Vzug Adora S GS60SZ-GDI-C Benutzerhandbuch
Produktcode
GS60SZ-GDI-C
18
Restaurant Stucki, Basel, Switzerland, 17 Gault Millau points,
chef of the year 2006, highest riser of the year 2010.
chef of the year 2006, highest riser of the year 2010.
International, Gault Millau chef of the century.
The “Professeur de la Cuisine” is considered one of the
best chefs in the world. He has been honoured with three
Michelin stars and named “chef of the century” by Gault
Millau. “The mother of all chefs”, as his students respectfully
Millau. “The mother of all chefs”, as his students respectfully
call him, enjoys a fantastic reputation in the cooking
fraternity.
fraternity.
Not only does Tanja Grandits set new standards in the
culinary world, she has also developed a novel style all
of her own. Orange blossom curry, passion fruit mustard,
fish with vanilla or caramel: Tanja Grandits‘ cooking style,
which she describes as “aromatic”, impresses with attractive
contrasts. Her combinations are always sophisticated and
harmonised to perfection. Just as unusual and unique is her
use of co-ordinated colours. “There are a main flavour and
a main colour for every dish,” she explains. The greatest
praise she can receive is satisfied guests. She is convinced
culinary world, she has also developed a novel style all
of her own. Orange blossom curry, passion fruit mustard,
fish with vanilla or caramel: Tanja Grandits‘ cooking style,
which she describes as “aromatic”, impresses with attractive
contrasts. Her combinations are always sophisticated and
harmonised to perfection. Just as unusual and unique is her
use of co-ordinated colours. “There are a main flavour and
a main colour for every dish,” she explains. The greatest
praise she can receive is satisfied guests. She is convinced
that you can taste it when pleasure and passion have been
put into preparing a dish.
put into preparing a dish.
Tanja Grandits
Eckart Witzigmann
Top chefs rely on appliances from V-ZUG