A SWISS CHEF'S CAREER: THE GOOD, THE BAD, THE YUMMY (8)

Chapter 8

Famous Chateau Chillon at the
lake Geneva in Montreux

                            Before I go further I would like to share a very dear story related to my career what happened October 1966. I was approached by Mr. Gachet (My ex masterchef from my apprenticeship) to join him to work, organize and serve a gala dinner for 150 people in the grand hall of the  Chateau Chillon. It was for a marriage between two wineries. At that time I worked at the Kursaal Bern. I took for that weekend off, asked my friend Heinz to join me and we left for Montreux.

                                 It was exiting for us to work in this historic building where 1,000's of tourists visit every year. We had a of work to do, but we didn't mind. The party was medieval themed  and all guest came in costumes, it was amazing.
                                 We served them to start a half Lobster tail Thermidor, followed by a clair Turtle soup. (they were not a protected species then) after this of course followed a small version of the montricher salade. During all this time we had 8 lb piglets on spits rotating in the fire place in fact there been in there exactly 6 hours when it was time to get them off. We had fanfares playing when 8 of us picked up the spits with the roasted pigs and traveled all around the dining hall for every one to see to bring them  back to the kitchen. It was not that easy, we had to hold drip trays below to avoid making a mess.  It was a unique experience I will never forget, standing ovation, goosebumps ect, ect. We served the Pig with Dauphin potatoes and green beans. We also had to whole out 150 medium size Pineapple, and filled them with chopped strawberry and pineapple mixed with white wine sabayon made with their personal wine St Saphorin. Beside a good professional experience, outstanding satisfaction and being proud to having accomplished a task with great success, we got well payed to.

The grand hall with a fully functional fireplace-rotisserie to the right!

same place when it was set up

Small Lobster Thermidor appetizer

Montricher salade

Claire Turtle soup

Small Pig an a spit, we had 8,  2 at each spit.

I just had to bring this up before I now go back to my regular continuation of what happened next in my career

                         I arrived 1 week before the hotel opened the doors for the 1969 season. Executive Chef Kurt Hartman seem to be very happy that my effort during the winter to recruit Pastry chef Xaver Odermat and Gardmanger Rudy Egli where successful and with my friend Heinz and other employees from the year before I think Kurt had his best Kitchen brigade in the Lodore hotel ever. What made it really so much more special in my mind was the addition of Xaver. Even I was a certified pastry chef, the production of hotel pastry and dessert are well different from what I learned and produced in the pastry shop. Xaver showed us all some new elegant, refreshing and artistic desserts  and every day some different kind all season long. Of course I recorded all his recipe in my recipe book knowing it will help me tremendously in the future.

I have 10 Pages like this helping me throughout my career

                         I remember in that year Chef Kurt was very happy and relaxed and everybody loved working for him. End result, we had nothing but impressed and satisfied customer.

                       Without  knowing then, this was another stepping stone in my still short career,  my last Job in Europe. Thinking back it was definitely my happiest one.

My last work certification from  a hotel in europe.



During this summer season I expressed myself various times wishing there would be a chance to  go to America to work, my big goal!  Xaver informed me then, that he is having a relative, I believe he's aunt ( it was 48 years ago)  living in Houston Texas. We wrote her a letter and my resume and Xaver vouch for me. It is embarrassing but I forgot her name. She owned a travel agency and had some influence in Houston. Anyway she organised a job at the Warwick hotel in Houston for me as Sous Chef. I was very happy and super nervous at the same time!
                          It was 1969 and they offered me $15,000 a year plus room and board. At that time I thought I hit the lottery. 
                     
                            So this will be my last recipe from over this side of the ocean and it is a pretty good one. It was very popular on elaborated cold buffets in that time.

Terrine de Pheasant

This is made with 7 lb pheasant meat

     

                    Scale down version:

          2 lb Pheasant ( breast, and liver)

          4 oz Bacon     

          4 oz lean pork

          4 oz Chicken liver

          1 oz olive oil  

          8 oz Fatback

          1 cup peeled apples

          1 tsp Truffle (otional)

          2 oz Cognac

          Salt, Pepper

          2 Quarts Aspic

                                        Cut pheasant, bacon, pork in one inch cubs, ad chicken liver and apples and saute in olive oil for only one minute, flambe with the cognac to bring out the pheasant flavor and immediately  let cool in the freezer. When cold pass to meat grinder 2 to 3 times until consistency is very fine. Place back in freezer. During the hole process the meat has to stay very  cold to prevent  the separation of the fat from the solid. Remove raw pate from freezer and try to make the paste as fine in small portions in your food processor or mixer with adding the heavy cream. Slice the fatback very thin and line out the terrine form. Now finish seasoning your raw paste with salt and pepper to taste. (Some people like diced red pepper, pistachio or walnuts in there, or even diced fatback for visual effect when you are slice it) Place the paste into the terrine form and cover with the rest of the fatback. Place form into double boiler  (water bad) and coke until fat on top is clair and terrine feels solid. Press the top wile let cole overnight in refrigerator. Next day remove from form and clean excessive fat. Fill bottom of form with aspic and let harden enter the terrine and fill the sides with the aspic and let cool.  Submerch the entire form in hot water and dump terrine on platter, ready to serve.

This was on my mind for the next 4 months

                                   The rest of the this season was an exciting time, by end of August I had the acceptance letters from the Warwick Hotel and I had en appointment at the American Embassy in Bern to get a tourist visa. The hotel promist to take care of my work visa over in Houston on my arrival.
                                   Finally my dream is coming closer, I always wanted to go to America and now its happening. It's hard to describe the emotion and feelings I had going to check out this huge country across the ocean. I was 25 Years young and had the support of my parents and I don't remember but i think also the support of my 2 brothers although they hat been busy and have their own career started.
                                   I left England in the first week November 1969, sadly that was the last time I  saw Chef Kurt, much later we stayed in touch through the internet. Everything went smooth, I got my visa, I bought some new knifes and a couple of uniforms, packed my bag and on November 25, 1969 my family drove me to Zurich airport to see me off.
                                 
                                  I was incredibly excited  but also had a little sentimental and sad feeling in me. I realized  leaving a pretty good live behind me, not knowing what my new adventure overseas was going bring me. Here are just a few reminder of my thoughts!

My favorite spot in the Swiss mountain 

The capital Bern

The unforgettable view from our house where I grew up

Mother and Vater

My Mother, Heinz and Toni, with Fabian und Corine, Heinz's children

Heinz, Lilian Fabian and Toni playing with Corine

With my Parents and my Jass partner Else!

It will be hard to leave beautiful Switzerland, my family and friends for good,

but hopefully I be lucky enough to come back in the future in my vacations.

                               I boarded Swissair to London.  I remember changing  to British Airways in London to Montreal.This was my first long flight and at night. I remember flying over a sea of lights in Montreal, it was unreal. they refilled the plane there and we waited in the airport, got something to eat and boarded the same plane 1 hour later again. 4 hour later we arrived at our destination Houston!

I was in America!

                               I remember being picked up by Xaver Odermatt's aunt and I was so relieved, I would be totally lost in this huge town.  It was late morning and I spent the day and first night in America with her family in their house. The next day she brought me to the Warwick hotel to start my new job.



Houston Warwick Hotel in 1969

(where I never worked)

You find out way in my next chapter

                         

A SWISS CHEF'S CAREER: THE GOOD, THE BAD, THE YUMMY (7)

Chapter 7

View from the house in Vogelsang were I spent my childhood

                        I had only 5 Days to deposit my winter stuff in my parents house, collect my car, pick up my friend Heinz in Bern and drive to Rotterdam, travel on the fairy to Hull, drive to Keswick  and report to work. Sounds easy , but there where some challenges. I remember very good  because all my life I always like to be very punctual in all my appointments. I get nervous when I cut the time to close.

                        First minor setback came picking up the car. There was a small puddle of oil on the floor, usually not a good sign and it wasn't!  From there on every time I had to get gas I also had to ad a pint of oil to the engine.  Next I had to wait for Heinz to get ready in Bern what made us miss the fairy in Rotterdam at 8pm. (There was only one a day) It is a long way to Hull and it takes all night, 10 hours. We had to stay a night and a day in Rotterdam. We made the best out of it even we really didn't had the time.

 

Rotterdam - Hull Fairy

                         After all that my luck did not changed! We boarded the fairy at 8pm and got assigned our bedrooms, but of course we decided to spend most of the night in the bar. Here we go, there was a tremendous storm out in the ocean,  all passengers were ask to go to their quarters and they closed the restaurant and bars. It was a horrible ride all the way to Hull with out sleeping! To make it worse Heinz was sick for hours. I was very tired but I had to drive all day to Keswick because we had to work the next day. Especially coming off the fairy was hard, because concentrating driving on the left again. But needles to say, we made it.  ( without Red Bull, they did not made that stuff then).

                          Chef Kurt was very happy when we arrived on time, like I said before, in that time there was no communication possible like today, no cellular phones or e-mail. we never heard of a computer. You just had to trust each other.

                           For the first time my role was reversed coming to a new job, I was the one who helped chef Kurt with organizing and teaching all the new staff for the season. It felt great being on the other side. What helped me the most and made myself proud, I could communicate now in english.

I remember having a great Season, finding a Job for the winter early in the Berner Oberland region, and making arrangement again with Kurt Hartman for season 1969 before leaving back to Switzerland.

Leaving Lodore swiss hotel  end of season

Retired executive Chef Kurt Hartman 2017,   lives in Switzerland and enjoys life
traveling all over the world. I am following  him on Facebook.

                              

                                   End of October came around and we, Heinz and I, traveled on a straight and shortest line home. Hull, Rotterdam, Brussels, Luxembourg, Saarbrucken, Strasbourg, Bawwassel, Vogelsang.  I had to because by now my car sounded pretty bad, loosing some more oil and I was not sure if I will make it all the way home. I was planing having it fixed in a garage at home. I remember being worried all roughly 800 km I had to drive. We arrived ok but the bad news the car was ruined and would cost way to much to fix and I had to get rid of, what leads me to a scary episode.

                                   My older brother Heinz the responsible just bought a brand new car, a Ford Taunus who he let me borrow to bring my friend to his destination. He specified, he would like it back on Wednesday morning to go to work with it. I remember it was Monday, enjoying the new car and visiting our old boss from our apprenticeship in Montricher. On Tuesday we had our first snow storm of the year. I drove very careful to Bern dropping of my friend Heinz. I should have stayed there but I promised my brother to have his car back so I left for home. About  20 km before home I hit ice on the highway and lost control.  I went trough a wild fence (a fence that helps keep deer off the highway) overturned and landed on the roof in a small  creek. I was hanging in the seatbelt and after checking I had not a scratch. I could not open the doors and had to sneak out the broken back window. after looking the situation over I had to sneak back in and shut of the lights and the radio. I went back up to the road  and walked to a cal station and called the police.  It was 4:30 am and still dark. 10 minutes later the cop car came at the opposite lane. he stopped and let his partner out. On the way over to come to see me he slipped on the ice and fall! He got up and said I guess I don't have to ask what happened here.

                                 I had no problem with them. There been very helpful and concerned. One of them finished his shift at that time and drove me all the way home.

My brothers car was totaled.

                                  My brother was nice about, he said the insurance will take care of, at that  time I hoped so, I still felt very bad about the whole thing. He never ask me for any money and would not accept any. About 3 weeks later I got a bill from the canton Aargau to pay 1500 francs (about $6,000!) to repair the wild fence I destroyed. they said they had to stretch it for 500 meters!! It was kind a low point in my young live, I managed to trash 2 cars in less than a week!!

                                 Anyway, afterall I was happy to be alive and healthy
                               

The way to the Palace Hotel from the train station

   
                                  My contract for the winter season was working as chef Garde Manger for the Palace Hotel in Murren, a very small village in the middle of the Swiss alps. There were no cars, you could only get there by a cable car and train or a large gondola. This was my first time going to Murren and it was thrilling, the most exiting part was once I settled in to the hotel and I was informed that Broccoli and Saltzman production rented the hotel for 2 months this winter to film the new 007 Movie. Four of the kitchen crew were assigned to feed the film crew and I was one of the lucky one.
Our duty was not just preparing the meal, we also had to go to the location and serve them. for example the film crew was building a huge snow wall antop of the maintain and had to place fiberglass human skiers look a likes below on the slope. later on they would explode the wall and film that great scene of the avalanche bearing these "humans" but of course 007 would escape. This took a few weeks and some man power. We cooked the food, borrowed some thermo canisters from the  Swiss military and flew by helicopter to their base station in the afternoon and served them a nice hot lunch and, that was only in nice weather, of course. How lucky can you get!

Piz Gloria 

                                  The 4 of us worked mostly day time and only when the film crew had a special  or Gala dinner we had to work nights. Professional wise I had it easy. I took some time to work on some butter carvings. If I learned that it could lead to Ice carvings later on in my career. We also had the chance to act as extras on our day offs and even got payed for it.

                                 

The Schilthorn station has a rotating Restaurant.

It turns 360 degree in exactly 1 hour and wile you eat you can enjoy the entire mountain panorama!

The rotating Restaurant

                                We met some of the celebrity like Diana Rigg, Telly Savalas and George Lazenby. Not that we had big conversations, just more like their demands for certain foods they would like, but again it helped a lot that I could speak english!

                         They finished filming middle of February and left after a big Gala dinner and we joined the rest of the crew for a the regular hotel operation. That also meant we got in some serious skiing in the afternoons, we didn't had the time before.

                         One more thing, too bad the critics rated the Bond film "On Her Majesty's Secret Service"  the worst ever made but it wasn't because of the scenery!     

End of filming Gala Dinner

My  attempt at butter sculpture,  007 Helicopter and a Horse Drawn carriage

My certification for the winter season 1968/1969

                          I left Murren on the 14th of March going back to my parents and left my skies and all other winter items in the attic not knowing then I would never see that stuff again. I had to leave right away for the airport, I was expected on the 17 of March in Keswick, England.

                                     

I choose this recipe because I had to serve a big bowl of this to the film crew ever morning. 

BIRCHERMUESLI

SERVES 4

  Dr. Bircher from Bern Switzerland, a Doctor of Medicine who was concerned with nutrition and dieting but also enjoyed eating well, invented this dish.

-------------------------------------------------

2 Cup Oat Flakes

4 oz Milk

2 oz Orange Juice

2 each Apples Grated unpeeled

1 oz Walnuts chopped (optional)

1 each Orange peeled and sectioned

2 oz Sugar

1 Cup Whipped Cream

1 cup Fresh Berries

Preparation Method;

Soak Oat Flakes with Milk and Orange Juice.

Add sugar, grated Apple, Orange Sections and Walnuts.

Fold in gently the whipped Cream

Add available Berries. (Strawberry, Raspberry, Blueberry, etc)

Serve Cold.

A SWISS CHEF'S CAREER: THE GOOD, THE BAD, THE YUMMY (6)

Chapter 6

Our home in Vogelsang, Switzerland

My mother is working in the garden

(Sorry, I took a picture from a 1980 ish Picture)

Mother, Father, my brother ,Toni and me

This was on my mind ever since I was ready to drive back to Switzerland

   

This 8 Months in Cumberland, in the lake district of England flew by in no time, but left me with a lot of first impressions pertaining to my life, good and bad. First of all, I was the proud owner of a car (an accomplishment in Europe at that time in my age) and  I was driving home to Switzerland.  

                Most employees had an agreement during the season to not get a pay check until leaving at the end to avoid leaving the money in your room or opening a bank account like 50 miles away. If you need some spending money you could get it from the front desk. I can only tell you, I got a huge paycheck on my departure. (If I had more money in my pocket during the season I would have spend much more in the betting office on champion jockey Lester Piggott and the bloody horses!! My Chef Kurt would  know all about it).

                 It was over 50 years ago but I still remember the great feeling I had when I left the hotel and I new then It will be a great homecoming. I talked to my mother only once in the last 8 months on mother's day. I had to go to the post office in Keswick, give them my Number in Switzerland and about on hour later they send me to one of numeral cabins and I had exactly 3 minutes to talk to them before I got disconnected.

                  The best part careerwise definitely is the fact that now in a short time I learned to communicate in english. I knew then it will help me a lot for my future endeavors.

                   I left after the first week in November driving past Manchester, Birmingham, Northampton all the way to London, where I stayed for two nights. I couldn't leave England without checking out the Buckingham Palace!

BUCKINGHAM PALAST

LONDON

Car Ferry to France

 From here I drove to Dover on to the ferry. This was exciting and a short ride to Calais in France and of course the big change driving on the right again after I just got use to drive on the left. O well, after a few miles and hunderts of warning signs I was fine again.

                    It was already afternoon  and I had along drive in front of me and I decided to stay overnight in Dijon. Early in the morning I left over Besancon, Le locle, La Chaux de Fonds, Neuchatel, Bern, Olten to Vogelsang. I arrived on a sunny afternoon and we had a fantastic family reunion! We had a wonderful few days before I had to report to the Park hotel in Arosa. I guess this is also part of the benefits of a chef's career.               

                      

                    End of October 1967 I parked my Car, packed my suitcase with my uniforms. worktools recipe books etc. and I grabbed my still brand new Skis (I had them stored in my parents home in the attic) . My Parents promised me to come to visit me one day during the season. Arosa is only 2.5 to 3 hour away with the train from our house and it is a gorgeous winter resort! 

                    I said by and walked roughly a little bit over a mile to the train station in Turgi. I had to change train in Zurich  and then again in Chur and 3 hour later I arrived in Arosa.

AROSA

Park Hotel

                 I knew really nothing about what I was getting into on my new work place! Not like today there was no internet you can check everything out. You just had to go with the surprises. I saw the the job in the hotel news paper, send in my resume and got accepted. That's why I was standing here outside the Arosa train station with my stuff trying to figure out what is my next move. I did ask around and find out directions to the hotel. I took my time to get there checking out all the beautiful surroundings on the way to the hotel, also stopping for a beverage in the "Poestli", (only later on this actually became our favorite hangout).

                   I arrived in the lobby, the hotel was not open until December 4th and there was nobody around. I found a person in a backroom but he would not know what to do. He told  me to hang around in the lobby until he's boss comes back. I still needed a lot of experience in my career but right then I new that this company really don't care much about employees. I should add, it was 3 pm and they knew about my arrival!! Needless to say I was not very happy.

The tunnel before you get to the Station of Arosa

                             Hopefully it was getting better now for my sake. For a fact I remember a man my age walking through the lobby around 4:30pm, he saw me and introduced himself as Rudy Egli. He was also a Kitchen employee being here for his second season. My mood improved again. I got lucky, Rudy had all the answers to my questions and more. I actually was assigned to the same room in the staff housing. To make the good news complete he introduced me to Xaver Odermat who arrived at the same day to be the Pastry Chef.

                              We had like 2 days before we had to start working in the hotel, so of course we spend all day on the slopes and nights "after skiing", which means partying!

     

Weisshorn

  

                                                                   

                      

This was my season ticket for all Ski lifts and gondolas

I still have it after exactly 50 years

                   As you see my social life started not bad. The Weisshorn, Tschuggen and Hoernli became familiar sights pretty quick.  

Hornli slopes

Tschuggen

                 All employees arrived by the first of December and we got familiar with our work station, schedules, menus and rules and regulations. Right from the beginning I had the feeling that the Chef did not like me or none of the other new faces in the kitchen brigade. He always prefer to his people buddy's, meaning the cooks working with him in the sister hotel in the summer in Germany and here in the winter. To me the chef should run a kitchen and the  startup of the new season. You have some questions how he would like certain things to be done. Not here. You ask, his answer; ask my buddy. Beside he was never there. I saw him 2 to 3 times a day for a few minutes. He spend the rest of the time in the hotel. I believe he had to help to run the front desk to.

Barbeque on the roof of the hotel every Sunday

The so called Chef in a suit and his buddies

                  I found out quick to organize myself and do my own thing.  I was better off than asking any of his buddys for adwise.  Example;  What wine can I use for cooking? Buddy: what ever you like, just grab a few bottles, they don't care!    Or; You think the chef would like a hint of mustard in the caper sauce or not. His answer; I really don't no, what are capers? This did not lasted long. I also realized the menus been very simple and there was noting new for me , so I just went with it. Beside I had my best new friends on my side Rudy and Xaver. ( I still don't know why they liked the Chef?)

                    We started to be very busy during the 2 weeks, starting before christmas until just after New year. Even then I had a few run-ins with the chef. Only little things but I was unhappy in my Job. Instead of further my career and learn something I teach everybody else and on top of all this I did not get one thank you since I started!

                  Something always works out. Rudy, Xaver and I joined the Union Helvetia beginning December, a social club for hotel workers. We meet once a week and during the season we are organizing  a ski race, Ice hockey match between waiters and cooks, a Sledding  outing and a foot race around the racetrack on the lake, all this to help attract more tourists. One of the People I met on one of the meetings was Rolf the Chef of the Kulm Hotel (Number 1 Hotel in Arosa). He Informed me that he lost his chef to the Stueva Grill. He broke his leg skiing. Rolf was very happy when I offered him to take over.  

                   I was happy too. That same night, it was the 24th of January,  I was preparing diced veal Zurichoise when the "impossible" chef passed by and did not approved of me using shallots in my recipe and he actually try to make me change it to chopped onions. That was it for me, politely I told him to take over because I will not change it. He did not took over, he stormed out of the kitchen. Rudy and Xaver just standing there watching  and knowing  that I will quit my Job here tonight. 

                   I went to see the Chef that night and turned in my 2 weeks notice (unhappy or not you always have to give at least 2 weeks notice) I was kind of hoping he will let me go right away after just what happen tonight. No Chance! Unexpectedly he apologized and we had a long 2 hour talk. He actually try to convince me to finish the season here with lots of improvements on his parts. I was already committed and ready to go!

       

               On the 8th of February I moved out of the Park hotel staff building and in to a little nice room in the Kulm hotel. I was happy again. What a difference, Chef Rolf spent the next 4 entire day with me working in the Stueva Grill.  I felt absolutely secure about the Job when he let me lose and the next 4 week was a total success!    

Kulm Hotel Arosa

   The Stueva Grill was a free standing Restaurant across the street from the hotel    

With only 30 seats and only open at nights.

It was here were this picture was taken from. 

                        I had a great time I was for the first time in charge of the Kitchen operation. Beside a small a la carte menu, mostly grilled items I presented every day a specialty Item. In the morning I had breakfast with the Chef in the main kitchen and we discussed what was available for a special for the night, from Lobster, carre d'agneau, Filet Wellington, roast duck, veal medallions, dover sole etc, etc.

                        The Director of the hotel Hans Leu and his family visited the restaurant frequently and always had some kind words for me and lots of compliments and like I said before, this is part of our salary, it keeps us going. On night my father and mother showed up and for the first time  I had the chance to treat them like royalty! I remember exactly starting them off with table side sliced smoked norwegian salmon and after a small salad I prepare a steak tartare for my father and steak Diane for my mother. For dessert they had some crepe suzette with hazelnut ice cream. It was there first time they could taste my cooking where I worked and I believe they had a great time.

Steak Tartare

Steak Diane

Crepe Suzette

                       Even with all this work I had time for fun nearly every day together with Rudy and Xaver. After all we had to fulfill the obligation to the Union Helvetia. I remember Rudy was a talented skater and helped blowing away the team of the waiters in a hockey game. Xaver won the race on the track around the lake, but there was no doubt they could not beat me in skiing.

You have Rudy on the left, sorry I forgot the name of our second friend from left,
then it is Xaver and me

               

Performing for the tourists

            This was my first winter season and ended up very satisfying. I was very pleased with

the overall outcome. It is a great feeling when you leave and you know you are welcome back any time.



Time for the Recipe:

       Steak Diane

                           4   3 oz center cut beef tenderloin, pounded, ½ inch thick,                                                 salt, pepper, ½ tbl olive oil, 1 tbl butter, 1 small shallot minced, 1 garlic glove minced, 4 oz mushrooms sliced, ¼ cup cognac,  2 teaspoons  mustards,   ½ cup heavy cream,  ¼ cup demiglace,    1 tbl chopped Parsley,  seasoning to taste

(Hacomat, Tabasco, Worcestershire, Salt, Pepper)

                  In a large skillet, melt the butter in the olive oil. Season the meat with salt and pepper and cook over high heat until lightly browned on the bottom, about 1 minute. Turn the medallions and cook for 45 seconds longer, then transfer to a plate

Add the shallot and garlic to the skillet and cook over moderate heat, stirring, until fragrant, about 20 seconds. Add the mushrooms, season with salt and pepper and cook until softened, about 2 minutes. Remove from the heat, add the Cognac and carefully ignite it with a long match. When the flames die down, add the mustard and cream and stir over moderate heat for 1 minute. Whisk in the demiglace, parsley and season with hacomat, pepper and hot sauce.

Add the meat and any accumulated juices to the saucepan and turn to coat. Simmer until heated through, about 1 minute. Transfer the meat to plates, spoon the sauce on top and serve. It is delicious with fresh pasta.
This is fairly simple and you can impress your guest. Try it and enjoy!

Train station Arosa

Goodby Arosa, on March 16th I was leaving for Zurich