Book Switzerland potted over

Switzerland’s Topfüber by Helvetiq reinterprets classics of Swiss cuisine in a bold and surprisingly contemporary way. Alba Farnós Viñals, creative head chef at the Auberge de l’Abbaye in Montheron, breaks down traditional recipes into their constituent parts and reassembles them in new forms. Thus, a Bernese onion tart becomes a sophisticated composition featuring Gruyère sablés, onion leaves, and candied egg yolk; a morel crust transforms into a stuffed bao; and the Fribourg-style cuchaule becomes a saffron donut. From appetizers to desserts, this cookbook shows how familiar Swiss specialties can be served in fresh, local, and surprisingly different ways. An inspiring book for anyone who loves Swiss cuisine and is looking for creative, modern cooking ideas.