Apéro Box – My Autumn

Details

The products :

• Nobs – Kamot pepper mix

For many years, this family-owned company has been a Swiss benchmark for the development of high-quality nut products. Our century-old production building is located at Münchenbuchsee near Berne. Here the nuts are shelled, roasted without oil and seasoned in the traditional way and according to a traditional production process.

• Montrichet – Greubon flutes

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 – Terrine Bolets (turkey thighs, chicken and pork liver)

This boletus terrine prepared by Ulrich Indermühle will delight your taste buds. Having trained at the Geneva Hotel School, our chef has worked in numerous starred establishments in both German-speaking Switzerland and 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.

• Your Own Bread – Crackers by Alexandra

Trained as a lawyer, psychologist and musician, but above all as a gastronome and epicurean, with a background in oenology, she discovered leaven, bread and the pleasure of producing something with her hands at a time in her life when “she didn’t even know what she called me”. This return to her roots, the basis of food, this awakening of the senses, brought her back to the beautiful land we have. “When you knead a dough, when you smell the smell of bread just out of the oven and you find that unique and forgotten taste of sourdough bread that cracks under the tooth but whose crumb melts in your mouth, it simply makes you HAPPY”.