The star chef visited St. Moritz for “Kitchen Impossible”. But before that he had to go through a windsurfing lesson. Mälzer’s verdict: “What a stupid idea.”
Then he had to recreate a dish by South Tyrolean chef Martin Dalsass. Dalsass has been cooking in Switzerland since 1980 and is responsible for the menu at the Talvo restaurant.
The deer medallions in a trumpet coat are perfect for Mälzer. Only with the Capuns was he on the hose.
Mälzer cooked a gnocchi mix instead of just using eggs, cottage cheese, and flour. However, the jury rated his dish very positively.
Hamburg cook Cornelia Poletto was responsible for Mälzer’s visit to Switzerland. Ultimately, she might not defeat her opponent. Mälzer carried off the victory.
Tim Mälzer visits Switzerland for “Kitchen Impossible”.
Had enough of the Swiss mountains: Tim Mälzer in Graubünden.
The star chef visited St. Moritz for “Kitchen Impossible”. But before that he had to go through a windsurfing lesson. Mälzer’s verdict: “What a stupid idea.”
Then he had to recreate a dish by South Tyrolean chef Martin Dalsass. Dalsass has been cooking in Switzerland since 1980 and is responsible for the menu at the Talvo restaurant.
The deer medallions in a trumpet coat are perfect for Mälzer. Only with the Capuns was he on the hose.
Mälzer cooked a gnocchi mix instead of just using eggs, cottage cheese, and flour. However, the jury rated his dish very positively.
Hamburg cook Cornelia Poletto was responsible for Mälzer’s visit to Switzerland. Ultimately, she might not defeat her opponent. Mälzer carried off the victory.
In the latest episode of “Kitchen Impossible”, star chef Tim Mälzer once once more ended up in the Swiss mountains. He didn’t really feel like it – but in the end he found the challenge “one of my best”.
He is never at a loss for a cheeky saying: Tim Mälzer. The fans of the star chef not only like him because of his creative cooking skills, but above all because of his loose mouth.
He also demonstrated his ability to tease on the March 13 episode. Mälzer, who was playing once morest his Hamburg colleague Cornelia Poletto, had to travel to Switzerland once more.
But anticipation looks different. “Why back in the mountains once more? What’s the matter with you?” Mälzer complained immediately at the sight of the Swiss Alps. He also made it clear what he thought of St. Moritz as a challenging place: “St. Moritz is like Ballermann, but expensive. You drink beer or sangria and here it’s the 10,000 euro bottle of champagne.”
Swiss dish was too simplistic for maltsters
After a brief detour into the world of windsurfing (“A slug has more dynamism than I do”), he finally faced the desired dish. Mälzer had to go to the Talvo restaurant to recreate deer medallions in a robe of the dead with capuns from chef Martin Dalsass.
A dish that did not exactly knock the maltsters off their feet at first. “I would have needed a small note that would transport me away immediately,” he complained. “I haven’t discovered a big secret.”
The TV star underestimated Dalsass’ kitchen a bit. Because the traditional Capuns in particular gave maltsters a lot of trouble. No wonder: After all, Dalsass said before that for him the best spice of a cook is love. With Mälzer, anger is more in the foreground.
The TV chef relied on a gnocchi potato dough for the Capuns. However, Dalsass only uses flour, eggs and quark. “He failed there. He should have figured that out,” was the verdict of the South Tyrolean, who has been cooking in Switzerland since 1980.
Otherwise, Mälzer was convincing across the board. He hit the meat in particular so well that Dalsass joked: “You took that with you from yesterday. It’s a piece of me.” Mälzer’s verdict following the challenge: “I would say that it was one of my best jobs at Kitchen Impossible.”
In the end, Switzerland made a good impression on the star chef.
