A quiet revolution is taking place in Switzerland’s most celebrated restaurants. Head chefs — from the Grand Hotel Zurich to Ristorante Bellavista — are replacing commodity oils with single-origin Italian extra virgin as a finishing ingredient, not merely a cooking fat.
We explore why provenance, polyphenol count, and a bold peppery character are now considered as important as any ingredient on the mise en place. And why a Michelin-starred kitchen’s choice of olive oil says everything about its philosophy.
Featuring insights from executive chefs, sommeliers, and the agronomists behind our groves.
