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Rotisserie des Chevaliers Recipes - St. Moritz, Switzerland PDF Print E-mail
Written by Debra C. Argen   

Chef Hans Nussbaumer of Rotisserie des Chevaliers at Kulm Hotel St. MoritzLuxury Experience Magazine got to know Chef Hans Nussbaumer of the Rôtisserie des Chevaliers (14 points GaultMillau) at the Kulm Hotel St. Moritz in Switzerland during our stay at the hotel during the St. Moritz Gourmet Festival. This generous chef not only shared his recipes, he also shared his kitchen with Guest Chef Emmanuel Renaut of France.

Chef Hans Nussbaumer of Rotisserie des Chevaliers at Kulm Hotel St. MoritzChef Hans Nussbaumer honed his impressive culinary career around the world before joining the grande dame Kulm Hotel St. Moritz 15 years ago, where he now oversees 3 of the hotel's restaurants. If I had to describe Chef Nussbaumer in one word, I would say, happy, as whenever I saw him, which was often during the six-day festival, he always had a smile on his face, and a twinkle in his eye, as all things culinary are clearly his passion.


The Kulm Hotel St. Moritz was built in 1856, Debra C. Argen and Chef Hans Nussbaumer of Rotisserie des Chevaliers at Kulm Hotel St. Moritzand when I took a tour of the kitchen with him, I must say that I was rather surprised, but the kitchen still has the original stove! From this treasured piece of equipment, come forth Chef Nussbaumer's delectable traditional French creations. When not working at the stove, he enjoys traveling for culinary inspiration, hiking, music, and spending time with friends.

He generously shares his recipes for a tasty 3-course menu.

The Menu

Tomato Crème Brûlée
Italian Ricotta-Gnocchi
Tenderloin fillet poached in Pinot Noir

Tomato Crème Brûlée

Ingredients:

300

Grams

Tomato coulis (fine purée)

3

Dl

Cream, 35%

3

Egg yolks

10

Grams

Basil

½

Garlic clove

Pinch of sugar

Salt and pepper to taste

Method: Temper the eggs in warm cream in a bowl. Add the tomato coulis and the rest of the ingredients in the bowl. Put into small chafing dishes and cook in a Bain-Marie for 30-40 minutes. The Tomato Crème Brûlée can be served as a starter together with San Daniele ham, smoked duck breast, or grilled Mediterranean vegetables as a vegetarian option.

Italian Ricotta-Gnocchi
Recipe for 4 persons

Ingredients:

250

Grams

Italian cream cheese (ricotta)

80

Grams

Flour

1

Egg yolk

1

Spoon

Potato starch

Salt, pepper, and nutmeg to taste

Some Parmesan cheese to grate

Method: Mix all ingredients together in a bowl until you have a smooth consistency. Put the mixture in a piping bag. Dust a baking tray with flour, and then pipe the mixture onto the tray about 2.5 cm (0.7 - 1.1 inch). Poach the gnocchi in boiling salted water for a very short time, 2-3 minutes.

Serve the gnocchi with any of the following: morels or boletus sauce (mushrooms), pesto (basil, garlic, pine nuts, olive oil), tomato sauce, or seafood sauce.

Tenderloin fillet poached in Pinot Noir
Recipe for 4 persons

Ingredients:

4x

150 Grams

Fillets

3

Dl

Pinot Noir

1

Dl

Demi glace

12

Bone marrow sliced in a rondelle (10 grams each)

Marrow Purée

Ingredients:

20

Grams

Butter

80

Grams

Onions, chopped

80

Grams

Marrow

1

Dl

Pinot Noir

Method: Melt the butter and sweat the onions (do not let them color). Add the marrow and the Pinot Noir and reduce the liquid by half. Mix with a hand blender to purée.

Season the fillets, and then poach them gently in a demi glace and Pinot Noir for about 8 minutes. Remove the fillets, and keep warm. Reduce the sauce by half. Add the marrow purée, whisking it in slowly.

Presentation: Ladle sauce on the plate, place the filet and garnish with the poached marrow on top, freshly ground black pepper and chives.

Bon Appetit!

Kulm Hotel St. Moritz, SwitzerlandRôtisserie des Chevaliers
Kulm Hotel St. Moritz
Via Veglia 18
7500 St. Moritz, Switzerland
Telephone:      +41 81-836-8000
Fax:                 +41 81-836-8001
Email:  
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www.KulmHotel-StMoritz.ch

Read other articles on the Kulm Hotel St. Moritz and St. Moritz in the Destinations, Hotels and Resorts, Restaurants, Spas, Gastronomy, and Adventures sections.

Read other articles on Switzerland in the Destinations section including: Zurich, Switzerland; Bern, Switzerland; Interlaken, Switzerland; and Lucerne, Switzerland; Hotels and Resorts, Restaurants, Chefs' Recipes, Spas, Liquor Cabinet, Wine Cellar, Gastronomy, Luxury Products, and Adventures sections.

For information on Switzerland, please visit the website: www.MySwitzerland.com. For information on St. Moritz, please visit the websites: www.StMoritz.ch and www.Engadine.StMoritz.ch. St. Moritz Gourmet FestivalFor information on the St. Moritz Gourmet Festival and all of its events, please visit the website: www.StMoritz-GourmetFestival.ch. For information on the Cartier World Cup Polo on Snow, please visit the website: www.PoloStMoritz.com.

For information on Swiss International Air Lines: www.swiss.com. For information on the Swiss Pass: www.SwissTravelSystem.com.

For information on Arosa: www.Arosa.ch. For information on Lucerne: www.Luzern.org. For information on Interlaken: www.InterlakenTourism.ch. For information on Bern: www.BernInfo.com. For information on Zurich: www.Zuerich.com.

© April 2008. Luxury Experience. www.LuxuryExperience.com All rights reserved.

 
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