Risotto made easy by Gault Millau points chef Johan Breedijk
A native of Holland, 15 Gault Millau points Chef johan breedijk has been leading the team of Scala and now The Kitchen Club at Art Deco Montana Hotel…
#cooking
Tibits: The best appetizer to bring to a holiday party
With all these holiday dinners, figuring out the perfect appetizer to bring is as challenging as bringing the perfect gift for the hostess. But don’t…
Meet Frank Widmer, Executive Chef at Park Hyatt Zurich
When I first heard about Il Tavolo Food Festival, I had to get involved one way or another, and ideally by blogging about it!…
How is it to be a Vegetarian in Zurich today? Is it easy?
It cannot be easy to be a Vegetarian, especially in Zürich where meat is the center piece of parties. It’s also not easy being a…