Chef Portraits

Paul Cabayé scales the peaks of haute cuisine with his cuisine without sacrificing respect for nature. Including his Alpine salmon, marinated for 12 hours with the best gin and spices.

Michael Schuler wants to reach as many people as possible with his creations and shows that outstanding taste sensations do not have to be complicated with his Signature Dish of Moules Frites. The chef hopes that more people will tackle seafood at home too and proves with his simple mussel recipe that their reservations are in fact unfounded.

Markus Stöckle’s favorite recipe is his mother’s Käsespätzle, which reliably combat his homesickness. The fluffy soufflé-like Spätzle are created by stirring and mixing the dough with a tangy cheese mixture. The dish follows the “ROSI” philosophy: minimal effort, maximum satisfaction.