Four Pandemic Dilemmas

Ulrich KoepfFebruary 14, 2021

How to handle tension, stress, boredom, and loneliness during lockdown

😚Most people, most likely had or still do, deal with one of the above issues during the past 13 months. Let’s look at some of the things we can do in order to eliminate or at least decrease some of these problems.

✏️Why don’t you become creative, by drawing, painting, composing, or crafting, that is something you always wanted to do, right? but never had the time to it, no that time is here!

🍵Structure and plan your everyday

life (getting up, showering, getting dressed, having breakfast, starting to work …) or adapt to the new situation (for example because of home office). Rituals help because they are firmly anchored, reduce stress, and provide security against loss of control. Even small rituals such as preparing a cup of tea or taking a bath reduce the stress level noticeably. 

💏Plan and look forward to a little highlight for the day, for example watching a nice film in the evening, trying out a new recipe, taking a relaxing bath, or cuddling with your partner. 

🏃🏽‍♀️Don’t ponder

too much about the crisis, it is poison for the soul and usually does not lead to anything. Breathing gymnastics, autogenic training, mediation, praying, or using the app and youtube to do relaxation exercises. 

📞Maintain social contacts via chat, telephone, video, or with distance and mask in the fresh air over the garden fence or on the street.

👍Do not only complain

about the negative things of the crisis or losses, but also talk about positive things. 

🛠Make plans for the time after the pandemic instead of remaining hopeless: a vacation, a new professional perspective, or volunteer work – or a new project in your apartment or around the house. 

🏋🏾‍♀️Do some exercise,

go for a walk in the fresh air, work in the garden, play sports. All of this and the green nature relieve a lot of stress, daylight also helps the psyche and stimulates vitamin D production against the winter blues. 

🤨Do not suppress the crisis,

but accept the difficult situation as it is. Then it is easy for you to accept inadequacies and do something about them, rather than seeing yourself as a failure. 

📺Reduce your news consumption

to 1 or 2 times a day and focus on sources that do not spread panic and false facts. 

💝If you help others to cope with the crisisas far as you can, you will receive support too. At the end of the day, this makes you proud of having achieved something and lets you feel that there is something worthwhile in your life. 

Stay home, but in between go to a Gourmet Hotel

Stay home, but in between go to a Gourmet Hotel

by ULRICH KOEPF on JANUARY 3, 2021 with NO COMMENTS

The Swiss Federal Concil recommends to “Stay Home, and that is right doing so, but I allow myself to add a small addition, ” You almost always stay at home. But in between visit a gourmet hotel for one or two days. “Not in a pack” of course, but maybe with the person who means most to you. That is good for the soul. The relationship. And also for the register of the hoteliers, who are spared nothing, I mean nothing at all, in the  this Corona year”.

You will be amazed how things go in these hotels during the shutdown. All Covid regulations  (distance, masks for employees, at most four per table) are admirably consistently adhered to, also by the guests. The hosts are warm and always ready to go the extra mile for you. And they pretend to be cheerful, even if the financial worries naturally hit on their minds!

As you know,the Swiss Covid regulations allow hotels to stay open and to cater to their in-house guests.

The Chedi Hotel, Andermatt, Switzerland

The Capra, Saas Fee, Switzerland

Grand Bellevue, Gstaad

The Firefly, Zermat

 

“A restaurant is not a church!”

Joël Robuchon’s creed. His last project: “The Woodward” in Geneva.

We wanted to meet for dinner. Not in a star restaurant, Joël Robuchon had enough of that himself; It was 32 Michelin stars in a good year. A fondue evening was planned with a successful Swiss hotelier from Macau, in the Carnotzet of an always cheerful Valais winemaker. Topic: Robuchon’s first engagement in Switzerland. The “boss of the century” had to cancel the appointment due to illness. He died of cancer on August 6, 2018 in Geneva, his adopted home.  However, what Joël Robuchon was planning will open next spring after all: “The Woodward”, a magnificent palace right on the lake. With a «Atelier de Joël Robuchon», of course.

Robuchon was the first address in Paris. Exactly until his 50th birthday. Then he got out and devoted himself to projects that fascinated him more and burdens him less. His “studios”, for example, which he opened all over the world. The formula: black & red. No pomp and no arrogance. Signature dishes, straightforward and served quite cheaply in most countries. Preferably at the bar, with a clear view of the kitchen and it’s pots. My favorite “atelier” is “L’Atelier Joël Robuchon Etoile” in Paris, under the Champs-Elysée, difficult to find in the windowless basement of a drug store.

Joël Robuchon, like his friend Frédy Girardet (Swiss) was an incredibly good, incredibly product-obsessed and incredibly strict boss. But he was also a pioneer and trendsetter. Travel to all continents and often to Japan had shown him that there are alternatives to the classic French “fine dining” temples. “A restaurant is not a church,” he used to say, pleading for a lot of happiness at the table. Robuchon was right: “Fine dining” has to be fun, otherwise the guests stay away. (Almost) everyone has understood that by now.

Read what is being created in Geneva here: an elegant luxury hotel, a “masterpiece”, managed by the excellently working “Oetker Collection”. With two restaurants that bear Robuchon’s signature (“L’Atelier”, “Le Jardinier”). It is sad that the great master can no longer experience how lovingly his last dream is implemented.

by Urs Heller

Editor-in-chief GaultMillau, Switzerland

Fondue or Fish & Chips?

Eggberge, a Mountain Guesthouse and Restaurant, situated on a sunny plateaux above Lake Lucerne. 

Through our English speaking chat on Whatsapp I found out about the new owners of this great spot located between Altdorf and Flüelen in the Canton of URI. My wife Nazarine is British and we live in the area for the past 8 years, so when I mentioned Scones, Fish&Chips and Beef’n Ale Pie to my wife she got all excited! It reminded both of us of our visit to Lyme Regis, Dorset, where we ate Scones  and Fish & Chips all day long!

This mountain guesthouse is owned and operated by Gaby & Andy Brownrigg, Andy is British and Gaby is a native form the Central Switzerland region. They are not new to the gastro szene, they operated a restaurant in the Grison area of Switzerland for several years, then in 2019 they decided to take over Eggberge. They renovated it in a sustainable way such as an energy efficient new kitchen and Minergi insulated windows. They designed the interior themselves with local wood and using local craftsmen whenever possible.

Only 9 minutes by cable car, yet high and far away from everyday life. Eggberge is a longing destination for mountain lovers. Spend time, don’t hurry: just sit, eat, drink and look at the beauty and tranquility of the Alpine peaks, and overlooking Lake Lucerne. Our small natural paradise offers a great variety for all active people: in summer, lush alpine meadows and summit trails lure you to adventures on foot or by bike. In winter you can soak up the sun on the ski slopes up above the mist. Or lay the first track in fresh snow with snowshoes.

Berghaus meets gastropub

Inspired by English gastropubs, they  would like to introduce social get-togethers with homemade ‘make you happy’ cuisine. There are some classics from Andy’s homeland on our menu: Fish’n’Chips, the juicy whiskey burger, or have you ever tried our Beef’n’Ale Pie – tasty beef and vegetables in a rich beer sauce with a unique homemade puff pastry lid? Do you have an appetite for hearty Swiss food? How about Gaby’s crispy rösti, or a delicious cold ‘Eggä’ meat platter with local meats or in winter our unique fondue trio?

The renovated dining room combines homely charm and a stylish, modern character. Take a seat  without any obstacles: the restaurant, sun terrace and disabled toilet are ‘barrier-free’.

For more information and  directions to Eggberge, please see their website here: Eggberge Berggasthaus – Switzerland

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The Culinary World, Chefs and their reach to the Stars!

Best Chef of the World! Every region of the world seems to have one, I don’t know why they call them “Nr. 1 in the World” when there are so many according to many different associations, rating companies and clubs.

There can only be one number one!? So how about rating them from 1 to 100 instead, however rated by a  reputable, worldwide designated, non profit society, similar to a United Nations, for example, when it comes to global politics.

I feel it is unfair to the thousand of Chefs around the world whom most probably are just as innovative, creative and talented as those called Nr. 1 by  a “for-profit” society or association selling memberships, books and rating directories,

Some of the greatest Chefs I have known and met such as Fredy Girardet (Swiss), Hans Stucky ✞ (Swiss) his restaurant is now run by Tanja Grandits a great Chef, Charlie Trotter ✞ (USA) The Haeberlin Brothers (France)Paul Bocuse ✞ (France) besides Bocuse I don’t think the other ones where called the best in the world, they where, however, ranked best in their country or region.

In Annecy, (France) there is Jean Sulpice at the ” Auberge du Pere Bise” doing a fantastic job.

In South Florida where I lived for 40 years, there are some amazing Chefs today, places like “Cafe Maxx” in Pompano Beach, where Chef Oliver has been at the helm for many years now, serving consistently great food.  There is Chef Kal  Abdalla at “a Fish Called Avalon” in Miami Beach, he was a protegé of mine back in the late 70’s, he turns out some amazing dishes at this South Ocean Drive restaurant. 

Well according to just a few of the worlds rating associations here are some of their elected number one’s! Which they do most probably well deserve, but let’s not forget the ones that are not so privileged to receive the exposure and credit they deserve, reasons for that could many different ones, the owner of the establishment can not afford to pay for the subscriptions of certain magazines or publications, or maybe the owner doesn’t want to share the talent in the kitchen with the rest of the world, especially if the restaurant is already successfully packed every night, or it could also be that the chef doesn’t have the self-confidence, endurance or patience to reach the stars, you can’t be good on Monday and Tuesday and mediocre on Thursday and Friday, you have to be great and consistent seven days a week! “you are only as good as your last meal” in this business!

°from “World’s 50 best Restaurants”

Mauro Colagreco Nr. 1 in the world’s best

Mauro Colagreco, number 1 in “World’s 50 Best”, cooks in the Kulm St. Moritz, Switzerland during the winter. A pop-up de luxe! Mauro Colagreco takes over from «Mirazur» in Menton on the Côte d’Azur. His references: three stars from Michelin. 18 points from GaultMillau France. And quite a title: The smart Argentine is number 1 in the prestige list “World’s 50 Best!”.

www.kulm.com.     www.mirazur.fr

Fotos: Matteo Carassale, EduardoTorres, Gian Giovanoli, Lopez de Zubiria

°According to “Le Chef” this is copilation of the 100 best chefs in the world for 2019, naming Arnaud Donckele from the LA VAGUE D’OR Retsaurant in Saint-Tropez is Nr. 1.

°from The Best Chef Awards 2019, Top 10 chefs in the world:

 1. Björn Frantzén | Frantzén | Stockholm, Sweden

2. Joan Roca | El Celler de Can Roca | Girona, Spain

3. David Muñoz | DiverXo | Madrid, Spain

4. Grant Achatz | Alinea | Chicago, USA

5. Mateu Casañas, Oriol Castro and Eduard Xatruch | Disfrutar | Barcelona, Spain

6. Virgilio Martinez | Central | Lima, Peru

7. Mauro Colagreco | Mirazur | Menton, France

8. Rene Redzepi | Noma 2.0 | Copenhagen, Denmark

9. Vladimir Mukhin | White Rabbit | Moscow, Russia

 10. Jonnie Boer | De Librije | Zwolle, The Netherland

from The International Congress of World Chefs:

Nr.1 is Thomas Keller according to them, the most popular chef Amrican chef

°from France’s Michelin Guide 2020:

• 1 Alain Ducasse – 19 Michelin Stars
• 2 Pierre Gagnaire – 14 Michelin Stars
• 3 Martin Berasategui – 12 Michelin Stars
• 4 Yannick Alleno – 10 Michelin Stars
• 5 Anne-Sophie Pic – 8 Michelin stars
• 6 Gordon Ramsay – 7 Michelin stars
• 7 Thomas Keller – 7 Michelin stars
• 8 Yoshihiro Murata – 7 Michelin stars
• 9 Seiji Yamamoto – 7 Michelin Stars
• 10 Andreas Caminada – 7 Michelin stars
• 11 Heston Blumenthal – 6 Michelin stars
• 12 Masahiro Yoshitake – 6 Michelin Stars
• 13 Heinz Beck – 5 Michelin stars
• 14 Jordi Cruz – 5 Michelin stars
• 15 Paco Perez – 5 Michelin stars
• 16 Quique Dacosta – 5 Michelin stars
• 17 Special Mention: Joël Robuchon – 31 Michelin stars Joël Robuchon, known as the ‘Chef of the Century,’ passed away on 6 August 2018. At the time he was decorated with 28 stars, more than any other chef in the world. This French chef is known as the pioneer of the post-nouvelle cuisine era, and his relentless perfectionism has translated into a more authentic, timeless French cuisine.

 

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Ulrich’s Tuscan Bean Soup with Crusty Focaccia

Click on the picture to read the recipe and write-up in the Sun-Sentinel, Fort Lauderdale, Florida

The third longest train tunnel in Switzerland

The Ceneri tunnel is opened, the work of the century is completed 

The last phase of the tunnel.  (see video here)

The new tunnel reduces travel times between Ticino and German-speaking Switzerland. And thanks to fast S-Bahn connections, it turns the southern canton into a “Città Ticino”. But some problems remain unsolved.

The time has come. The official opening of the new Ceneri Base Tunnel will be celebrated this Friday – in view of the coronavirus and the necessary protective measures, however, on a modest scale. Only a few dozen of the originally 650 invited guests will be there. Federal President Simonetta Sommaruga, Federal Councilor Ignazio Cassis, and others will officially hand over the tunnel to the operator SBB. Commissioning will follow in December with the changeover to the 2021 timetable.

Ex-Federal Councilor Moritz Leuenberger at the start of construction work in 2006

The Ceneri Base Tunnel, the New Alpine Transversal (Neat) is completed, construction of the century that took 28 years to complete – the Ceneri 14 years alone – and devoured around 22 billion francs. A flat railway through the Alps, “which, as a contribution to the protection of the Alps, should make an important contribution to shifting freight traffic from road to rail”, as Minister of Transport Sommaruga tirelessly repeated.

For rail customers, travel times between north and south are reduced by around 20 minutes:

A drive from Zurich to Lugano will take just under two hours.

The train ride from Lucerne to Lugano will now take 1 hour and 40 minutes.

A EuroCity train between Zurich and the northern Italian metropolis of Milan now takes 3 hours and 17 minutes.

That is fast, but still a long way from the promises that the Federal Council made on the Neat in the 1992 referendum vote. In the voting booklet at the time, it was said: “The NEAT gives us access to the European transport network of tomorrow. From Zurich, Milan can be reached in a good 2 hours, Paris and Frankfurt in 3 hours, London and Rome in just under 5 1/2 hours. ”

Miners celebrating the major breakthrough in 2016

Speeds of up to 250 km / h: the base tunnel in numbers

The Ceneri Base Tunnel runs from Camorino near Bellinzona to Vezia near Lugano. With a length of 15.4 kilometers, the tunnel is the third and third longest tunnel in the New Alpine Transversal (Neat) after the Gotthard (56 km) andLötschberg Base Tunnels (34.6 km). For safety reasons, as with the Gotthard, two single-track tubes were built for the Ceneri, which led to a massive increase in costs. These are 40 meters apart and are connected to each other every 325 meters by 48 crosscuts. The overburden with mountains in the Ceneri zone is a maximum of 800 meters. The excavated material reached 7.9 million tons. 900 kilometers of copper cable, 10,500 kilometers of fiber optics, and 66.6 kilometers of track were laid.

Visiting the construction site of the tunnel in February 2017