Finally, cold winter has arrived in Zürich – with snowflakes and melted cheese!
Quai 61, our new hot spot, has decorated its marine deck with Edelweiss prints and sheep furs, luring its hungry patrons up the red carpeted stairs.
While blocks of Gruyère and Fribourg Vacherin cheese are grinded and melted over the mahogany counter bar, we start to nibble on the specially assorted dried meats from Hatecke, a delicacy butchery from Scuol. The butcher is a long time friend of Quai 61 chef Gusti. Thanks to their friendship, the Quai 61 autumn menu featured rare marmot meat from Graubünden.
We learn that most commercially available dried Bündnerfleisch is imported from far-away places like Argentina. It is only the seasoning and curing that are usually done in Switzerland. But Hatecke is one of the few producers who dry the best local meat in a cave, placing lots of attention on the aesthetics of the product.
For the appetizer, the sommelier paired a 2012 Pinot Noir from the same region – it cannot get any more local than that.
The Nüsslisalat (lamb’s lettuce) with egg and croutons on a dressing with a hint of mustard and curry:
Not to sound overly cheesy, but this was one of the most delicious fondues we have ever had. (It used champagne instead of white wine.)
And an assortment of desserts to round it off: Panna cotta with passion fruit, fruit salad, chocolate mousse and cinnamon apple fritters with vanilla sauce:
Don’t miss Fondue Weeks at Quai 61 through the end of January! Have a look at the menu and invite your cheese loving friends for a cozy Thursday, Friday or Saturday night out…
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