CHEF

Marcel Skibba

During the winter season, he manages the “IGNIV by Andreas Caminada” in the Badrutt’s Palace luxury hotel in St. Moritz.

At the IGNIV, guests discover what would be a relatively unusual cuisine to many. They are not simply served a plate with the dish they ordered. Instead, waves of bowls and plates arrive one after the other: a winter salad, a little foie gras with yoghurt and physalis, a flowery, peppery-tasting steak tartare with crème fraiche and light and crispy potato chips – an almost never-ending series of high-quality dishes offer guests at an IGNIV evening the opportunity to share.

This type of gastronomy is demanding and requires a high level of organisation and discipline, both in the kitchen and when serving. Someone like Marcel Skibba, who remains calm while displaying a high perception of quality, is the ideal man for the job.

Website IGNIV St. Moritz

 

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