Chef Andreas Caminada
Modern European
Michelin 3*
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Dinner at Schloss Schauenstein
at
Schloss Schauenstein
on 26 August 2018
- Photo Views
- 70
- Meal Views
- 795
10 / 10
A stunning view of the entry steps.
The first bites
Beetroot - Coroneto
Duck liver savory hazelnut bonbons
Buckwheat Crisp
Mushroom - Leek
Wine Leaf - Caper
Ham Taco
Whitefish
Raspberry - Tomato;
Frozen Lettuce Gazpacho
Red Cabbage, mustard
Red Cabbage, mustard
Spare Rib, Dried Pear, Roasted Onion. Spare ribs done three ways. This one was amazing!
Sparerib, perfectly grilled.
The most perfect consomme.
Char, dill, radish
Char, dill, radish
Char, dill, radish - another version
Veal Sweetbreads, cauliflower, lemon, hazelnut
Pike Perch, artichoke, aubergine
Bread service
Supplementary course - Langoustine from South Africa, lemon. The chip on top of the broth shooter might be tapioca.
Supplementary course - Langoustine from South Africa, lemon. The chip on top of the broth shooter might be tapioca.
The chip on top of the broth shooter might be tapioca. And the langoustine broth was just mindblowing!!
Langoustine broth.
Venison, Jerusalem artichoke, beetroot, apricot
Venison, Jerusalem artichoke, beetroot, apricot
Cheese trolley. What better place to indulge in cheese than Switzerland?
My haul
The crispy potato bits are called Maluns and they’re native to the canton of Grisons. The potatoes are boiled, then coated with light flour and baked in butter. Apparently, they’re also a hiker’s repast.
Blueberry, buckwheat, lemon, yoghurt.
Ice cream with a berry top.
a simple, yet so wonderful, soufflé.
Surprise dessert - Grandmother’s Burnt Caramel. From Chef Andreas’ grandmother’s recipe... an old recipe served on the oldest plate in the hotel premises.
Friandises - last bites. Sea buckthorn pâte de fruit; Citrus Macaron; Tonka - caramel cream; Raspberry Financier; Chocolate hazelnut bonbons; Berry jelly
Menu art
Menu art
The cheese key that accompanied the cheese tasting.
Chef Andreas making the rounds.
