Ethiopia's white capsule

Nespresso is out with a new limited edition - Onirio -  coming from Ethiopia.

A very interesting blend, promising flower notes of jasmine and orange blossom.The coffee was roasted on a special way to provide refined aromas.

I liked the idea. Not to mention the elegant white packaging and the marketing communication with all those white flowers. I was amazed by

Publish Post

the new cup design, I really find it something special. I would say, one of the best editions ever from the Nespresso boutique.

But the coffee is not the best Nespresso has ever picked for a limited selection. The claimed rounded body  it's just not there. Despite the intensity level 5 the coffee is rather easy and light. The taste is not capturing and compare to other members of the Nespresso family, it doesn't leave any big impression once you taste it. It's weak for an espresso. Missing the kicking effect. More like a grandma kind of espresso. For sure this is something different in the range in terms of its light taste and the even lighter texture. But it's also sure, it's not gonna be the favorite of the coffee lovers.

Give it a try. Surely, I'll invest into a few cups. They are just amazing.

Byron goes pasta

Guess what! I LOOOOVE pasta... tomato and seafood. Especially if they are all together on my plate. There is a very special place in Athens where I believe seafood pasta is by far the best, but I only get there once a year, so I am always looking for alternative sources.

Today I had lunch in Lausanne, Switzerland at a lovely Italian restaurant, called Accademia.
The restaurant belongs to the elegant Hotel Angleterre and facing the Lac Leman without any compromise with a fantastic view to the breathtaking mountains of France. Just perfect. Like the service. You want to sit in the sun. Great, Mr. X. Enjoy! But when 10 minutes later, already half-cooked with a slight sunburn on your forehead, you ask for some shade, the waiters rolls out a 600 kg umbrella stand with a smile within a second and hop you are protected by an elegant white canvas. A big like.

This place is special. Not just because this is a restaurant where Lord Byron wrote his Prisoner of Chillon, but also because the staff is very keen on providing great service.
Here you are Mr. X.Y. Z and not just "Mr Guest". Everyone speaks Italian, so you better memorize that Cozzi means Mussels and don't ask inappropriate questions about the shape of your pasta. Just figure the main ingredients, close your eyes and pick something. It's gonna be fine. I did the same and once my plate appeared, I knew it's gonna be amazing. The spaghetti was soft, but not overcooked, the tomato sauce was sweet with tantalizing basil and parsley taste... and it had tonnes of Cozzi and even more Gambas....  hmmmmmmm... I was thrilled. 

I got only one small issue during my lunch. I had to share my plate, because it looked so amazing, that everyone wanted a bite... Too bad for a food maniac :)

If you are ever around Lausanne, go and try it. Take it easy. Book a table. Drink a glass of Oeil de Perdrix from Neuchâtel and enjoy the view before the pasta arrives. It's gonna be a yummy experience. I promise.

wings of taste

I like to travel. It’s always been a great pleasure for me. Embracing different cultures, get lost in their gastronomy and life style for a short period of time it’s just fun. I don’t mind the packing chaos, the pre-trip stress or the taxi hunting before the check-in. But there is something during my trips, what is hunting me. Frequently reminds me of quality and service and pulls me in again and again to my never-ending war against horrible, unhealthy, ready-made industrial food. It’s called: AIRPLANE MEAL.


And not just on the good old economy class. I have the same opinion on business class meals as well. Just because it’s served with metal cutlery instead of a paper box, it’s the same experience. Just bad.

And it all starts with those fancy paper boxes strictly decorated according to the latest art design ideas. A waste of effort of the designer team and even more money on the production costs. In 5 minutes it’s going to land in the rubbish bin anyways.  It feels like a silent interactive theater. It’s a sarcastic comedy with a tragic end about food. The play is always the same. Looking forward to get THE box. It arrives sooner or later with a smile or an ignorant way, depends on your luck. Fingers moving, it’s the grand box opening ceremony. Eyes wide open with a touch of disbelieve. You bite with hopes. Silence falls onto the plane. The second bite. You take another look at your snack with faces of disapproval, yet brave chewing and swallowing follows. The stomach starts sending a strong "SOS PLASTIC" signal. Looking around for approval from others. Chewing. Swallowing. Coffee arrives. Relief. Box closing. We are still alive.

I wish the airlines would understand the importance of food and its influence. Instead of wasting money on fancy meal boxes, they would focus rather on better food quality. Who wants to eat crap from a nice box instead of eating something proper from a plain re-cycled paper box? I bet you wouldn’t miss those funny peppers and tomato pictures. Would you? I thought so…

Hello, hello!
To be honest, I am struggling here people... I promised I won't blog about bad service or horrible food much, but it's actually way much harder as I thought...

In the last few weeks I have visited several restaurants and trust me it's hard to find anything good to report. Not because I go to bad places. It's because people think opening and running a kitchen is a piece of cake.

This made me think. How much time and energy do we actually invest in finding a good restaurant or a proper butcher? Why do we pick certain restaurants? Since fame is not equal to quality, there must be a reason why bad restaurants are packed and enjoy a great image, while offering warmed up canned food quality. How well educated are we on gastronomy, hospitality and on food in general? How much do we expect to get once we sit down to a table we had to reserve a few weeks in advance?

I tend to say, we do know a beep, but not much more. Which is unfortunate, yet it's not a crime.
There are plenty of ways to get educated on these matters. If you are interested. The problem is, that we all go to restaurants and only open our mouth to order or get a bite, but never to complain or give a compliment. Like blind eating machines with poor taste receptors. And it shows. On the quality of the service, on the quality of the food, on the unbelievably cheap preparation and presentation of the dishes... Just sad... The other day, I've tried some beef tartar, and it was so horrible, that I actually felt bad about that particular animal, who lost its life to end up so badly prepared on a plate. A wasted life and clearly just waste of money...

You are what you eat. Even if you eat in the restaurant, you are what you eat. Don't forget that and open your mouth if you don't want to turn into that tasteless, ugly something on your plate....

mangolicious

Mangolicious-Infusion

 Tiffin's is a safe bet in Zürich's downtown.

If you go there you know that you are going to eat well. This lovely restaurant not just offers all the classics of all Asian kitchens, but gives you the opportunity to personalize your choice according to your daily wish. You order your dish and decide on tofu, beef or chicken. Lovely! You get huge portions of fresh and tasty food from the friendly, but not at all professional waiters. And on top this whole attraction is reasonably priced. Because of its casual spirit, the atmosphere is easy going and the place is always full. Except on Sundays, when they are just closed.

But the last time I had lunch there, I was deceived. Big time. Not from the food. That was ok this time, but not really worth to blog about it. I had a fresh drink, called Mangolicious-Infusion. 

No joke people. 

I have never drunk anything so amazing in my entire life!!!!!

This creation is so tantalizing, that after the first sip you forget about everything what bothered you two minutes ago and after the second you are only capable of one thing. Desperately wave for an another one. 
The drink is just amazingly fresh. The presentation is actually very modest. It's looks like a funny home made summer drink from the 80's. But once you get a sip, you have to face a taste shock and a long lasting love-effect in the middle of your gastro-heart. The mango taste is so intense, that your taste receptors almost can’t believe that you are actually drinking and not biting into a fresh, juicy fruit. 


It’s a little crazy from a few slices of bamboo and ginger. Chilled by a few ice cubes. Perfect! 

www.tiffins.ch 

I love chocolate.

Not just that first sweet bite, but already the whole idea of buying a chocolate bar. How is it?

You get the idea. You are tempted to go for it, but then reality kicks in. So you say no. How could you? Summer is arriving… Rather just follow your Atkins-Diet…But since you are at the store already, it can’t harm you to look at the chocolate section. Just to look. And just to get lost. Especially if they are packaged smart. Something different. Just to get a little attention once you walk in. To stop you. Front of them. They are smiling at you. Straight from the packaging. Sexy underwear. Beautiful bodies. 100% US style from 1953. Not the desperate ones. But the lovely pin ups. Seriously Monroe is not even close to these girls. Temptation pure. Smiling down at you from an old-school chocolate paper. You are lost.

Let’s see. Wow! Big size! America hits you immediately. Really, it hardly fits into your palms. You turn it around: Made in USA. You pull your nose. No way to buy it. It’s not really sophisticated. Do you agree? Or not? Atkins swings in. And your mother. Talking about being appropriate... You put it back. She looks at you again. No way to leave it here. You are deceived. And you haven’t even tasted yet the delightfully rich, but smooth chocolate bars of MarieBelle New York. The Columbian chocolate combinations are fantastic. Reminds me of the good old chocolate bars of grandma. Takes you back in time for a bite.

My personal favourite is Daisy. But if one day Charlotte will ask me again, I won’t say no….

Partyglass confusion is over!

I don't know what about you, but I have got a real problem with drinking from other people's glass. I spent long hours on parties holding my glass, dragging it even to the dance-floor with me, just to avoid any potential glass-switch accidents...

Thanks to an innovative solution of Vacu Vin, these days are over. With these little colorful plastic figures you can easily mark your glass. The package is a bargain and you can find it in diverse funny themes. Pick your theme, find your color, choose a character. Mark your glass. It's going to stick longer on the glass, than any of your friends at the party.