Blaue Ente

Veal Tartare

Potatoe & Riesling Soup

Tagliarini with Chanterelle's

Acquerello Risoto

White Truffle

Amazing Smell

3 Ingredients


Yesterday Karin and I had lunch at the Blaue Ente in Zürich. We have experienced Peter Schnaibel’s cooking for over 10 years now. Front of house & the wine list is the responsibility of Peter’s wife Margriet. Both have never let us down. It is the season of the White Truffle, and our lunch menu was based around this ingredient. We had the following dishes: Veal Tartare, Potatoe & Riesling Soup, Tagliarini with Chanterelle’s & Acquerello Risotto (Acquerello rice belongs to the Carnaroli variety). The food was fantastic – I can’t recommend enough that you visit the Blaue Ente and experience Peter & Margriet’s hospitality.

During our lunch we met Michele. He supplies the Blaue Ente with white truffles. He told us that he deals directly with 4 or 5 truffle hunters in Tuscany. We purchased a 15 gram truffle from him for 80 CHF (5500 CHF per kilo). This price reflects the fact the we were dealing directly with the supplier in Switzerland. Fresh white truffles lose there flavour on a daily basis.

It is important to use them as fast as possible. So therefore back home that evening it was truffle for supper as well!

(Click on photos to make larger)

About Fergus Miller

Food, Cooking, Hunting, Butchery, Travel & Eating out.
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