Chef Andreas Caminada – A Well-Kept Secret of Switzerland

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Schloss Schauenstein’s recent addition into the top 50 S. Pellegrino’s World’s Best Restaurants has brought out one of the well-kept secrets of Switzerland into the open, and this is the Swiss chef, Chef Andreas Caminada. Schloss Schauenstein is a new entry to the list, and the fact that they landed at the 30th spot is proof of Chef Caminada’s culinary skills. If before it was easy to get a table at the Schloss Schauenstein; now, you have to reserve your table months ahead of your planned visit just so you could enjoy his cuisine.

Born on the 6th of May 1977, Chef Andreas Caminada grew up in the Grisons Sagogn area. He underwent culinary training and apprenticeship in Laax where he worked at the Hotel Signina, and in 1996 when he finished his apprenticeship, he went on to work at some of the top fine-dining restaurants in the country where he polished his culinary skill. He became a pastry chef as well as chef entremetier, and he also worked as a head tournant. Some of the restaurants where he worked include Hotel Walserhof and Bareiss Restaurant as well as Wiesengrund Inn, all of which have earned two Michelin stars each as well as Gault Millau points of 18. At these elegant and award-studded restaurants, he studied the culinary techniques and learned from the best chefs of Europe like Beat Bollinger and Claus-Peter Lumpp as well as Hans-Peter Hussong, and he infused his own techniques and style to create his own culinary personality.

It was in 2003 that he had his big break. He has been thinking of striking out on his own, and when he saw the old castle, Schauenstein, it was like love at first sight for him. With enthusiasm and drive to succeed, he, together with his partner, Sieglinde Zottmaier, rented Schloss Schauenstein and turned the old castle into a restaurant/hotel.

When they finally opened Schloss Schauenstein to the public, many were charmed by the old Baroque castle’s atmosphere, which exudes an elegant and romantic ambience. And the cuisine was, of course, unforgettable.

His culinary skill is very versatile. He is comfortable using a variety of cooking methods, and he is a master at combining fresh ingredients to coax out the best flavors in his dishes. He has his own garden, more like a farm, where he gets his fresh ingredients and produce. He incorporates the bountiful produce of his land into his recipes to give his diners the best gastronomic experience, and his culinary skill bore fruit when he won numerous awards.

Chef Caminada has been named as the Newcomer of the Year in 2007 by Gault Millau, and his restaurant has earned two Michelin stars and a spot in the top 50 best restaurants of the world.

Chef Andreas Caminada’s Slightly-Cooked Trout with Avocado Cream and Raw Vegetables

Original source: maxhavelaar.ch

Ingredients:

Trout:

1 Trout
1 tbsp olive oil
1 tbsp Vinegar
A pinch of Fleur de Sel
A little celery salt

Avocado Cream:

1/2 Avocado
2 tablespoons natural yogurt
Coriander
Chervil
Tarragon
Basil
Pepper, salt, and some lemon

Vegetables:

1/2 Kohlrabi (German turnips), peeled and cut into thin slices
Fresh chopped herbs (cilantro, chervil, tarragon, basil)
1 tbsp Olive oil
1 tsp White balsamic
1/2 Broccoli grated with fine grater
A little salt, pepper and a little lemon peel

Directions:

Trout: Fillet freshly-caught trout and remove skin. Remove bones with a small forceps. Place fillet on a place, drizzle lightly with olive oil, and season with salt and pepper. Place into a plastic cling wrap and into the oven at approximately 60 degrees for 10 minutes, until slightly transparent.

Avocado cream: Mix avocado and yogurt, season with herbs. Season with salt, pepper, and lemon juice.

Vegetables: Marinate raw German turnips in vinegar, olive oil, and herbs. Rub raw broccoli with a little lemon peel, but not too much so the taste remains consistent of broccoli flavor. Season with salt and pepper.

Arrange avocado cream in the middle of the plate, add vegetables and fish.

Servings: Serves 2.

Image Credit: en.graubuenden.ch

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