Impressions from Noah Bachofen and Nico Franzoni Quotes and snippets from along the way
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Ferry from Meilen to Horgen Feels like a speed vacation.
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I have never seen so much of Switzerland in such a short time. I’ve learned about the people behind the food and the care that goes into producing something like the cheese I later work with.
Noah can be a bit cheeky sometimes and makes fun of me, especially when we have to speak French. He feels he doesn’t need to speak any foreign languages because cooking transcends all language barriers
Long drive to Ticino The tunnel. The plain. The different climate.
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These dishes are wonderful; this is how I imagine Ticino on a plate
I would have never discovered this type of hotel without the culinary tour from Switzerland Tourism. A true enrichment
I didn’t know that there are so many different types of truffles in Switzerland