photos: m. charles

Issue No.11 -- April in Paris

FOODIE.CH™ was born out of love for all things food. As Switzerland’s premiere online food magazine, we will bring you a fresh perspective on what’s going on in the culinary world with contributors from Paris, Toronto & Zurich.

April is such an exciting time of year that we decided to create a double FOODIE.CH™ Issue 1011.

Issue No.10 is about Design Food (in tribute to the ever influential Milan Design Fair, April 22-27, 2009). Issue No.11 is all about April in Paris

... and Don't Forget we are now on Twitter

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image & recipe: m. charles

Asparagus Soup

HEAD TABLE is a collection of favorite articles and recipes from the FOODIE.CH ™ contributing editors.

Asparagus, White Wine & Onion Soup
With this soup, you'll need to work quickly as to not lose the bright green color of the asparagus


  • one bushelle of asparagus, cleaned
  • 1/2 cup white wine
  • 1 red onion
  • 1 clove of garlic, minced
  • 1 1/2 cups of chicken broth
  • 1 tbsp butter
  • 1/2 tbsp of provencal herbs
  • 1 tsp white pepper

  1. 1. Sautee onions, pepper and garlic in butter for 2 mins. than add asparagus and cook for another 2 mins. add the remaining ingredient and simmer mixture for approx. 15-20mins (or until aspargaus has softened)
  2. 2. Puree and serve.

VINI VERGANI recommends: Sauvignon DOC, 2007
Producer: Villa Russiz, Capriva del Friuli, 100% Sauvignon blanc
Degustation notes: Superb peppery bouquet with fine aromas of citrus, lots of grapes. Juicy on the palate, tenuous, slightly nervy.


photos & recipes: m.charles

Not all food that is cheap is bad for you. CHEAP EATS features gourmet recipes with high quality ingredients for under 20 CHF (€13).
This Issue : Chicken Satay, Thai Mango Salad and Dumplings = TOTAL 18.90CHF .

* in Zurich, most of the produce was purchased at Migros and Barkat (Birmensdorferstrasse 143, 8003 Zürich, phone 043 811 54 90.


  • 600 gr of live mussels, scrubbed and debearded
  • 2 tbsp unsalted butter
  • 1/2 cup white wine
  • garlic, minced
  • 1/4 tsp of ginger, finely chopped
  • onion, finely chooped
  • 1/2 tsp dried thyme
  • 1/2 tsp rosemary
  • 1 tbsp of fresh parsely
  • 1 tsp of lime juice

  1. 1. In the butter, sautee onions, garlic, ginger, thyme rosemary, parsely, lime juice and wine together for 3-5 mins. Than add the cleaned mussels to pot, stir quickly than cover for 5 mins until mussels have opened.
  2. 2. Discard any closed mussel and serve in bowl while hot..

  3. For the Frites:
    • 2 red or yukon potatoes, thinly sliced
    • olive oil

    1. 1. In hot oil, fry potatoes until dark golden brown (5-8 mins).
    2. 2. Transfer to paper towel and pat to remove excess oil and serve with mussels.

VINI VERGANI recommends: Tocai Friulano DOC Zuc di Volpe, 2006
Producer: Volpe Pasini, Togliano di Torreano, 100% Tocai
Degustation notes: Aromatical, rich in texture, full-flavored and balanced. A scent of bitter almonds and a wide texture, that makes it's character. Given time, the bouquet gets stronger and multi-layered.

TARTE TATIN (adapted from the original Tarte Tatin recipe )

  • 7-8 baking apples, peeled, cored and quartered
  • 125 gr icing sugar
  • 150 gr unsalted butter
  • lemon juice
  • puff pastry

1. In a pan on medium heat melt butter and sugar together until the sugar has browned and started to caramelize.
2. Place apples into pan and cook until apples are softened and browned. Add lemon juice evenly over mixture.
3. Than transfer apples (with a bit of the liquid) into a buttered, deep pie dish completely covering the bottom.
4. Place the puff pastry on top folding the edges . With a fork, perferate pastry.
5. Place in 200 degree oven for 15- 20 mins. Remove from oven and let cool slighty.
6. Place a large serving dish on top of the tarte and quickly flip the pie over onto the plate. Slice than serve.

VINI VERGANI recommends: Verdicchio dei Castelli di Jesi classico sup. DOC, 2007
Producer: Andrea Felici, Apiro, 100% Verdicchio
Degustation notes: Straw yellow color, scents of peaches, apples and rose. A fresh and minerally flavor on the palate, known for this type of vine. Finish with a well supported tannin.


photo: m. charles

Grilled Eggplant in White Wine & Vinegar

recipe: m. charles

  • 2 eggplant, sliced
  • 1 tbsp olive oil
  • 1/2 cup white wine
  • 1/4 cup apple vinegar
  • cracked red pepper

  1. 1. Dip in oil and grill sliced eggplant on both side until slightly tender.
  2. 2. Then soak in wine and vinegar mixture for 2 hours.
  3. 3. Serve cold with sprinkle red pepper on top.

  4. VINI VERGANI recommends: Fiano di Avellino DOCG, 2007
    Producer: Di Meo, Salza Irpina, 100% Fiano
    Degustation notes: Straw yellow color with viridescent reflexes; notes of roasted nuts. Distinct and fresh flavor, beautifully modulated.


photo: SBB


2 tickets to Paris. 4.5 hrs by train or 1.5 hours by plane from Zurich. Can't beat it!