Étiquette : Executive chef
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Porcini Mushrooms Cooking @ The Chef Kitchen
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dans RecettesFrederic Breuil Executive chef
A Culinary Journey: Fresh Porcini track at the Swiss Mountains High in the Swiss Alps, autumn unveils one of nature’s most prized treasures: the porcini mushroom. Known for its rich, earthy flavor and meaty texture, porcini is a jewel sought by foragers and chefs alike. Imagine spending the day hiking through misty mountain trails, only…
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Kitchen Party 2006 @ Badrutt’s Palace
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dans EventsFrederic Breuil Executive chef
Hosted my First Kitchen Party at Badrutt’s Palace: with Chef Frederic , Pastry Chef Stefan, and the Legendary Chocolate Cow Badrutt’s Palace has hosted its annual kitchen party, featuring a memorable highlight—a towering chocolate cow created by our talented Pastry Chef Stefan. The evening was a delightful showcase of culinary creativity and indulgence, bringing together…
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Asparagus Promotion @ The Brasserie
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dans PromotionFrederic Breuil Executive chef
Celebrated Spring with Our Seasonal Asparagus Menu by Chef Riccardo Spring has arrived, and with it comes one of the season’s most cherished ingredients: asparagus. At the Brasserie, we were excited to presented a special menu crafted by Chef Riccardo, highlighting the fresh, vibrant flavors of locally sourced asparagus in every dish. Known for its…
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Culinary Team Photo @ The Chef Office
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dans TeamFrederic Breuil Executive chef
A photograph from 1919 shows the kitchen team of Badrutt’s Palace Hotel in pristine white uniforms, standing proudly in front of the kitchen. Led by head chefs trained in Europe’s finest culinary institutions, this group embodied consistency, precision, and tradition. Their craft was grounded in classic French and Swiss cuisine, utilizing local, seasonal ingredients to…
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Retho Mathis Cooking Book @ The Chef Library
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dans BookFrederic Breuil Executive chef
Retho Mathis: A Culinary Journey Through St. Moritz and the Mountains Retho Mathis, a renowned chef, has long been associated with the luxurious culinary scene of St. Moritz, a town famous for its stunning Alpine landscapes and high-end gastronomy. His cookbook captures the spirit of this iconic region, blending the essence of mountain life with…
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Coup de Gueule @ The Chef Office
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dans MoodFrederic Breuil Executive chef
Age Discrimination in the Culinary World: The Case of a 58-Year-Old Executive Chef In an industry that prides itself on innovation, creativity, and tireless work, chefs are often viewed as culinary artists capable of transforming simple ingredients into memorable experiences. Yet, the hospitality and restaurant sectors, known for their relentless pace, can sometimes be unforgiving.…
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Okonomiyaki Cooking @ The Chef Kitchen
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dans RecettesFrederic Breuil Executive chef
Okonomiyaki is a popular Japanese savory pancake that originates from the Kansai region, particularly Osaka, though it is also popular in Hiroshima. The name « okonomiyaki » can be roughly translated to « grill as you like, » reflecting the dish’s versatility and the wide variety of ingredients that can be used. Basic Ingredients: Preparation:
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Asparagus Promotion @ The Sunday Brunch
Behind the Scenes: Mise en Place and Peeling Day At our Banquet Kitchen, we believe that the magic of a great dish starts long before it reaches your Buffet. When Sunday brunch feature asparagus from Switzerland and France, our team is hard at work behind the scenes to ensure every dish is perfect. One of…
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Pizza Oven @ The Banquet Kitchen
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dans EventsFrederic Breuil Executive chef
Wood-Fired Pizza Oven for Live Cooking The highly anticipated wood-fired pizza oven has finally arrived at our hotel, But here’s the catch—don’t tell our Italian kitchen team! Once the secret is out, you can expect our skilled chefs to create pizzas, excepted the Hawaiian pizza. My skilled Italian kitchen team has already begun testing the oven,…
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Vineet Bathia Cooking Book @ The Chef Library
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dans BookFrederic Breuil Executive chef
Explore Indian Flavors with Vineet Bhatia’s Rasoi: New Indian Kitchen Michelin-starred chef Vineet Bhatia redefines Indian cuisine in his cookbook, Rasoi: New Indian Kitchen. This beautifully presented book takes readers on a culinary journey across India, blending traditional flavors with modern techniques. Rasoi features a collection of innovative recipes, from delicate seafood dishes to vibrant vegetarian plates, all…
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Guest Chef Dani Garcia @ The Grill
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dans Guest ChefFrederic Breuil Executive chef
Experienced Andalusian Flavors with Guest Chef Dani García at MP’s Grill MP’s Grill is thrilled to host renowned Andalusian chef Dani García for an exclusive promotion that brings the vibrant flavors of Southern Spain to your table. For a limited time, diners can enjoy a specially curated menu that showcases the essence of Andalusian cuisine,…
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Kitchen Party 2009 @ Badrutt’s Palace
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dans EventsFrederic Breuil Executive chef
An Unforgettable Night at Badrutt’s Palace: The 2009 Kitchen Party The year 2009 at Badrutt’s Palace Hotel was marked by an extraordinary event that left a lasting impression on all who attended—the much-anticipated Kitchen Party. Known for its opulence and charm, Badrutt’s Palace never fails to deliver, but this year, the magic was palpable, thanks…
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Food Market @ Séte
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dans MarketFrederic Breuil Executive chef
Discover the Local Food Market of Sète, Hérault: A Culinary Journey from Land to Sea Nestled in the picturesque port town of Sète in the Hérault department of southern France, the local food market is a vibrant showcase of the region’s rich culinary heritage. Known for its lively atmosphere and exceptional selection of fresh produce,…
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Guest Chef Reto Mathis @ The Grill
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dans Guest ChefFrederic Breuil Executive chef
A Culinary Celebration: Reto Mathis at Montreux Palace Le Montreux Palace had the distinct honor of hosted renowned chef Reto Mathis from St. Moritz, Grisons, for a special week-long promotion at the MP’s Grill. This extraordinary event brought together the finest products, each one elevated by Mathis’s exceptional culinary artistry. Reto Mathis, celebrated for his…
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Gourmet Festival Final Lake 2007 @ St Moritz
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dans EventsFrederic Breuil Executive chef
The St. Moritz Gourmet Festival’s Grand Final Lunch is a spectacular culinary event held on the frozen surface of Lake St. Moritz. This exclusive gathering brings together top chefs from 5-star hotels in the region, along with renowned guest chefs from around the world, to create an extraordinary dining experience. Set against the breathtaking backdrop…
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Food Market @ Dijon
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dans MarketFrederic Breuil Executive chef
Les Halles de Dijon: A Taste of Burgundy Open four days a week, the Dijon Covered Market, known as Les Halles de Dijon, is a bustling hub of local life and culture. Housed in a historic building designed by Dijon native Gustave Eiffel, the market is a masterpiece of 19th-century architecture. nside, you’ll find the best…
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Gourmet Festival 2007 @ St Moritz
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dans EventsFrederic Breuil Executive chef
In 2007, the St. Moritz Gourmet Festival featured an array of culinary stars, and one of the notable Guest chefs was Donovan Cook, a renowned chef from the Hong Kong Jockey Club. During this prestigious event, Cook was a guest chef at the iconic Badrutt’s Palace Hotel, where he showcased his exceptional culinary talents. Cooke,…
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La Riviera d’Alain Ducasse Cooking Book @ The Chef Library
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dans BookFrederic Breuil Executive chef
Alain Ducasse’s Riviera is a beautifully crafted cookbook that immerses readers in the rich culinary traditions of both the French and Italian Riviera. Through stunning photography and carefully curated articles, the book goes beyond recipes, providing insight into the lifestyle, culture, and ingredients that define the region. It showcases the essence of Mediterranean flavors, with dishes that…
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Encounter Beer Cow @ The Chef Office
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dans EncounterFrederic Breuil Executive chef
Jazz, Ribs, and the Beer Cow: Florent the Grill Chef’s Montreux Encounter During this year’s Montreux Jazz Festival, an unexpected meeting added a flavorful twist to the world-famous event. Florent, a masterful grill chef, found himself face-to-face with the festival’s beloved Beer Cow. Known for promoting local craft beers, the Beer Cow was a quirky…
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Christmas Amenities @ The Room
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dans AmenitiesFrederic Breuil Executive chef
Pastry Chef Cedric and Team Delivered Exceptional Christmas Room Amenities Every Christmas, our pastry chef Cedric and his talented team took on the challenge of creating extraordinary room amenities for our guests. Their dedication and creativity were on full display as they crafted intricate and delicious holiday treats that truly embodied the festive spirit. The…
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Pork Bao Cooking @ The Chef Kitchen
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dans RecettesFrederic Breuil Executive chef
Experiencing the First Bite of Pork Bao with Homemade Kimchi There’s something magical about the first bite of a perfectly crafted dish, where flavors meld together in unexpected harmony. This is the sensation you get when tasting a freshly steamed pork bao paired with the tangy, spicy kick of homemade kimchi—a delightful fusion of Chinese…