Al Forno – Zu Gast im Appenzellerland
al forno meets incatare
CLAUDIO DEL PRINCIPE – Cookbook Author – Texter – Storyteller meets Michelin Chef Tobias Funke in the beautiful Appenzeller country Heiden at Restaurant Gasthaus Zur Fernsicht with his brandnew cookbook “al forno”
Enjoy this fantastic 10-course menue from the current cookbook al forno by Claudio del Principe and the wonderful fotos from Gregory Brunner.
Tabletop Concept by ROCHINI – OUR RAW MATERIAL IS ENTHUSIASM
Kabeljau mit Beurre blanc und Estragonöl
Im Ofen geschmorte Artischocken, Artischockenfond, Burrata
Salat von schwarzen Kichererbsen
Im Ofen geschmorte Zwiebel, Taleggio, Cima di rapa
Im Ofen geschmorte Zwiebel, Taleggio, Cima di rapa
Kürbisgnocchi mit Enten-Ragù
Kürbisgnocchi mit Enten-Ragù
Knuspriger Schweinebauch, Erbsnpüree, Erde aus Steinpilzen
Knuspriger Schweinebauch, Erbsnpüree, Erde aus Steinpilzen
Bratapfel, Joghurt, Cashewnüsse, Honig, Buttermilcheis
Rüeblitorte
rochini concepts are made for people who are looking for something unique
Thank´s for this beautiful Gourmet experience – Claudio del Principe – Tobias Funke – Kay Baumgardt – Jakob Vogtherr – Laurenc Kugel – Martin Weber – Gregory Brunner.
(Fotocredits: Gregory Brunner Fotografie)
