays.

News Source : STAR

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