Schloss Schauenstein

Mitt nyårslöfte: Äta mindre, träna mer. Trots detta bokade jag bord på årets första dag på Schloss Schauenstein i Schweiz. Jag var i området på semester och när jag insåg att jag befann mig bara ett par mil från den trestjärniga krogen väcktes förstås min nyfikenhet. I köket hittar vi, sedan 2003, Andreas Caminada. Jag har fått ett smakprov av Caminadas kokkonst tidigare, nämligen under en välgörenhetsmiddag på Restaurant Frantzén där han serverade lamm med havtorn och lök samt röding med  morötter och rökta tillbehör, två rätter som faktiskt återkom i liknande serveringar under mitt Schloss Schaunestein.

Jag kan redan nu utlova att nyårsdagens lunch kommer att platsa bland 2017-års bästa måltid. Den var perfekt på alla sätt och servicen var excellent. Fantastiska råvaror, tillagade till perfektion. En tilltalande komplexitet, fin variation i rätter och råvaror samt en mycket välkomponerad meny. Nästa samtliga ingredienser kommer från Schweiz, ja till och med från närområdet kring Fürstenau.

In english:

My new years resolution: Eat less and exercise more. Despite this I made a reservation at Schloss Schauenstein in Switzerland the first day of this year.  I was in the neighborhood on vacation and when I realized I was only a few miles from this three star-restaurant my curiosity was awakened. In the kitchen of Schloss Schauenstein we find, since 2003, Andreas Caminada. I met Caminada at a charity dinner at Restaurant Frantzén in Stockholm last year when he served lamb belly with sea buckthorn and onions, and trout with carrot and smoked elements – two dishes that was actually a bit similar to two of the dishes served during my visit to Schloss Schauenstein.

I can already say that this lunch on New Years Day will be one of my best meals in 2017. It was flawless with excellent service. I found wonderful ingredients, processed and cooked to perfection. An appealing complexity, beautiful variation of dishes and ingredients – and a very well composed menu.  Almost all ingredients comes from Switzerland –  and most of them from the area around Fürstenau. I am impressed!

Appetizers: Marinated asparagus, almonds coated in foie gras, mushrooms with harissa, bread tacos with pastrami, rolles with herbs and tomato, foie gras with gingerbread and potato soufflé. schloss3 schloss6 schloss5 schloss4schloss2

Appetizers: Marinated asparagus, rolles with herbs and tomato, potato soufflé, almonds coated in foie gras, mushrooms with harissa, bread tacos with pastrami, foie gras with gingerbread and potato soufflé.

 

Chips and ice cream of beetroot, yoghurt mousse and chives oil - with essence of beetroot on the side.
Chips and ice cream of beetroot, yoghurt mousse and chives oil – with essence of beetroot on the side.

 

Red cabbage with iced mustard mousse.
Red cabbage with iced mustard mousse.

 

First amouse bouche: iced red cabbage, mustard mousse, white fish and radish.
White fish and radish.

 

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Beef Tartare with cauliflower.

 

Potato bread with two kinds of butter.
Potato bread with two kinds of butter.
Langoustine - seared and tartar – with lemon. The langoustine it the only ingredients in the menu from outside Switzerland.
Langoustine – seared and tartar – with lemon. The langoustine it the only ingredients in the menu from outside Switzerland.
This dish is called Splendur "Bongert" and is made in collaboration with light artist Peter Diem. This one is all bout foie gras in different textures – frozen, fried, terrine served with apple.
This dish is called Splendur ”Bongert” and is made in collaboration with light artist Peter Diem. This one is all bout foie gras in different textures – frozen, fried, terrine served with apple.

 

Char, carrot and smoked fish mousse.
Char, carrot and smoked fish mousse.

 

Val Lumnezia fowl, celeriac, chestnut, egg yolk and Grison truffle.
Val Lumnezia fowl, celeriac, chestnut, egg yolk and Grison truffle.

 

Pikeperch with onion in different textures and red wine.
Pikeperch with onion in different textures and red wine.

 

Grison lamb, pumpkin, dried pear and sea buckthorn.
Grison lamb, pumpkin, dried pear and sea buckthorn.

 

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The best cheese serving I have ever had. It reminded me a bit of eating raclette. Beautiful cheeses, chosen from a big trolley, served with charcuteries, potatoes and Maluns, a fried potato dish that originally comes from Chur).

 

Delicious dessert with different elements. Curd soufflé, apple granite and a dessert made of yoghurt, cinnamon and apple.
Delicious dessert with different elements. Curd soufflé, apple granite and a dessert made of yoghurt, cinnamon and apple.

 

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A perfect soufflé and granité.

 

Mignardises: fruit jellies, truffles, lolliepops, pear and cassis cake, quince sphere, plum foame and cereal crumble, blood orange and chocolate shot and chocolate ganache.
Mignardises: fruit jellies, truffles, lolliepops, pear and cassis cake, quince sphere, plum foame and cereal crumble, blood orange and chocolate shot and chocolate ganache.

 

Schloss Schaustein in Fürstenau, Switzerland close to the border of Italy.
Schloss Schaustein in Fürstenau, Switzerland close to the border of Italy.

 

Andreas Caminada always comes out in the lobby after service to say hello to the guests.
After the service, Andreas Caminada always comes out in the lobby to talk a bit to the guests.

I would like to add that all wines served at the wine pairing was from the area around the restaurant. It was also a well made, interesting wine pairing.

For the wine pairing you paid by the glass and could choose which wines you would like to have.
For the wine pairing you paid by the glass and could choose which wines you would like to have.

See how many points this restaurant gets from me here.

Annonser

2 thoughts on “Schloss Schauenstein

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