Chefs Edition Dumplings
Over the past four years, Madame Sum has collaborated with some of the most talented chefs to bring unique, unforgettable flavours to your table. Now, by popular demand, we’re thrilled to bring back three Chef’s Edition favourites—each crafted by renowned chefs and beloved by all of you: our community of dumpling lovers.
Whether you’re a truffle digger, a kimchi connoisseur, or simply craving something extraordinary, these flavours let you experience high-end cuisine from the comfort of home. Check out the delicious details below and rediscover a taste of culinary mastery!
Winter Vegetables and Black Truffle
By Fabian Fuchs *
Fabian led EquiTable restaurant for 10 years (17/20 G&M, 1 Michelin star) before joining 'Neue Taverne' alongside Nenad Mlinarevic and the Bauerschenke team. Calm and uncompromising, that's how he describes himself.
His cuisine can be summed up as follows: purist, always rooted in the season, and as regional as possible. A culinary approach that reflects Fabian's passion and commitment, bringing an authentic and uncompromising taste experience to every diner.
Flavor Profile: This dumpling celebrates the rich depth of winter vegetables, elevated by the aromatic allure of black truffle. A selection of earthy root vegetables and mushrooms are expertly combined to deliver an elegant, plant-based indulgence that’s truly satisfying.
ALPINE PORK AND KIMCHI
BY BENOÎT CARCENAT **
Elected chef of the year 2023 by Gault & Millau (18/20), freshly awarded with a second Michelin-star, he was trained by the greatest in the industry, and now runs Le Valrose in Rougemont in duo with his wife Sabine.
The Carcenat signature is a blend of surprises, unique combinations, techniques, and simply beautiful local products.
His vision behind this traditional yet very complex dumpling is a match made in heaven.
Different worlds come together working with fermentation, local produce and fusion kitchen. Starting with a kimchi made of local white and red cabbage that has been fermenting since 2021 for an incomparable deep and earthy taste, the juicy minced meat from the local Alpine pork farm brought together with a perfectly executed demi-glace containing all the richness for these three elements to sing in harmony.
We call it the choir of consonance.
BEEF CHEEKS, YUZU AND BLACK TRUFFLE
BY PHILIP HEID *
Chef Heid’s innovative cuisine has won widespread acclaim at PRISMA restaurant, where his Japanese-inspired European dishes continue to surprise and delight. Known for his meticulous attention to detail, he brings a perfect harmony of flavours to this unique creation.
Flavor Profile: Juicy braised beef cheek paired with fresh yuzu and black truffle all in one bite. The richness of the 36 hour slow cooked beef cheek is cut through by the tartness of the Japanese yuzu, and complimented perfectly by the earthiness of the black truffle. These delicate ingredients coalesce into this exclusive dumpling by Chef Philipp Heid.
