The forest as a pantry
For 12,000 years people have been eating from the forest. But the knowledge about the local superfood source has been forgotten. Waldgold has made it its mission to change exactly that. In this blog you will find exciting recipes and tips for cooking with ingredients from the local forest.
"Innovative, sustainable and super delicious!"
Our Head of Culinary Excellence at WALDGOLD, Dennis Puchert, is the youngest star chef in Switzerland and puts his 20 years of experience into every single product and recipe with great passion. Quality and taste are particularly important to him and he makes no compromises.
Prior to the development of the European Forest, he was in charge of developing the concept of «Tasting Heimat» for Business and First Class guests of the German airline Lufthansa and was responsible for the international «Swiss Taste of Switzerland» concept for the Swiss airline Swiss Airlines. In addition, he has developed countless gastronomy concepts for major clients around the world and has been able to demonstrate his excellent flair for the very special time and time again.
Brokkoli mit pikanter Bucheckern Sauce
Neujahrsvorsatz mehr Gemüse essen? Das perfekte Gericht für euch: Gebackener Brokkoli mit pikanter Bucheckern Sauce und Liebstöckel. Das Rezept ist von unserem Sternekoch @chef_dennis_puchert_official
Vinaigrette mit geröstetem Bucheckernöl und Sherry Essig
Vinaigrette klingt nicht nur cooler als Salatsoße, unsere schmeckt auch besser. Probiert es gern mal aus. Einfach super lecker und dazu noch schnell gemacht!
WALDGOLD Basis-Vinaigrette mit kaltgepresstem Bucheckernöl
Verfeinert Salate im Handumdrehen in echte Gorumet Speisen
Kartoffelbuchteln mit Steinpilz-Würzsalz
Heute wurde unser Steinpilz-Würzsalz in Szene gesetzt. Die leckeren Kartoffelbuchteln mit Steinpilz-Würzsalz hat unser Sternekoch Dennis Puchert gezaubert.
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