Fermented vegetables
Sea Sauerkraut
CHF 17.50
The most divisive of our recipes. If it flops, too bad… but if it works, then it’s Bingo!
Fermented vegetables
The most divisive of our recipes. If it flops, too bad… but if it works, then it’s Bingo!
If Popeye had known about our Sea Sauerkraut, he probably would have given up his old canned spinach.
This unique creation combines cabbage and a high proportion of seaweed in an intensely marine fermentation. Its texture, briny freshness, and depth of flavour transport us to a strange realm, somewhere between land, sea spray, and underwater forests.
A vibrant, bold, and delightfully unconventional recipe that pairs equally well with potatoes, fish, and eggs as with a simple slice of buttered sourdough bread.
It's a seaweed tartare whose oceanic flavour connects us to the marine cabbage kingdom, opens our lungs wide, and makes us sing like whales.
Origin
Swiss
In the same spirit
We captured the sun and transformed it into a delicious salad with Mediterranean accents.
The audacity of a dance between cultures. The aura of feminine intuition and its maternal gentleness.
The long fermentation of these raw, organic aubergines, grown in Switzerland, allowed them to acidify naturally. That was the idea: to avoid cooking and lemon, letting the process unfold in the mystery of the fermentation jar. The result is fruity and meltingly tender, and our specially blended spice mix gives this dish its unique character. To savour this aubergine caviar and unlock its full richness, simply add a generous drizzle of olive oil. This will balance the natural acidity of the fermentation and create the magic of a preparation made with raw aubergine. A touch of tahini (sesame paste) could add extra depth, and it will be excellent on toast, with hummus, or alongside sardines.