Natural chef
Rebecca Clopath
at the Feuerring
Rebecca completed her apprenticeship under the guidance of Oskar Marti at the infamous Moospinte in Münchenbuchsee. She then spent six years working as a chef for Stefan Wiesner, the «Sorcerer of Entlebuch» and a luminary in the field of avant-garde natural cuisine. Rebecca was fascinated by Wiesner’s incredible knowledge of trees, herbs, myths and chemical processes and these experiences influence her own projects to this day.
At the age of 25, Rebecca qualified as a head chef and is now held in high esteem throughout Switzerland as a «natural chef». She lives and works on her parents’ farm and has, in the meantime, graduated from the «farmers’ college» in Spiez. Her aim is to one day take over the parental farm and the village café.
From field to plate
The taste of the Alps
Rebecca’s cooking philosophy does not start in the kitchen but begins with befitting plant cultivation and animal welfare. It is important to her that the cycle is fully completed when cooking - nature is an integral component of all her dishes. A relationship to the local landscape, producers and farmers is close to her heart.
When Rebecca prepares food in the kitchen, she ensures that it conserves its original taste, as she wants to show how the individual flavours, textures and tones can unfold and harmonise with each other.
Rebecca also values traditional craftsmanship; hand-made plates and cups, forged cutlery and woven chef’s jackets complete the cycle and add the perfect finishing touch to her own kitchen. Just like the two original Feuerring grills in the garden that complement the natural cuisine with the element of fire. «For me personally, the Feuerring combines alchemical natural cuisine with Alpine craftsmanship and culture,» says Rebecca. Cooking on the Feuerring is entirely in keeping with her philosophy.
Rebecca cooked beetroot for us in the fire, before frying it briefly with finely sliced juniper. Served with a sour cream dip, juniper berry crunch, green juniper berries and a rosé balsamic vinaigrette.
Beetroot cooked in the
Feuerring with juniper
1 sprig of juniper
2 beetroot
Get a strong fire going and heat up the Feuerring for about 30 minutes. Push the burning wood to one side and keep the fire going.
Position the sprig of juniper on the opposite side and place two beetroot on top. Allow to cook for roughly 3 hours in the Feuerring. Turn occasionally to ensure they are cooked evenly from all sides. The beetroot are done when a knife slides through them easily.
Remove the beetroot from the embers and allow to cool down briefly. Peel off the skin.
Chop the beetroot into fine thick strips (use a peeler or slicer for smaller beetroot).
Briefly fry the strips of beetroot on the Feuerring, turning occasionally.
Sour cream dip
1 egg yolk
1 pinch of salt
20 g classic mustard
10 g apple cider vinegar
50 g sunflower oil
50 g sour cream
1 egg white
Prepare just before serving.
Whisk the egg yolk in a bowl with the salt and mustard until creamy. Add a drop of sunflower oil. Season the sour cream with salt and add to the bowl. Beat the egg white and a pinch of salt until stiff and then fold into the mixture. Season to taste.
Juniper berry crunch
10 g ripe juniper berries
20 g sugar
1 g salt
10 g water
Roughly chop the juniper berries. Mix the sugar and salt on the Feuerring. Add the water and keep stirring until the mixture crystallises.
Roughly chop the green juniper berries and place on top.
Rosé balsamic vinaigrette
30 g onions
50 g rosé balsamic vinegar
1 pinch of salt
50 g sunflower oil
Finely chop the onions. Place in a mixer with the rosé balsamic vinegar and a pinch of salt and blend slowly. Add a drop of sunflower oil and emulsify. Season to taste.
