Cooking course with Stefan Fuchs

Together with the Wals-Siezenheim tourism association, award-winning chef Stefan Fuchs from "Fuchsbau Wals" organized a special cooking course for apprentices from businesses in the municipality of Wals-Siezenheim. Under the motto "Walser Vegetables", the focus was on regional cuisine with high-quality, seasonal ingredients.

Stefan Fuchs, who has been awarded 1 toque by Gault & Millau and 2 forks by Falstaff, gave the young participants exciting insights into fine cuisine and showed them how creatively regional products can be used. Our apprentice chefs Eva and Helena also took part in the course with great commitment and enthusiasm.

Together they prepared a multi-course menu: The starter was a fine hay foam soup with a dumpling of celery, pear and nuts. The main course consisted of arancini filled with lamb ragout, ratatouille, gremolata and ratatouille espuma. The sweet finale was curd cheese dumplings with marinated strawberries and vanilla yoghurt.

The cooking course not only gave the apprentices the opportunity to learn new techniques and ideas, but also showed them how varied and high-quality regional products from Wals-Siezenheim can be used.