The novelty on the Swiss travel market!
Discover the world of Premium Sake on the Sake Experience Tour in November 2019 with Japan expert and Master Sake Sommelier Dr. Charly Iten.
Articles by Charly Iten
Sake and Autumn Salad
An autumnal creation by my customer Chris Kaderli:
For this simple, but captivatingly tasteful salad you just start with a dressing consisting of equal amounts of an extra vergine olive oil and Fukuju Yuzu Sake liqueur and season it according to your personal taste with some sea salt and pepper.
After that prepare a mixed seasonal salad, over which you pour the dressing. Finally you decorate your salad with some olives, grapes, sunflower and pumpkin seeds as well as some feta cheese.
Sake & Dine at the Beaufort
Saturday, 24th November 2018 at 6.30 pm
Experience Werner Maus’ cooking art in combination with selected Premium Sakes.
Charly Iten, Certified Sake Sommelier, will take you as part of a 4 course menu on an exciting culinary discovery journey into the world of the fascinating Japanese national beverage.
Price per person: CHF 115.-
Please find all details on the Invitation Flyer
Sake and Deer Entrecôte
Autumn is the season for game meat.
Culinary delights can be awaited that let us look forward to eat them every year.
But sometimes classic dishes need a new, innovative twist. That’s why I created a Sake cranberry cream sauce for a deer entrecôte with spaetzle, red cabbage and caramelised chestnuts.
My choice for that was the Kameman Genmaishu.
This Sake made with unpolished rice is characterised by wonderful roasted flavours, toffee and cacao notes that greatly combine with this dish’s flavours and tastes.
Sake and Dine
Grand Resort Bad Ragaz, Restaurant Namun
26th October 2018
Sake Sommelier Dr. Charly Iten presents exquisite Sake.
Do you already know the diversity of Sake?
Discover Japanese rice wine, which is much closer to beer than to wine when it comes to the way of production.
Give yourself a treat with a gourmet dinner and experience the different Sake types and qualities while getting familiar with the production process as well.
We are looking forward to introducing you to the world of Sake!
Sake and Tuna Steak
Werner Maus, Restaurant Beaufort:
Tuna steak with a sophisticated Sake chili sauce and zucchini, accompanied by a bowl of rice.
Sunset Sake
Friday 10th August 2018, 7 pm
Forget anything you thought to know about Sake…
Pier 1 presents in cooperation with Restaurant Schiff a Sake Food Event with Charly Iten, our Certified Sake Sommelier and member of the jury board of this year’s London Sake Challenge.
You can expect an exciting evening with different Sakes and tasteful food.
For this exclusive event with a limited number of seats a subscription is needed.
Please find all details on the Flyer
Sake and Crème de la Gruyère
For a dessert captivating in its simplicity you don’t need much.
My latest creation consists of a Crème de la Gruyère ice cream with small pieces of meringue and an apricot coulis served on a Kirin Vintage 2014 Sake mirror sauce.
The sweetness and full-bodied character of the sake along with its great notes of honey, toffee and a tinge of fruitiness create an exciting, wonderfully harmonious combination with the ice cream, meringue pieces and apricot coulis.
Pink Yuzu
Pink Yuzu by Charly Iten
To make a refreshing summer drink that excites everyone requires no magic.
All you need is the following: two parts of Fukuju Yuzu Sake, one part of Amabuki Apollon Blood Orange Sake Liqueur and a handful of ice cubes.
And ready is the Pink Yuzu on the rocks!
Sake and Cevice
Werner Maus, Restaurant Beaufort:
Cevice of scallop, sea bream and char with avocado, Sake marinade and Sake gel.