Elite Traveler March-April 2015

DISCOVER

elite traveler MAR/APR 2015 ISSUE 2 56

Food&drink

We love the watches. And the chocolates. And the efficiency. But not, until recently, the wine. However, wines produced in the region around Lake Geneva for centuries are finally gaining recognition. Most notable is Jean-René Germanier, producer of a collection of elegant wines (recently commended by Decanter magazine for its Cayas Syrah Reserve 2011). Then there is Domaine des Muses, whose Robert Taramarcaz makes award-winning Dole (a blend of Pinot Noir and Gamay) and crisp Heida on the small family estate near Sierre. Raymond Paccot, who produces in collaboration with top swiss chef Fredy Girardet, is also a name to note. This is one wine locale set for bigger things than its rather unimaginative image might suggest. Swiss wine – the new grape frontier

The cryptically titled “green apple edible helium balloon” and

“hot potato, cold potato” were just two dishes that helped Grant Achatz (above) of Alinea, Chicago, win last year’s Elite Traveler 100 Best Restaurants Award. Voted for by readers, Achatz shared his success with British culinary talents Heston Blumenthal (best chef) and Brett Graham (fine dining), all of whom praised the awards’ importance. But, as food trends and locations change with increasing frequency, and chefs become more creative, will we see this lauded culinary triumvirate stay on top for another year? Or will Rene Redzepi and Joan Roca displace them? Find out in the next Elite Traveler , when we unveil 2015’s winners, along with inside commentary from chefs, restaurant reviews, secret tips and predictions for the year ahead. Available to view online and in print at elitetraveler.com/100- restaurants

Words: Emily Mathieson. Photos: Eyevine, Getty, Stockfood, Grant Achaz, Kevin J. Miyazaki/Redux/eyevine

INGREDIENTS WHAT’S HOT? Never heard of them? By the end of the year, these ingredients will be rolling off your tongue like Cronuts (that’s a croissant-donut pastry). Kolaches A Czech pastry filled with fruit/jam; billed as the “next donut”. Nduja Spreadable sausage paste from Calabria, Italy. Where? Jamie Oliver’s Fifteen, Cornwall.

Kaniwa A small seed from the Andes nutritionally similar to, but smaller than, its big sister quinoa. Where? Central Restaurante, Lima, Peru. What? Beef short ribs 24 hours, Vaca Feliz cream,

Sriracha Hot sauce made from garlic, chillies and vinegar. Where? Roat Osha, Minneapolis. What? Pad nam Sriracha: stir-fried broccoli, carrots, green beans, mushrooms, spinach, onions and cauliflower in

Kalettes A new hybrid vegetable, grown in California, that’s part Brussels sprout, part kale. Where? Aquavit, Manhattan, New York. What? Wild striped bass, crispy lardo, violet turnip, lollipop kale. Part of the prix-fixe tasting menu. aquavit.com

Where? Happy Sparrow Café, Portland, Oregon. What? Breakfast Happy Bun (kolaches filled with turkey maple sausage, eggs and Tillamook cheddar cheese). happysparrowcafe.com

What? Nduja on toast. It’s one of the appetizers on the dinner menu, along with arancini and Puglian olives. fifteencornwall.co.uk

kaniwa and carrots. centralrestaurante. com.pe

a Sriracha sauce. roatoshathai.com