{"id":19804,"date":"2023-01-13T11:24:00","date_gmt":"2023-01-13T10:24:00","guid":{"rendered":"https:\/\/amoiel.ch\/non-categorise\/sven-the-conqueror\/"},"modified":"2025-11-28T17:48:45","modified_gmt":"2025-11-28T16:48:45","slug":"sven-the-conqueror","status":"publish","type":"post","link":"https:\/\/amoiel.ch\/en\/chronicle\/sven-the-conqueror\/","title":{"rendered":"Sven the conqueror"},"content":{"rendered":"\n

Sven Wassmer, the fourth Swiss chef to hang a third star above his ovens, is more in tune than ever with his cuisine.<\/strong><\/p>\n\n

There are moves that leave no one indifferent. Trips that rekindle the flame of our national gastronomy. Trips that confirm that Switzerland is, more than ever, a great nation of gourmets. Surveying our lands confirms the diversity, richness and incredible culinary eclecticism that our country has to offer, but which it still shyly and humbly keeps to itself. This umpteenth trip to Graub\u00fcnden no longer reassures us… it definitively establishes this region, and therefore Switzerland, on the chessboard of local and international cuisine. A place of choice that needs to be made known and recognized around the world. With its lakeside, plant and wine-growing soils, the Grisons region is an open-air treasure trove. There are a number of leading chefs who are the guarantors of this… Sven Wassmer is the conqueror. <\/p>\n\n

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@Edouard Amoiel<\/figcaption><\/figure>\n<\/div><\/div>\n<\/div>\n\n

Award-winning Constellation<\/h2>\n\n

After the unflappable Franck Giovannini at theH\u00f4tel de Ville restaurantin Crissier <\/a>(and his predecessors), the unchanging Peter Knogl at Cheval Blanc<\/a> in the H\u00f4tel des Trois Rois in Basel and the implacable Andreas Caminada at his Ch\u00e2teau de Schauestein<\/a>, it’s now the turn of chef Sven Wassmer at his Memories<\/a> restaurant in the Grand Resort<\/a> in Bad Ragaz to enter the very private (and prized) club of Michelin three-star establishments. It’s a dream come true for any chef who decides to take the plunge into haute gastronomy. Countless sacrifices – both professional and personal – are inevitably required to achieve the coveted grail. It’s a moment-by-moment feat that highlights the meticulous work carried out around the locality and the region’s abundant riches. <\/p>\n\n

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Yet this precious sesame is not the work of just one man, but of every link in a tightly-knit team. The perfect symbiosis between the dining room and the kitchen. It’s throughout the meal that you become aware of this harmony between two worlds that are ultimately one. With a superb kitchen that opens onto a room with contemporary accents, while retaining warmth and discretion, each cook interacts (at one point or another in the service) with the guests by introducing a dish from the menu and its explanation. Even the owner plays the game of gastronomic interaction. It’s an invaluable and benevolent opportunity for the wait staff. <\/p>\n

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@Edouard Amoiel<\/figcaption><\/figure>\n<\/div>\n
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Sensory autobiography<\/h2>\n\n\n\n

Needless to say, the experience at Sven Wassmer’s is culinarily intense and gastronomically immense. Every sequence on his menu is a stroll through Graub\u00fcnden, combining vegetables, fish and meat without necessarily respecting the gastronomic precepts of a classic menu. But luckily! Each item on his menu, interspersed with the slashes separating the foods, is an immersion in the chef’s culinary memories. From his childhood images to his experiences as a young apprentice to his daily life as a (re)famous chef, Memories is a modern-day sensory autobiography. <\/p>\n<\/div>\n<\/div>\n\n

Through this labyrinth of flavors, the chef considers each component of a recipe on the same level. Behind his ovens, the nobility of a languorously cooked beet, escorted by a blackcurrant jus, is elevated to the rank of grated white truffle on airy sp\u00e4tzlis or caviar associated with a cream of fermented mushrooms. The char from Val Lumnezia – which bears a modern resemblance to the Troisgros brothers’ salmon with sorrel – prepared at low temperature and enhanced with a caramelized cream, is a real beauty. A soft spot for Lake Maggiore pike-perch flanked by a hay and almond miso sabayon. When purity meets delicacy and gourmandise flirts with sweetness. <\/p>\n\n

Memories<\/h2>\n\n

Sven Wassmer’s heartfelt Alpine cuisine and constantly updated memories touch the very depths of our souls. Now it’s our turn to take a trip down memory lane. What would ours be? A slice of grandma’s cake? A Sunday roast chicken? All technically updated… For the cook, each moment in life plunges him into a potentially magical dish. More local than ever, Sven Wassmer paints a gourmet canvas of a thousand reliefs and infinite scents. May his conquest of taste continue! <\/p>\n","protected":false},"excerpt":{"rendered":"

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