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CHEFS WITH PANACHE - ZURICH, SWITZERLAND
The Restaurant at
The Dolder Grand Hotel
Switzerland's most desirable dining address, the Dolder Grand's fine-dining room, The Restaurant, is one of the highest-rated restaurants in Zurich.
                                                                                                      By Diana Mehl

Chef Heiko Nieder, The Restaurant at the Dolder Grand hotel
Heiko Nieder, Chef Fine Dining.

 

CHEF HEIKO NIEDER
Originally from Germany, Heiko Nieder completed his apprenticeship as a chef at the Four Seasons Hotel in Hamburg.

His career has taken him from the Restaurant Le Canard in Hamburg, the Hotel zur Traube in Grevenbroich and the Restaurant Vau in Berlin. For five years he was Head Chef at the L'Orquivit in Bonn. It was there, in 2003, that Nieder's creative cuisine won him the Gault Millau title of Discovery of the Year. In 2004 he was awarded a Michelin star and in 2007 17 Gault Millau points.

He has held the position of Chef Fine Dining at the Dolder Grand's The Restaurant since the opening. The Restaurant was awarded four Fs by the German magazine Der Feinschmecker (The Gourmet) in June 2008.

 
The Restaurant at The Dolder Grand Hotel
The Restaurant at The Dolder Grand Hotel.

BEEF WITH ENDIVES, GRUYERE AND FIG COFFEE
Beef shoulder
2.5 kg shoulder piece of beef
1 l red wine
0.7 l red port
200g carrots
150 g celery
400 g eschalots
½ piece of garlic
200 g champignons
150 g branch celery
10 pieces of juniper
10 pieces of pimento
8 pieces of cloves
15 pieces of black pepper
½ bunch thyme
½ bunch rosemary
½ bunch basil
3 pieces of laurel
½ bunch majoram
25 g sea salt
20 g cane sugar
2 l veal gravy
½ bunch thyme
½ bunch rosemary
½ bunch basil
½ bunch majoram
Red wine
Red port
Flour
1 piece of fillet of beef
  • Boil up the ingredients. Add the meat to the chilled veal gravy and marinate it for at least one week.

  • Remove the shoulder pieces, dry and dust them with flour and roast them gently.

  • Strain the marinade and reduce it.
    Take the veal out of the pan and roast the vegetables for the marinade.

  • Add the reduced marinade and fill it up with veal gravy.

  • Add the meat, cover and braise everything in the oven for 3 to 4 hours at 150°C.

  • Remove the meat. Strain the sauce, separate the grease and reduce it again.

  • As soon as the desired consistency is reached, add the herbs and season to taste with red wine and red port.
    		•

    Endives with orange
    3 pieces of endives
    200 ml orange juice, cleared
    50 g butter
    1 tsp Himalaja salt
    1 sp sugar
  • Water the endives for an hour in hand warm water.
  • Vacuum all ingredients and steam them for 40 minutes at 90°C.
  • Chill the entire vacuum sac with ice water.
  • Take out the endives from the vacuum sac, slice it into portions and heat them in the oven at 160°C.
    		•

    Fig jelly
    1.2 l red port
    1.5 l red wine (merlot)
    0.12 l Crème de cassis
    1 kg fig fruit pulp, red, without paring
    2 g Himalaja salt
    10 g Agar-agar
    20 g Pectin
  • Separate 900 ml port and 600 ml red wine and reduce it to 1.2 litres.
  • Reduce the rest of the port and the red wine until it becomes viscous.
  • Add salt, cassis and the fig pulp and cook it all together for about 15 minutes.
  • Boil up the the lot with Agar-agar and pectin, fill it into forms and let it chill.
  • Afterwards, cut the jelly as desired.
    		•

    Gruyere foam
    150 g chicken gravy
    50 g Gruyere, grated
    3 g salt
    1 g Xantana, Texturas
    2 g Iota, Texturas
    2 g lime juice
  • Add grated cheese into warm chicken gravy and stir it well.
  • Bind it with Iota und Xantana.
  • Season to taste with salt and lemon.
  • Fill the lot into a whipped cream dispenser and keep it warm at 65°C.
    		•

    Thyme oil
    9 g thyme
    100 g grape seed oil
    80 g chicken gravy, chilled
    100 g parsley, fried
    O,3 g Xantana
    2 g Himalaja salt
  • Mix all ingredients and strain them.
    		•

    Plate Presentation

    1. Arrange the sautéed fillet of beef with a piece of the braised shoulder and add the sauce
    2. Add a line of thyme oil on the plate
    3. Add a cube of fig jelly Plate the endive
    4. Add the cheese foam and sprinkle it with fig-coffee powder
    Beef with endives, Gruyere and fig coffee
    Located in a unique position between the pulsating life of Zurich and a naturally green zone, The Dolder Grand, City Resort of Zurich since 1899, enjoys unrivalled views of the city, the lake and the Alps. The hotel features 173 luxurious rooms and suites in the fully restored historic Main Building and in the new Spa and Golf Wings; a 40,000 square foot Spa and first-class cuisine in the two restaurants. Most eye-catching of the banqueting facilities is the great ballroom, topped with its unusual cupola. The hotel also features a pioneering geo-thermal energy concept.
    Courtesy of The Restaurant at the Dolder Grand Hotel
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