Everyone skis! Skiing has a long tradition in Switzerland, is linked to the myth of the mountains and is firmly anchored in the national consciousness.
Around a third of the Swiss population skis regularly. The Swiss ski resorts are among the most visited in the world. And: Alpine skiing is the discipline in which Switzerland has won the most medals at the Olympic Games, namely 66.
Fun facts
- The word ski comes from the Norwegian word “skíð”. This means “split piece of wood”.
- Archaeologists have found 5,000 year old paintings in China that indicate people were already on skis back then.
- The marked ski slopes in Switzerland are over 7,000 kilometers long in total. This roughly corresponds to the route Bern – New Delhi.
On the table we present hand-made unique skis with a patented core from timbaer.ch
| Length | 165 cm |
|---|---|
| Radius | 13 m |
| Waist | 121 – 68 – 106 mm |
| Wood | Walnut |
Ingredients 01
Black Garlic
Black garlic is aged garlic with a brownish-black color. The process comes from East Asia: fresh garlic is stored in a humid and warm environment for several weeks, causing it to lose its pungency and acquire a date-like texture. Black garlic is a delicacy - and doesn't cause bad breath.
Dish
Leek, tofu and black garlic mousse: the finger food presents itself with a distinctive combination of ingredients.
Ingredients 02
Pike
A mouth like a duck's beak, strong denture, sharp teeth, an elongated body, up to one and a half meters long when fully grown and weighing up to 30 kilograms: There is a reason why people talk about the great pike! The impressive freshwater fish is popular in the kitchen. It has a lot of bones, but its meat is firm and tastes aromatic. Perfect for a wide variety of fish dishes.
Dish
Poached pike in the best accompaniment: with wheat taco, bitter orange compote, pistachio butter and shallot chili relish.
Ingredients 03
Kabier veal
Do cattle like beer? Yes, say the farmers and brewers of the “Kabier” association. The animals are fed with by-products such as spent grain from the Locher brewery in Appenzell. What's more: the cattle and calves receive massages every day with beer pre-run and yeast. The result: the animals are doing well and the “kabier meat” is of excellent quality.
Dish
Tartar reinterpreted: the egg yolk is the filling. The kabier meat retains its natural taste. Instead of serving extra toast, the meatballs are breaded with pankok crumbs. In additon pepperoni salad is served.
