European culinary star Chef Rolf Fliegauf will star at the Banyan Tree’s fabulous rooftop restaurant, Vertigo for two special dinners.
The twice 2-Michelin starred German-born brings his unmatched cooking finesse to Banyan Tree’s Vertigo for two nights only.
The twice 2-Michelin starred German-born chef will bring his unmatched cooking finesse to Banyan Tree’s Vertigo for two nights only.
Switzerland’s most decorated chef and Europe’s youngest Michelin star recipient, he is best known as the founder of the prestigious Ecco Ascona and St. Moritz restaurants in Switzerland, where his work twice earned him a 2-star rating.
His impact on the world of fine cooking has not gone unnoticed, with a critic from German national weekly Welt am Sonntag calling him “one of the greatest chefs of his generation”.
Chef Fliegauf’s first inkling that he was destined for the culinary arts came at an early age, having spent much of his childhood peering into pots and absorbing the craft in the kitchen of his parents’ restaurant.
His dazzling degustation menu starts off with a suite of tantalizing snacks – crunchy chicken skin with dried egg yolk; oyster with green apple, seaweed and caviar; and scallop with hazelnut and truffle vinaigrette.
With a penchant for experimentation with texture and temperature, Chef Rolf embraces the fundamentals of haute cuisine while remaining close to the principles of popular cuisine – an approach he calls “purist aroma cuisine”.
“Aroma cuisine means that every ingredient retains its original flavour,” he explains. “By combining the different components, I am able to optimally accentuate all of the flavours.”
Despite having come of age and flourished on Euro-centric cooking, the German-born chef has expanded his culinary horizons to include an appreciation for regional fare: “Not so much the ingredients, but it’s the techniques… the tradition of serving a progression of smaller dishes. I love the Asian way of eating”
Showcasing his uncommon kitchen skills at VERTIGO, chef Rolf will offer a diverse and sumptuous menu that includes Marinated raw tuna with cucumber, wasabi and yuzu, Tandoori-flavour Maine lobster with radish and citrus, Slow cooked salmon with saffron, fennel and dashi Beurre Blanc; Pan fried foie gras with ravioli of braised chicken, beetroot and currant; and Wagyu beef tenderloin eggplant, onion and Japanese vinaigrette.
In a nod to his adopted country, a Swiss-style Birchermüsli with mixed premium cereals, forest berries and yogurt will comprise the afters course.
The low down
What: Degustation Menu by Chef Rolf Fliegauf
When: November 17 & 18 2018.