Meine Alpenküche

Growing up in the Swiss lowlands, Sven Wassmer has found his culinary home in the Alps. In Bad Ragaz, he celebrates modern alpine cuisine at a high level in his restaurant Memories. He primarily works with what the alpine region has to offer, such as char from Val Lumnezia, asparagus from Reichenau, or carrots from Domleschg. The culinary approach is focused on the essentials, while the horizon is broad: ideas from the Far East or Scandinavia are skillfully integrated into the dishes. This book presents Sven Wassmer's cuisine, his philosophy, and his creativity. It showcases what home means to him and delves into the specialties of the alpine region – from pine cones to mountain potatoes, from Wagyu beef to chamois meat. The over 40 recipes are complemented by personal stories and a technical section that clearly explains the approach to sourdough, fermentation, and other refined techniques.