3 Friends, 6 Courses

Denise Weibel, my friend for many years, and I occasionally cook together for guests. One October evening Chris Eckstein joined Denise and me, and we served a six-course dinner. Since we are both not professional chefs, I believe we have done us proud, and therefore an excellent reason to share the menu here.

There is a healthy competition between us, which drives us to experiment and to reach beyond our limits. Denise has an edge on creating subtle, yet complex sauces and I exceed in plating. It’s a mutual respect that lets us create menus together. Denise and I both like to cook with seasonal and preferably locally sourced produce; hence we made the most of what the autumn season in Switzerland has to offer. Since I posted photos of the menu on my social media, a few friends ask me about the ingredients and description of each of the plates – so let me elaborate.

The menu

1st course
A mix of marinated wild mushrooms served with butternut squash and roasted pumpkin seeds.

2nd course
Oven-baked beetroot garnished with fried tarragon and roasted pine nuts; drizzled with coffee-infused light olive oil. Served with beetroot leaves dipped in a vinaigrette.

Wine | The accompanying wine for the first two courses was a Blanc de Noir Schiefer by Obrecht, Switzerland.

3rd course
Wild boar filled ravioli with chocolate-powder stripes. Served in a creamy game sauce with lingonberries and lemon thyme.

Wine | What a suitable wine for the third course: Insoglio del cinghiale, Campo di Sasso – Bibbona, 2018 Toscana, Italy.

4th course
Braised veal cheeks with vegetables and potato purée served with a rich reduction from the sauce.

Wine | Hacienda Monasterio Riserva, 2013, from the Ribera del Duero valley in Spain was the perfect match for the fourth course.

5th course
A selection of three kinds of Swiss cheese accompanied by fresh figs and fig-mustard.  

6th course
The dessert is a pear and almond pâte, topped with roasted almonds and an oven-dried and caramelised slice of pear. Surrounded by a boozy warm chocolate-pear-brandy sauce.