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“Albacore”, an appetizer from Eric Ripert, French chef at Le Bernardin in New York

Vivamost is very happy to publish this week an appetizer from the renown French chef, Eric Ripert. Chef Ripert is co-owner with Maguy Le..

May 28, 2013

Deer steak in chocolate sauce with berries

This is the recipe of Jürg Wernli, the executive chef and F& B Manager at the Business and Hotel Management school in Lucerne. He is..

May 19, 2013

Macadamia bars from pastry chef Patrick Reiterer, Mesa restaurant

Patrick Reiterer, chef Patissier at the famous restaurant Mesa in Zurich, was at the last Salon du Chocolat in Zurich. During his live-show..

April 25, 2013

Nick Malgieri’s old fashioned devil’s food cake

Nick Malgieri, one of the best known pastry chefs in the US and a guest at the recent Zurich Salon du Chocolat, has kindly provided..

April 12, 2013

Brownies recipe from Hiltl

The recipe, from Hiltl in Zurich, comes out of their cookbook “Hiltl. Virtuoso Vegetarian” (German: Hiltl. Vegetarisch nach Lust und..

March 29, 2013

Tobias Funke from Funkes Obstgarten: Chocolate cake

 TOBIAS FUNKE – Chocolate cake         Who is Tobias Funke? Top Swiss Chef at Funkes Obstgarten 16 Gaultmillau..

March 19, 2013

Bûche de noël with chestnut cream and chocolate

Recipe for 8 people Ingredients for the biscuit: 4 eggs 100 g sugar 40 g flour 40 g corn starch Ingredients for the syrup: 7 cl of water..

December 22, 2012

Blazed scallops with Cognac – Coquilles St Jacques flambées (servings:4)

What you need: 17.6 oz (500 g) of scallops frozen or fresh or about 4 large scallops each 6.7 oz (200 ml) of crème fraiche a big piece of..

December 17, 2011

Red currants milkshake (servings: 2)

What you need: 9.2 oz (260 g) of red currants 1 packet of vanilla sugar 2 blackberries 1 glass of milk 6 ice-cubes      ..

August 16, 2011

Sautéed peach on an apricot compote with roasted almonds (Serving: 1)

What you need: 1 peach 4 apricots 1 1/2 tablespoons of  liquid honey 1 tablespoon of almonds     How to make it: 1. Prepare the..

July 27, 2011
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