The historic Gstaad Palace lodge within the coronary heart of the Swiss Alps has appointed a brand new culinary director, Franz Faeh.
He plans to deliver environmentally-conscious cooking ideas to among the lodge’s most unique visitor experiences.
Chef Faeh will use a recycled solar-powered cooker – bought from a Launen parish priest, who used the machine whereas engaged on an support mission in Africa – to remodel domestically sourced substances right into a three-course connoisseur menu for guests to the lodge’s intimate mountainside Walig Hut.
On the menu will likely be superbly ready recent langoustine, trout in white wine with herbs, and basic regional dessert, Meringues du Saanenland.
This summer time can even see him eschew electrical energy for open hearth as he launches a brand new road food-inspired barbeque idea to the lodge’s solar terrace, inviting visitors to get pleasure from seasonal delicacies towards the breath-taking backdrop of the Bernese Oberland.
Faeh’s appointment by the palace’s third-generation household proprietor, Andrea Scherz, follows three years because the lodge’s government chef: a task which this yr noticed him oversee the revamp of the Fromagerie restaurant, set in a former underground gold bunker.
A Gstaad native and passionate traveller, Faeh describes his relationship with the Palace as a “lifelong dream”.
His coaching consists of stints cooking throughout Bangkok, Indonesia, Malaysia and Singapore, the place he developed a fascination with road cooking and finger meals utilizing the native produce and conventional strategies at hand.