Lauren Wildbolz will be offline from 12.3- 2.4.2018. -> Anita Spang, Lauren’s assistant, will be happy to take any urgent requests by phone on 079 541 41 66.
Our latest work from the movie kitchen
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The new, beautiful world of food is captivating us all. There are countless cooking show series, Instagram channels, blogs and books on the subject of food. New trends are constantly being added: from clean eating to superfoods. The lightness of enjoyment and the entertaining staging are offset by the responsible handling of food. Because jvery bite has an impact on the environment.
The scenes in the latest vegan kitchen TV episode were taken from various events, projects and catering occasions and some sequences, such as the visit to the organic Birchhof market garden in Oberwil-Lietli, were specially filmed.
I would like to thank Sanctum and BWT Best Water Technology for their kind support and funding. The video was also made possible by Roland Soldi, who was responsible for the images and editing, and Nemi Wildbolz, who polished the script. Thank you!
Plants & Romance
Happy New Year 2018!
Picture by Valentina Vujovic for Kaligari
Recipe for Lazy Christmas Dinner
The kitchen is my office all year round. Cooking an elaborate menu for hours on end at Christmas would therefore feel like work. That’s why I’m serving a tavolata for Christmas dinner this year and recommend this vegan feast to anyone who wants to cook comfortably and have enough time to take a hot bath and drink a glass of sparkling wine at Christmas.
You can find the ready-made organic ingredients and side dishes in organic food stores and wholesalers, and you can arrange them in pretty bowls. However, the Travolata is not a complete ready-to-eat dinner. Your cooking skills are required for the Portobello-Mushroom-Wellington roast. The festive dish, a moderately difficult task, is completed in 60 minutes.
There’s no need to run back and forth between the kitchen and the dining room in your Christmas outfit: the purely plant-based roast doesn’t have to be served à la minute. You can keep it warm in the oven until the guests have arrived. I wish you a peaceful and stress-free holiday season!
Ingredients for the Lazy X-Mas dinner
- Various spreads & dips (hummus; babaganoush, soybeanada cream cheese with horseradish, ajvar
- Organic olives
- Exquisite, wholesome organic breads
- Dolma or warak iinab (stuffed vine leaves with rice)
- Red cabbage (cook warm in the pan)
- Sauerkraut (cook warm in the pan)
- Stuffed vine leaves with rice
- Tofu terrine from Taifun
- Portobello-Mushroom-Wellington
- Fruit platter with clementines, persimmons, oranges and grapes.
Recipe for Portobello-Mushroom-Wellington roast
Cutlery from Brockenhaus and also from Ikea, other vessels by en Soie.
Under close observation
Read the report from the Beobachterabout various people who are committed to veganism. Lauren Wildbolz also has her say, raving about the variety of vegan cuisine and talking about vegan nutrition for pregnant women and small children. She has also written a cookbook on this subject in collaboration with three experts.
Happy world vegan day
The final step from vegetarian to vegan
No other country in the world consumes more dairy products than the inhabitants of Switzerland. Many people who follow a vegetarian diet can hardly imagine life without cheese. That’s why they find it difficult to take the next step and give up animal products completely. New Roots now makes it easier for every connoisseur. Their vegan cheese, which is 100% handmade and organic, tastes great and is matured on a cashew nut base. Click here for the beautifully designed website with exciting details about the innovative production method and the philosophy of Alice and Freddy.
The black gang – Manifesto by Good food for you
It is an essential ethical ingredient of our new, gastrosophic cuisine that we would like to emphasize: Art in the form of an exploratory process that addresses questions about cooking and artistic staging. Inspiration for this comes from the chefs of the Nordic Food Lab, who report on food making through philosophizing and critical self-reflection: “Why do we work with the ingredients we do, why do we choose to work with them in the ways we do, and are these decisions, taken together, a ‘cuisine’?” Making food and creating an ambience not only require skillful craftsmanship, but above all the willingness to combine science and subtlety, human intelligence and creativity.
We use the tools of emotionalization, for example with background music, because the sound whets the appetite. Thanks to neurogastronomic experiments, we are following a recommendation from Oxford University, which has investigated in several studies how sounds sensitize our taste buds.
We not only smell, see and taste the food, we also feel and hear it. Our enjoyment is multisensory. For example, dinner plates are chosen in different colors to sharpen the subjective perception through complementary contrasts. We promise auspicious color associations of the food. With this scientific knowledge and with the help of a self-developed gastronomy method, we realize an ethical and aesthetic temporary restaurant concept. We always think of the act of eating as an artistic medium. Our multi-course menu achieves an ethical cleansing.
Picture: Part of the “Good food for you” collective.
The gastroethical imperative is not that all fine cuisine must necessarily be vegan. Such a maxim of renunciation is neither realistic nor factually correct. Nevertheless, chefs, artists and scenographers in particular should rise to the artistic challenge and devote themselves to this topic.
“We cook and stage in temporary spaces and in combination with science, ethics and creativity.”
