Due to our professional backgrounds, we already bring a considerable wealth of experience. As chefs, we have worked with dozens of great ingredients and can recognize good products and their potential immediately. Usually, one of us has a good idea for a new flavor. We try and turn things upside down until we are satisfied with the final result.
We also often collaborate with external personalities from the gastronomy industry. In 2020, our first collaboration with a top chef and well-known figure from the upscale gastronomy industry took place with Andy Vorbusch, pastry chef at Sven Wassmer's Grand Resort Bad Ragaz. Two exclusive and limited flavors, "Sticky Rice with Valais Apricots" and "Kafi & Guetzli" (Swiss German for cookies), were created. A year later, Christoph Löffel, then reigning Pastry Chef of the Year, created two very special monthly flavors for us: "ein Löffel Wallis" and "Raspberry-Tarragon." The two flavors "Macadamia & White Chocolate" and "Burrata with Peach-Elderberry Jam" in 2023 were also marked by the highest level of enjoyment, created for us by none other than Heiko Nieder, Chef Fine Dining at The Dolder Grand in Zurich. Another great collaboration is planned for 2023 with the current biggest shooting star of the Swiss gastronomy scene, Dominik Hartmann from the restaurant Magdalena.
When selecting our ingredients, their top quality is always our highest priority. Because we know that only with high-quality products the best and most delicious results can be achieved.