My alpine kitchen

Grown up in the Swiss lowlands, Sven Wassmer has found his culinary home in the Alps. In Bad Ragaz, he celebrates modern alpine cuisine at a high level in the restaurant "Memories". Char from Val Lumnezia, asparagus from Reichenau or carrots from Domleschg - Sven Wassmer prefers to work with what the Alpine region has to offer. The cuisine is reduced to the essentials, but the horizon is wide: ideas from the Far East or Scandinavia are skillfully integrated into the dishes. This book presents Sven Wassmer's cuisine, his philosophy, his creativity. It shows what home is for him and is dedicated to the specialties of the Alpine region - from pine cones to mountain potatoes, from the meat of Wagyu beef to that of the ibex. The more than 40 recipes are complemented by personal stories and a technique section that clearly explains the approach of sourdough, fermentation and other refined applications.