Swiss News December/January 2012/2013

22
· Eddie Izzard · Läckerli Huus · Daniel Albrecht · Chocolat Frey · · Christmas markets · Alprausch · Hiltl · Jason Spezza · Scuol · NO. 12 DECEMBER/JANUARY 2012/13 CHF 7.50

description

The international magazine of Switzerland

Transcript of Swiss News December/January 2012/2013

Page 1: Swiss News December/January 2012/2013

· Eddie Izzard · Läckerli Huus · Daniel Albrecht · Chocolat Frey ·· Christmas markets · Alprausch · Hiltl · Jason Spezza · Scuol ·

NO. 12 DECEMBER/JANUARY 2012/13 CHF 7.50

Page 2: Swiss News December/January 2012/2013

14.09.2012 – 17.02.2013«…eine Ausstellung über ein abstraktes Thema, die aktuell, sinnlich, für Laien verständlich und für Fachleute interessant ist.» Tages-Anzeiger

Tue – Sun 10 am – 5 pm | Thu 10 am – 7 pm | Open on public holidayswww.kapital.landesmuseum.ch

Landesmuseum Zürich.

Page 3: Swiss News December/January 2012/2013

e d i t o r i a l

03

PUBLISHER Remo Kuhn • MANAGING DIRECTOR Jonas Hugentobler • EDITOR-IN-CHIEF Carina Scheuringer • ASSISTANT EDITOR Emily Mawson • LAYOUT María Ahuáctzin Lepel • MARKETING & ADVERTISINGMANAGERS Erika Frey-Hasegawa, Isabella-Elisa Ott, Tel: +41 44 306 47 00 • CONTRIBUTORS Angelica Cipullo, Brien Donnellon, Hiltl, Tsitaliya Mircheva, Paul Read, Deja Rose, Marion Widmer • PRINTING [email protected] • SUBSCRIPTION SERVICE SWISS NEWS, Köschenrüti strasse 109, 8052 Zurich, Tel: +41 44 306 47 00, Fax: +41 44 306 47 11, abo@swiss news.ch, www.swissnews.ch • SUBSCRIPTION RATE Oneyear, CHF 60 inside Switzerland; CHF 100 abroad; Single copy CHF 7.50 • DISTRIBUTION & SALES Available at major kiosks, Orell Füssli, Off The Shelf, and in business class on SWISS International Air Linesflights • PRINTED BY Mattenbach AG, Mattenbachstrasse 2, Postfach, 8411 Winterthur • SWISS NEWS 30th/31st year of publication • COPYRIGHT Under the Inter national Copyright Convention, All rights reserved(ISSN 1420-1151) • PUBLISHED BY SWISS BUSINESSPRESS SA, 8052 Zurich, www.swissbusinesspress.ch

“There is nothing in the world so irresistiblycontagious as laughter and good humour.” ‘A Christmas Carol’ by Charles Dickens

I must confess that I love this time of the year – the sparkling streets and crisp starry skies, the endlesssoundtrack of cheesy carols and the mugs of piping-hot, mulled wine. The little wonders that bring atouch of magic to dark and cold winter days – and that make people travel hundreds or thousands ofmiles just to be together. There is just something in the air at this time of the year. And it is this very spiritthat is at the heart of this winter issue of Swiss News.

This December/January, we travel the length and breadth of the country in search of magical winterwonderlands – from Switzerland’s ski resort of the year (page 28) to its most charming Christmasmarkets (page 42) and hidden health retreats (page 36). We visit the secret, chocolaty land of theFreyans and their golden un icorn (page 10), find ourselves enchanted by sugary worlds (page 14) andglorious festive feasts (page 38) – and learn the most important lessons of all from two courageousmen, whose spirits stand out from the rest. Both Eddie Izzard and Daniel Albrecht have overcome life’schallenges to dedicate themselves to success in their respective professions of comedy and ski racing.And the lesson is simple: you have got to believe. And what better time to believe than at Christmas?

We wish you a happy holiday season!

Carina ScheuringerEditor-in-Chief

Make believe

©Fr

anz

Sch

eurin

ger

Page 4: Swiss News December/January 2012/2013

SWISS ARMY KNIVES CUTLERY TIMEPIECES TRAVEL GEAR FASHION FRAGRANCES I WWW.VICTORINOX.COM

DIVEMASTERSWISS CHAMP SPECTRA

EXPLORER JACKET FRAGRANCE

Page 5: Swiss News December/January 2012/2013

CONTENTS

News 07 The latest news from Switzerland

10 questions with... 08 Jason Spezza – NHL player in Switzerland

Made in Switzerland 10 125 years of Chocolat Frey – The Frey secret

Entrepreneur in focus 14 Miriam Blocher – Sweet thoughts

Finance column 17 Be sure about insurance

Celebrity interview 18 Eddie Izzard – Comédien extraordinaire

Profile 24 Daniel Albrecht – Mountain prodigy

Destination Switzerland 28 Saas-Fee – Pearl of the Alps

Off the beaten track 32 Aqualino to Scuol – Journey to wellbeing

Fashion column 35 Perfect party dresses – Christmas and beyond

Healthy living 36 Winter packages – Holiday treats & retreats

Healthy living special 37 Kai Sushi Bar – Culinary creativity

Healthy indulgence 38 Hiltl – Festive feasts

Fashion 40 Alprausch – Wild at heart

Insider 42 Christmas markets – Let it snow

What’s on 48 December/January – Highlights around the country

Books 45 English books at Orell Füssli

Directory 46 Goods and services in Switzerland

Classifieds 50 Noticeboard

Images from top:Christmas markets © swiss-image.ch/Christof Sonderegger

Aqualino to Scuol, © Bogn Engiadina Scuol

Eddie Izzard, © Amanda Searle

Saas-Fee, © Saas-Fee

Front cover: Eddie Izzard, © Amanda Searle

42

b u s i n e s s

p e o p l e

t r a v e l

l i f e s t y l e

a r t & c u l t u r e

18

28

32

Page 6: Swiss News December/January 2012/2013

b u s i n e s s | m a d e i n s w i t z e r l a n d

10

The Frey secretBy Carina Scheuringer

A ten-minute bus ride from Aarau station, a unicorn watches over a mystical world of childhood dreams, where the smell ofcocoa lingers in bright hallways and employees wear a knowing smile. This is the magical home of the Freyans, a force of839 people united by a passion for chocolate and by a remarkable heritage.

Robert & Max Frey

Use of electric machinery

18871888 On the premises of an old

spinning factoryA public limited company1900 1906

R. & M. Frey sets itself apart with quality products1903

Page 7: Swiss News December/January 2012/2013

Steeped in historyLooking at the size and versatility of the operation today, it ishard to believe that Chocolat Frey AG started out as amodest family business. On 17 December 1887, eight yearsafter the invention of the conching process by RodolpheLindt* (which marked the onset of the industrial productionof chocolate), brothers Robert Frey (1861 – 1940) and MaxFrey (1863  – 1933) were amongst the first chocolatepioneers in Switzerland. Their venture ‘R. & M. Frey’incorporated leading techniques of the age, including theuse of machines powered by electricity.

Focusing its early production on chocolate bars andchocolate powder (as well as soups and health productsthat were later discontinued), the small enterprise quicklybuilt a reputation for itself due to the outstanding quality ofits products. In 1906, the family business assumed thestatus of a public limited company and started to trade asChocolat Frey AG both in Switzerland and abroad.

Just as exports with Germany, France and the UnitedKingdom were taking off, the onset of the First World War sentEurope into turmoil. Shortages of raw materials during the warand plummeting sales in post-war years forced Frey toabandon its international partnerships and exclusively focuson the domestic market. By the beginning of the 1920s, thecompany was at the brink of collapse. Trying to survive andreduce costs, production was suspended for days on end.But somehow, Frey still managed to pull through.

In good spirits“Whenever [people] think of Switzerland, [they] think ofchocolate. And I have worked in the largest chocolatefactory in Switzerland. That fills me with pride to this day,”remarks retired employee Peter Lienhard, who served atChocolat Frey for 41 years.

A strong team ethos and personal identification with the brandlies at the heart of the success of a business that generated aturnover of CHF 399 million in 2011 and is the number onechocolate producer in the domestic market (with a market shareof 38.2 per cent). Global sales reached almost 43,000 tonnes ofproduce; manufactured in the Buchs factory to the higheststandard of quality, with great love and attention to detail.

“Social capital is our greatest good. Without a first-class team,everything else in the company means nothing; it is crucial forour future,” says Hans-Ruedi Christen who heads thecompany as Chief Executive Officer (CEO). “If you want toremain competitive in today’s tough economic climate, it isessential to work through challenges and difficulties together.As CEO, you have to lead by example on an everyday basis,talk to people and listen to what they have to say.” The highstaff retention rates (in 2011, the average number of serviceyears at Frey was 12) and the number of jubilee celebrations,rewarding 25 to 45 years of service, speak for themselves.And even as an outsider, I can feel this elusive ‘Frey spirit’ as Iwalk through the building. In every corridor, I am met withsmiles and friendly welcomes.

All photos © Chocolat Frey AG

11

Robert Frey junior takes overfrom his father1932

Chocolat Frey AG is taken over by MIGROS Chocolat Frey AG moves to Buchs/Aargau1950 1967MIGROS builds a modern chocolate factory at Buchs/Aargau1965

Page 8: Swiss News December/January 2012/2013

b u s i n e s s | m a d e i n s w i t z e r l a n d

12In 1950, when Robert Frey junior signed over the familyshares, Chocolat Frey AG became the oldest company everto be acquired by Migros. Although the agreement raisedeyebrows at the time (as Migros already had its ownchocolate factory, which was later assimilated into thecurrent Buchs location), the decision proved to be worth itsweight in gold. Under its new ownership – and still managedby Robert Frey junior – Chocolat Frey grew exponentiallyover the next decades and soon had to relocate to biggerpremises at Buchs. “If you take a look at the attractivefactory in Buchs today and the position of the chocolateindustry in Switzerland, I believe that I acted correctly,”wrote Robert Frey junior in a letter to his wife in 1968.

“It is hugely beneficial for us to be part of the Migrosstructure,” explains Christen, whose history with thecorporate group spans 20 years. “The value chain runsalongside the entire production chain, from raw materials tothe final product. This front to back integration approachmeans that we truly are in control of strategic goals and canexercise a much greater influence than an ordinary producercould. Take sustainability for instance, which is one of ourgreatest priorities. Chocolat Frey’s unique position means thatwe can truly be sustainable, because we can deliver alongthe entire value chain. We have been ISO 14001 certified

A new ageAs Europe recovered, so did the Frey enterprise. In 1932,Robert Frey junior (1901 – 1968) succeeded his father as amajority shareholder and member on the Board andDirectors of Chocolat Frey AG. But already looming wasanother time of hardship and destruction: the Second WorldWar. And this time, the impact was even greater.

Despite its neutral status, Switzerland too had to mobilise itsforces to protect its borders, leaving many companies shortof manpower. Paired with new import restrictions, thispresented a difficult situation for the chocolatemanufacturer. Scarred by these experiences, the FreyBoard of Directors began looking for a new partner duringthe economic upswing of the late 1940s.

They were presented with an intriguing proposition byarguably one of the greatest Swiss entrepreneurs of all time:Gottlieb Duttweiler, the father of Migros. “Duttweiler wasSwitzerland’s first discounter. His idea was to cut out themiddleman and sell directly from the factory to theconsumer. He realised quickly that his idea was brilliant –and began to acquire companies or establish his own inorder to keep up with the ever-increasing demand for hisproducts,” explains Christen.

The confectionery building extention was built19942002 The Volketswil fire

2012 125 years of Chocolat Frey AG

Page 9: Swiss News December/January 2012/2013

along the production chain came together in a wave ofsolidarity to re-produce the lost stock within a very shorttime. In the end, we could deliver as planned.”

And it is indeed this spirit that will be a decisive factor for thefuture. “We are all proud of our 125 years of heritage and areeven prouder to be able to continue the Frey story,” saysChristen. “But it won’t be easy. We are facing greatchallenges in this changing market environment. In order tocontinue to thrive and prosper, we need to protect ouridentity as well as innovatively driving our domestic andexport strategies. We need to stay on top of developmentsand further develop the idea of customised products – suchas our Chocogram [a tailor-made chocolate postcard].”

“I hope we can move forward in the spirit of our foundersand help strengthen Switzerland as a market place bycreating new jobs and learning opportunities. I hope as acompany, we can remain competitive so that people can eathigh quality Swiss chocolate every day,” he concludes.Christen firmly believes in a bright future for Chocolat Freyand as I tuck into my little pack of Frey chocolates, I cannothelp but hope that he is right.

*see Swiss News, November 2011

since 2008, are CO2 neutral and have sourced cocoa fromthe international UTZ-certified programme since 2011.”

“Also, having a mother that is also your client means that wecontinue to develop,” he adds, citing Skai as an example. Inthe early 1970s, Migros approached Chocolat Frey with therequest to inject new impetus into the group’s chewing gumrange. Today, Chocolat Frey’s Skai chewing gums are one ofthe company’s greatest success stories, already reachingexport sales that the chocolate part of the company is stilldreaming of.

Legacy meets future“Future needs heritage, said German philosopher OdoMarquard, and the special thing about Chocolat Frey is thatalthough we are part of a powerful corporate group, wehave always retained the unique identity of a familybusiness – the Frey spirit. We see ourselves as Freyans first,and Migros employees second,” says Christen thoughtfully.

What this truly means is best illustrated by the legendarystory of the great fire of 2002 at the Volketswil distributioncentre, which destroyed 40 per cent of the entire Frey Easterproduct range causing damages in the region of CHF 13million. “Easter obviously still went ahead, and so people all

13

Chocolat Frey AGBresteneggstrasse

5033 Buchs/[email protected]

www.chocolatfrey.com

Jubilee retro designs

Page 10: Swiss News December/January 2012/2013

t r a v e l | o f f t h e b e a t e n t r a c k

32

Schellenursli about the Engadine pagan festivalChalandamarz, the train finally arrives in Scuol-Tarasp.

Switzerland’s first Roman-Irish bathThe thermal bath Bogn Engiadina Scuol (BES) is then just ashort bus ride away and immediately impresses me with itscolourful, modern design and fantastic views of the LowerEngadine Dolomites. The natural fountains around Scuol-Tarasp were first mentioned in 1369. Favoured by theirgeological position, the so-called Unterengadiner Fenster(window into the Lower Engadine), more than 20 mineraland thermal springs originate in the region. BES uses manyof these springs, which have therapeutic qualities, in itsmineral-rich baths.

However, apart from these baths and the accompanyingsauna area, the main highlight of BES is its traditionalRoman-Irish bath. The first of its kind in Switzerland, it wasbuilt in 1993 based on Roman and Irish principles. TheRomans used to enjoy the relaxing effect of different warmsteam baths, while the old Irish favoured the healthy effect

When the fog barely clears during the winter months, thelack of sunlight makes it increasingly difficult for SwissUnterländer (people from the lowlands) to recharge theirenergy reserves. However, as Swiss Bundesräte(politicians) advised in the 19th century, a trip to Scuol-Tarasp and its mineral baths can help to regenerate lostenergies and replenish vitamin D reserves.

The journey to wellbeing really begins in Landquart (CantonGraubünden), where the Aqualino line of the RhaetianRailway awaits travellers. As the name suggests, theAqualino came into life upon the opening of theVereinatunnel in 1999, which brought the Lower Engadineand the thermal bath Bogn Engiadina Scuol into muchcloser reach. While I enjoy the mountain scenery throughthe window, I listen to information about the region throughthe loud speakers on the train. Twenty minutes after rushinginto the 19,042-metre long Verainatunnel in Klosters, thetrain emerges into sun – and the imposing mountains of theLower Engadine welcome us in Sagliains. Passing Lavinand Guarda, the fictional stage of famous children’s book

Journey to wellbeingAqualino to Scuol

By Marion Widmer

Besides its many kilometres of skiing slopes, Scuol in Canton Graubünden is also home toSwitzerland’s oldest Roman-Irish bath. Mineral water and wellness enthusiasts can reach theBogn Engiadina Scuol by the Rhaetian Railway, straight through the Vereinatunnel and pastSchellenursli’s hometown Guarda.

© swiss-image.ch/Max Galli

Page 11: Swiss News December/January 2012/2013

to expose the lower surface layer of a wall). “Working withLiun Könz required some flexibility, because he wanted towork only when the muse kissed him. This regularly onlyhappened at 6 o’clock in the evening,” a lifeguard at BESexplains with a smile. “However, the end result says a lotabout him, especially the beautiful mermaid reliefs on theceiling of the Roman-Irish bath.”

BES’s colour-based interior design has also beenmaintained during this year’s renovation of the spacious spaand sauna facilities. “When re-designing the saline basin,salt stone – the basic element of salt water – was used as avisual element to create a warm and calming atmosphere,”explains Director Gerhard Hauser. “The recreation of themodern sauna was initiated by interior architect Cord Glantzand his team. Regional wood and stone were used to buildthe sauna, giving the creative architecture a natural touch.”

BES as a major employerDespite their long history, it was only in the 19th century thatthe springs of Scuol-Tarasp were used for touristicpurposes. Before then, the communities of Scuol andTarasp were not able to agree on a common usage.

of dry, hot air. In the 19th century these bathing cultures weresuccessfully combined by Irish physician Dr Richard Barter.Inspired by Scottish diplomat David Urquhart’s descriptionsof oriental hammams in Turkey and their healing principlessimilar to the Roman tradition, Barter combined the Turkish-Roman bathing tradition with the Irish one to create an evenmore effective treatment.

At BES, the Roman-Irish bath consists of 15 stations. First,the body is slowly heated up using warm and hot air indifferent saunas and steam rooms. These stages arefollowed by a calming massage. Afterwards, the bodytemperature is gradually reduced during mineral steambaths and a mineral whirlpool bath. Finally, guests canpamper themselves with an alpine herb cream and enjoythe mountain scenery in the rest rooms while wrapped up inwarm towels.

The colourful ceiling of the Roman-Irish bath at BES, as wellas one of the rest rooms, were designed by artist SteivanLiun Könz, son of Schellenursli’s creator Selina Chönz.Apart from the BES, he prettified up to 100 houses inEngadine with scraffito decoration (a scratching technique

Getting thereTake the Aqualino line of the

Rhaetian Railway, whichconnects Landquart and

Scuol-Tarasp

Tickets & questions:Rhätische Bahn AG Bahnhofstrasse 25

7002 Chur+41 81 288 65 65

www.rhb.ch

The Aqualino and ScuolWater Park RailAway

combined offer gives visitorsa 20 per cent discount onthe return train journey to

Scuol-Tarasp and a 20 percent discount on admissionto the baths and saunas for

three hours. To book, visitwww.sbb.ch

33

© Bogn Engiadina Scuol

© Bogn Engiadina Scuol

© Marion Widmer

Page 12: Swiss News December/January 2012/2013

34

The current director of BES likes to keep a friendly bondwith both employees and local partners. “Until now, theconfidence we have entrusted in our clients, partners andemployees has always been returned,” Gerhard Hausersays, of his philosophy, which has contributed to theestablishment and the reputation of BES.

Thanks to the mineral-rich baths and the integratedphysiotherapy and fitness services, BES is suitable formedical treatments of all kinds. Therefore, BES worksclosely with the regional health centre, theGesundheitszentrum Unterengadin. At the same time, thiscollaboration fosters the local labour market. 300 jobs areprovided by the health centre alone and 90 by BES. For the8,000 residents of the Lower Engadine, BES has thusproven to be a major employer. Through the creation of jobsand the promotion of local tourism, it contributes toreducing the migration of the local youth to find employmentin other Swiss regions.

Sgraffito in Scuol SotAfter my relaxing stay at BES, Gerhard Hauser recommendsI visit the exhibition ‘Water, Mineral Water and Healing Waterin the region of Scuol-Tarasp’ in the entrance hall to thebaths. As part of the UN-International Year of Water, it willrun until 1 April 2013. To my surprise, I learn that wellnesswas a dangerous business in the 19th century – apparently,it was no rarity that people died after taking a cure.

Relieved that I was able to enjoy Scuol’s mineral waters inthe 21st century, I take a stroll through Scuol Sot to admirethe Tarasp Castle and the typical Engadine houses withtheir sgraffito decoration. The village wells, from whichrefreshing mineral water also gushes, look quite tempting.After nightfall, a toasty bed awaits guests in one of the localhotels, eight of which offer accommodation along with freeadmission to BES. Or like me, you can hop back onto theAqualino to be carried down to the Unterland again,exhausted but thoroughly satisfied.

InformationBogn Engiadina Scuol SA

Center da sandà Engiadina Bassa

Via dals Bogns 323Postfach 577550 Scuol

+41 81 861 26 00www.engadinbadscuol.ch

t r a v e l | o f f t h e b e a t e n t r a c k© Bogn Engiadina Scuol

Page 13: Swiss News December/January 2012/2013

The perfect epitome of HollywoodNothing says ‘party’ quite like a metallic mini dress. It worksfor almost every body shape, carrying an edgy sex appealand glamour. I like this H&M dress, because it isuncomplicated and looks a bit futuristic and tomboy-ish, yetthere is nothing subtle or discrete about it. I couldn’t helpbut think of Lara Croft when I tried it on – such a dress is apowerful feminine weapon with a touch of tendernesshidden in the peplum detail. (www.hm.com)

Shine your way through a new beginningThis is another variation of the metallic dress. It might lookquite dolly, but it has plenty of audacity. Designed by JohnCharles, it is available in berry and platinum blonde at atelierTraumbraut in Zurich (by appointment only), an online shop forbridal and evening dresses. Owner Lydia Rose Lauer believesthat every girl should have the chance to look beautiful andfeminine at an affordable price, and amongst the designergowns in her shop are some second-hand options. Shereceives most of her dresses from suppliers in the UnitedKingdom as well as stores in Switzerland that need to offloadtheir stock. “I prefer to have only one or two of each design asthere is nothing worse than going to a ball and seeing twoother girls wearing the same dress – and they look better in it!”says Lauer. (www.traumbraut.ch)

Bohemian city-dwellerThis Matthew Williamson dress calls for a fantasy Christmasdinner with friends and family in a remote villa or a city loft,where the fire is crackling and the air smells of wood. Theleopard print is popular with the British designer and he hasalready created several dresses and coats in that sameprint. However, this particular winter sky blue and the richbejewelled sleeve trimming add an extra chic note to thedress. It seems that Williamson’s girl hasn’t shaken off all herparty feathers, but she’s grown up a little. (Available atGlamIn Zurich)

In the end, no matter what choices you make this winter,don’t forget that good taste is always in style. You just haveto make sure you have someone beside you to zip up theback of your dress!

35

“Our monthly column‘Changing room’ seeks

to capture yourindividuality. We want

to help you nurtureyour style and give you

the confidence toexperiment and

explore your characterthrough bolder choices

and current trends.”Tsitaliya Mircheva

l i f e s t y l e | f a s h i o n c o l u m n

By Tsitaliya Mircheva

Christmas and beyondPerfect party dresses

Tip: Pale colours on metallic dresses

are another trend. Muted metallic

shades or a dull, tarnished finish are

less flashy and give the dress a more

sophisticated and elegant look.

If there is anything to look forward to about cold winter months, it is the prospect of buying a new party dress. While the classiclittle black dress (LBD) seems an obvious choice for the festive season, for Christmas and New Year we need extra glamour and apinch of sparkle and shine. With the return of the pop culture theme and the hot disco diva look, we need explosive bright coloursand shiny accessories, sensual silhouettes and bold, confident looks. I hope that the dresses I’ve picked this month will remindyou that hitting the dance floor is one of life’s most joyful things.

Page 14: Swiss News December/January 2012/2013

Holiday treats A New Year’s to rememberFirst glimpses of the chalet-style hotel Hostellerie amSchwarzsee in winter reveal frosty gardens that sweepdown to a frozen lake. “We are in a peaceful place with fewpeople, cars or distractions,” says Assistant Manager SimonNeuhaus, “and we believe we have one of the best massagetherapists in the region.” We make a note to glean some tipsfrom head massage therapist Arsène Bleimling (see ‘toptips’) later, but in the meantime explore what Neuhausdescribes as the hotel’s “modest” wellness facilities. After adip and a Finnish sauna, the bustle of the city already seemsmiles away – although Zurich and Geneva are just two hoursby car.

Plenty of delights await us for the rest of the ‘A Dream of NewYear’s Eve’ package: a guided snowshoe hike in thesurrounding mountains, a torch-lit walk and a visit to the IcePalaces, which look like a fairy tale world frozen in time andilluminated in all the colours of the rainbow. If this isn’t enoughexcitement for the children, they can enjoy pizza-makingclasses at the hotel or fun and games in the playroom. What away to rejuvenate in time for the New Year.

Hostellerie am SchwarzseePürrena 634/Postfach 96, 1716 Schwarzsee

Availability: 29 December 2012 – 5 January 2013Price: CHF 1,300 per person in a double room (with special

discounts for children)Package includes: Seven nights accommodation; breakfast buffet;one welcome drink upon arrival; daily four-course meal, as well as

one gala dinner; access to swimming pool and wellness facilities(samarium, infra-red cabin, Finnish sauna, steam bath and solarium);

one guided snowshoe hike; one guided torch-lit walk followed by aGifferstea (a herbal beverage); one visit to the Ice Palaces

www.hostellerieamschwarzsee.ch

Note: Prices exclude hotel tax and additional wellness treatments.

Warm this winterBesides its jazz festival, Montreux (Canton Vaud) is perhapsmost famous for Montreux Noël, its Christmas market (SwissNews, November 2011), which features five locations toencourage visitors to reminisce about childhood. After gettinginto the Christmas spirit with red noses and bellies full of festivefodder, guests can drift into Fairmont Le Montreux Palace’sWillow Stream Spa – just a stone’s throw away – before tuckingup in sumptuous beds for the night. We couldn’t resist takingadvantage of the holiday package on offer.

The five-star hotel’s ‘Montreux Christmas Magic Package’for families is designed to boost guests’ energy levels toshow them “the difference between just living and livingwell.” As Gisèle Sommer, Executive Assistant to the GeneralManager and Public Relations Coordinator Fairmont LeMontreux Palace, suggests, “This time of year can bestressful with many obligations, so we recommend stayingovernight and receiving treatments on a day when yourbody has time to relax and fully enjoy the benefits of yourtreatment.” Although the treats included in the package arenot all necessarily healthy, we think the naughty elementsare exactly what make it special – and will certainly boostyour senses for the new year.

Fairmont Le Montreux Palace Grand Rue 100, 1820 Montreux

Availability: 23 November – 24 December 2012Price: From CHF 399 per night based on double occupancy

Package includes: One night accommodation in a Fairmont LakeView Room, Christmas cookies and chocolate truffles upon arrival;

two welcome cocktails at Harry’s New York Bar; voucher for twoChristmas Market cups, including mulled wine; Swiss breakfast

buffet; access to the Willow Stream Spa, which has an indoor pool,sauna, Jacuzzi, hammam and gym

www.fairmont.com

The beauty of Switzerland seems enhanced at this time of year, when brilliant lights illuminate Bahnhofstrassen across thecountry and we find ourselves excited by the promise of a magical holiday season. However, as Christmas Eve draws closer,Christmas shopping, work parties, family visits and eating too much can leave many of us exhausted. This issue, Girlfriend Guideexplores exciting holiday packages and tips to help you unwind so you can start the new year rejuvenated and in good health.

© Courtesy of Fairmont Le Montreux Palace l i f e s t y l e | h e a l t h y l i v i n g b y g i r l f r i e n d g u i d e

36

Page 15: Swiss News December/January 2012/2013

washing dishes – that has taught me to appreciate things, andabove all people.” You can feel the owners’ appreciation fortheir staff from the moment you walk in and meet the faces ofKai Sushi Bar – from the waiter to the Japanese sushi chefs.Their happiness in the workplace translates into a friendly andattentive service that is never intrusive.

And finally there is the food – healthy and fresh, what standsout in particular are the unusual creations, ranging from Swissautumn-inspired sushi (such as the wild rainbow roll with sweetpotatoes, fried onion, seared game meat and onion comfiture)to the South American-inspired samba sushi (a bio salmon andavocado roll in a tortilla chips crust and a Mexican salsa). “Wecombine creativity and passion, when we bring togetherdifferent ideas and cuisines,” says Shama-Levaillant. “Thismeans that you get food here that you would not get anywhereelse.” And it is really true… except you can learn how to makesome of it in Kai Sushi Bar’s special cooking classes – or haveit delivered to your home or work event.

They say that it’s all in the detail. Tucked away in a cosy cornerin the urban heart of Zurich-Oerlikon, Kai Sushi Bar isimmediately warm and welcoming. A friendly smile and waftingaromas lead you into a sophisticated and elegantly simple“Japanese fusion restaurant,” which combines fine à la cartedining with the informal atmosphere of a sushi bar. There is asmuch or as little privacy as you desire, delivering on the‘meeting place’ character that the Japanese name of theestablishment suggests – and making sure that “nobody feelsalone, unless they want to.”

“Good things come in small packages. We found that peoplewere looking for ‘öppis chlises fiins’, a small but beautiful placein which to enjoy healthy food fast,” explains owner AmitShama-Levaillant. A former Israeli special forces bodyguard,the 36-year-old founded Kai Sushi Bar with wife Caroline in2006, after completing a four-year course at a hotelmanagement school in Switzerland. “I had worked in hotelsand restaurants from the age of 15, doing anything from

37Girlfriend Guide

Co-founders Angelica Cipulloand Deja Rose launched

Girlfriend Guide to help womenexplore local events,

establishments and lifestyleofferings.

www.myGirlfriendGuide.com

Culinary creativityKai Sushi Bar

By Carina Scheuringer

Top tips for a healthy new yearAfter rejuvenating during the holidays, we want to make sure we don’t lose that sense of wellbeing when backat work, so we get some top tips from Arsène Bleimling.

How can people maintain a feeling of wellbeing after returning to work? Arsène Bleimling: The best thing would be to drink 2 to 3 dl of water every hour. Don’t take a big bottle to yourdesk; it’s better to stand up and walk to pour yourself a glass of water.

Are there exercises we can do at our desk to help improve circulation throughout the day?Arsène Bleimling: Stand up, place your arms out to the side to form the letter T and circle your arms (ten timesforward and ten times backward). Next, bend your knees to lower and raise your body ten times. Repeat bothexercises two or three times each day.

Are there any herbal teas you recommend to help circulation while at work?Arsène Bleimling: Enjoy a couple of cups of nettle tea to help circulation and prevent water retention.

Kai Sushi BarEllen-Widmann-Weg 2

8050 Zurich-OerlikonMon to Fri: 11:30 a.m. – 2p.m.; 5:30 p.m. to 11 p.m.

Sat 6 p.m. to 11 p.m.Sun closed

+41 43 538 42 [email protected]

Sushi@Home Delivery:www.kaisushibar.ch/d/bestellen

Kai Suchi cooking classes(in German and English):

www.kaisushibar.ch/de/kochkurse/sushi-kreieren

Kai Sushi Catering:www.kaisushibar.ch/en/catering

Kai Sushi Company events:www.kaisushibar.ch/d/fuer-firmen

Kai Sushi Vouchers:www.kaisushibar.ch/d/gutscheine

l i f e s t y l e | h e a l t h y l i v i n g s p e c i a l

All photos © Carina Scheuringer

Page 16: Swiss News December/January 2012/2013

It is the same every year… We plan to spend time with our lovedones during the festive season and not let ourselves get stressedby the hectic nature of Christmas. However, many of us end upspending the majority of our time in the kitchen, preparing onedish after the other. Wouldn’t it be wonderful to know how to createan elaborate and delicious Christmas menu with minimal stress –so that from now on you can really enjoy your Christmas? In all ofHiltl’s cooking classes – and especially in our seasonal ChristmasCooking class – we show participants how to prepare delightful,culinary treasures with little time and effort. All that is required is agood menu and good preparation – that’s why at Hiltl’s cookingstudio, we believe in the five ‘P’s: perfect preparation preventspoor performance. Enjoy your relaxed Christmas!

Perfect menuStarter: Chestnut and vanilla soupMain: Conchiglioni with porcini ragoutDessert: Chocolate cake

Perfect preparationThe previous day: Grocery shopping and preparation of starterand dessertIn the morning: Preparation of porcini ragout and cranberry creamShortly before the guests arrive: Cook the pasta al dente, shock incold water and mix with a little bit of oil to prevent from stickingtogether. Caramelise the chestnuts for the soupÀ la minute: Starter – Blend the milk for the milk foam; Main – Sautéthe conchiglioni in a little bit of oil, wash the parsley and chopfinely; Dessert – Heat the cake in the oven for five minutes, takethe ice cream out of the freezer a few minutes before serving

l i f e s t y l e | h e a l t h y i n d u l g e n c e b y h i l t l

Festive feastBy Dorrit Voigt

Dorrit Voigt is the Head of Hiltl’s cooking studio team.

38

Chestnut and vanilla soupserves 4

½ onion 40 g celery 100 g potatoes200 g chestnuts Oil½ vanilla pod1.5 litre vegetable stock 200 ml cream2 tablespoons sugar100 g chestnuts200 ml waterSea salt, freshly milled pepper200 ml milk

Finely chop the onion, cut celery and peeled potatoes insmall dice. Sauté the onion in a little bit of oil. Add celery,potatoes and chestnuts and sauté for five minutes. De-seedthe vanilla pod, add the seeds and the pod to thevegetables. Pour in vegetable stock and cream and cookuntil it is reduced by one third. Caramelise the sugar in apan. Add the chestnuts and pour in the water. Cook thechestnuts until soft and until they have absorbed all theliquid. Blend the soup and season to taste with salt andpepper. Heat the milk and blend with a wand mixer until it isfoamy. Finally, fill the soup in cups or bowls, add thecaramelized chestnuts and garnish with milk foam.

Good to know: The soup will be vegan if you use rice milk, soy milk orcoconut milk instead of the cream.

Don’t know what to do with your leftovers? You could make lamb’s lettucewith chestnut mousse; bind the soup with agar agar, fill in small cups andcool.

© swiss-image.ch/Remy Steinegger

Page 17: Swiss News December/January 2012/2013

39

Haus Hiltl Founded in 1898, Hiltl is theoldest vegetarian restaurant

in the world. Today, it ismanaged by the 4th

generation of the Hiltl family.It has an à la carte restaurant,

the unique Hiltl buffet, self-service & take-away, bar-lounge and club, cooking

studio, shop, take-away andcatering service for events.

www.hiltl.ch

Conchiglioni with porcini ragout serves 4

200 g porcini mushrooms½ small onion, 1 clove garlicOilA dash of cognac for flambéing ½ tsp tomato puree100 ml red wine100 ml creamsea salt, freshly milled black pepper400 g conchiglioni (big pasta shells)100 ml whipping cream2 tablespoons cranberry jamSome parsley, finely chopped

Clean the mushrooms and cut in little dice. Finely chop theonion and garlic. Heat a little bit of oil and fry themushrooms briefly, flambé them with the cognac. Add theonion and garlic and sauté. Add the tomato puree andsauté, then pour in the red wine and cream and bring to aboil. Let it cook for 10 to 15 minutes, then season to tastewith salt and pepper. In the meantime cook the conchiglioniin salted water until al dente and drain. Whip the cream andfold in the cranberry jam. Serve the conchiglioni with theporcini ragout and garnish with cranberry cream andchopped parsley.

Good to know: The flavour of the ragout will be the more aromatic thelonger you let it simmer.

Don’t know what to do with your leftovers? You could make risotto withporcini mushrooms; mix the porcini ragout with freshly chopped parsley andgrated parmesan in the finished risotto.

Chocolate cake

1 baking tin with 20 cm diameter200 g butter200 g couverture 72 per cent80 g sugar4 eggs2 egg yolksVanilla ice creamIcing sugar

Preheat the oven on 175°C (fan-assisted). Melt the butter onthe water-bath. Add the couverture and melt. Let it cool forfive minutes in the fridge. Mix the sugar, egg yolks and eggsuntil the sugar has dissolved. Do not whisk until foamy! Addthe chocolate butter to the egg mass, mix briefly and fill inthe greased baking form. Bake in the oven on 175°C for 30minutes. Serve the cake lukewarm with vanilla ice creamand garnish with icing sugar.

Good to know: Cover the baking form with aluminium foil so the mixturedoes not leak.

Don’t know what to do with your leftovers? You could make mascarponeand berry créme with chocolate; crumble the cake and layer in small glasseswith yoghurt-mascarpone crème and berry compote, made from frozenberries.

© pixelio.de © Courtesy of Hiltl

Page 18: Swiss News December/January 2012/2013

45

www.thebookshop.ch

The Number One Addressfor English BooksBahnhofstrasse 70, 8001 ZürichPhone +41 (0)44 211 04 44Fax +41 (0)44 215 72 05E-Mail [email protected]

a r t & c u l t u r e | b o o k s

Book of Barely Imagined Beings

Caspar Henderson Enter a world of barelyimagined beings, where realcreatures are stranger andmore astonishing thananything dreamt up in thepages of a bestiary.Ranging from the depths ofthe ocean to the most aridcorners of the earth, CasparHenderson’s journeyscapture the beauty andbizarreness of living formsthat we thought we knew –and others that we couldnever even have imagined.With a look at natural history,The Book of BarelyImagined Beings is a mind-boggling read enhanced byGolbanou Moghaddas’illustrations.

ISBN 9781847081728CHF 52.00

J’aime New York

Alain Ducasse Following the popularity ofJ’aime Paris, Alain Ducassegoes on a tour of his favouriteeating haunts in New York.The book divides the culinaryhotspots – including markets,restaurants, bars, hotels andspecialists – into sectionsranging from quintessential tomulticultural and seasonal.There are also tips for greatdesserts and baked goodsfor those with a sweet tooth. Ahandy addition is a littlebooklet containing 150addresses that you can slipinto your bag.

ISBN 9781742704579CHF 73.00

Christmas at theCupcake Café

Jenny ColganThe very proud owner of‘The Cupcake Café’, IssyRandall is in love andcouldn’t be happier – untilher boyfriend is scouted fora move to New York and sheis forced to face up to theprospect of a long-distancerelationship. Meanwhile,demand for Issy’s delectablecreations is increasing withthe onset of the Christmasrush. She will need all hercourage, good nature andall the cinnamon she canfind to make sure thateveryone has a merryChristmas.

ISBN 9780751549225CHF 31.90

Fantastic ChristmasStable

Steve Smallman The nativity scene unfoldsin this 3D scene that opensout to reveal Mary andJoseph, baby Jesus, theangel, the shepherds andthe wise men. Openingflaps, pop up visuals andpress out figuresencourage interaction. A16-page booklet telling thestories of Christmas andthe birth of Jesuscompletes the FantasticChristmas Stable.

ISBN 9781859859506 CHF 29.90

Chocolate Cookbook

Gü Creating tasty, chocolatetreats is easier than youmight think, as the Gü teamprove in this mouth-watering collection of 100recipes. They reveal thesecrets behind making theperfect chili chocolatemousse or chocolate‘tiramigü’ and show youhow to glamourisehomemade puddings. Andif your chocolate cravingsknow no bounds, onechapter shows you how toroast a chicken in achocolate crust, treat yourfriends to a meltingchocolate bomb and makea chocolate bubble wrap.

ISBN 9780007462933CHF 45.90

Page 19: Swiss News December/January 2012/2013

Give your child a great start at school at our campus in Baden for children aged 3 to 14

For more information please call 058 750 25 31

www.zis.ch

Watch the ZIS video by scanning this QR code on your portable device:

Learn, Care, Challenge, Lead

- -

- -

The monolingual and bilingual way at FGZ www.fgz.ch

The first truly bilingual Gymnasium and Progymnasium in the Canton of Zurich. family atmosphere – performance-oriented – innovative

Bilingual education at its best

Page 20: Swiss News December/January 2012/2013

Doctorates in Business/Public Administration

in partnership with Plymouth University (UK)

STUDY IN SWITZERLAND

ICC · Rte de Pré-Bois 20 · 1215 Geneva 15 · SwitzerlandTel.: +41(0)22 710 71 10/12 · Fax: +41(0)22 710 71 11Email: [email protected] · www.iun.ch

INTERNATIONAL UNIVERSITY IN GENEVA

Bachelor and Master programs in:

NEW

T H E S T E A K H O U S E I N Z U R I C HEXCELLENT MEAT QUALITY FROM THE U.S.

A DIGNIFIED ATMOSPHERE IN A NEW YORK-STYLE STEAKHOUSE

SELECTION OF WINES FROM AROUND THE WORLD

GOODMAN RESTAURANT

BRANDSCHENKESTRASSE 20 8001 ZÜRICH +41 44 280 18 80

WWW.GOODMANRESTAURANTS.CH

Page 21: Swiss News December/January 2012/2013

50

· World Economic Forum · Inside CERN · Mary Katrantzou · Pioneer’s Club · Swiss caviar · Vals ·

Send your classifieds to:

Swiss NewsKöschenrütistrasse 109 8052 [email protected]

Rates: CHF 2.00 per word, plusCHF 10 if a P.O. Box is required.

HIGHLIGHTS INCLUDE

© swiss-image/Nadja Simmen

Coming upin February

Apartment in MallorcaPrivate 2-bedroom seafrontapartment with large balcony forrent; short or long-term rentpossible Location: Eltoro, Mallorca, Spain

[email protected]

Dental careSouth African Dentist, Alan KrugerHow would you like your dentalcare to be carried out by adentist whose mother tongue isactually English?

041 740 2445www.dental-practice.ch

Find Swiss News on Facebook and discover all the latest in Swiss lifestyle, business and current affairs under ‘Swiss News Magazine’

© swiss-image/Christof Sonderegger

Photo calendarSouth African A5 desk calendarwith 52 superb photographs, onefor each week.

Order by email:[email protected] or phone Doreen Castagno at044 858 15 38Price: CHF 30 eachDiscounts for two or more

© 2008 CERN

Page 22: Swiss News December/January 2012/2013

We‘ll take you to Switzerland at the click of a mouse.Information. News. Background reports. Analysis. From Switzerland, about Switzerland.Multimedia, interactive and up to date in 9 languages. swissinfo.ch

Wellbeinglocated in a magnificent position

The Panorama Resort & Spa, Feusisberg (SZ) is an exceptional resort for unwinding and relaxing. Its first-class spa, wonderful restaurants, stylish lounge and luxurious guest rooms and suites guarantee unforgettable moments in a gorgeous setting.Immerse yourself in our charming facilities and escape the hectic pace of urban life.

Panorama Resort & Spa Tel. +41 (0) 44 786 00 00 [email protected] Feusisberg www.panoramaresort.ch

Take advantage of our latest special offer Asian Delight Package with up to 30% discount.Valid until December 28, 2012

WellnessSpecial Offerfor more details visitpanoramaresort.ch