A successful Gourmesse

17^th Gourmesse: friendly atmosphere, interesting seminars, gourmet food, top cooking shows, what else could we ask for!

The Gourmesse, which just ended on Monday October 10^th in Zurich, was a complete success. The organisers met their goals in bringing more people to the show than last year.

10,750 people strolled and mingled in the house of congress to talk to the producers and do some tasting!

There were many amazing stands from Bio Suisse with appetizing salmon, delicious apricot bread from Bio Beck Lehmann, speltl bibers from the Solenthaler bakery in Appenzell and colorful vegetable stands.

Wine was everywhere! I particularly loved the Italian sparkling wine Cantina della Volta 2009 and the Champagne Bollinger Spécial Cuvée.

During a 45 minute-seminar, Felix Küng from Casa del Jamon, talked about Serrano ham and particularly about the one from the family Blasquez. We learned how to cut ham, about ham related terms and what goes well with it.  I learnt it is all an art to cut Serrano!  An appropriate knife and lots of patience is needed. A Spanish professional cutter came with him and it took him the entire seminar to cut half of a pig leg – a Jamon Iberico “Bellota”. After 25 minutes we could see the bone and he could cut small and thin slices around it. “The best with it, is Ciabatta bread and it is sensational with slices of fresh mango”, said Félix.

Monday, the halls were packed with people trying to find a seat in the busy seminar room for the lectures on coffee, bread and truffles. The known food journalist, Patrick Zbinden, led the afternoon topics.

Before entering the seminar room, people stopped at the dessert stand from the factory Kern & Sammet. The brownies “Chocolate Kiss” were just sensational! The Swiss company, located in Wädenswil, specializes in frozen desserts and breads and offers an amazing selection.

 

The cooking show with Arno, Sgier was quickly full and reserved well in advance. Everyone wanted to sample some of the delicious cooking of the well-known Swiss cook from Trimbach, in the canton of Solothurn. I had the chance to have a seat. I have to say I understand why he is doing so well in his restaurant “Traube” since 1993 and has been rated 17/20 on the Gault Millau for the last 4 years. He cooked for about 50 people two courses: scampis with risotto and curry sauce followed by green raviolis with celery sauce  laid on a parsley cream. It was beautifully presented and was as tasty as it looked appetizing! Not only Arno Sgier is an excellent chef but he has a friendly personality and lots of humour. I can’t wait to visit his restaurant in Trimbach!

It is never too late to already write down on your calendar the dates of the next Gourmesse: October 5th-8^th, 2012