A New Partner for Jaeger: Jäckel! André Jaeger and the magni­fi­cent fish buf­fets – tha­t’s a long sto­ry. For years, the for­mer 19-point chef deligh­ted guests in his famous „Fischerzunft“ in Schaffhausen. It’s not easy to let such a pas­sio­na­te chef off the hook. „Storchen“ Director Jörg Arnold brings Jaeger and his fish buf­fet to Zurich’s „Storchen“ for the fourth time. Jaeger is coo­king with a new part­ner: Stefan Jäckel is the chef in the „Rôtisserie“, having alre­a­dy ear­ned the „Storchen“ its 15th point within a few months. „Stefan and I get along won­derful­ly. This will be gre­at!“ says the old master with delight. Jäckel is a gre­at talent. He alre­a­dy pro­ved this in Malans; tog­e­ther with Iris Petermann, he led the „Weiss Kreuz“ from obscu­ri­ty into the top gour­met league: 16 points, one star.

Cooking what Bianchi gets. What’s on the fish buf­fet in March (see dates below)? Everything that Paolo and Giulio Bianchi source from the worl­d’s oce­ans! They deli­ver fresh sea­food dai­ly, ful­fil­ling all spe­cial requests from the mae­stro thanks to good rela­ti­on­ships and gre­at dedi­ca­ti­on. The menu is pro­mi­sing: Fines de Claires oysters. Orkney sal­mon. Cannelloni of home-smo­ked stur­ge­on. Butterfly prawns with tan­doori and gua­ca­mo­le. Gyoza of noble shrimp. Gamberi ros­si tar­ta­re. Fritto misto. Cod with black beans. Sole fil­lets with veal jus (!). Turbot with Napa cabba­ge, Meaux mustard, and gin­ger. Sea bass with lob­ster bis­que. And a small homage to a famous col­le­ague: Souffléed sal­mon à la Paul Haeberlin, with Sauce Poulette.

„A flair for gent­le coo­king methods.“ André Jaeger’s very spe­cial talent is known bey­ond natio­nal bor­ders: he subt­ly and thoughtful­ly com­bi­nes the cui­sines of Europe and Asia. Thus, at the „Storchen“, you’ll find tea-smo­ked mon­k­fi­sh and lob­ster ske­wers with pak choi and oyster sau­ce. And Jäckel’s spe­cial­ty? Jaeger: „Stefan has a flair for gent­le coo­king methods and light sau­ces. He will demon­stra­te this at our fish buf­fet.“ The old master not only lends his renow­ned name to the five-star hotel in Zurich, but he also works hard: „I’ll take a room at the ‚Storchen‘ for ten days and get to work. From ear­ly mor­ning until late evening.“ This is cer­tain­ly a high­light in „The Living Circle’s“ culina­ry calendar.