CHEF'S EDITION - PHILIPP HEID
At restaurant PRISMA, awarded 1 Michelin star and 16 GaultMillau points, European and Asian cuisine merge to create an exciting Omakase menu.
A MICHELIN STAR DUMPLING
"Two flavour bombs to steam. When the idea of a Michelin-starred chef and the Madamesum team meet, only the best can result. Perfectly formed and full of flavour, the dumplings make their way onto my Omakase menu.”
KUSSNACHTER CHEESE WITH UMEBOSHI
There is nothing more satisfying than when two unexpected, jarring ingredients meet to create such an unforgettable bite. This dumpling is the perfect example, with the local Swiss “Küssnachter Natur” cheese and the Japanese pickled plum “Umeboshi”
BEEF CHEEKS, YUZU AND BLACK TRUFFLE
Juicy braised veal cheek paired with fresh yuzu and black truffle all in one bite. The richness of the 36 hour slow cooked veal cheek is cut through by the tartness of the Japanese yuzu, and complimented perfectly by the earthiness of the black truffle. These premium ingredients coalesce into this exclusive dumpling by Chef Philipp Heid and the Madame Sum team.
WHEN TWO CULTURES MEET...
Working closely with Philipp Heid has been incredibly fun for the Madame Sum team. We had the opportunity to get inspired and learn from each other. The creative process was an exchange of ideas with an outcome of two limited “Chef Edition” Dumplings by one Michelin star chef Philipp Heid.
We decided to do such a project with Philipp Heid as we share a vision about the merging of cultures and foods from around the world. His twisted approach, where he takes inspiration from Asian cuisine and delicately combines it with western techniques, results in unexpected flavor explosions. He foreshadows the spirit of Madame Sum through the creation of these dumplings, making all teams very proud of these delicate products.
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Bon appétit!
