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Aroma Kitchen is the culinary philosophy that was cultivated by renowned Swiss chef Tanja Grandits. According to Grandits, Aroma Kitchen succeeds only when multiple tastes harmonize perfectly with one another, while contrasting textures, such as crispy and creamy, harmoniously meet together in the mouth. In other words, Aroma Kitchen is eating with all of your senses together in order to create a memorable experience.
Deer with clove honey, parsley root, and poppy seed cake
Chef Grandits is the most decorated chef in all of Switzerland, with 2 Michelin Stars to boast. She flawlessly applies and executes her Aroma Kitchen philosophy in her Basel based restaurant STUCKI, which I had the pleasure of visiting recently. Just reading her menu is astounding, but actually experiencing her dishes was an extraordinary experience. The composition of her dishes is balanced between colors and textures, built around the spices utilized in each dish. She is an expert at combining contradictory textures, as well as flavors. Her dishes feature a multitude of perfectly balanced contrasting tastes; any more or less of one flavor could potentially ruin the entire dish. An example of these perfect contrasts is seen in the first course of beetroot with curry and coconut ricotta. The numerous textures present in the dish seem excessive at first. However, the crunchy, soupy, soft textures and spicy, earthy, sweet flavors combine to create an explosive and unexpected taste that could not be easily replicated.
Quince with wheatgrass sorbet, herb cheesecake, and granola brittle
Each dish focuses on one main ingredient. Presentation is the upmost importance, especially color. Not only do dishes focus on one main ingredient, but one main color as well. Layered ingredients reflect a shade similar to that belonging to main ingredient. The Pumpkin dessert consisted of warmer colors like yellow and orange, so ingredients were incorporated to reflect similar colors, like ginger and curcuma.
Pumpkin with ginger lassi, almond mousse, and curcuma ice cream
The city of Basel lies nestled between the borders of Switzerland, France, and Germany. Because it borders several countries, the city has become a major cultural center, featuring aspects belonging to bordering countries. This characteristic of Basel is something that Grandits must hold dear to her heart, because she harnessed and applied it to her menu. The menu reflects a multitude of modern cuisines, with various cultural flavors sprinkled in each dish. Grandits even uses flavors belonging to non-European cultures, like Asian based ingredients. Take for example the sweetbread covered in Hibiscus miso, a traditional European dish with a Japanese twist. The goal is to serve diners a culinary journey of the senses to take them on a tasting tour of the many cuisines featured. The result: a spectacular menu with a fabulous variety.
Beef with horseradish tartar, oven onions, and cowberries paste
The space itself was elegant, yet at the same time grounded and not ostentatious. The décor is very clean and natural, utilizing muted and earthy colors. It is simple and pure, but not too plain. The establishment was originally a house, which was renovated into a restaurant, complementing the sophisticated atmosphere with the touch of a home. The service was incredibly attentive; 3 servers are assigned to each table. Chef Grandits even serves the amuse bouche to each table herself, personalizing the diner’s experience. Diners can choose to partake in an 8 course tasting for $190 USD or a 12 course tasting for $240 USD, an extremely reasonable price compared to other European counterparts. We opted for the 12 course tasting and the paired wine option. My favorite of the wines, by far, was the 2007 Tuscan superblend Brancaia Ilatraia, which was smooth with flavor notes of chocolate and wood.
See a slide show with pictures of every course below, and be sure to tell us about your most memorable dining experience on our Facebook page or by email at PastryTeam@auifinefoods.com.
About the Author
Andreas Galliker, AUI’s SVP of Product Management, joined AUI in 1991 as R&D Chef. He then joined the Sales Team as Corporate Account Manager, and was promoted to National Sales Manager in 2004. In 2009, he was appointed SVP of Product Management. Andreas trained as a professional pastry chef in Switzerland through a three-year apprenticeship and by working at various confectionary shops, such as the legendary Confiserie Sprüngli in Zürich. He is affiliated with the Resort Food Executive Committee, an organization that represents an elite group of chefs associated with four- and five-star resorts throughout the country. Andreas travels extensively to research the latest culinary trends.