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Heiko Nieder
2 Michelin stars
19 Gault&Millau points
19 Gault&Millau points
For the love of detail
For Heiko Nieder, coffee is a refined and potent spice that requires unfailing precision. Even if chance is sometimes the source of creativity, it is only possible to transform the inspiration for a dish into enjoyment by using absolute technical rigour.
First star gained at the age of 32 and currently chef at The Restaurant** at The Dolder Grand in Zurich. Heiko Nieder is a talented chef. Thanks to him and his team, The Restaurant obtained two Michelin stars and 19 Gault&Millau points. His innovative cuisine is characterised by daring combinations and a balance of flavours.
Just like you, Heiko Nieder enjoys a cup of coffee. As he sips his first cup of the day, creative flavour combinations start springing to mind. Orange blossom? Hazelnuts? Shellfish!
Is it fair to say that coffee inspires his creations? Or is it that the ingredients 'choose' their coffee?
It takes perfect technique to reveal the unique character of each ingredient. And it is the cook's gesture that will create delicious harmony. You are going to love it.
Ingredients
For 4 people :For the coconut foam
- 225 g of coconut milk
- 25 g of Malibu
- 1.75 g of Sucro (emulsifier)
- Salt
- Lime
- Sugar
- 4 bunches of basil
- 30 g of parsley leaves
- 80 g of vegetable oil
- 8 gamberi rossi, shelled
- Olive oil, salt, butter
- 100 g of risotto rice
- 275 g of shellfish stock
- 75 g of tomato juice
- 5 g of diced shallots
- 5 g of diced garlic
- 1 g of saffron powder
- 2 g of Espelette pepper
- Himalayan salt
- Lime
- 1 Nespresso Cosi coffee (in 25 ml servings)
- 210 g of mini bananas, peeled
- 15 g of toasted sugar
- 50 g of white wine
- 0.6 g of ice cream stabiliser
- Orange juice
- Lime juice and grated lime zest
- Basil
- Shredded sea lettuce
- Samphire
- Dried and grated banana
- Mini banana chunks marinated in lime juice and zest
- Maldon sea salt
- Espelette pepper
- Arare pearls (balls of puffed rice with seaweed)
Preparation
For the coconut foam
- Heat all the ingredients together (but do not let them boil).
- Refrigerate for at least 12 hours, reheat, season to taste.
- Mix using a hand blender.
- Combine all the ingredients in a food processor and heat to 80°C.
- Strain the mixture through a sieve, pour it into a disposable piping bag and hang it up so that the oil can separate from the liquid.
- Allow the liquid to drain from the bag by making a small hole in the nozzle.
- Pour the basil oil into an appropriate receptacle and refrigerate until serving.
- Briefly brown the gamberi in hot olive oil.
- Lightly salt, add butter and a little lime juice.
- Leave them to stand in a warm place until they turn translucent.
- Thoroughly rinse the rice in a sieve under running water to wash out the starch, until the water no longer runs cloudy. Strain the rice.
- Gently heat the garlic and the shallots in the olive oil until they turn translucent. Then add the rice and sweat it until it also turns translucent.
- Add the Espelette pepper and the saffron and briefly sweat them.
- Add the shellfish stock and tomato juice.
- Bring the rice to the boil once, then leave to simmer slowly. Stir gently from time to time.
- Season with Himalayan salt, lime juice and the Nespresso Cosi coffee.
- Reduce all the ingredients to a purée.
- Season to taste and place in the refrigerator.
- Spread out a thin layer of shellfish rice and add a little basil oil.
- Divide the gambero rosso into equal-sized pieces and arrange them around the edge of the plate.
- Place the marinated bananas, the dried bananas, the samphire and the sea lettuce in the gaps.
- Place a scoop of banana sorbet in the middle of the plate and add the coconut foam on top.
- Sprinkle with Espelette pepper, basil, Maldon sea salt and Arare pearls.
No. 2
Chanterelles with brie de Meaux, garden herbs, egg and Nespresso Arpeggio coffee
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Ingredients
For 4 people :For the chanterelle powder
- 200 g of chanterelles
- 500 g of water
- 15 g of salt
- 100 g of garden herbs
- 30 g of parsley leaves
- 80 g of vegetable oil
- 150 ml of chicken stock, reduced to 100 ml
- 60 ml of lime-infused olive oil
- 2 g of lime juice
- 400 g of finely cut chanterelles, washed and cleaned
- 1 shallot, diced
- 1 clove of garlic, diced
- Chives, finely chopped
- Vegetable oil and butter
- Salt
- Lime
- 100 g of fresh egg yolks
- Salt
- 250 g of mushrooms
- 5 g of diced shallots
- 5 g of diced garlic
- 50 g of chicken stock
- 25 g of Nespresso Arpeggio coffee
- 60 g of cream
- 60 g of crème fraîche
- 50 g of egg yolks
- Lime
- 5 g of agar-agar
- Salt
- Olive oil
- 450 g of chicken stock
- 150 g of brie de Meaux
- 4-5 g of Himalayan salt
- 2 g of xanthan
- 2 g of iota
- 2 g of lime juice
- 100 g of lettuce leaves
- 50 g of spinach
- Various garden herbs, removed from their stalks
- Garden herb flowers
- Finely chopped lettuce hearts, marinated in lime oil
- Potato croutons in cubes
- Purslane, finely chop
Preparation
For the chanterelle powder
- Bring water and salt to the boil and allow to cool.
- Add the cleaned chanterelles, cover and refrigerate for three days. The chanterelles must always be covered with water (seal with cling film).
- Remove the chanterelles from the water, dry them on baking paper in a warm place, then reduce them to powder.
- Blend all the ingredients in a food processor up to 80 °C.
- Strain the mixture through a sieve, pour it into a disposable piping bag and hang it up so that the oil can separate from the liquid.
- Allow the liquid to drain from the bag by making a small hole in the nozzle.
- Pour the herb oil into an appropriate receptacle and refrigerate until serving.
- Incorporate the lime-infused olive oil with the reduced chicken stock using a spoon (not a whisk so that it stays clear).
- Season the marinade with lime juice.
- Brown the chanterelles in vegetable oil, add the diced shallots/garlic and the butter.
- Season the chanterelles to taste and transfer them onto kitchen roll.
- Immediately mix them together with the lime oil marinade and finely chopped chives.
- Salt the egg yolks and vacuum-pack them.
- Place in a water bath at 65°C for approx 5-6 hours.
- Strain the mixture through a sieve and pour into a dressing bottle.
- Sweat the diced shallots and garlic in a little olive oil until they turn translucent.
- Briefly bring the chicken stock and the Nespresso Arpeggio coffee with agar-agar to the boil.
- Add the finely sliced mushrooms and diced shallots and garlic to the chicken stock, and mix together.
- Add the cream and the crème fraîche.
- Stir in the egg yolks.
- Cover and steam at 94°C for approx. 45 minutes.
- Allow the mixture to cool, pass it through a strainer and season it.
- Mix all the ingredients and heat to 80°C in a food processor for 5 minutes.
- Season to taste with salt and lime and strain through a sieve.
- Pour the hot mixture into a whipping siphon and keep hot at 65°C.
- Dry the lettuce leaves and spinach on baking paper in a warm place.
- Grind to a powder.
- Spread the lettuce powder across a deep dish.
- Arrange all the ingredients alternately around the edge of the plate like a salad.
- Drizzle with a circle of vegetable oil.
- Place the brie de Meaux foam in the centre of the plate.
- Sprinkle with chanterelle powder
Ingredients
For 4 people :For the tomato confit
- 4 medium peeled tomatoes
- 50 g of thyme flower honey
- 170 g of water
- 3 sprigs of thyme
- 1 Nespresso Linizio Lungo coffee (in a 110 ml serving)
- 200 g of cooked adzuki beans
- 200 g of cooked kidney beans
- 25 g of finely chopped onion
- 2.5 g of mixed spices for chilli con carne
- 250 g of tomato juice
- 250 g of vegetable stock
- 1.5 g of ice cream stabiliser
- 10 ml of white rum
- Tabasco
- Lime juice
- Olive oil
- Salt
- 4 bunches of coriander
- 30 g of parsley leaves
- 80 g of vegetable oil
- 50 g of shallots
- 13 g of garlic
- 50 g of mushrooms
- 30 g of celery sticks
- 200 g of fresh tomatoes
- 330 g of vegetable stock
- Olive oil
- Basil
- Thyme
- Bay leaf
- Tarragon
- 6 g of Nespresso Linizio Lungo, in powder
- Maldon sea salt
- Basil
Preparation
For the tomato confit
- Place the peeled tomatoes and sprigs of thyme in a bowl.
- Bring the water and honey to the boil.
- Pour this mixture and the Nespresso Linizio Lungo coffee over the tomatoes.
- Seal the bowl and refrigerate for at least 24 hours.
- Then put the tomatoes and a little of the marinade in the oven (50°C) and leave them to dry slowly.
- Turn them over from time to time and baste them with the marinade.
- When the tomatoes have lost around a third of their weight, they are ready to be served.
- Gently heat the onions in a little olive oil until they turn translucent.
- Add the rest of the ingredients and bring to the boil.
- Reduce the mixture to a purée, cover and leave to cool for approx. 12 hours.
- Pass through a strainer and place in the freezer.
- Place all the ingredients in a food processor and heat to 80°C.
- Strain the mixture through a sieve, pour it into a disposable piping bag and hang it up so that the oil can separate from the liquid.
- Allow the liquid to drain from the bag by making a small whole in the nozzle.
- Pour the coriander oil into an appropriate receptacle and refrigerate until needed.
- Gently fry all the finely chopped vegetables (except the tomatoes) in a little olive oil.
- When the vegetables are well browned and the bottom of the pan begins to stick a little, deglaze the pan with a little water and bring to the boil, stirring constantly.
- Brown everything again, in a slow and controlled way. Deglaze once more.
- Repeat several times until you reach a beautiful uniform brown colour.
- Add the chopped tomatoes, the herbs, spices and vegetable stock.
- Allow to simmer for 20 to 30 minutes. Leave to stand for approx. 1 hour.
- Strain the stock, reduce slightly and season to taste with the Nespresso Linizio Lungo coffee just before serving.
- Place a little coriander oil on a soup plate.
- Sprinkle the tomatoes with Maldon sea salt and place them in the centre of the plate.
- Arrange the bean ice cream on top of the tomatoes and garnish with basil.
- Bring the sauce to the boil, season to taste and add around the tomatoes.
No. 4
White chocolate with vintage balsamic vinegar, hazelnuts, peaches and Nespresso Livanto coffee
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Ingredients
For 4 people :For the peach sorbet
- 250 g of peach purée
- 25 g of sugar
- 31 g of glucose
- 0.75 g of ice cream stabiliser
- Mix and heat all the ingredients.
- Cover and allow to stand in the refrigerator for approx. 12 hours.
- Place in the freezer.
- 80 g of milk
- 4 g of glucose
- 1.7 g of gelatine leaf
- 150 g of while chocolate
- 160 g of cream
- 1 Nespresso Livanto coffee (in a 25m serving)
- 22 g of Maltodextrin
- 2 g of sugar
- 60 g of egg yolks
- 10 g of sugar
- 30 g of Isomalt
- 50 ml of white wine
- 10 g of 13-year aged balsamic vinegar
- 1 Nespresso Livanto coffee (in a25ml serving)
- 50 g of cane sugar
- 50 g of butter
- 50 g of flour
- ¼ of a vanilla pod
- 25-year aged balsamic vinegar
- Chopped and roasted hazelnuts
- Hazelnut oil
- Peaches in cubes
- Thyme, removed from the stalk
- Maldon sea salt
Preparation
For the white chocolate namelaka
- Bring the milk and the glucose to the boil and dissolve the squeezed gelatine.
- Slowly whisk up the chocolate and the cream with a hand blender.
- Put the mixture on some plates or in deep bowls and refrigerate.
- Allow to chill for at least half an hour before serving.
- Mix all the ingredients and leave to dry on baking paper in a warm place.
- Crumble between the fingers.
- Mix all the ingredients and blend in a food processor at 70°C.
- Knead all the ingredients and wrap them in cling film.
- Refrigerate for at least an hour.
- Crumble and bake in the oven until golden.
- Sprinkle the chopped hazelnuts around the namelaka.
- Add the loose thyme and a little hazelnut oil. Pour over a few drops of 25-year aged balsamic vinegar.
- Place a large spoonful of the balsamic Livanto mousse in the middle of the namelaka, place the ice cream in the centre and dust with a little Nespresso Livanto coffee powder and the Maldon sea salt.
Ingredients
For 4 people :For the chocolate granita
- 300 g of water
- 50 g of sugar
- 12 g of dextrose
- 40 g of Coeur de Guanaja 80%
- Dried powdered orange peel
- Fresh orange zest
- Powdered hard liquorice sweets
- 8 Nespresso Ristretto coffees (in 25 ml servings)
- Crushed ice
Preparation
For the chocolate granita
- Bring the water, sugar and dextrose to the boil.
- Gradually blend in the Coeur de Guanaja.
- Pour the whole mixture into a flat receptacle and freeze.
- Before serving, scrape with a fork or a spoon.
- Fill a glass three-quarters full with crushed ice.
- Place the chocolate granita on top.
- Sprinkle with the orange and liquorice powders.
- Decorate with orange zest.
- Just before serving, pour two Nespresso Ristretto coffees into the glass.
- Stir and enjoy.
EDGARD BOVIER
It's the quality of the product that really matters
Another unavoidable personality of Swiss gastronomy :
Edgard Bovier, chef at La Table d'Edgard at Lausanne Palace
UNIQUE
A great chef, a personalised coffee just for him
Franck Giovannini, chef of the prestigious Restaurant de l’Hôtel de Ville in Crissier, had the opportunity to create his own Nespresso coffee. A unique experience of creating a completely personalised coffee. To his own taste. The result? An intense, harmonious coffee with toasted honey notes... a flavour that can be enjoyed exclusively at a table in his restaurant.
Discover this co-creation
