‘I knew from the age of 10 that I wanted to be a chef in my own restaurant. In a sense I inherited this from my family who worked in the hotel and restaurant business. Far from finding it an imposition, I was motivated to succeed. I was proud to enter the profession as can be seen from my career so far. I graduated from hotel school in Lausanne, and then departed far and wide to learn my trade first at the Dorchester in London, then at the Grand Hotel Eden in Lugano and, finally, at the Peninsula Hotel in Hong Kong before I came back to our pretty 17th-century family hotel on the banks of the River Rhine. I brought with me a wealth of experience from all these travels, and threw myself into a ‘nouvelle cuisine’ influenced by flavours and cooking techniques from Asia. This was a first, and it was the path I chose to take. Nowadays, the hotel, formerly the parent company of a fishermen's corporation, is awash with light, modern, pared-down dishes which I serve with an Asian twist. That is the kind of food that I serve in my hotel and restaurant. My dream has come true.’
A young Fribourg vacherin, after 12 weeks of aging, is soft, tender and creamy. It has a subtle flavor, a remarkable balance between mild and salty. Even though it’s delicious by itself, it works well in many preparations: in a fondue, raclette or quiche, to add flavor to sauces, etc. In the cold season, we sometimes offer it with hot tea. We also serve young Fribourg vacherin just barely warm with kataifi (filo vermicelli) on beetroot, with fleur de sel coarse salt and honey. Baked potatoes are also a marvelous accompaniment for this cheese — a rather commonplace pairing, perhaps, but still wonderful.