MICHELIN Guide restaurants

Gastronomy magazine

IN THE HEADLINES

» Le "gratin de fruits rouges de Laetitia" (Laetitia’s red berry gratin)

Marc Haeberlin’s gratin de fruits rouges was invented for L’Auberge de l’Ill just after his daughter Laetitia’s birth in 1976. The popular dessert has been featured on the menu of Alsace’s most celebrated inn ever since.

CHEF PROFILES

• » Mark Dallabona: chef at the Stella d’Oro in Soragna (Italy): based among the ancient splendour of the town of Soragna, birthplace of Verdi, chef Marco Dallabona provides diners with a culinary journey that takes in all of the magnificent tastes, flavours and aromas of Emilia-Romagna.
• » Lounging With Lohninger (Frankfurt, Germany): chef Mario Lohninger is wowing customers with his culinary skills and creativity.

PRODUCT TASTINGS

• » The Perch of Lake Geneva (Switzerland): fillet of perch is a Lake Geneva speciality, just as the vineyards of Lavaux belong to the canton of Vaud and Saillon asparagus to the canton of Valais.
• » The cheese from Switzerland’s Pays d’Enhaut: L'Étivaz AOC is a hard raw-milk cheese made in the mountains between 1,000 and 2,000 metres altitude by 68 families with 2,800 Simmental dairy cows.
• » Wild Food: wild foods such as nettles, elderflower, sorrel and sea spinach are increasingly appearing on restaurant menus…