The Rambling Epicure
JONELL GALLOWAY Freelance food writer and translator, cooking instructor, recipe developer and tester
I ramble around the world, mainly in Switzerland and Europe, looking for good food and restaurants. Until recently, I shared my discoveries with my friends on my blog, The Rambling Epicure, on genevalunch.com, where my posts are still available for viewing. I develop recipes using local ingredients, write about restaurants and local products and just about anything that is food-related.
But I wear a coat of many colors, so I am available for food writing of all types, including writing of restaurant guides; private cooking classes using my Spontaneous Cuisine method; organization of wine and food tastings, cooking demonstrations, and all food-related events; recipe development using your products; translation (French-English-Spanish) of food- and wine-related materials; design and conception of restaurant menus.
I studied cooking at the Cordon Bleu and La Varenne in Paris, and wine tasting here, there and everywhere in France and at CAVE S.A. in Geneva and Gland. In France, I worked for some years as a contributing editor for the English edition of the GaultMillau guide and as a food translator, while I ran a small cooking school in a château near Paris. I now live in Geneva, where I have been discovering the Swiss approach to gastronomy and oenology. One of my many interests is promoting Les Artisanes de la Vigne et du Vin as an ambassadress for this Swiss women wine producers association.
My cooking method is "spontaneous cuisine." Lessons consist of writing out a tentative menu based on seasonal, local products; going shopping for the products, and adapting the menu according to what is available and fresh; going to the wine seller to select a wine to go with the menu, then going home and cooking all afternoon with my students. The day ends with a candlelight dinner at the château (in the past), and now, at my chapel converted into a house in Chartres or in your home.
I have recently started giving Mindful Eating seminars and therapy for those who have problem relationships with food and eating in general, helping them reconstruct their lifestyle and relationship to food and eating.
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The Philosophy of Fine Dining in Crissier, Switzerland
THE RAMBLING EPICURE
Fine Dining, Rudolf Steiner Style
by Jonell Galloway
The Austrian philosopher Rudolf Steiner was the inventor of the spiritual movement anthroposophy, a kind of intuitive ethics which has thrived in Switzerland, chiefly through the Waldorf schools and through foundations and communities inspired by his teachings. Biodynamic agriculture originated out of this philosophy, and continues today at this restaurant in Crissier, Switzerland. This seventeenth-century castle, Le Castel, was bought by the Lausanne branch of the Rudolf Steiner Foundation in 1989.
The current community living on the grounds of Le Castel practices biodynamic farming, quite in line with Steiner’s view of humans’ relationship to the world. These products are used in the restaurant.
Restaurant de Bois Genoud “Le Castel”: Gourmet, and It’s Organic!
The Restaurant de Bois Genoud is organic, but don’t think that means boring. The dishes use daring combinations of ingredients and variations on classic themes, such as duck breast with Sechuan pepper and orange sauce, or a warm goat cheese pastry served with apply chutney, pear caramelized with honey, and orange- and ginger-flavored carrot sauce. Does that not get your taste buds going?
Wines are all organic, with an emphasis on Swiss, but a fine selection from France, Italy and Spain.
Vegetarian set menus are also available. The cheese tray is totally organic.
A full-course meal goes for CHF 63, as do the “discovery” and tasting menus. The seasonal menu is at CHF 68. The discovery, tasting and seasonal menus are for a minimum of ten people, and must be ordered ahead of time. It is a perfect setting for a business meeting when you’re out to impress.
Romantic Evening or Valentine’s Meal
If you’re looking for a romantic evening, make sure and reserve a table by the fireplace.
The Valentine’s meal will be served on 14 February at both lunch and at dinner time, as well as on Friday and Saturday night. A 4-course meal runs CHF 69 and a 3-course meal CHF 59. You can also request a vegetarian meal on booking.
You can view the set menu by clicking on the red line that flashes across the top of the Bois Genoud page.
Restaurant de Bois Genoud, Route de Bois Genoud 36, 1023 Crissier. Tel. +41 021 648 07 07. Open every day from 08H00 to 24H00, Sunday and Monday until 18H00.
This article was originally published on GenevaLunch.com.
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