Swiss delicacies take centre stage

The Mövenpick Hotel Bur Dubai cast the spotlight on the changing face of Swiss gastronomy at its recent culinary festival

  • E-Mail
By  Lynne Nolan Published  May 31, 2006

The Mövenpick Hotel Bur Dubai hosted its second Swiss Culinary Festival last month, with guest chef Peter Spoerndli flown in for the ten-day event. A member of the Swiss Barbeque Championship’s jury and involved in the industry since 1979, chef Peter has been back in Switzerland for three years, after having spent 14 years working on cruise ships. Now the executive chef de cuisine at Mövenpick Hotel Zuerich-Regensdorf Switzerland, this is his first time in Dubai, where he created Swiss delicacies including cheese raclette and fondues. Holding executive chef positions since 1992, chef Peter believes his nomadic lifestyle helped benefit his cooking, as he brought back to his homeland more versatility. Over the past few years, he has also seen other chefs in Switzerland follow suit, with Swiss cuisine now influenced by dishes from across the globe. “Tapas are proving very popular, with Swiss food beginning to be presented in this style. People in Switzerland are wanting to try a lot of different items and flavours on their plate at the same time, especially the younger generation,” said chef Peter. Drawing inspiration from its neighbours France, Germany and Italy, chef Peter wanted to offer diners at the Mövenpick traditional Swiss cuisine. However, making changes to accommodate cultural differences, he used non-alcoholic sparkling wine in the cheese fondue, and lessened the amount of pork used in his dishes. However, chef Peter is surprised by the sheer number of restaurants in Dubai offering a variety of different cuisines. “European food, particularly Italian, is broadly represented in Dubai. I have noticed during my travels that there is an increasing demand for ‘grandmother food’; for time-honoured gastronomy,” commented chef Peter. “As such, I am keen to give Arabs the opportunity to try this style of cooking, which I think is new to the region,” he added. The festival, which opened with a cheese cutting ceremony, offered chocolate works classes, as well as a buffet dinner including tatar with air-dried beef, chicken fricasse zuger art, sliced zeal zuerichoise, roesti bernoise and breundner beef.

Add a Comment

Your display name This field is mandatory

Your e-mail address This field is mandatory (Your e-mail address won't be published)

Security code