Thursday, 19th until Saturday, 21st November 2020
Daily from 6 p.m.
Saffron is one of the most precious spices in the world. Its threadlike red stigmas—are quite literally the stuff of legend. But what is saffron, exactly? No matter how many tales have been told about this particular spice, most of us still don’t know what to do with it in the kitchen, nor can we tell whether it’s worth the price we paid for it.
The spice originates in a flower called Crocus sativus—commonly known as the “saffron crocus.” Saffron must be harvested entirely by hand (!) in the mid-morning when its flowers are still closed,
in order to protect the delicate stigmas inside. Saffron is extremely subtle and fragrant. Its slightly sweet, luxurious taste is enigmatic; it’s tricky to describe, but instantly recognizable when used
in a dish. It may sound like a cliché, but it’s true: you’ll know saffron when you taste it.
Together with Sari Safran, an organic saffron producer, we have created a 4-course dinner with guest chef Susanna Ghukasyan, to celebrate the unforgettable flavors of the world’s most mysterious spice.
Come be a part of The Saffron Tales.
Menu SAFFRON TALES
Salted salmon slice in Tequila, beetroot bread & saffronbutter
Salad with slices of veal liver or giant shrimp,
fresh herbs, tahin, lemon, garlic & saffron croutons
Veal entrecôte with saffron-potato mash & colorful cauliflower
grilled eggplant with chickpea, herbs, cherry tomatoes
& mascarpone-saffron sauce
Halwa with almonds, caramelized rose leafs,
saffron threads & rose marmelade
4-course Menu incl. welcome drink & surprise gift
Reservation & information:
Doris Kessler, Head of gastronomy Parkhotel Zug
Tel. 041 727 47 47