Heiko Nieder

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Heiko Nieder

Everything is a matter of balance
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Heiko Nieder
2 Michelin stars
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.

No. 1

Gambero rosso with rice, coconut milk, banana and Nespresso Cosi coffee

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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
For the basil oil
  • 4 bunches of basil
  • 30 g of parsley leaves
  • 80 g of vegetable oil
For the gamberi rossi with shellfish rice
  • 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)
For the banana sorbet
  • 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
Other ingredients
  • 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
  1. Heat all the ingredients together (but do not let them boil).
  2. Refrigerate for at least 12 hours, reheat, season to taste.
  3. Mix using a hand blender.
For the basil oil
  1. Combine all the ingredients in a food processor and heat to 80°C.
  2. 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.
  3. Allow the liquid to drain from the bag by making a small hole in the nozzle.
  4. Pour the basil oil into an appropriate receptacle and refrigerate until serving.
For the gamberi rossi with shellfish rice
  1. Briefly brown the gamberi in hot olive oil.
  2. Lightly salt, add butter and a little lime juice.
  3. Leave them to stand in a warm place until they turn translucent.
  4. 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.
  5. 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.
  6. Add the Espelette pepper and the saffron and briefly sweat them.
  7. Add the shellfish stock and tomato juice.
  8. Bring the rice to the boil once, then leave to simmer slowly. Stir gently from time to time.
  9. Season with Himalayan salt, lime juice and the Nespresso Cosi coffee.
For the banana sorbet
  1. Reduce all the ingredients to a purée.
  2. Season to taste and place in the refrigerator.
Finish and presentation:
  1. Spread out a thin layer of shellfish rice and add a little basil oil.
  2. Divide the gambero rosso into equal-sized pieces and arrange them around the edge of the plate.
  3. Place the marinated bananas, the dried bananas, the samphire and the sea lettuce in the gaps.
  4. Place a scoop of banana sorbet in the middle of the plate and add the coconut foam on top.
  5. 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
For the herb oil
  • 100 g of garden herbs
  • 30 g of parsley leaves
  • 80 g of vegetable oil
For the chanterelle salad
  • 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
For the egg yolk gel
  • 100 g of fresh egg yolks
  • Salt
For the cream of mushroom with Nespresso Arpeggio coffee
  • 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
For the brie de Meaux foam
  • 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
For the powdered lettuce
  • 100 g of lettuce leaves
  • 50 g of spinach
Other ingredients
  • 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
  1. Bring water and salt to the boil and allow to cool.
  2. Add the cleaned chanterelles, cover and refrigerate for three days. The chanterelles must always be covered with water (seal with cling film).
  3. Remove the chanterelles from the water, dry them on baking paper in a warm place, then reduce them to powder.
For the herb oil
  1. Blend all the ingredients in a food processor up to 80 °C.
  2. 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.
  3. Allow the liquid to drain from the bag by making a small hole in the nozzle.
  4. Pour the herb oil into an appropriate receptacle and refrigerate until serving.
For the chanterelle salad
  1. Incorporate the lime-infused olive oil with the reduced chicken stock using a spoon (not a whisk so that it stays clear).
  2. Season the marinade with lime juice.
  3. Brown the chanterelles in vegetable oil, add the diced shallots/garlic and the butter.
  4. Season the chanterelles to taste and transfer them onto kitchen roll.
  5. Immediately mix them together with the lime oil marinade and finely chopped chives.
For the egg yolk gel
  1. Salt the egg yolks and vacuum-pack them.
  2. Place in a water bath at 65°C for approx 5-6 hours.
  3. Strain the mixture through a sieve and pour into a dressing bottle.
For the cream of mushroom with Nespresso Arpeggio coffee
  1. Sweat the diced shallots and garlic in a little olive oil until they turn translucent.
  2. Briefly bring the chicken stock and the Nespresso Arpeggio coffee with agar-agar to the boil.
  3. Add the finely sliced mushrooms and diced shallots and garlic to the chicken stock, and mix together.
  4. Add the cream and the crème fraîche.
  5. Stir in the egg yolks.
  6. Cover and steam at 94°C for approx. 45 minutes.
  7. Allow the mixture to cool, pass it through a strainer and season it.
For the brie de Meaux foam
  1. Mix all the ingredients and heat to 80°C in a food processor for 5 minutes.
  2. Season to taste with salt and lime and strain through a sieve.
  3. Pour the hot mixture into a whipping siphon and keep hot at 65°C.
For the powdered lettuce
  1. Dry the lettuce leaves and spinach on baking paper in a warm place.
  2. Grind to a powder.
Finish and presentation:
  1. Spread the lettuce powder across a deep dish.
  2. Arrange all the ingredients alternately around the edge of the plate like a salad.
  3. Drizzle with a circle of vegetable oil.
  4. Place the brie de Meaux foam in the centre of the plate.
  5. Sprinkle with chanterelle powder
No. 3

Tomato 'chilli con carne', coriander and Nespresso Linizio Lungo coffee

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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)
For the ' chilli con carne ' bean ice cream
  • 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
For the coriander oil
  • 4 bunches of coriander
  • 30 g of parsley leaves
  • 80 g of vegetable oil
For the coffee and tomato sauce
  • 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
Other ingredients
  • Maldon sea salt
  • Basil
Preparation
For the tomato confit
  1. Place the peeled tomatoes and sprigs of thyme in a bowl.
  2. Bring the water and honey to the boil.
  3. Pour this mixture and the Nespresso Linizio Lungo coffee over the tomatoes.
  4. Seal the bowl and refrigerate for at least 24 hours.
  5. Then put the tomatoes and a little of the marinade in the oven (50°C) and leave them to dry slowly.
  6. Turn them over from time to time and baste them with the marinade.
  7. When the tomatoes have lost around a third of their weight, they are ready to be served.
For the ' chilli con carne ' bean ice cream
  1. Gently heat the onions in a little olive oil until they turn translucent.
  2. Add the rest of the ingredients and bring to the boil.
  3. Reduce the mixture to a purée, cover and leave to cool for approx. 12 hours.
  4. Pass through a strainer and place in the freezer.
For the coriander oil
  1. Place all the ingredients in a food processor and heat to 80°C.
  2. 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.
  3. Allow the liquid to drain from the bag by making a small whole in the nozzle.
  4. Pour the coriander oil into an appropriate receptacle and refrigerate until needed.
For the coffee and tomato sauce
  1. Gently fry all the finely chopped vegetables (except the tomatoes) in a little olive oil.
  2. 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.
  3. Brown everything again, in a slow and controlled way. Deglaze once more.
  4. Repeat several times until you reach a beautiful uniform brown colour.
  5. Add the chopped tomatoes, the herbs, spices and vegetable stock.
  6. Allow to simmer for 20 to 30 minutes. Leave to stand for approx. 1 hour.
  7. Strain the stock, reduce slightly and season to taste with the Nespresso Linizio Lungo coffee just before serving.
Finish and presentation:
  1. Place a little coriander oil on a soup plate.
  2. Sprinkle the tomatoes with Maldon sea salt and place them in the centre of the plate.
  3. Arrange the bean ice cream on top of the tomatoes and garnish with basil.
  4. 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
For the peach sorbet
  1. Mix and heat all the ingredients.
  2. Cover and allow to stand in the refrigerator for approx. 12 hours.
  3. Place in the freezer.
For the white chocolate namelaka
  • 80 g of milk
  • 4 g of glucose
  • 1.7 g of gelatine leaf
  • 150 g of while chocolate
  • 160 g of cream
For the Nespresso Livanto coffee powder
  • 1 Nespresso Livanto coffee (in a 25m serving)
  • 22 g of Maltodextrin
  • 2 g of sugar
For the balsamic Livanto mousse
  • 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)
For the crumble
  • 50 g of cane sugar
  • 50 g of butter
  • 50 g of flour
  • ¼ of a vanilla pod
Other ingredients
  • 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
  1. Bring the milk and the glucose to the boil and dissolve the squeezed gelatine.
  2. Slowly whisk up the chocolate and the cream with a hand blender.
  3. Put the mixture on some plates or in deep bowls and refrigerate.
  4. Allow to chill for at least half an hour before serving.
For the Nespresso Livanto coffee powder
  1. Mix all the ingredients and leave to dry on baking paper in a warm place.
  2. Crumble between the fingers.
For the balsamic Livanto mousse
    Mix all the ingredients and blend in a food processor at 70°C.
For the crumble
  1. Knead all the ingredients and wrap them in cling film.
  2. Refrigerate for at least an hour.
  3. Crumble and bake in the oven until golden.
Finish and presentation:
  1. Sprinkle the chopped hazelnuts around the namelaka.
  2. Add the loose thyme and a little hazelnut oil. Pour over a few drops of 25-year aged balsamic vinegar.
  3. 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.
No. 5

Orange chocolate, liquorice and Nespresso Ristretto coffee... iced

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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%
Other ingredients
  • 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
  1. Bring the water, sugar and dextrose to the boil.
  2. Gradually blend in the Coeur de Guanaja.
  3. Pour the whole mixture into a flat receptacle and freeze.
  4. Before serving, scrape with a fork or a spoon.
Finish and presentation:
  1. Fill a glass three-quarters full with crushed ice.
  2. Place the chocolate granita on top.
  3. Sprinkle with the orange and liquorice powders.
  4. Decorate with orange zest.
  5. Just before serving, pour two Nespresso Ristretto coffees into the glass.
  6. 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

Discover the chef's recipes

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
Zurück im Jahr 2022

NespressoGourmet Weeks

Coffee as you’ve never tasted it before.

For three weeks, Nespresso and 22 top chefs are celebrating their shared passion for exceptional experiences somewhere near you. What if coffee were treated as an ingredient?

Take a seat at the best tables in Switzerland for an exclusive lunch or dinner and let yourself be amazed by the creativity and the subtle and surprising harmonies of coffee and haute cuisine.

Culinary, Heiko Nieder’s and Edgard Bovier’s pictures © Pedro Ribeiro Photography