Tag Archives
Spicy tuna roll from the Geisha restaurant in Shanghai
Today we are featuring a recipe from the restaurant The Geisha in Shanghai. Chef Boris shared with us how to make a spicy tuna roll. Recipe for 6 to 8 …
Ducks Breast “Exotic Surprise”
Jürg Wernli, the chef at BHMS in Lucerne, shared with us a ducks breast “exotic surprise” recipe. It was made at the first Salon du Chocolat in …
Il Casale millefeuille of rhubarb with vanilla ice-cream
We are proud to share a recipe from the restaurant Il Casale, located in Wetzikon near the Pfäffiker lake in the canton of Zurich. Olivia Arias Grau, …
“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 Coze of the fish …
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 also the leader …
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 he showed …
Ciabatta with black olives (2 servings)
What you need: 1 Ciabatta Mix of 17.60 oz (500g)* 2.3 oz (85 g) of drained black and chopped olives some flour to roll the dough Ciabatta dough before being …