MarketDay: Farmers Market, Geneva, Switzerland, August 3, 2013

Published by Saturday, August 3, 2013 Permalink 0


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Introducing our new “TRE Quality Label”

Published by Thursday, July 25, 2013 Permalink 0


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Introducing our new “TRE Quality Label”: Healthy, Homemade Meals Delivered to Your Door, Geneva

The TRE Quality Label

The TRE Quality Label

Introducing our new “TRE Quality Label”

In this complex world of industrial food, where even organic food is sold by agro food conglomerates, it is important to know the quality and origin of what we eat. Thus the importance of a quality label that has been tested by people like us who are experienced in the real-food business. When we give the TRE Quality Label, we know where the ingredients came from, we know how the food was processed and treated — and most of it is entirely local,  allowing you too to eat locally. We also know how it tastes, because we’ve tasted it all.

All the important criteria make up part of the TRE Quality Label: quality, origin, and taste. You can be sure of what you’re buying if it has a TRE Quality Label.

Today, we’d like to introduce the first product to which we’re giving our label: panbeh, a Geneva grassroots operation that makes every attempt to meet all these criteria, and to put something healthy, natural and tasty on your plate.

panbeh‘s meals are delivered straight to your door in Geneva. Most of the ingredients are from Geneva or nearby in the countryside.

It is the perfect solution for those who are home bound and for the elderly, as well as for those who simply don’t have the time to do the shopping required to cook a healthy, well-balanced meal. It’s great for those weeks when your work schedule is heavy, and ensures that you’ll get a home-cooked, healthy meal every day, delivered straight to your door.

Geneva: Healthy, Homemade Meals Delivered to Your Door by panbeh

panbeh describes itself:

panbeh means “pure cotton” in Farsi: the purity of a healthy, home-cooked meal

Panbeh's very own cotton plant in Geneva, Switzerland

Panbeh’s very own cotton plant in Geneva, Switzerland

As we all know, what we eat is important for our daily activity and well-being, so we are introducing our new concept: the pleasure of eating healthy, natural, homemade food while fully enjoying the taste of what you eat, delivered right to your door.

No additives and no pesticides, no hormones and no chemicals — only the real, natural flavor of top quality, artisanal ingredients, the origin of which we systematically list. And you benefit from the real taste of the whole, untreated, unprocessed food, prepared fresh every day in a high-fiber, low-fat manner.

Whenever possible, we use only organic ingredients.

We propose a daily lunch menu and will deliver it to you at your home or your office, free of charge. Please find below are our daily menus for the month of July.

Delivery to your home or office
Order the night before (before 6 pm) for next day’s lunch, or order for the whole week
Orders are delivered between 12 and 1 pm

Order by email:
panbeh@servge.ch
or by phone:
076 630 79 56

 
Free delivery for Petit-Saconnex, Grand-Saconnex, Grand-Pré and Nations.
 

It is our right to know where our food comes from:

Bread: Eric Emery bakery, Geneva.
Vegetables, fruits and mountain herbs (organic): Marché à la Ferme de Budé, Geneva.
Cheese (organic) : Casa Mozzarella, Geneva.
Salmon: Wild from Alaska or Scotland, sold by Francesco Drago, Halle de Rive covered market, Geneva.
Tomato sauce (organic): Marché a la Ferme de Budé, Geneva.
Spaghetti (organic): Marché à la Ferme de Budé, Geneva.
Rice & Quinoa (organic): Marché de Vie, Geneva
Olive oil: Greece, sold by Marché à la Ferme de Budé, Geneva
Eggs (organic): Marché à la Ferme de Budé, Geneva.
Chicken (organic) : Swiss origin
Wheat (organic) : Swiss origin

 

Bon appétit!

 

MENU for July 2013 (24.00 CHF)

Monday
Mixed salad
Quinoa balls, oven-baked Homemade
panbeh cake

Tuesday
Shirazi salad (tomato, cucumbers, onion, fresh mint)
Indian Tilda rice with safran, berberis (barberries) and chicken, or wild rice with chicken and vegetables
Fresh fruit salad

Wednesday
Potato salad, onion, eggs
Eggplant and tomato sandwich
panbeh homemade crème caramel

Thursday
Tomato & mozzarella & fresh basil
Spaghetti, tomato sauce & mushrooms
Watermelon or melon

Friday
Salad (ricotta & tomato covered with aromatic herbs)
Wild smoked salmon sandwich
Homemade panbeh cake

Large portion of mixed salad: 12.00 CHF

Drinks: kefir, mineral water, or fruit juice.

 

Order by email:
panbeh@servge.ch
or by phone:
076 630 79 56

 

 

 

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MarketDay: Documentary Photos of a July Farmers Market in Switzerland

Published by Wednesday, July 17, 2013 Permalink 0


MarketDay: Documentary Photos of a July Farmers Market in Switzerland

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Switzerland: Best Meat Restaurants and Steakhouses in Geneva

Published by Tuesday, June 11, 2013 Permalink 0

Switzerland: Best Meat Restaurants and Steakhouses in Geneva

 

 

 

 

 


 

 

 

 

 

 

 

 

 

Au Carnivore, French cuisine, 30 place du Bourg-de-Four, 1204 Geneva. Tel. (+41) 022 311 87 58, open 7 days a week.

L’Auberge au Renfort de Sézegnin, French cuisine, 19, route du Creux-du-Loup, 1285 Sézegnin (Athenaz). Tel. (+41) 022 756 12 36.

Bistrot du Boucher, French cuisine, 15, avenue Pictet-de-Rochement, 1207 Geneva. Tel. (+41) 022 736 56 36. Closed Wednesday lunch, Saturday lunch and Sunday.

La Broche, French cuisine, 36, rue du Stand, 1204 Geneva. Tel. (+41) 022 321 22 60. Closed Saturday lunch and Sunday dinner.

Restaurant Café de Paris, French cuisine, 26 rue du Mont-Blanc, 1201 Geneva. Tel. (+41) 022 732 84 50. Open 7 days a week, non-stop from 11 a.m. to 11 p.m.

Restaurant/Café de l’Ecu, French cuisine, 65, route de Rougemont, 1286 Soral. Tel. (+41) 022 756 33 50. Open 7 days a week, non-stop from  8 a.m. to 12 a.m.

L’Entrecôte Couronnée, 5, rue des Pâquis, 1201 Geneva. Tel. (+41) 022 732 84 45.

L’Entrecôte Saint-Jean, French cuisine, 79 boulevard Carl-Vogt, 1205 Geneva. Tel. (+41) 022 321 99 41, Closed Saturday lunch,, Sunday, and Monday.

 

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What to Eat in Switzerland: A Geneva Christmas: White Wine Potatoes

Published by Friday, December 21, 2012 Permalink 0

A Geneva Christmas: White Wine Potatoes Recipe

by Jonell Galloway

From the archives

English: Jet d'Eau, Geneva

In A Geneva Christmas: Longeole sausage, I think I got your mouth watering talking about longeole, or fennel seed sausage. But did you see the potatoes in the photo? That’s THE essential side dish: potatoes cooked in broth and white wine.

I translated and adapted this recipe from A la mode de chez nous, Plaisirs de la table romande, a book on cooking in French-speaking Switzerland, by M. Vidoudez and J. Grangier.

Recipe

A Geneva Christmas-white wine potatoes-Longeole-recipe-Switzerland-the rambling epicure-jonell galloway-genevalunch-traditional dish

Longeole sausage served with
potatoes cooked in white wine and broth

Ingredients

1 kg / 2.2 lbs type 2 all-purpose potatoes
Olive oil, just enough to lightly coat potatoes
1 tablespoon spelt flour (farine d’épeautre), or otherwise whole wheat
240 ml / 1 cup chicken broth
1 onion, diced
1 laurel leaf
3 whole cloves
300 ml / 1 1/4 cup dry white wine
1 bouquet garni
Fresh parsley, chopped
Salt and pepper to taste

Instructions

Fennel-flavored Longeole sausages for Christmas, made by Jacky Bula butcher in Geneva

 

 

 

 

 

 

 

 

 

 

  1. Scrub potatoes. If you really don’t like potato peels, or your potatoes have lots of black spots on them, peel them. Just remember: all the fiber and vitamins are in the peel.
  2. Chop potatoes into large cubes. Put potatoes in a large saucepan. Coat lightly with olive oil and mix well.
  3. Sautée for 2 or 3 minutes, stirring constantly.
  4. Heat broth. Pour hot broth over potatoes. Add chopped onion, laurel, cloves, salt, pepper and bouquet garni. Bring to a boil. Cover, then lower heat and let it boil gently.
  5. Cook until potatoes are soft, about 15 or 20 minutes, depending on the kind of potato and the kind of pan.
  6. While the potatoes are cooking, mix flour and olive oil in a small utility bowl, until it becomes a smooth paste. Add a couple tablespoons of the hot broth from the potatoes to paste, and beat with wire whip until smooth.
  7. Add paste to potatoes, and beat gently with a wire whip. When smooth, add white wine.
  8. Continue cooking, stirring often so that it doesn’t stick, and gently boiling until the sauce starts to thicken.
  9. Taste. Add salt and pepper if required.
  10. Sprinkle with chopped parsley when serving. Traditionally, in Geneva this is served with longeole sausage at Christmas, but it goes well with many dishes, for example a smoked cooking sausage from the canton of Vaud.

Cooking notes:  I use a Kuhn Rikon Durotherm to maintain the vitamins and decrease cooking time. This also allows you to use less liquid, which gives a more intense flavor. In this case, you would use just enough broth to cover the potatoes.

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Switzerland: Restaurants in Geneva open on Sunday night

Published by Tuesday, August 14, 2012 Permalink 0


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Switzerland: Restaurants in Geneva open on Sunday night

Lai Thai

Lai Thai is in an elegant setting. The owner went to Swiss hotel school, so you are always greeted like a king or queen and the service is impeccable. A wide range of Northern Thai dishes you don’t ordinarily find in hole-in-the-wall type Thai restaurants, such as the special Thai rice and fish fritters with a delicious dipping sauce, as well as great massamans. Set menus go for CHF 55, 65 and 78 and the servings are generous. Located in what was formerly a Geneva institution, the Café Gothard.

Rue du Gothard 11

1225 Chêne-Bourg

Tel. +41 (0)22 348 48 17

Les 3s

Traditional Italian cuisine in a chic contemporary decor, located in Plainpalais near the Musée Patek Philippe. The bar serves tapas with the cocktails and is a hangout for young people.

Avenue du Mail 15bis

1205 GenevaTel. +41 (0)22 328 07 01Site.

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Geneva: Rock ‘n Roll Spanish Wine Tasting

Published by Thursday, August 9, 2012 Permalink 0

Wine Defender Geneva is sponsoring a wine tasting on August 9, 2012, from 7 p.m. to 10 p.m. at the Cave Do Bem, located at 14, boulevard James Fazy. The tasting will feature Spanish wines with tasty tapas and rock music provided by Bye Bye Chicken Head DJ, preceded by a tribute to Chavela Vargas. The cost of admission is 10 CHF.

Cave Do Bem is located just 2 minutes from the Cornavin train station. It is advisable to reserve ahead of time. Tel. 41 (0)76 273 88 27.

 

 

 

 

 

 

 

 

 

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Switzerland: Looking for a Farmers Market in Geneva?

Published by Saturday, July 14, 2012 Permalink 0

Click here for Geneva Tourism’s list. Take a look at this photo documentary of what’s on offer at Swiss farmers markets.

 

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Switzerland: Summer in Geneva

Published by Saturday, July 14, 2012 Permalink 0


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by Jonell Galloway

OUR LATEST DISCOVERY

Hotel Intercontinental Geneva Pool and Poolside Restaurant

Every weekend the Hotel Intercontinental Geneva opens its large outdoor swimming pool to the public. The poolside restaurant serves light, healthy, inventive dishes, such as vegetable tempura (shown below) and mezzes, as well as healthy drinks such as the Detox Smoothie (shown below). They use local and Swiss ingredients as much as possible, buying them directly from farmers and producers and working in close conjunction with OPAGE, the Geneva cantonal promoters for agriculture, so the vegetables and fruit are of a surprising freshness.

 

 

 

 

 

 

 

 

 

 

 

 

The price is 50 CHF for the entire day during the week, and 90 CHF on weekends. It is best to reserve ahead, since on nice sunny days people head for the lake or pools, and Geneva is lacking in large outdoor pools. The spa is right next door and poolsiders, and it is also available pool guests.

 

 

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A chocolate school, and guess where? Switzerland

Published by Wednesday, August 3, 2011 Permalink 0

You can go to chocolate-making school at the Chocolaterie Rapp in Prangins, between Geneva and Lausanne, even if you don’t want to be a professional chocolatier.

The introductory course lasts one hour and a half and consists of:

  • visit of chocolate school
  • presentation and history of chocolate
  • introduction to chocolate making
  • chocolate tasting and drink at the chocolate school
  • issue of a tasting diploma from the Compagnie des fins becs, a Swiss gourmet tasting society

Classes are given on Monday, Tuesday and Thursday, and on reservation only.

Price: 15 CHF per person, with a minimum of 10 people per class.

The school can be visited on Saturday for 25 CHF per head.

The full course lasts 5 hours, and consists of:

  • visit of chocolate school
  • presentation and history of chocolate
  • handling of chocolate
  • chocolate moulding and tempering, depending on the season
  • chocolate desserts
  • praline and truffles
  • chocolate tasting and drink at the chocolate school
  • issue of a Chocolate Know-How diploma and notebook of recipes

Price: 160 CHF per person.

Unfortunately, all classes are fully booked until the end of August 2011. September dates will be announced soon.

If you want classes in English, please request well ahead of time.

For more information, call (41) (0)22 361 92 12 or contact the school by e-mail at  rapp-confiserie@bluewin.ch.


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