It originates in the mind, the idea for a new composition, a new dish – the various flavours can be called up, felt and tasted “virtually”. Next comes the realisation, then the confirmation: yes, that’s exactly how it should be.
Superior-quality products, regionally grown lettuce and vegetables as far as possible, fresh and carefully selected. On top of that, bison meat from Canada – an exquisite rarity – or the SwissPrim meat from animals raised under humane conditions, and whose rearing can be traced back thanks to the animal passport. Plus the fresh zander from Lake Constance. However, while certainly helpful, top-of-the-range products alone are not a guarantee of quality: it is only the skilful combination that results in a culinary sensation.
Tried and tested, new and innovative, tradition with a touch of avant-garde. Simplicity and sophistication and, above all, a special lightness. The sauces refined with vegetable puree, the flavour discernible, no alienations – instead authenticity. Surprising encounters. And not just water, but Ragaz water.
That’s Roland Schmid’s approach to a cuisine intended to provide the maximum pleasure for his guests.