As a child, one of my fondest memories were trips to what was then the Disney Cinema in St Martins Lane, London, to see classic Disney movies on the big screen.The Jungle Book was the first movie I saw in a real theatre, but for kids today, the choice is a bit more limited.For kids in Zürich whose native language is not German, the option to watch movies in a real cinema is even more remote.But a new initiative from the Filmpodium in Zurich seeks to change this, by showing kids’ movies in their native languages, with German subtitles.The first screening, on Sunday, April 4th at 15:00, will be Shrek at Filmpodium, Zürich:http://filmpodium.ch/film/168364/shrek I spoke to Laura Walde, in charge of social media, to find out more about the screenings.How did this initiative, to show kids’ movies in the original language, begin? Filmpodium, a cinema run by the Mayor of Zurich’s Office of Cultural Affairs, is a major contributor to this city’s fantastic range of cultural activities. We show around 350 films per year – all in their original language. Of course, our whole team shares a passion for movies, and for all of us it began at a tender age. It is one of our main concerns to foster and nurture the cinema experience, and this experience should be open to everybody. It is with increasing concern that we have watched the gradual shift in Switzerland – even in such an international city as Zurich – towards dubbed versions of English or American movies. It isn’t just that dubbed versions lose some of the films’ funniest jokes and most moving moments, as well as the voices of the original actors. It also means that many people living in our city cannot share this wonderful experience of watching a film together in a theater with their children. We feel that it’s part of our job to keep cinema alive for everybody.What are the plans for this initiative? Do you expect it to be ongoing?Filmpodium screens children’s films regularly every Saturday at 3 pm. For our Swiss audience, we have to show a dubbed version, as young children cannot be expected to read subtitles. In April, we will be screening the classic DreamWorks animated film Shrek, and as we all admire Mike Myers’ and Eddie Murphy’s work in this movie, we got the idea to schedule an additional screening in the original language. And that got us thinking: Why not make it a regular feature? We will henceforth try to offer at least one screening of the original version of a kids’ film whenever it makes sense (with a Swedish film, for example, there won’t be enough interest in an original version with German subtitles). So it’s meant to be ongoing and it’s supposed to become a regular feature – but this, of course, will depend on how these screenings are received by the audience. How can we buy tickets for the screenings?That’s easy: just go to Filmpodium website (www.filmpodium.ch), click on the tab “Kinderkino”, select the movie, and click on “TICKET” to make a booking. Or call us on 044 211 66 66, our whole staff is fluent in English and happy to help.For children under the age of 12, admission is 9 francs. For adults it’s 18 francs (but if you’re a film buff, consider treating yourself to one of our passes that allow you to buy tickets at half price – or even to get in “for free”).
When people think of Seefeld, Iroquois is one of the restaurants that will come to mind. It is an ideal place for lunch, dinner or a relaxed after work drink. Designed in the style of an American country-house, Iroquois has become prominent through its Californian inspired Tex-Mex cuisine as well as the classic burgers. Offering a wide selection, patrons can order Zurich’s largest burger here – either to share or… not. Seating 66 inside and 110 outside, this place is hiving year round – though especially during summer. Its proximity to Lake Zurich makes it popular for weekend chillers enjoying a cocktail outside. Indoor seating – especially in winter – can get a bit scarce; so make sure to book a table ahead of time. The booking made for a table on a weekday lunch was easy. It all happened online by filling out the necessary details and entering a code, which Iroquois sent to my mobile number. Following that a booking confirmation was sent out stating all the details. I could have just called of course…. Upon arrival the restaurant is almost full. Quickly I am seated at the booked table and asked whether I’d like a drink. I decide to check out the menu first and end up ordering a house special Ginger Apple Yootea (5 dl CHF 5.50) – the Jasmine Green Yootea is out. My friend makes do with a Coke (2.5 dl CHF 4.20). While some patrons are settling up, more enter the establishment and at the same time our food order is taken – a pretty casual and friendly affair. The lunch menus smoked salmon wrap or couscous (both at around CHF 20.-) sound interesting but I opt for the Galloway Beef Burger with Chips (CHF 26.00) nevertheless. My friend orders the Goat Cheese Burger with Chips (CHF 28.50). Both burgers are available with a choice of three different buns, the meat cooked to specification. Despite the restaurant being fairly busy, the food arrives within 20 minutes – this is great as it makes popping out for a quick lunch possible. So… The food looks good, served on a rustic wooden board and the chips neatly kept in a metal bucket. The fresh mince paddy is cooked medium as specified and the garnishes – lettuce, onions and tomato – are served on the side. The sesame bun deserves a special mention! Toasted perfectly and definitely not spongy – just the way a burger bun should be. The chips – chunky with a bit of skin left on the sides – taste good although we decide to add some more salt. A selection of homemade Bohemia sauces – including tomato ketchup and BBQ – are available on the table. By the time we’re done with our meal and hour has passed. It’s about 13:30 and the restaurant is clearing out a bit. Settling up the bill totals to CHF 64.20 for both – not too bad for a hearty lunch in the centre of Zurich.
A friendly welcome upon entering the establishment always makes a difference. We take a seat at one of the front cooking areas right by the Teppan grill. The restaurant is fairly quiet on a Wednesday evening. Located in the heart of Zurich’s financial district, this place seems to be one that attracts crowds for lunch and directly after work. Looking around, the whisk-shaped lamps and minimalistic furniture creates a modern and urban atmosphere – at the same time preserving the Asian atmosphere. The gigantic Kuala Lumpur MRT (public transport) map quickly catches my attention. In the background a movie about the city is playing on repeat. Memories of my time in Kuala Lumpur…With a fairly wide selection of Asian brews, I opt for the Tiger Beer (3 dl CHF 7.00) while my friend orders a Weizen (3 dl CHF 7.00). There is a misunderstanding with the drinks order, which however was handled very well by the front-of-house staff. The correct drinks were served following a friendly apology. That’s how to do it! Skimming through the dinner menu the choice is an obvious one. All-you-can-eat Teppanyaki (CHF 49.90 per person) it is! We start with a hearty Miso Soup, which is included in the all-you-can-eat arrangement. The first set of grilled dishes is a mix of different specialties offered. These include chicken, beef, pork, prawns and salmon. Allowing flexibility, patrons can select and omit from the platters as desired. Steamed rice and egg-fried-rice is served as a side dish. The smell of what’s on the grill slowly diffuses in the room around us. The dishes arrive – a feast for all senses. A variety of sauces – including some spicy ones – as well as ginger and fried garlic are available to indulge in. If you overdo it with the chilli, it’s good to know that tap water is available free of charge. While the chicken has been grilled well, I added more seasoning to them. My personal favourite has to be the beef and salmon, whose taste suggests good quality cuts. The tofu on the grill is also a combination that works very well.The total bill amounts to CHF 113.80 and so we leave the KL Teppanyaki satisfied and very full indeed. The friendly downtown casual Asian grill restaurant that blends Japan’s Teppanyaki dishes with KL style grill culture is not only a place for a quick lunch.
I moved to Switzerland four years ago from the US, where I worked as a corporate attorney. After a bit of time here I realized that my passion for wine, food, travelling, and discovering European regions and the culture was stronger than my desire to work as a lawyer, so I left my job and decided to pursue a career in wine. And then there was Switzerland, home to idyllic sweeping pastures with cows grazing and overlooking a backdrop of gorgeous mountains. Switzerland is home to about 450 types of cheese and produces over 1.1 million hectolitres of wine per year. There are over 40 indigenous grape varietals in Switzerland, many of them found only in this small, mountainous country and undiscovered elsewhere…the perfect place to achieve what I was looking for. One of the great classic pairings is cheese and wine. This is also one of the easiest ways to make a great wine and/or a great cheese really stink…so lets delve into the world of Swiss wine and Swiss cheese! There are many types of cheese, but I will concentrate on these 4 main types of cheese: Fresh – soft cheeses such as goat milk chevre, Neufchatel, mozzarella Bloom – Soft, creamy cheese with an edible white outer layer (aka the bloom) Hard – Pretty self explanatory – a hard cheese, with a low moisture content and a tang of salt Blue – pungent, generally soft cheese with a blue tinge The best cheese plate will have a variety of cheeses, so pick your favorites!
Soft Swiss Cheese :
Tomme vaudoise – from the canton of Vaud and Geneva, this is a lovely mild, soft cheese. Its not aged, and very creamy. Try this with one of Switzerland’s most noble varietals – Chasselas (called Fendant in the Valais) – its freshness and tang will pair great with the wine! One of my favorites is the Chasselas from Ecole de Changins. This wine is mineral and fresh and will compliment a lot of creamy cheeses. Chasselas is native to Switzerland and produced full bodied, fruity, dry white wine.
Creamy Swiss Cheese:
Vacherin Mont d’OrThis thick, creamy cheese from the Franco Swiss border should never be served too cool. It has the perfect melt in your mouth texture that is wonderful after a meal or served on toasty bread. A wonderful compliment to this cheese would be a Pinot Gris from Geneva from Domaine du Chambet, a Riesling, or the Solaris varietal grown near Zurich. Solaris is a varietal that grows well in the canton of Zurich. It is beautifully perfumed with floral and tropical fruit aromas.
Semi-hard Swiss Cheese:
Appenzeller – hailing from the north, this robust, slightly spicy, herbal cheese would go perfectly with a light, fruity pinot noir from Grisons. A closely guarded herbal brine is applied to the cheese during the aging process. the herbacity of the cheese will match the slightly herbaceous quality of Pinot Noir. Switzerland, Pinot Noir grows especially well in the canton of Graubünden (aka Grissons) and near Geneva.
Semi-hard Swiss Cheese:
Tete de Moine – this semi hard cheese from thr Jura region looks gorgeous on a cheese plate. Cut not with a knife, but rather shaved into delicate curls with a special tool called a Girolle, it is as pretty as it is delicious. Full, aromatic, with a slight herbal hint, this goes great with a citrusy, grassy Sauvignon Blanc or Muller Thurgau.
Hard Swiss Cheese:
Gruyere – this cheese has been produced since 1115! This unpasteurized cow’s cheese is one of the ‘must haves’ for any wine and cheese soiree. It is fantastic while young and deliciously salty when aged. An authentic Swiss fondue would be nothing without Gruyere! While Chasselas is the obvious choice for fondue, young gruyere (aka doux) pairs well with a slightly buttery and fruity Chardonnay or a juicy, bursting with berry flavor Gamay. Try an aged Gruyere with A slightly sweet Petite Arvine for a great salty and sweet combo. For something truly out of this world, try an aged Heida (also known as Savagnin) or the rare Completer varietal with an 18 month Gruyere. Gamay, from the Beaujolais region of France, has gained a great following in French Switzerland.
Extra hard Swiss Cheese:
Sbrinz – extra hard, and extra salty, and slightly sour, this is a cheese that has an amazing texture and taste. Made in central Switzerland, this intense cheese will stand up to (and sometimes overpower) red wine. Try this with a Humagne rouge, a Gamaret or Cabernet Franc. Humagne Rouge is also known as Cornalin d’Aoste.. Gamaret is a varietal created in the 1970s to suit the terroir of French Switzerland – which makes it almost impossible to find outside of Switzerland! Humagne Rouge (aka Cornalin d’Aoste) is an indigenous grape varietal of Switzerland. It is now mainly planted in the Valais region. researching for this article I found a book that I should definitely purchase: Cheese, slices of Swiss Culture by Sue Styles. It picks out around 30 Swiss cheses that one must try, including some blue cheese like Bleuchatel. Try the few blue Swiss cheeses you can find with some Amigne. This varietal makes rich, full bodied wines (which one) that can be dry or sweet. I love a sweet wine with a blue cheese!Amigne, another native Swiss varietal, makes a range of wines from dry to sweet. You can tell how sweet an Amigne wine is by how many bees are on the label. This was a first in Switzerland – a wine law that required winemakers to disclose the sugar content of their wines. 1 bee is dry to off dry (aka a hint of sweetness) and 3 bees is very sweet.
Interview from “La Käserie”, a french cheese boutique in Berlin.
|Hello La Käserie, which cheese made you feel like “I want to do this for a living”?A natural unpasteurized goat milk cheese: The “Rovethym”. Romain had the occasion to visit the producer few months before we opened the shop. This cheese is particular because it is only produced from one kind of goat milk, from the race called “Rove”. These animals do not produce a lot of milk and are fed outdoor all year long.Which cheese and wine pairing was a real catch for you?For us we love a sweet white wine (like Sauternes, Coteaux du Layon, Jurancon, Chateau Yquem 1991;) ) with a veined cheese like Roquefort or Bleu des Causses.Which advice would you have for a newby to discover the wolrd of cheese and jump into wine and cheese pairing?We would advise him to start with soft cheeses (Like Saint-Nectaire, Tome des Bauges, Saint-Marcellin, Ossau-Iraty, and fresh goat cheese), then go for more stylished chesses (cooked ripened cheeses, veined cheeses, or with a washed crust) and pair them with local wines. Chestnuts and nuts are often a great match with cheese, the same for other fruits like pears and blue cheese, or apples and Camembert. If we could describe your adventure in Berlin with one cheese and one wine, which ones would you pick?A Comté and a Côte du Rhône (Saint Joseph, Crozes Hermitage).. Because you need patience, perseverance and hard-work to get the best results.|
Interview from Sébastien Fabbi, director of Swiss Wine Promotion, a society promoting Swiss wines abroad, shared his experiences and preferences.
Would you recommend white or red wine to pair with cheese in general? I recommend dry white wine. Our national Chasselas “loves” cheese in general but also hard cheeses. I love matching our cheese with Chasselas, Johannisberg, Arvine white wine and of course with the older vintages Chasselas or Hermitage, which goes amazing with cheese. From the red wines, I would recommend a light red wine style like Pinot Noir, Gamay, Plant Robert or even Gamaret. What is your best Swiss cheese and wine memory? An old cheese with an old Chasselas is for me like heaven on earth. The advantage with the old Chasselas is that it can come from any region and not only from the best known or famous region such as Dézaley. Tip: MEDINETTE 2002 by Louis-Philippe Bovard and an old cheese ripened by Mr Dutweiler …Your match with a cheese fondue?With the cheese fondue I mainly recommend Chasselas / Fendant (from the Valais region). These whites are the best marrIage. But,if you are not as infatuated by Chasselas as I am, I would then recommend a Johanisber or possibly a Sylvaner Riesling that is not too aromatic and is dry and strong. Are you organizing joint events with Switzerland Cheese Marketing to let people experience different wine and cheese options? We are preparing joint projects, but the most important is of course the upcoming World Expo in Milan next year.
Passing the restaurant on a regular basis I have come to notice that there is always a humble crowd of people gathered outside Bohemia – in summer even more so of course. Walking through the bar section upon entering we were soon greeted by a friendly member of staff who showed us to our table in the restaurant area. Despite the restaurant’s occupancy level of approximately 75% the menu cards were brought to us in good time and the service didn’t seem rushed at any stage of the evening. The interior of the restaurant has been designed and decorated tastefully to suit the American brasserie concept. The background music as well as the hustling and bustling sounds coming from the bar give the place a certain vibrancy – yet they aren’t intrusive. The open view towards the grill station – where the chefs work their magic – provides a joyous forecast, making you hungry while waiting for your meal. After a brief intermission the main course is served. The Irish Rack of Lamb (300 g at CHF 48.00) was tender on the inside and slightly crusty on the edges – just how I like it. The side-order chips were portioned generously. Following the waitress’ recommendation I opted for the red wine sauce to accompany the lamb. This complemented the meat well, although I believe there would have been more exciting options on the menu to select from. The Argentinian Black Angus Filet Mignon beef (220 g at CHF 62.00) with roasted seasonal vegetables as a side was ordered medium-rare and was very tender indeed. The waitress recommended the Chimichurri sauce – which is really more of an oil – to go with the filet. The balanced mix of fresh herbs and garlic tasted delicious but at the same time did not overpower the meat. Our evening is rounded off with a coffee (CHF 4.50), which was served elegantly on a tray accompanied with water and a sweet treat. Our total bill for the two of us including two coke beverages (CHF 4.50 each) – which by the way were served with lemon and ice – totaled to CHF 156.50. So… if you like your meat done properly and appreciate friendly and professional service as well as a good atmosphere to accompany your meal you should nip into Bohemia one night – or for lunch of course – and order what takes your fancy. Bohemia also offers an à la carte brunch at weekends.
Korner Burger, located in the financial district of Zurich, has gained a reputation for its Swiss Highland Beef that makes up its legendary gourmet burgers. Korner prides itself on its high quality and locally sourced ingredients. Offering a change of scene during a business lunch, Korner Burger seems to be a popular choice for dinner as well (the restaurant is open every day except Sundays). Easily accessible by public transport (Stockerstrasse), the restaurant does not have private parking spaces. Public parking spaces however, can be found in the area (although… it is the city of Zurich, so maybe just hop on public transport). There is not much that gives away what is going on inside Korner Burger. “Life’s too short for bad coffee” are the only giveaways on the board outside the restaurant. While it may cause some people to mistake the restaurant for a coffeehouse, it definitely sparks curiosity as to what the fuss inside is all about… To the left of the entrance an outdoor patio area with two despondent tables serve as a reminder that those sunny summer days will at one point be back to bless the city. Waiting for my friend outside the restaurant it struck me that this place is well-maintained. Then I noticed the kitchen, which is located underground. I interpreted the untinted windows as a good sign. A sign that there is nothing to hide! A sign that the hosts take pride in what goes on in the kitchen! A showcase! As more and more burgers are being prepared alongside fries and other goodness, I begin feeling the February wind. I’m getting hungrier by the minute and am looking forward to a good burger. My friend arrives and we scout for a table for two. After about a minute’s wait at the little reception table designed to welcome the patrons, we are greeted by a friendly waiter who escorts us to a table. The ‘reserved’ sign disappears as he takes it away (we thought we’d try our luck and thus chose not to book a table). The menu sits at the sleekly arranged wooded table ready to be explored. The atmosphere is cheerful, dappa… yet casual. Reading the menu I feel that the lights could be turned up a notch if it were for me… but my friend felt that it was almost too bright – so let’s just say, it’s difficult to please everyone… We placed our order for the starters and main course. The waitress ensured that we were aware that the rhubarb-schorle (3 dl CHF 5.50) is served with fresh mint and ice. Very thoughtful. Personally, I decided to stick to a more conventional brew – the wheat beer Turbinenbräu Start (5 dl CHF 8.00). It is clear that the staff at this place know the menu well, as advice and answers to our curious questions were given on numerous occasions. However, I did expect to be asked how I would like the meat to be cooked – but this did not happen. The starter arrives – we decided to share a plate of nachos (CHF 9.50). This was definitely the right choice – as opposed to a traditional mountain full of nachos, these were portioned perfectly. A nice sour cream addition leaves you wanting more. Not burnt, no clumps of cheese, not over-salted – they seem to have gotten this just right. The waitress asked us whether we were ready for the burgers – and sure thing we were! We decided to order The Kraut (handmade beef burger, Korner Sauce, organic bacon, coleslaw, fried egg, roasted onions and salad leaf) (CHF 24.50) and the Cheese Please (handmade beef burger, Korner Sauce, swiss cheese and salad leaf) (CHF 22.00). The burgers were cooked well and the buns were a perfect match. The rest of the garnishing is left on the side of the plate, allowing you to add as you please. The accompanied sauces are all homemade. Having particularly enjoyed the Garlic Mayo (CHF 2.50), the BBQ Sauce (CHF 2.50) at Korner seems to have a strong tomato base. The Korner Fries (CHF 5.50) and Onion Rings (CHF 5.50) were not necessarily the highlight of the meal (some chips were overcooked and others slightly undercooked, the onion rings were fairly greasy).After a little pause we decided that we would satisfy our sweet tooth. The monthly special Toblerone Mousse (CHF 7.50) – that’s what it was going to be… Attentively served, decorated with an eye for detail, tasty and yet not too rich… The Espresso (CHF 4.00) at Korner Burger is served with a complimentary mini-brownie. Sometimes it’s the little things in life…As the restaurant is slowly emptying, the upbeat instrumental music is becoming more noticeable. The bill arrives promptly after asking for it. Our dinner for the two of us totals to CHF 105.00. While there are cheaper places to eat burgers in Zurich, the carefully selected menu and the high-quality ingredients are obviously appreciated by burger lovers. The attentive staff are friendly, helpful and professional and the atmosphere fits the concept of this urban burger eatery. A great place to be, no matter whether for lunch or dinner.
When you think of Switzerland, what comes into your mind?Certainly watches, chocolate, and cheese! And probably also our majestic mountains and our picturesque landscape.Having said that, it is much easier to experience chocolate and cheese or buy a watch than to enjoy Switzerland’s magnificent nature. Most people are not even aware of variety of fun activities including river-rafting, paragliding, skydiving, kayaking or canyoning that can be experience right at the border of Zurich. That’s why for adventure enthusiasts, we have recently launched www.kusuru.com – an online marketplace for adventures. Currently, more than 30 providers of adventures advertise their offering through their platform and make it accessible to both, national and international customers. Get inspired on www.kusuru.com and book your next adventure directly through our platform! We offer a 10 CHF discount for the first 100 bookings! Just use this voucher code: KULAUNCH10