Maison Manesse Zurich
“Experimental kitchen. Nothing forced, pleasure only. Love on plates and in glasses. Served by a friend.”
Innovative, inventive, inspiring are just some ways to describe the parade of dishes at Maison Manesse in Zurich, Switzerland. Typically when a dish includes flowers and herbs they are usually just for decoration. Not at Maison Manesse as local wild flowers, herbs, and sprouts are all used to create unique flavor profiles. Almost all of the courses draw from ingredients from the Swiss forest regions but also fuse with various cultural cuisines. The owner and chef of Maison Manesse are refreshing in an unconventional ways. Join me for a taste of some of the most imaginative and sensational foods I have ever tasted.
We initially walked past Maison Manesse with its unassuming location with black doors and a small sign at the top. The interior is kept in white with an intimate and rustic touch that is stylish and casual. You immediately feel more relaxed and comfortable as it isn’t your typical fancy fine dining restaurant.
We started with a tiny flower bud to place in your mouth as a palette cleanser leaving a minty and numbing taste. We ordered some sparkling fruit juices with flavors ranging from rhubarb, apple, apricot, and pear.
Asparagus wrapped in a crunchy wrapping with a delicious green sauce.
Next, we slurped up two delicious oysters that was cooked lightly with jellied beer and sauerkraut foam. It had the perfect sweet and salty to the delicate and tender oyster.
This is the Swiss egg cooked at 62.7 degrees topped with pine nuts, paired with broccolini, on top of a puree and pear wine. It was the most brilliantly made egg I’ve ever had with the egg white and yolk at a soft, moist goodness. Considering how difficult this is to get perfect it was mind blowing and incredibly enjoyable. Possibly one of the best dishes of the night, so many flavors and textures made with a simple ingredient.
Fresh bread was served in perfect time to dip the remains of the egg yolk up. We were warned to not fill up on bread as many more dishes were coming!
A thin slice duck pate sprinkled with colorful leaves and radish.
You can see that in the carrot supernova it is 500 ml of reduced carrot on top of 3000 year old tea leaves (some of the oldest you’ll find). So much time and thought to almost recreate this carrot for a much more intense and flavorful dish was really special.
A fragrant cheese donut with white truffle.
A mushroom dumpling in a flavorful mushroom broth with a side of marinated blueberries and nori sponge to add into the broth.
Chin of pork cooked for 14 hours resulting to be fatty and tender. It sits on jack-fruit puree with fat dehydrated crumble.
White cod from Norway on Caribbean berries that boast the highest content of vitamin C in berries.
Finally the Rhubarb dehydrated strawberries on a foam to act as a “toothbrush” to cleanse your palette for dessert. Light and refreshing!
Now for my favorite time, dessert! This is banana cooked in whiskey with a side of passion fruit, ice cream, banana. So many flavors were going on in this dish.
One of my other favorites was the post dessert sweets. It included a two kinds of bite-sized pastries with one being a citrus puff that was one of the best things I’ve ever had. It had a powerful zing of citrus but a soft texture that melted in my mouth.
I could go on and on and gush about every dish we had but suffice it to say that dining here was a like being on a thrill ride where my taste buds were being challenged to navigate the twist and turns of flavors that I initially would never think paired well together only to find that they made beautiful combinations. They really have found a way to extract the power and potential of the natural ingredients they use and you’ll be able to digest something new in every nuance of every dish. After 10 majestic courses I can see why they earned a Michelin Star in 2015. I’d recommend anyone to try Maison Manesse when they’re in Zurich for a truly unique and sensational dining experience.
Kudos to Miguel Ledesma and Chef Fabian Spiquel! They really care about you having the best fine dining experience and are with you every step of the way. Thanks for an unforgettable time!