Charming chicken
Tanja by Night
Magdalena Kitchen Party
200 guests and one food truck
Sensuality, magic, excellence
Excellence meets Jan Hartwig
Excellence through consistency
Excellence meets Marcel Skibba
It’s flavour that defines quality
Excellence meets Anton Schmaus
Delicious carrot muffins
Tanja by Night
En route to a signature style
Marco Campanella
Pharmacy candy
Dominik Flammer
Anticipated soy delight
Tanja by Night
An astonishing success story
Dominik Hartmann
Excellence means a thoughtful approach
Excellence meets Daniel Zeindlhofer
Tee off for a good cause
On the golf course with Andreas Caminada
Bergell smoked chestnuts
Dominik Flammer
Peas with a funny name
Tanja by Night
The courage to go your own way
Excellence meets Andreas Caminada
Lunch surprise for the 10th anniversary
V-ZUG Food Truck
A Sunday in high spirits
Garden party GaultMillau
Central Swiss olives
Dominik Flammer
In search of the wow factor
Excellence meets Franck Giovannini
Secret roasted tomatoes
Tanja by Night
Cinnamon blossom in pear bread
Dominik Flammer
Cauliflower at midnight
Tanja by Night
Hosted by friends
Excellence meets Silvio Germann
Alpine rye from Siberia
Dominik Flammer
Great chefs love cooking
Excellence meets Markus Arnold
Blue fenugreek in cherry compote
Dominik Flammer
Beauty: a product of creative freedom
Excellence meets Tanja Grandits
Madeleine moments
Tanja by Night
Food provides moments of bliss
Zineb Hattab
Barberries
Dominik Flammer
Excellence – a lasting memory
Excellence meets Walter Klose
Time and rest
Tanja by Night
10 years with Tanja Grandits
From partnership to friendship
Swiss dried green beans
Dominik Flammer
The perfect combination: rosemary and potatoes
Tanja by Night
He lives for great food
A day with Richard Kägi
At Schloss Schauenstein
A day with Andreas Caminada
In search of the absolute best
Excellence meets Fabian Fuchs
My favourite labneh
Tanja by Night
Smells wafting from the oven
Tanja by Night
At the table
Raphael Diaz and Silvio Germann
Pear honey
Dominik Flammer
Camelina oil
Dominik Flammer
Spices in the morning
Tanja by night
Pulses, the magic ingredient
Tanja by night
Franck Giovannini and his passion for detail
Down-to-earth. Calm. Weightless.
Tanja Grandits and her passion for detail
Live life using all your senses. Be good to yourself. Focus on the here and now.
Para-cycling athlete and top chef for a day
Ambassadors meet Commitment Partners
Tanja Grandits: new cookbook
100% vegetarian
Fabian Fuchs and his passion for detail
Free. Focused. Stylish.
Walter Klose and his passion for detail
Dedication. Vocation. Family dream.
Andreas Caminada and his passion for detail
Concentration. Focus. Hitting the mark.
Life as a food scout
Richard Kägi
The Columbus of Alpine cuisine
Dominik Flammer and his Culinarium Alpinum
The unique, uncompromising Haldihof.
A personal account.
Marcel Skibba and his passion for details
Focus. Enjoy. Realize new potential every day.
Markus Arnold and his passion for perfection
Finding peace in the simple things. Making the simple things extraordinary.
Anton Schmaus and his passion for detail
Replenishing creative energy is child's play.
Soulfood
Our ambassadors stay at home
Jan Hartwig and his passion for detail
Overcoming limits. Surpassing your potential.
Silvio Germann and his passion for detail
Spending time with friends. Enjoying. Thriving.
Passion meets perfection
Strengthening roots. Recharging batteries. Bringing details to life.
Ice hockey pro and top chef for a day
Ambassadors meet Commitment Partners
Ambassadors meet Commitment Partners
We are committed – and our top chefs are too!
At home with Andreas Caminada
Muted colours, modern and with sophisticated details
Good-luck knots
Tanja by night
Behind the scenes
Circus Zugolino
Winter is casserole time
Tanja by night
A special fragrance
Tanja by night
A dream birthday
Circus Zugolino
Hot in the evening, ice-cold by morning
Tanja by night
Storm warning
Circus Zugolino
The secret of extra-creamy ice cream
Tanja by night
Ginger shot
Tanja by night
A magical premiere
Circus Zugolino
A fountain of ideas
Circus Zugolino
Blossom Vinegar
Tanja by Night
A new year
Circus Zugolino
When they took to the stove
An object of culinary enjoyment, pleasure and style.
Salted caramel buttercream
Tanja by Night
The V-ZUG Superheroes
The whole Comic!
Crispbread
Tanja by Night
Magic on New Year’s Eve
The V-ZUG superheroes
The making of
A year's worth of work and many discussions
Herb infused honey
Tanja by Night
Tinkering in the lab
The V-ZUG superheroes
Porridge
Tanja by Night
Organic market trend
Why are organic markets so popular?
A fantastic break
The V-ZUG superheroes
Ryan Clift
Happy, British, unique
Shojin ryori
Traditional Japanese dining without meat or fish
Fuel for sleepyheads
The V-ZUG superheroes
The cook and his farmer
The idyll on the hill
Fried Rice
Tanja by Night
Fruit compote
Tanja by Night
Bruno Muff
Fruit grower and liquor distiller
“1000 ideas”
10 years Restaurant Stucki
A brilliant idea
The V-ZUG superheroes
Silvio Germann
"Achieving exceptional taste requires time and patience."
The V-ZUG superheroes
On a quest for justice and imaginative cooking
Marcel Skibba
“The guests should be able to enjoy what they have on their plate.”
Markus Arnold
"The culinary trade needs to be more relaxed."
The quiet, talented Mr Fuchs
“A new dish always starts in your head”
Muesli bars
Tanja by Night
Ginger tea
Tanja by Night
Markthalle Neun Berlin
by Esther Kern
Wholegrain Bread
Tanja by Night
Gourmet Mini 2017
Julian cooks himself into the heart of top chef Tanja Grandits
Pancakes
Tanja by Night
Müesli
Tanja by Night
Ice Tea
Tanja by Night
Culinary extravaganza
The visitors were amazed and the setting was like something from a fairytale
Tanja by Night
Her column from the late hours
Giovannini’s new lightness
“We respect the products, the guests, and our employees”
A visit to Walter Klose
A hilltop idyll
Behind the scenes of Vacuisine
A pinch of passion
A day at the castle
In the kitchen with Andreas Caminada
Man at the front
Visit to Oliver Friedrich at Schloss Schauenstein
Herb lore for children
The master chef and her little seeds
The patissier Julien Duvernay
At Tanja Grandits’ Stucki restaurant in Basel is a smiley workhorse with a sweet tooth
A visit to Anton Schmaus
Tour at Storstad with Anton Schmaus
Aspargus
It is the first vegetable that satisfies our longing in spring
A visit to Julien Duvernay
The patissier is a smiley workhorse with a sweet tooth.
The potato
Switzerland’s simplest & best basic food