Since October 2022, the cuisine of the Memories restaurant at the Grand Resort Bad Ragaz has been awarded three stars by the Michelin culinary guide. At the helm: Chef Sven Wassmer, from Frick in Aargau, enters, at the age of 36, the very closed circle of the best chefs in the world, 138 in total !
The chef’s strength lies in making great cuisine accessible to all and in provoking emotions, as he says: “I want to evoke memories and create new ones”. An elegant and altruistic cuisine through its minimalism inspired by the Alps and its generous nature that he associates with the best products from here and elsewhere. A notion of sharing that is evident in the convivial setting of the place, with its careful architecture and furnishings, designed with warm and natural materials, like the entirely open kitchen, allowing you to enjoy a unique experience to discover the art of a simply prodigious gastronomy.
We are honoured to share with you the recipe of Chef Sven Wassmer.
A 3-STAR RECIPE: KNÖPFLE (SWISS SPÄTZLE) WITH ROASTED YEAST, WHEY AND TRUFFLE
- 50 g egg yolks
- 100 g sparkling water
- 150 g knöpfle flour
- 1.5 g salt
- Butter for baking
- 5 cubes of fresh yeast
- 50 g water
- 0.3 g xanthan
- 100 g butter
- 7 g white wine vinegar
- 100 g fresh truffle trimmings
- 5 g veal jus
- 30 g reduced truffle jus
- Xanthan gum
- 50 g grape seed oil
- 50 g three-year-old Gruyère cheese
- 50 g four-year-old Sbrinz cheese
- 150 g water
- Dried caraway
- Fresh truffle
Beat all ingredients to a smooth dough and let it rest covered for at least 30 minutes. Then, with the help of a spaetzle grater, grate the dough into boiling salted water. As soon as the dumplings rise to the surface, take them out, rinse in ice water and stir together with a little bit of oil.
2. Yeast butter
For the yeast butter, first make roasted yeast powder. To do this, first crumble the yeast cubes onto a baking sheet lined with baking paper and roast in the oven at 160 degrees convection for 50 minutes until golden, turning once. Turn off the oven and let the yeast dry completely overnight. The next day, mix to a fine pulver and weigh out 20 g.
For the yeast butter, boil the roasted yeast powder with the water and then bind it with the xanthan gum. Now emulsify the butter with the hand mixer and finally season with the white wine vinegar and salt.
3. Truffle puree
Blend all ingredients except the oil and salt in the food processor at 60 degrees and then pour in the oil as you would a mayonnaise. Blend until a fine consistency is obtained and season with salt.
Coarsely grate the cheese and vacuum with the water. Melt the cheese at 70 degrees steam for 15 minutes. Then leave to stand for 10 minutes until the cheese clumps together again. Now stir in the food processor at 1000 rpm to release the flavor and emulsify the cheese. Pass through a sieve and allow the liquid to cool. After cooling, skim off the settled fat. Now season to taste relatively salty.
Fry the knöpfle in a little butter without browning them. Add a little yeast butter and then deglaze with whey. Reduce until a creamy consistency is reached. Arrange the knöpfle in a 6-cm ring and cover with a few dots of truffle puree. Season with caraway and slice fresh truffle over the top.
Sven Wassmer Memories
Grand Resort Bad Ragaz
7310 Bad Ragaz
Phone number: +41 81 303 30 36