For 28 years chef Lampart has garnered one star in the Michelin Guide, Switzerland. He was awarded a second Michelin star for his own restaurant, Lampart's, in December 2004 and has maintained 17 Gault Millau points since 2007.

He and restaurant Lampart's have also been exclusive members of the Association of Les Grandes Tables de Suisse since May 2003, and part of Relais & Châteaux "Grand Chef Relais & Châteaux" since 2009.

Much to our delight, he shares two of his delicious recipes...

Vegetable salad on oriental couscous

Ingredients

30g couscous

60g of vegetable stock

Salt

Turmeric

Cinnamon, vanilla, star anise

Roasted pine nuts

Roasted pistachios

Raisins

Lemon

Olive oil

Cucumber

Salsify

Radishes

Black garlic

Roasted cashew nuts

Oven onion

Avocado

Watercress

Fennel

Mizuna

 

Method

Place the vegetable stock, salt, turmeric, cinnamon, vanilla and star anise in a pan. Bring to the boil and pour over the couscous, then leave to swell.

Once the couscous has absorbed all of the liquid, add the olive oil and lemon juice, pistachios, pine nuts and raisins.

To prepare the salsify, cover it with milk and some saffron and cook until it becomes slightly softened.

Mix the red onion with sea salt, sugar, balsamic vinegar and olive oil and place in foil. Cook in the oven at 160°C for about 20 minutes.

Cut radishes, fennel, garlic, cucumber, black salsify and avocado into fine strips.

Arrange couscous in the centre. Marinate vegetables with oil and white balsamic vinegar and place on the couscous.

Add Mizuna and watercress to  the salad.

Parfait with Torrone sprinkles and Tahitian vanilla

Ingredients

2 eggs (about 100g)

3 egg yolks (about 60g)

80g sugar

20g honey

1/2 Tahitian vanilla bean (core)

400g of whipped cream

100-150g Torrone sprinkles or almond

 

Method

Whisk egg, egg yolk, honey and sugar over a warm water bath until frothy.

Soak 1/2 leaf of gelatine in cold water for 10 minutes, then, squeeze out the water and dissolve in the hot egg mixture. Whisk the mixture in a bowl submerged in ice water, until you get a pale, yellow foam.

Whisk the cream and carefully fold together with the vanilla seeds and Torrone sprinkles. Then add to the base.

Pour the parfait into the prepared hemispherical moulds and freeze.

Add chocolate chips according to taste.  

Add Torrone crumble according to taste.

Take the frozen parfait out of the moulds.

Serve with orange sauce and orange segments.

Reto Lampart