1,600 AMUSE-BOUCHES. Fabian Fuchs (“EquiTable”, Zurich) is preparing his snacks for the GaultMillau garden party in an improvised kitchen. The tacos are all lined up and ready. Only the topping is missing. Silvio Germann (“Igniv”, Bad Ragaz) grabs a piping bag and adds the green mixture to the snacks. “Hey, you’re putting far too much puree on!” Fuchs shouts to Germann. “What sort of balance is that?” They both laugh and continue to banter. Together with Marcel Skibba (“Igniv”, St. Moritz) and Markus Arnold (“Steinhalle”, Berne) they are the V-Zug youngsters – the young bad boys among Switzerland’s elite chefs – and at the party of the year they served a total of 1,600 amuse bouches.
RESPECT! While Germann, aged 28, is really still a youngster, 37-year-old Arnold is not feeling quite so youthful: “I had to laugh when the enquiry came from V-Zug. Because at the end of a 12-hour day I really feel quite old.” It’s the same for Fabian Fuchs, 31. “I don’t feel like a youngster in everyday life, but here at the garden party with this team I do.” All four have great respect for star chefs like Philippe Chevrier, Franck Giovannini or Andreas Caminada. “We know what it means to stand in the kitchen all the time. And they’ve been doing that for a long time. But they still have their feet on the ground. Hats off!” says Germann.
PAPA CAMINADA. For Markus Arnold it was a bit like a class reunion. “I worked for Chevrier, and I’ve been out drinking with Caminada”, he reveals. Marcel Skibba adds: “You know the people in the field. I don’t feel intimidated. On the contrary: I feel as if I belong.” Skibba and Germann, with their “Igniv” restaurants, are of course a part of the Caminada family. No wonder they call him “Papa”.