Post by Christoph Beckenbauer

From my archives: Seared Tuna & Snowcrab, created during my time as Garde Manger at Mont Cervin Palace, Zermatt. ​Seared tuna tataki, crab meat base, herb oil emulsion, delicate tuile. ​The Garde Manger is the heart of cold preparation, demanding total consistency and razor-sharp precision. Serving this dish at Mont Cervin Palace taught me that luxury is found in the detail—clean plating and respecting the integrity of raw products. Taking this discipline into my current role as Chef Saucier at Hotel Belvédère Davos is how I maintain my standard. ​Technical discipline is the foundation of every dish. ​#michelinguide #michelinstars #gaultmillau #gaultandmillau #falstaff #falstaffgourmet #worlds50best #finedining #gastronomy #chefsroll #chefsofinstagram #professionalchefs #culinaryarts #chefstalk #saucier #kitchenrigor #culinarydiscipline #plating #moderncuisine #technicalcooking #finedininglovers #hotelbelvederedavos #swisschefs #switzerlandfood