This great chef with Italian roots particularly appreciates bon-Henri lamb's-quarters, which he uses to garnish his ravioli. It was the first plant he integrated into his cooking when he started cooking with ingredients from nature 8 years ago. The antler cushion, a kind of moss, is also included in its dishes, particularly with deer. “On the plate, the meat is placed on the moss, evoking the animal which may also have lain on it during its lifetime.” During preparation, this foam must be washed for at least half an hour in water with soda, then cooked three times for 20 minutes, changing the water each time, to eliminate toxins. Generally speaking, this chef, honored with 17 points in the GaultMillau and one star in the Michelin Guide, recommends starting by washing everything you harvest from nature. “Unlike organic – which is also fantastic, but uses water and plastic – harvesting wild herbs does not impact nature. I just have to go out and pick them.” And as much as possible. “The best salad is made with lots of herbs. The more there are, the more intense its flavor will be.”
Paolo Casanova discovered wild herbs when he was 9 years old. In the Dolomites where he lived, his mother once sent him to collect toadflax for tagliatelle. This reminds him of an anecdote with his grandfather, who had drawn his attention to the lemony taste of common sorrel. Twenty years later, when Paolo Casanova was picking herbs with his son in La Punt and suddenly heard him exclaim: “Dad, it almost tastes like lemon!”, he was on the verge of crying. joy.
When, 7 years ago, he took over the Stüva Colani torch in the village of 200 souls of Madulain, the team numbered four people. Today, it has 14. And we discover the taste of natural ingredients in its creations: as a starter, we serve a mousse cream with fermented blueberries and celery mousse, followed by “poké di montagna”. This includes, among other things, an arctic char tartare, cabbage, potatoes and fermented radishes. A leaf of meadow sage prepared as tempura is served separately. The Carnaroli risotto with plantain, campion, crayfish, mother of vinegar and lion's tooth accompanies everything in magnificent shades of green. Cardamom and meadow sorrel extract ice cream served for dessert is a refreshing new taste experience. “The best ideas come from nature,” says Paolo Casanova. Every year he finds 20 new herbs. “Two of which join my list of favorite ingredients.”
In the Engadine, the forest has a special energy. Holder of a diploma in sports science, Anne-Marie Flammersfeld raises awareness among her guests through forest bathing or shinrin-yoku. In Japan, where this discipline comes from, we attribute therapeutic virtues to it. No wonder: the simple act of walking among these imposing and centuries-old trees already brings a certain serenity. In doing so, Anne-Marie Flammersfeld takes care to maintain a slow and regular pace. Because the goal of the exercise is clear: it is about getting rid of daily stress and connecting to the present moment. In the heart of the wild nature of the Engadine, this happens with disconcerting ease. Surrounded by arolles, the guests finally enjoy a picnic with all kinds of products made from local ingredients.
In the Engadine, the forest has a special energy
Before returning, we take the first funicular to Muottas Muragl early in the morning. After enjoying the fantastic view of the Engadine lakes, we dedicate ourselves to sunrise breathing. A few deep breaths, in the heart of a panorama touched by the first rays of the sun, fill us with energy and end this stay of wellness in the middle of nature.
The Engadine is a paradise for all those who want to do good, whether gastronomically or through activities in the great outdoors. In the end, we benefit from both.
Become self-aware in Pontresina
At the Maistra 160 hotel, late autumn is peak season for mindfulness. Based on scientific teachings in the field of Mind Body Medicine – an innovative and integrative concept, which connects the body to the mind and promotes self-care – the hotel has developed, with specialists, course offerings to learn and apply better stress management and a healthier lifestyle, in order to stabilize the body and mind. The natural high Alpine landscape in and around Pontresina represents a valuable resource for body and mind. With the help of experts, these courses allow participants to move towards a healthier lifestyle. They obtain diversified advice for new forms of daily behavior, intended to help them balance and strengthen the body and mind. In this context, the emphasis is placed on pleasure and creativity, as well as the connection with nearby nature.
