Bringing Swiss bliss to Beijing

One-star Michelin chef Marc Strebel took over TRB Forbidden City's kitchen from Oct 19 to 21 as part of the third edition of the Swiss Gastronomic Week initiated by the country's embassy in China.

He served a four-course lunch and five-course dinner with wine pairings every day.

Strebel offers contemporary dishes that pay respect to natural products at his restaurant, La Maison du Village, on Lake Neuchate's bank.

The "curious perfectionist's" philosophy is to present an atmosphere where he can create simple, gourmet moments in relaxed settings, he says.

His menu and its inspirations hail nature, while the ingredients he chooses embrace fine dining's essence.

The 40-year-old began his culinary career at the Montreux Palace on Lake Geneva. He and La Maison du Village's manager, Caroline Arlettaz, took their current restaurant over in 2012.

"My cuisine is influenced by our everyday food and by the respect of the fact that some products are not reachable all year-round but only seasonally," says Strebel, who put his restaurant's top dishes on the TRB Forbidden City's menu.

"Typical Swiss cuisine is a simple and convivial meal, like cheese fondue and raclette. I would describe my style of cooking as local, and using fresh and seasonal products and only homemade preparation."

Strebel takes inspiration from local producers, fine-dining restaurants, street food and reading books.

"Sharing each other's experiences with the team is important to stay creative," he says.

"Criticism isn't always easy to manage. But it makes us grow."

Strebel served three canapes－onion soup with miso and cheese, beetroot rolls with ham houses, and asparagus with smoked mayonnaise and croutons－as appetizers in Beijing.

His courses included scallops, codfish and Wagyu beef with his own twists. Fennel ice cream impressed diners before the dessert of dark chocolate, pecan nuts and earl grey tea.

TRB Forbidden City was the Swiss Gastronomic Week in China's third stop. The previous two were Hilton Beijing in April and Hotel Eclat Beijing in September.

"When it comes to Swiss cuisine, not that many people know that Switzerland possess such a diverse, dynamic and multicultural culinary culture," says Swiss ambassador to China Jean-Jacques de Dardel.

"In addition, the long and profound wine culture, dating back to 2,000 years, helps elevate the dining experience.

"For any of our Chinese friends who fancy haute cuisine (and) extraordinary experiences－such as at the Michelin-starred restaurant on the top of the 3,466-meter-high Jungfrau peak－I personally welcome and encourage them to visit Switzerland and to enjoy the dining experiences to the fullest."