Within seven years, and rising out of nowhere, Andreas has accomplished a position of great honour within the world of gastronomy, going from zero to three stars at such speed, that we have been asked to consider him a UFO of Swiss cuisine. In his castle in Fürstenau, the smallest city in the world and close to the Italian border, he has developed a style that is difficult to compare with any other. Just like the interior of his castle, his cooking is a combination of modernism and authenticity. Caminada is a naturalist at heart who has turned the sourcing of local products into second nature. The fruit and vegetables he uses are all grown nearby and he always has veal on the menu. “For me, veal is an important part of the food I cook. We use everything from the head to toe. We make our own stock of course, and use the bones, the tail and the hooves. My favourite retail cut is the sirloin, but come to think of it, I am also rather fond of the rib and the tenderloin. Our regular customers still ask for the veal ravioli that hasn’t been on the menu for years. We used to make that with the loin, sweetbreads and the tail.”
Finely chop the meat for the tartare, season with the rest of the ingredients and put in the fridge to cool. For the mousse, bring the ingredients to the boil, rub through a fine-mesh sieve and pour into a siphon. Attach two canisters and put in the fridge. For the small rolls, fry the brunoise of penny bun mushrooms in olive oil until golden brown. Add the shallot, garlic and finely-chopped sage, sauté a little bit longer and season to taste before leaving to cool. Roll the slices of sirloin tightly with the duxelles and season with freshly-ground pepper and olive oil just before serving. Boil the quail eggs for 2 minutes, so they are still soft inside, cool immediately in ice water and peel. Season the slices of tenderloin with pepper, salt and olive oil and place on top of each quail egg. Cook artichokes in salted water until done and glaze in fond blanc mixed with butter. Season to taste and leave to cool. Slice one potato into 4 equal squares, vacuum pack with olive oil, salt and fresh herbs and cook sous vide for one hour in a warm water bath at 82°C/180°F. Finely grate the other potato and rinse under cold, running water. Strain and dry. Fry in oil until golden brown and drain on a paper towel. Avoiding discolouration, sear the slices of sirloin in a non-stick pan until pink in colour and set aside. For the vinaigrette, sweat the mushrooms with the shallot and the garlic (avoiding discolouration), and season to taste with salt and pepper. Then deglaze with the extract. Add the vinegar and olive oil. Slice the penny bun mushrooms, reserving some and sautéing the rest until golden brown. Arrange the different items harmoniously on a plate and finish with the vinaigrette and cress.
4 rings of Jerusalem artichoke, butter, fond blanc, 4 slices of veal sirloin (50g each), olive oil, 1 large penny bun mushroom, affilla cress, 2 potatoes, fine herbs.
For the tartare
160g veal sirloin, 1 tsp chopped shallot, 1 tsp chopped capers, 1 dstspn olive oil, celery salt, piment d’Espelette, powdered penny bun mushroom, finely-sliced strips of basil.
For the penny bun mushroom mousse
200ml penny bun extract (based on fond blanc), 2.5 tsp xanthan gum, pinch of salt, splash of white wine.
For the small rolls
8 slices of veal sirloin (30g each), brunoise of 3 penny bun mushrooms, 1/4 diced shallot, 1 clove of garlic (finely-chopped), 1 sage leaf, 1 dstspn olive oil.
For the quail eggs
4 quail eggs, 4 slices of veal tenderloin (use a cutter for 10g slices), olive oil.
For the mushroom vinaigrette
brunoise of 4 white mushrooms, 1 diced shallot, 1 clove of garlic (finely-chopped), 1 dstspn mushroom extract, 50ml white wine vinegar, 100ml olive oil
Finely chop the meat of 4 langoustines tails into a tartare and season with salt, pepper, lemon juice and olive oil. Place in the fridge to cool. For the mousse, bring the tomato water to the boil, add the lemon zest and basil, and simmer for a few minutes. Pour through a fine-mesh sieve, add the pre-soaked gelatin and gelespessa, let it dissolve and season to taste. Pour into round moulds and allow to set in the fridge. For the yuzu gel, cook the ingredients, cool and then put into a piping bag. Season the other 4 langoustine tails and sauté briefly together with the lemon peel and finely-crushed coriander in a drizzle of olive oil. Just before serving, season the sweetbread nuggets with salt and pepper, brown until golden in clarified butter, deglaze with yuzu juice and add the fresh butter. Glaze to a nice brown colour, drain on a paper towel and arrange on a plate. Add the two different langoustines with the mousse and garnish with the cress and the jus from the langoustines.
12 blanched nuggets of veal sweetbreads (40g each), 8 langoustine tails 12/15, 50g clarified butter, 20g fresh butter, 50ml yuzu juice, finely-chopped coriander, 1/4 candied lemon peel, olive oil, lemon juice, Scorbit cress.
For the basil mousse
125g tomato water, zest of 1 lemon, 11/2 gelatin leaf, 2g gelespessa, 1/2 bunch of basil.
For the yuzu gel
100ml water, 2g ras el hanout, 70g yuzu juice, 2g gelespessa.