Switzerland Dinner
Bailliage of the Oberer Zürichsee
Rapperswil, January 16, 2016
Italian delights at the the Ristorante Dieci al lago
" a wonderful veal fillet formed the base for the tender and perfectly-cooked Kalbskopfbäggli. It was poetry on a plate especially with the accompanying blue mashed potatoes and vegetables "

Rapperswil, a small town just 40 minutes away from the city of Zurich, offers many culinary pleasures.

Strolling along the shore of Lake Zurich you will certainly notice the building which houses the Dieci Group’s flagship restaurant.

The Group is the most successful chain of pizzerias in Switzerland, established in 1990 and led through 25+ years of success by Rocco Delli Colli. As you get closer to it, you will discover the real treasure that is the Ristorante Dieci al lago.

The Bailliage of Oberer Zürichsee is the newest local group of Chaîne enthusiasts in Switzerland. It was with much delight that the members saw that our January 2016 event was at this great place.

Hosting us was Maître Rôtisseur Rino Cariglia. He won the Swiss National Jeunes Chefs Rôtisseurs Competition in 1988 and took Third Place at the international final the following year. Rino and his Chef, Reto Hasler, achieved a creditable 15 Gault Millau points in 2015.

The opening course of the culinary enjoyment was a quail breast soufflé with quince jelly and a delicious piece of duck foie gras. A Räuschling from Höchklistein – a local winery – was the wine served.

The next course, a tuna carpaccio with Mediterranean vegetables on bergamot oil, was accompanied by typical Italian-style wonderfully-aromatic pulpo. The Sauvignon Blanc (from Gerard Clavien in Wallis) offered was proof, if proof was needed, that you can find very nice wines in Switzerland.

Definitely a classic was the beef tartare on fregola sarda (toasted Sardinian pasta) topped with a fried quail egg and accompanied by Belperknolle, a special Swiss creation being a blend of cream cheese, garlic and pepper, dried and grated for additional flavour. Vinattieri’s Merlot Roncaia 2012 – another great Swiss wine, this time from the southern Ticino region – delighted the palates!

And so it was the moment for the pièce de résistance: a wonderful veal fillet formed the base for the tender and perfectly-cooked Kalbskopfbäggli.

It was poetry on a plate especially with the accompanying blue mashed potatoes and vegetables. The wonderful composition was complemented by an Amarone della Valpolicella from Pregandi – a complex wine with intense fruit with which everybody was excited.

We all know that even after the longest dinner, we love to finish with sweet things. As with all the courses, the kitchen was once again very creative by presenting a layered tortino. A sweet pleasure accompanied by a fresh and aromatic Moscato d'Asti from Carlin de Paolo.

Stefan Flükiger
Bailli

Credits

Photo - top: (c) photogearch