Products of the highest quality are the basis of every good cuisine. But how do you recognise them? In my star chef courses or at sensory events, I invite guests to discover the world of sensory science together with me and to develop the right nose, for example for the best extra virgin olive oils. The basis for this is my further education at the ZHAW in Wädenswil CH and my many years of experience in the kitchen. For clients from the food industry, I develop recipes and food pairings that put their products in the best light. The perfect marriage, on the other hand, is the theme of my banquets for wine producers or destinations. As you can see: Andy Zaugg star chef's sensory expertise has many facets!
Sensory events
- Olive oil, chocolate, or wine
- Exciting mix of information, tasting and enjoyment
- With or without active cooking
I will be happy to advise you personally by phone +41 79 667 39 61 or e-mail andy@andyzaugg.ch
References
Recipe development Gourmetdepot
The task: to create a dish for Gourmetdepot.ch that focuses on the Castillo de Canena "Reserva Familar". Because never had an olive oil achieved such a high score at Flos Olei - the Robert Parker of olive oil.
Guest chef of the Confrérie du Guillon at Chillon Castle, on lake Geneva
Andy Zaugg Michelin-starred chef completed his fourth series as guest chef to the Confrérie du Guillon at Chillon Castle on Lake Geneva in November 2017. Founded in 1954, the Confrérie du Guillon appoints three guest chefs each year. In the following year, they accompany 14 banquets to honour the best Vaudois wines.
Read the report at weinlandschweiz.ch
