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Gourmet Pearls

Phone: +61 487 878 202

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24.01.2022 Last night on National Geographic TV I headed to Louisiana to discover #Cajun cooking and the Bayou way of life and today, i'm showing you how to make the perfect Cajun Style Breakfast Sandwich ! Watch it now: https://youtu.be/VjH-gqfD8v0

22.01.2022 #gourmetfood #americascup #finedining #MasterChefCelebrity #masterchefnz #aucklandwaterfront

22.01.2022 Andreas Caminada macht eine Rehnuss mit Pilzen. Doch der heimliche Star ist der im Salzteig ausgebackene Sellerie. Zum vollständigen Rezept: https://www.gaultmillau.ch//rehnuss-mit-sellerie-im-salzte

21.01.2022 Our gourmet pearls in practical application from gourmet chef to hobby chef

21.01.2022 Guess what... @LondonHouseGordonRamsay is back!! From Friday to Sunday and will be serving BBQ burgers AND fish and chips! Head to our story for more information.

21.01.2022 Spring lamb, broad bean purée, girolles, confit tomato, leek, lamb jus https://instagram.com/bart_van_der_lee?igshid=lzhu7s1h1ya

19.01.2022 Einer meiner Favoriten: Kaninchen aus Frankreich, mariniert mit Wiesenkräuter aus dem Garten, Miso, eingelegte Pilze und grüne Tomaten. Dieses Gericht ist aus der aktuellen Karte und kann im The Restaurant genossen werden! The Dolder Grand

18.01.2022 Lust auf einen kleinen Vorgeschmack fürs Wochenende? Von Freitag bis Sonntag gibt’s wieder mein BBQ als Take Away. Einfach nur noch das Fleisch auf den Grill legen und fertig! Vorbestellung unter https://www.thedoldergrand.com/take-away/#bbq

18.01.2022 How would you like your steak cooked? Think about this now because from 25th June, Parramatta, Southbank and Hawthorn will be open again and you could be having... this perfectly cooked Monte Fillet at our restaurant in no time! Book now> http://ow.ly/kIgH50A3zYM . . . #themeatandwineco #meatlover #supportlocal See more

15.01.2022 #gourmetfood #americascup #finedining #MasterChefCelebrity #masterchefnz #aucklandwaterfront #finefood

15.01.2022 Catch a big fish this Father's Day Weekend ?? Then here's a classic clip from MasterChef to help you out ! Here's the time I showed the #MasterChef contestants how to break down an incredible Halibut !

14.01.2022 Passend zur Jahreszeit ein Gericht mit der Edelkastanie ! Rosenkohl mit Maronen, Grüntee und Orange. https://www.thedoldergrand.com/kulinarik/the-restaurant/

14.01.2022 Dreaming of a Hawaiian breakfast ? How about some SPAM Scrambled with Chef Sheldon Simeon from Season 1 of #Uncharted ! Season 2 begins June 7th on National Geographic Channel

13.01.2022 Wer hat die beste Weinkarte der Schweiz? Vielen Dank Vinum - Magazin für Weinkultur für das Certificate of excellence und natürlich ein grosses Dankeschön an meine Kollegin Lisa Bader, ohne die es kein solch exzellentes Wein Menü gäbe! The Dolder Grand

12.01.2022 I know I’ve been teaching you quick recipes every Saturday but for more in depth lessons my MasterClass is some of the most fun and detailed lessons I’ve ever given. Also it’s like I always say.....beautiful. Get yours now: https://www.masterclass.com/GR2 And keep up the cooking ! Gx

12.01.2022 Eine kleine Erinnerung an die vergangenen Sommer-Ferien: Griechischer Joghurt mit Basilikum-Öl, Oliven und getrockneten Tomaten.

11.01.2022 https://www.youtube.com/watch?v=vzxaZU0HUoU

10.01.2022 Our gourmet pearls in practical application from gourmet chef to hobby chef. Demo Video

09.01.2022 Aargauer Rüeblichueche vegan? Geht!, sagt Tobias Hoesli (Marktküche, Zürich, 15 Punkte). Zum vollständigen Rezept: https://www.gaultmillau.ch/reze/vegan-rueblitorte-20-251310

07.01.2022 Einer der ersten Gerichte die man bei der Nespresso Gourmet Weeks 2020 bei mir verkosten kann, ist die Vorspeise: Sonnenblumenkernschaum mit gebeizter Forelle, eingelegten Pilzen, Mango und Nespresso Origin Peru Organic! https://www.thedoldergrand.com/en/indulge/the-restaurant/

05.01.2022 Schoggitorte vom Chocolatier Aeschbach mit unseren Cabraboc Mandarinen Gin Perlen zum Dessert! Unser Vorschlag für die kommenden Festtage. www.maison-habegger.ch

05.01.2022 Basic Translation from the https://gentlemag.ch/maison-habegger/ The hearts of star and hobby chefs are currently being captured by the gourmet pearls from the "Maison Habegger". Filled with award-winning wines, vermouth, cherry, liqueur or aceti, the pearls guarantee a culinary "kick" for both food and drink in no time at all. At my Pearl premiere I was about as surprised as I was when I first got to know Rolf Caviezel's molecular cuisine. A kick that I will never forget so ...quickly. The pearls were served to me quasi as a topper on a burrata, which was garnished with cherry tomatoes. Once in the mouth, they burst and explosively released all their flavour. In my case they were vinegar pearls with balsamic di Modena and without a doubt a perfect combination with Caprese salad. I liked the idea so much that I researched the pearls a few days later on the Internet. The application did not seem to be too difficult. I then found the Maison Habegger website, where the gourmet pearls are offered in many variations. Among them are "Essence Pearls" with balsamico di Modena, "Spirit Pearls" made of wormwood, cherry or bitter orange and of course the "Wine Pearls" with which everything started. Originally, Uli Brunner, today's producer of pearls, was asked time and again by his friends from the area whether he could take their wine to China because of his many business trips to China. At first he had no solution for this. But typically for an entrepreneur from the "Ländle" in southern Germany, he soon had the brilliant idea: Let's produce "wine pearls"! "With the gourmet pearls, you can add a great deal of flavor" The idea was soon well received. More than good and above all everywhere. The pearls are now popular with hobby chefs as well as star chefs. André Habegger, co-owner of Maison Habegger, tells me that top chef Heiko Nieder (Chef Fine Dining at The Restaurant at the Dolder Grand in Zurich) is so enthusiastic about the pearls that he has now even had his own creations made at Habegger. Heiko Nieder particularly likes the slight "crack" when the pearls burst open in his mouth and release their contents. "The gourmet pearls can be used to set great taste accents," he confirms. "The shell is durable, yet it breaks easily in the mouth." He prefers to use liquorice pearls, Vinagre aperitivo mango crema and ice wine pearls. Basically, there are different flavours, André Habegger explains to me. The pearls are also gladly ordered as a very special customer gift - some of them even as his own creations, and provided with his own company logo. Of course I would like that too. And then I would probably give Yuzu Sake a try. In any case, my favourite Balsamico di Modena has already "moved in" with me.

05.01.2022 Danke Restaurant-Ranglisten fürs vorbeischauen im The Restaurant! Falls ihr mehr über unser Amuse-Bouche-Menu erfahren wollt, dann hört doch einfach in den letzten Podcast mit Restaurant Ranglisten rein.Viel Spass! https://www.restaurant-ranglisten.ch//Folge_31_Heiko_Niede

04.01.2022 Ein leichten Sommer Klassiker aus der aktuellen Karte: Hummer aus der Bretagne, Mariniert mit Nektarinen, Gurke, Ampfer, Ingwer und Vanille! The Dolder Grand www.thedoldergrand.com/en/indulge/the-restaurant/

03.01.2022 just P L A T I N G chefs passion #KFA

02.01.2022 Stolzer 4 Platz der besten Restaurants und ganze 95,6 Punkte im Hornsteinranking! Vielen Dank für die Unterstützung, vor allem von meinem Team und meiner Familie Champagne Laurent-Perrier

01.01.2022 Vor gut 1 Woche fand der Swiss Culinary Cup statt. Ivan Capo aus meinem Team hat im Finale den dritten Platz belegt. Respekt! Ich bin sehr stolz auf ihn. Gra...tulation vom ganzen Team und speziell von mir. Herzlichen Glückwunsch! Falstaff Hotel & Gastro Union https://www.falstaff.at//niklas-schneider-gewinnt-den-swi/

01.01.2022 Kreationen unserer Kunden: Wildlachsroulade auf Avocadocreme mit Bitterorange Likörperlen! Sieht nicht nur sensationell aus https://maison-habegger.com/ins/2/bitterorange-likoerperlen