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Vegetarian Landsgemeinde menu by Noah Bachofen

A plate featuring Ziger dumplings in onion sauce, served with king oyster mushrooms, dried plum compote, and pickled onions.
Contemporary dining: A vegetarian version of the Glarus classic using savory Schabziger cheese.

Ziger-Dumplings

2 piece Eggs
1 kg Potatoes, floury cooking
130 g Flour
2 Pinches salt
1/2 piece Ziegerstöckli, grated

 

 

Peel the potatoes, cut them into small pieces and boil them in salted water. Press the cooked potatoes through a potato ricer and mix them with the remaining ingredients. Shape the potato dough into small balls and slowly simmer them in salted water.

Onion sauce

3 piece Onions
200 g White Wine
100 g Vegetable stock
200 g Cream
50 g Butter

 

 

Peel and finely chop the onions. Sauté them slowly in butter and deglaze with white wine. Reduce the white wine and add the vegetable stock. Add the cream and the cold butter and mix everything well. Strain the sauce and thicken with a little cornstarch if necessary.

Dried plum compote

200 g Dried plums or prunes, pitted
200 g Water
100 g Red Wine
40 g Sugar
1 piece Cinnamon Stick

 

 

Soak all ingredients in a pan for about 1 hour. Bring to a boil, simmer over medium heat for about 10 minutes.

Mushrooms

8 pieces Mushrooms (crimini or portobello mushrooms)
a lot Butter
Salt / Pepper

 

 

Slice the mushrooms in half. Cut a chequered pattern on the underside. Fry slowly in a lot of butter. Season.

Arrange

evtl. Chives
evtl. pickled onions

 

 

Arrange all the finished components nicely on a plate. Garnish to taste with fresh chives and pickled onions

A plate featuring Ziger dumplings in onion sauce, served with king oyster mushrooms, dried plum compote, and pickled onions.
Contemporary dining: A vegetarian version of the Glarus classic using savory Schabziger cheese.
Contemporary dining: A vegetarian version of the Glarus classic using savory Schabziger cheese.
A close-up shot of a frying pan with four king oyster mushrooms searing in foaming butter, while a hand turns them using kitchen tweezers.
Fresh regional ingredients: Noah Bachofen searing king oyster mushrooms until golden brown.
Fresh regional ingredients: Noah Bachofen searing king oyster mushrooms until golden brown.
Noah Bachofen standing at a rustic wooden workbench in a kitchen, seasoning a dish in a pan while being lit by professional studio equipment.
Behind the scenes: Noah Bachofen creating new Glarus recipes in front of the camera.
Behind the scenes: Noah Bachofen creating new Glarus recipes in front of the camera.
A hand garnishing Ziger dumplings and onion sauce with vibrant pink pickled onions.
The final touch: Pickled onions adding a fresh note to the modern Glarus dish.
The final touch: Pickled onions adding a fresh note to the modern Glarus dish.
A plate featuring Ziger dumplings in onion sauce, served with king oyster mushrooms, dried plum compote, and pickled onions.
Contemporary dining: A vegetarian version of the Glarus classic using savory Schabziger cheese.
Contemporary dining: A vegetarian version of the Glarus classic using savory Schabziger cheese.
Glarus chef Noah Bachofen a professional portrait.
Noah Bachofen presenting his modern interpretation of Glarus cuisine.
Noah Bachofen presenting his modern interpretation of Glarus cuisine.
A knife and fork cutting into a fluffy Ziger dumpling served with onion sauce and traditional sides.
Pure delight: Tasting the freshly prepared Ziger dumplings based on Noah Bachofen’s recipe.
Pure delight: Tasting the freshly prepared Ziger dumplings based on Noah Bachofen’s recipe.