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BY CHEF EDUARD PEYER
When celebrities eat at restaurants or hotels, it often puts all of the staff on edge.
The year was 1966 in Davos, Switzerland during the figure skating world championships.
I had just finished my three weeks of obligatory military service and was bored when I got home to Lucerne.
Fortunately, I received a call from the chef at the Bürgenstock Hotel where I had worked during the summer as an apprentice cook. The hotel, an 18th century chalet, is the largest resort in Western Europe. Sophia Loren lived on the property. Sean Connery stayed there while filming “Goldfinger.” I was offered a job for a very big event. The hotel was hosting the four time world champion Russian figure skaters. I traveled by rail to Davos the following morning, reported to the chef and learned quickly what I had gotten myself into.
On my first day of work I joined the Executive Chef and some of my co-workers.
We walked for 10 minutes or so to a small frozen lake, where we had to chisel and saw large blocks of ice for several ice carvings needed for the Grand Buffet for all the skaters, officials and other luminaries.
Believe me, it was not an easy job, especially schlepping those heavy ice blocks back to the hotel!
For the next 24 days we had a grueling schedule which started at 8 am until 2pm, then we got a two hour break before the dinner service from 4pm to 10pm, followed by another two hour break.
Around 1am we all met with the chef for a meeting regarding the Closing Ceremonies and the Grand Buffet we had to prepare. Then we did our assigned work until 4am sometimes 5am. This schedule continued for three weeks!!
Then around 4am it was dinner time for us. We had permission to eat anything we wanted to as long as we prepared the food ourselves. We stopped that quickly. It was tiring, so one of us was preparing a meal for everyone. It was easier and everyone could sit down.
After the dinner we could all go to sleep. My roommate, the Pastry Chef of the hotel, would not make it to bed some nights, he was overwhelmed with work.
The day of the function arrived. We served 1200 people, at least 400 of them Soviets, many officials and all the athletes. Ludmila Belousova and Oleg Protopopov were the celebrated World Champions.
All of us Chefs and the rest of the hotel staff were totally exhausted and my temporary job at the hotel had ended.
MENU ITEMS SERVED ON THE BUFFET
Beluga Sevruga and Osetra Caviar with Blinis and sour cream
Mediterranean Scampi; Matjes Herring
Local Cheeses and Breads
Saddle of veal soubise
Contrefillets of Beef and roasted whole Tenderloins with Sauce Bearnaise and
Demi glaze with Marrows
Beef Wellington with Truffle and Cumberland sauce
Milk fed Veal Medallions with Chanterelle and Morel sauces and Spaetzle
Vitello Tonnato
Freshly prepared Pastas with Tomato and Bolognese sauces and Truffles
Leg of Lamb Boulangere style
Cheese Fondue and Raclette with Air Dried Beef and Prosciutto di Parma
Whole poached Salmon and Gravelaks with Dill sauce
Langoustines and Lobster Show pieces
Bollito Misto with Salsa Verde and Mostarda
Roasted Venison with fresh Lingonberries
BOEUF BOURGUIGNON
I want to share with you this hearty stew recipe from my kitchen to yours.
I think it is a perfect winter meal!
Serves about 4 to 6 people
INGREDIENTS:
2 ½ lbs beef chuck
3 tablespoon Olive oil
1 quart beef stock or water
1 large onion coarsely chopped
2 medium carrots peeled and coarsely chunked
6 strips of bacon
1 pint of red wine
3 Tablespoons of tomato paste
2 bay leaves
4 cloves of garlic, chopped
Salt, pepper and some Paprika to taste
FOR THE GARNISH:
8 ounces of fresh white mushrooms
1 package of pearl onions, fresh or frozen
6 oz of baby carrots
1 tablespoon of fresh chopped parsley
PREPARATION (preferably in a Dutch oven):
Over medium to high heat sautee bacon, cut into 1 inch strips until crisp.
Remove bacon and set aside.
Turn up the heat to high and roast the 1 to 1 ½ inch pieces of beef chuck on all sides thoroughly until brown on all sides. Season with salt and pepper and some sweet or smoked Paprika.
Add Tomato paste, bay leaves, chopped onions, garlic and chunked carrots.
Keep on stirring constantly for 3 to 4 minutes
Deglaze with the red wine, add beef stock or water
Reduce heat to medium and simmer beef for 3 to 4 hours, depending on the quality and thickness of the beef.
Thicken the Bourguignon with some corn starch mixed with red wine to achieve your desired thickness
FOR THE GARNISH
In a skillet heat a touch of Olive oil or butter
Roast the pearl onions first, then add the cooked baby carrots, then mushrooms, then the reserved bacon, season to your liking with some salt and pepper, toss well and add to the Boeuf Bourguignon.
Sprinkle with freshly chopped parsley.
SUGGESTED STARCHES:
Mashed potatoes
Pappardelle
Polenta
Rice
Spaetzle
Bon appetit!
//SA
