Looking for a present? The gift that's also a good deed!
Promoting environmentally and climate-friendly, ecologically and regionally orientated production in his business is a matter close to Durrer's heart. "We endeavour to practice almost zero-waste cooking and to recycle practically all food waste," says Durrer. He calls this concept Food Save. Among other things, everything that doesn't go straight from the kitchen to the plate is canned and collected jar by jar in the larder.
We create innovative dishes from the original ingredients that grow here
To ensure that the treasures of spring can be enjoyed later in the year, David Zurflueh, head chef at the Culinarium Alpinum, reveals the following recipe for home use: wild garlic capers. "No, no capers are used, the name is actually misleading," Durrer reveals. "We use the still closed flower buds of wild garlic, a real delicacy. They can be pickled and used on appetisers, bread, pasta, fish or in herb quark."
You can find the recipe here:
Wild garlic capers recipe
200g wild garlic buds
400g vinegar
200g water
900g sugar
10g salt
Peppercorns, mustard seeds
Bring the vinegar, water, sugar and salt to the boil, add the wild garlic buds and bring to the boil briefly, fill hot to the brim into sterile preserving jars and seal immediately, leave to infuse for at least 3 - 5 days before serving.