The tenth edition of the Culinary Way of St James starts this weekend. The idea behind this unique event is well known by now: award-winning chefs from across Europe create dishes which are served throughout the whole summer in five mountain huts. Trisanna presents the chefs, their dishes and the mountain huts.
Of all the chefs in Paznaun, he is the one whose career has taken off the most dramatically to date. Benjamin Parth, 28, has set out to accept no limits as a chef and to go right to the top. Here’s our interview with the quiet shooting star. Photos by Philipp Horak.
He comes from Styria, lives in Groß Walstertal (the Great Walser Valley), and has something of a predilection for culinary experiments. He likes cooking, for example, with produce that isn’t used in many kitchens in the world of high-level gastronomy, such as smoked heart. He breeds pigeons and has developed a menu full of character for the Schlossherren-Stube restaurant at the Schlosshotel Romantica in Ischgl – for which he has won high praise. In this culinary portrait from Trisanna: Gustav Jantscher.
He’s not just learning a profession which is in great demand, but is so passionately committed to it that he’s won an award. Trisanna meets Daniel Siegele, apprentice chef in the Hotel Post, and talks to him about tradition, goals – and the fresh draught beer with which he drinks to the end of a day’s work.
He’s 36 years old and became a chef “pretty much by accident.” He was one of the founders of the “Stiar” restaurant, putting it on Ischgl’s culinary map overnight. He gets most of his produce from his own farm and loves to develop dishes “from the Alpine pantry”. Here’s the big conversation with the award-winning chef Gunther Döberl.
He is 31, has lived in Ischgl for twelve years, and has been awarded two chef’s hats by Gault Millau (equivalent to Michelin stars). Andreas Spitzer loves Austrian cooking in general and Kaspressknödel (Tyrolean cheese […]
He only became a chef by accident, loves his grandmother’s Krautfleckerl (an Austrian cabbage pasta bake) and celebrates in his restaurant a modern mixture of Asian cuisine and French brasserie. When he’s stressed, he drinks […]
Martin Sieberer lives in Kappl, works in Ischgl and is the very embodiment of the culinary passion which is prevails in Paznaun. His restaurants have won top awards, but his favourite meal is potato goulash […]
New Year’s Eve is a great, sparkling celebration. The party often goes on into the early hours – and you need a pick-me-up. The classic midnight dish is goulash. Trisanna goes one step further with the recipe for midnight goulash from star chef Martin Sieberspaer. Prepare. Party. And enjoy.
This is a very special recipe, and not just because it was given to us by Monika Wolf, Ischgl‘s local farming matriarch. The recipe includes a very special natural ingredient:
Nothing would happen cheese-wise without him: the hotelier from Wirl, Herman Huber, has helped create the good reputation of Paznaun’s mountain cheese. These nine photos celebrate the man and his cheese on the day of the 23rd Mountain Cheese Olympics in Galtür. Photos by Daniel Zangerl.
The Mountain Cheese Olympics take place next week in Galtür. For the 23rd time, producers and consumers come together to taste and award prizes to the best mountain cheese of the year.
Bilberry season. Trisanna doesn’t just know all the secrets of bilberries, we also have four recipes from the best chefs in Paznaun. Classic, clever, with a real feeling for how to bring out the best of the blue berry.
Five award-winning chefs bring delicious indulgences to the mountain huts of Paznaun. Trisanna brings this deliciousness to you at home. Five excellent hut dishes to admire and recreate. With photos and recipes.
TRISANNA talks to chef of the century Eckart Witzigmann, patron of the “Culinary Way of St James,” about simple food, regional cuisine and the impact of good ideas on curious chefs.
Here at Trisanna, we very much enjoy writing about good food. Particularly if it’s served in unusual places. A brief overview of what’s in Trisanna’s pantry before the “Culinary Way of St James”, a food pilgrimage hike, gets underway next weekend.
The most popular dish in the ski huts is yeast dumplings. Top chef Benjamin Parth from Restaurant Stüva makes yeast dumplings for Trisanna like you’ve never had before.