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It was a beautiful summer day in central Switzerland. Our three luxury hotels were fully booked and we had a number of celebrity guests. Working at the world renowned Bürgenstock Hotel, a celebrity guest sighting was a very normal occurrence.
The usual ones who came to the mountain resort every summer were George Simenon, the world renowned writer from Belgium. Madame Fromm from Germany, Mel Ferrer and his lovely wife Audrey Hepburn, who lived in Geneva at the time and Mister Karamanlis, the former Prime Minister of Greece. There was John Glenn, one of NASA’s original seven Mercury Astronauts. There certainly were a few others that summer.
We were expecting actress Sophia Loren the next day and there was a rumor that Carlo Ponti, Sophia’s husband would join her on the mountain. Mrs. Loren took a break from filming somewhere in the former Yugoslavia.
By that evening, our illustrious owner Mr. Frey came for a visit in our kitchen. He had a long conversation with our boss at the time, Chef Rüegsegger. This was always a sure sign something very special was in the works!
Our chef let all of us wonder what was going to happen but eventually explained everything to us after the dinner service was over. He called a short meeting and let us know that we were going to have a very special VIP dinner. It was supposed to take place at the resorts golf clubhouse, a lovely, elegant venue in an old charming stone building about a mile from the hotel. There was a room for small and exclusive parties.
When these private dinner parties happened, the reputation of one of the world’s most exclusive hotels was put to the test. After all, we were working at one of the most famous hotels in the entire world! Our reputation was to accommodate any and all menu requests and to be done to perfection. There was absolutely no room for error. As with every event, the pressure was on. The evening had to be flawless.
Sophia Loren requested the menu herself. She knew exactly what she wanted.
The Guest List
Sophia Loren, her husband Carlo Ponti, Audrey Hepburn and Mel Ferrer, John Glenn, a fellow named Vassily, who was the private secretary of Mr. Ponti and of course Fritz Frey, who was the hotel owner and his wife.
There was a photographer and a person from the local press.
The Appetizer
For the Hors d’oeuvres and Amuse bouche for the Apéro ( cocktail hour) appetizers were passed on silver trays by the waitstaff.
One of the Hors d’oeuvres served was a specialty of the house:
Miniature Rösti , which is a small, crisp potato fritter. It wasserved with smoked salmon and Sevruga Caviar from the Caspian Sea, which today would cost approximately $120.00 per ounce!
The Dinner
Seasonal greens were tossed at the table by Mario our Maître d’
Charcoal grilled Porter House Steak was accompanied with a Choron Sauce
Creamed Kernel of Corn
Steamed Asparagus with Lemon Butter
Roasted new Potatoes with shaved black Truffles
Selection of Domestic and Italian Cheeses, wedges of apricots, pears and peaches and thin slices of toasted country breads
Dessert
Wild strawberries, fresh figs, raspberries and boysenberries flamed with Grand Marnier and Cognac, served over house made vanilla ice cream
Selection of Petits Fours
Coffee and Cordials.
The Secret Ingredient Is The Grapevine
It was a wonderful dinner, especially the three-inch-thick Porterhouse Steaks, which Mrs. Loren called “Fiorentina Steaks” a great speciality of Florence.
Mrs. Loren requested we get grapevine wood to add to the charcoal for grilling this mouthwatering cut of beef.
It truly imparted a very special taste and fragrance.
In addition to the special wood, she loved the steaks grilled over high heat to ensure a tasty crust and a beautiful, rare inside.
I was nervous that evening, worrying about getting the meat perfect and of course the timing.
God forgive me if I had screwed up this function. I still had a lot to learn and Chef Rüegsegger was a perfectionist!
Well, it turned out to be a success!!
Every aspect was well organized by our Chef and the crew at the Golf Club.
Porterhouse Steak (Bistecca Fiorentina)
Aged prime Porterhouse Steaks, approximately 3 inches thick
The Seasoning
Kosher Salt, Dried Oregano and Tri color cracked Peppercorns
Some Olive Oil
Keep the steaks at room temperature for at least 15 to 20 minutes before grilling
Start to season with coarse crushed peppercorns and the Oregano
As soon you are ready to grill add the salt and rub the Olive oil onto the meat.
This was pretty much our standard seasoning for meats.
Cook over high heat by turning the steaks often. Watch the flames when the steaks are getting crispy, move them to the edge of the grill and slowly finish them to your desired temperature. You also can finish them in a 500 degree oven. Let the Porterhouse stand for at least 10 to 12 minutes before carving!
Sauce Choron
Use the Hollandaise sauce recipe below
Sauce Hollandaise
4 Egg yolks
1 Tbsp finely chopped shallots
2 Tbsp white wine
2 Cup unsalted Butter
1 Lemon Juice
1 Pinch of Cayenne
Salt & pepper to taste
Add some chopped parsley and coarsely chopped fresh and dried Tarragon.
Add some tomato paste or ketchup if you like, or even some fresh diced tomatoes to give it a light reddish color and tomato flavor. Simply put, it is a Béarnaise sauce with tomatoes.
Miniature Rösti with smoked Salmon and Beluga Caviar
For six to eight people
Use 3 to 4 boiled potatoes with skin on. Cook them a day before and chill.
4 to 6 thin slices of smoked Salmon
I each small jar of Caviar (Use Beluga or Royal Ossetra only if you’re willing to pay some $130 for 1.7 ounces!
There are much less expensive products on the market without breaking your bank
2 oz of sour cream or crème fraiche
Dill sprigs for garnish.
Preparation
Peel the cooked potatoes
Push the peeled and refrigerated potatoes through the Hash brown shredder.
Slightly salt the potatoes and add some turns of the pepper mill
Cut some PVC pipe 1 inch in diameter, or larger, if you prefer, and ½ inch high.
In a nonstick small frying pan or griddle, melt some butter
Fill in the shredded Hash Browns and press to the bottom
Once the potatoes start getting golden brown at the bottom, remove the PVC rings
Turn the Mini Röstis and brown on both sides. Make them crisp
Place on a platter with paper towels
Let it cool.
Form small slices of smoked Salmon into Rose shapes
Pipe some Sour cream or Crème fraîche in the middle of the potato cakes
Place one tiny smoked salmon rose on each potato
Garnish with some dill and a tiny dollop of Caviar (your choice)
It is a ridiculously small Hors d’oeuvre!
I do suggest preparing larger ones, like a 2 inch PVC in diameter.
“Good luck!”
Bon Appetit!
