Ideas on a plate.
| Auteur | Haag, Pascal |
| Fonction | Lifestyle: healthy indulgence by hiltl |
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Just how are Hiltl dishes created? This is a question that guests ask so often that I would like to take you along on the exciting journey, from the conception of an idea to delicious a la carte and buffet dishes.
Two days, thirty meals
Every two months, I cook 20 to 30 dishes in the space of two days. These are long and tiring days, but when I see a customer smile, I realise the hard work is worth it. The starting point for the recipes is the so-called 'Food Panel', a procedure during which any new recipe is critically and constructively discussed by the creative team in F&B (food and beverage). Each 'Food Panel' is inspired by a theme--such as 'exotic delicacies', 'spring, summer, autumn or winter' or 'back to the roots'.
'Back to the roots' is my personal favourite, because it allows us to revive forgotten recipes from Haus Hiltl's 115-year history. It is always interesting and useful to rummage through old menus. Sometimes, we also re-interpret meaty classics with a vegetarian twist. That we sometimes also take inspiration from meat might sound strange, but many Swiss people have loved these traditional dishes since their childhood. These creations--including our famous 'Hiltl Tatar' or 'Zuri-Geschnetzeltes'--are complicated in development, but are a favourite particularly amongst our male guests. I like to think that in finding inspiration from old dishes and reinventing classics with a new twist, we merge tradition and innovation.
Food from faraway lands
Apart from old menus, we are also inspired by the world. I like to travel and am inevitably inspired by recipes from faraway lands that I might have experienced during cooking classes abroad. In addition, our employees--who come from over 50 different nations--share their favourite recipes from their home countries with me. Many very popular Hiltl dishes have been conceived in this way, including our 'Malaysia Rendang', 'Hong Kong Rice,' 'Raw Papaya Salad', 'Couscous Marrakesh' and 'Kabuli Pulao'.
And did you know that you too could inspire a new Hiltl recipe? Some of our ideas are taken from customers' suggestions. So if you have any feedback for us, please do get directly in touch by e-mail: gk@hiitl.ch. We would love to hear from you and be able to include your ideas in the next 'Food Panel'!
Pascal Haag is a recipe developer for Hiltl and a chef at the Hiltl cooking studio
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VEGETABLES & MUSHROOMS
Malaysian Rendang
made in a wok
Cut off...
Pour continuer la lecture
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