News & Specials–News
Looking forward to the reopening
Starting Monday, April 27, we will gently wake our two hotels from their slumber and let them slowly blossom again. We are very much looking forward to pampering you all.
With great anticipation, Käthi Fässler, head chef and "GaultMillau Chef of the Year 2009," has prepared a local Appenzell recipe for you, including video instructions.
Recipe
Ingredients for two people
200g bread cubes Cut into 2 x 2 cm pieces. The bread can be from the day before.
60 g butter, cold, in pieces
220 g Appenzeller cheese, grated with plenty of spice using a rösti grater.
0.5 dl half-and-half cream
Pepper at the Mühle.
Chives freshly cut
Nutmeg
If you like, add a pinch of caraway to make the Chääs-Schoope more digestible.
Here's how it works:
Fry the bread cubes in butter until golden brown, nice and slowly, preferably in a non-stick frying pan.
Add the cheese and stir until the cheese melts and coats the bread cubes like a blanket.
Add the cream and stir briefly.
Season with pepper, nutmeg, and caraway seeds to taste. Add the chives and serve immediately.
The bread cubes should still be slightly crispy.
