The products :
- Montrichet – Aperitif Croc noix Moulin de Severy
Since 1945, the recipe for Montricher’s artisanal flute has remained virtually unchanged. Jean-Pierre Laffely, creator of these typical specialities from the foothills of the Jura, passed it on to his son Mario, who in turn bequeathed it to his successor Dominique Ernst of La Sarraz. If the ingredients are known – flour from the Grands Moulins de Cossonay, butter, yeast, salt and malt but no preservatives – the mystery remains as much about the proportions as about the cooking method. “There’s a little trick to baking that I inherited from my predecessors, a special working method that gives the fluettes a particular texture, appearance and taste,” says Dominique Ernst, who won’t say any more.
- Events & Saveurs – Homemade Duck Foie Gras 120g
This semi-cooked duck foie gras with Armagnac prepared by Ulrich Indermühle will delight your taste buds. Having trained at the Geneva Hotel School, our chef has worked in many starred establishments in both the German-speaking part of Switzerland and in Geneva. In 2000, Ulrich Indermühle decided to bring his culinary skills to a broader spectrum, that of event management, with the desire to offer you authentic gastronomic experiences. His pleasure is to work with quality regional products, with precision, from the elaboration to the dressing of the plate.
- Susie’s Sunburstts – Pecan and Cranberry Crackers
Canadian but living in Switzerland for 22 years, Susie has been making her “Canadian crackers” for years for parties, aperitifs and snacks. After many requests to market them, she decided to go ahead and named them Susie’s Sunbursts. Made from sunflower, squash, sesame and flax seeds as well as various nuts, spices, cranberries and sultanas, the crackers are healthy and delicious at the same time – which gave rise to the slogan “deliciously healthy”. Containing very little cane sugar they are mainly sweetened with honey. All this to give a slightly sweet/savoury taste. Deliciously healthy crackers to pair with Ulrich Indermühle’s terrine or plain or with cheese.