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
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.
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!
Werner Maus, Restaurant Beaufort:
Tuna steak with a sophisticated Sake chili sauce and zucchini, accompanied by a bowl of rice.
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
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 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!
Werner Maus, Restaurant Beaufort:
Cevice of scallop, sea bream and char with avocado, Sake marinade and Sake gel.
Savoury pork fillet in a light puff pastry coat and a mixed salad with a delicious plum yuzu vinaigrette.
The ideal Sake for this dish was a Hatsuhinode Daiginjō genshu from the north of Kyōto, available only in Japan in a limited edition.
This undiluted, powerful Sake with a slight fruity note reminding of pear and melon is also characterised by a nice dryness. The dryness on the one hand combines ideally with the pork fillet. On the other hand it creates an interesting combination with the acidity of the vinaigrette.
Pan-fried salmon fillet with crispy skin and lemon-flavoured mashed potatoes, steamed carrots and fennel.
This was served with a highly aromatic yuzu Sake liqueur that can be enjoyed either straight or mixed with some Prosecco.
The wonderful lemon notes of the yuzu Sake create especially along with the salmon and the lemon-flavoured mashed potatoes a great combination.
The different aromas enhance each other and develop regarding the rather fatty salmon fillet a pronounced and lovely lightness.