Paolo Casanova – Guest Chef
Paolo Casanova – Guest Chef
Chef Paolo Casanova will host guests for an exclusive dinner and will share anecdotes and insights on his own approach to cuisine.
Dinner – 13 September, 19.30 hrs
The dinner includes:
- Welcome drink
- 5-course dinner
Finger food
- Sunflower seed chips, whitefish tartare, coriander mayonnaise
- Fermented club sandwich
- Corn tacos, venison tataki, currant gel, sprouts
- Horseradish pannacotta
Menu
- Venison and lichens: venison fillet, reindeer lichen, sauerkraut gel, Enoki mushrooms, fermented raspberry, mushrooms
- Forest minestrone soup: Celeriac mousse, ORMA Corvatsch whiskey, garlic and moss jelly, fermented pine cones, mushrooms, roots, larch and ricotta dumplings, mushroom broth and what the forest gives us…
- Marmot tortellini: Marmot tortellini, Beurre blanc with hay, fermented raspberries, Icelandic lichen, mountain pine oil, fermented turnip broth
- Char: Char in cooking oil, mushroom garum, celeriac cream, Beurre Blanc with coriander
- Strudel sensation: Rice wafer, apple puree, sanded pine nuts, vanilla ice cream, mousse of mulled wine
Vegetarian options are available with 72 hrs notice.
Price: € 160 per guest
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Wild herbs – Cooking workshop – 14 September, 10.00 hrs
Paolo Casanova work with six guests on the topic of cooking with wild herbs. He will meet his guests in the woods of the Jura to collect local wild herbs. The workshop will then continue in the kitchen of Sessius1622 where he will prepare a 2-course menu together with the participants. A food tasting will close the workshop.
Program:
10:00 hrs – Herbs collection in the Jura (the meeting point will be between Crozet and Gex)
11:30 hrs – Learning and cooking session
14:00 hrs – Tasting session.
Price: € 250 per guest
Admission, reservations and cancellation policy
Admission: We welcome guests over 12 years old. We enjoy pets but due to logistic constraints, we will not be able to welcome them at this event.
Reservations: info@sessius1622.com
Cancellation policy:
- 10 days before the event: full payment refunded.
- Less than 10 days before the event: no refund.
Purchasing an experience such as a dinner with a private chef is equivalent to buying a ticket to any event, theatre or concert. The work involved in preparing all events has considerable costs, which is why we count on your understanding if we are unable to refund bookings cancelled less than 10 days before the event. However, you are welcome to contact us for other options.
About Paolo Casanova
Paolo Casanova was born in 1981 in Veneto, Italy, into a family of hoteliers and restaurateurs for two generations.
From an early age he breathed in the smell of soffritto and fresh pasta and started working in the kitchen in 1996. In 2016, he and his wife opened their restaurant Stüva Colani in Madulain, Switzerland.
Respect for the raw materials
In the Colani kitchen, ingredients are processed with care and respect, paying particular attention to flavour combinations.
Casanova is a great believer in teamwork and the involvement of people in projects. In fact, the Colani team is a true orchestra in which each element moves in balance and communicates the harmony that shines through in the dishes.
The rhythm of nature
The strong link with the land and nature, respected in its rhythms and cycles, is for Paolo Casanova, a source of continuous inspiration.
Each season has its own wild herbs and fruits that enter the dishes, infusing them with love and respect for nature itself.
The ingredients available, e.g. lichen in April, dandelion in May, thyme and all wild herbs, and local mushrooms in September enrich his recipes, keeping alive this close link with the land and marking its rhythm. His research has led him to recognise 90 types of wild herbs, pine cones, roots, flowers, a pool of ingredients that stimulates his creativity.
Technique
His relationship with technique – understood as the means to get his dishes to the desired level – and knowledge of it, is always alive and attentive.
In his kitchen, one ferments, churns, stuffs, bakes, harvests, distils, and creates. This is a natural path that allows to master new techniques and gives more and more opportunities to express cooking in an extremely personal way.
Territory and beyond
The abundance of local resources has not stopped the search and in fact the team has broadened its horizons, using products from all over the world in the kitchen.
This makes it possible to offer guests endless combinations of taste, without ever straying from its philosophy and ensuring diners an ‘all-round’ taste experience from appetisers to desserts.
