Chef Peter Wyss, a chef at Gustaad's Palace in Bern, cooks the Lamb Rack in white wine to enhance the flavour
Wine, they say, is bottled poetry. It can also be translated into food,” says Peter Wyss, who has been the chef at five of the restaurants in Gustaad’s Palace in Bern, Switzerland, for the past 35 years.
Lamb Rack
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Since the restaurant is closed for six months a year, he is on a tour to India to promote cooking with wine for a Four Seasons Wine event.
Chef Peter Wyss, a chef at Gustaad’s Palace in Bern
Speaking about Swiss food, Chef Wyss mentions fresh regional products play a major role on his everyday changing menu. “My seasonal kitchen is light without getting molecular, the portions are well balanced.
The Swiss love potato and cheese. The cuisine has three major influences from the French, German and Italian.” Below he shares the recipe of a lamb rack.
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