Sternekoch James Baron put down an exotic herb

Im Alpengarten von Sternekoch James Baron waits for exotic Kräuter

Wo der Pfeffer wächst: Der Gastronom von der Krone La Punt verrät, was in seinem Alpengarten bluht – and was there damn power.

Published today at 11:00 am

A visit was made to the Tellerrand: Sternekoch James Baron in the grey Wasser des Inn in La Punt Chamues-ch in Engadin.

Photo: Mayk Wendt

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The accommodation is raw, the inn now flies a few meters from the restaurant, there is a gray hue and a straight line outside, but there is still talk of a “Game of Thrones”.

Two highlights: There is summer in La Punt. And in James Barons Garten everything is frost-resistant. Yes, everything is fast, a Lakritzestrauch is quickly wrong, the Myoga-Pflanze – Japanese Ingwer – which is not überlebt.

James Baron experimented with his life in the Garten. There is a war with another chef at Andreas Caminada, who is in the 2-Michelin-Star Restaurant des Mandarin Oriental in Hong Kong. Now he has with the help of Alpine Kitchen Specialist Dominik Flammer a garden angel. An Alpengarten. For two years it has been with the blessing of Frau Natasha in der Crown in La Punt Chamues-ch in Oberengadin. Seine letzte Station, Hong Kong, war Stress. There is perhaps something here that is in Engadin the quality of life of another. «All reasons for mental health, mental health. Man can be like that here, when he goes to the Beispiel.»

Süssdolden neben dem Inn – they wander in the Salat or ins Pfirsichdessert.

Photo: Mayk Wendt

The garden has begun to build a large house. The Krone, in the “Säumerei am Inn”, is located on 16. Jahrhundert a Gasthaus. If you can withstand the frost, you can keep the air in your air and live your life. It is often windy and tough, but in the summer the man must feel the warm coat with his heart.

Was waiting for 1687 Metern über dem Meer? Gedeih etwas at all? And who?

Light, shining. This is what man does during a schaugarten-spazier-würde. A Sternekoch James Baron describes his Kräuter, while he was Kumpels true. It is beautiful, I am of the opinion that it is in the garden läuft and auf zittronenmelisse hinweist, Schokolademinze für Desserts (schmeckt super mit Pfirsichen) or Süssdolden. Letztere has a light pineapple, which is not so intense and with dill. “Be calmer and less aggressive.”

Szechuanpfeffer awaits in James Barons Garten

And then there is the Szechuanpfeffer with the seated Note. Der Pfeffer trägt auch Namen wie «chineseischer Pfeffer», auf English heisst is Chinese prickly ash (“stachelige Asche”). James Baron loves Szechuan Pfeffer. Of course it is in the time in Hong Kong that there are many people in the garden; and now he has won another love, Good there is waiting for the house. In those days, in the Ticino Palms were banned, it was very exotic and not so unusual: “The province of Szechuan in China is still very much in the Engadine,” said Baron. Wouldn’t you also like to have fun? Fünf Sträucher wurden es schliesslich, in Töpfen, in front of the House, in Gewächshaus.

Szechuan-Pfeffer from their own garden.

Photo: Mayk Wendt

Der Pfeffer is waiting for über 1000 meters.

Photo: Mayk Wendt

Due to the strength of the winter war, Schnee fell behind. I am glad that James Baron soon had more time to see the Pfeffer. And then suddenly everything changes again. Also the Pfeffersträucher. «Here above nature has such a power.»

Szechuan-Pfeffer is unique for all the arts of grilling. The Krone has its own Platz for the Grillfeste, there is «Fö e Flamma dal Barun».

Sure, if the Pfeffer likes this, it is a big Theme in the Alpengarten, in those little Zitronen-blühn. Man must be different – and in the Pflanzen-herausholen. If you go via Sanddorn (erratic boulder Sträucher stehen am Gartenrand) or Berberitz, the names are displayed on your quality: «Sauerdorn» heisst sie auch, or «Essigbeere». Or the Zwergmehlbeere, from the man who Gonfi machen kan.

Szechuan Pfeffer crumbs

50 Szechuan pepper, fried
50 g almonds, roasted
50 g garlic, fried
25 g Fleur de Sel

Support: Knoplauch dünn hobeln, zweimal blanchieren, trocknen and goldgelb frittieren. Pfeffer in der Pfanne rösten. Anschliessend alle Zutaten jijammenmischen.

This crumble is suitable for all Würze art, except for grillware (flesh, fish, meat)!

Geht ohne Schnörkel: Rind und Lauch und Zwiebeln.

Photo: Mayk Wendt

Rind mit Szechuanpfeffer for 4–6 persons

Peel into 160 g coarse Stücke Schneiden. With Fleur de Sel and Szechuanpfeffer gut würzen. Dry and cook at 170 °C for 3 minutes. Ruhen welding.

Lauch and Schalotten in one of the trockenen Pfanne anrösten. With Salz and Pfeffer würzen. Schalotten 3 Minuten in Backofen nachgaren, der Länge nach halbieren und die einzelnen Schichten auseinandernehmen.

Szechuanpfeffer, say James Baron, own his own food, for all his grill goods. Anstelle des Rinds can be a man with a salesman, Fenchel or Peperoni nehmen.

In the picture, the paprika sauce (made from fermented pepperoni and fermented tomatoes) is used to prepare Schnittlauchpüree (Rahm, Schnittlauch, Lauch).

Das Rezept comes from the book «Zu Gast im Engadin» (Callway-Verlag) by Claudia Knapp and Mayk Wendt (Photos).

“It’s banal,” says the Briton, from the south coast of England, “but can so often incorporate regional dishes with great effort. Der Garten offers a great opportunity.” The sound is also very wide-sprüchlich: If we travel Koch will Baron nicht auf die exotic Küche verzichten (“I love Buchweizen, aber ich will mich nicht ausschliesslich davon ernähren!”) and how an alpine garden engellegt.

Regional cooking thanks to Alpinem Garten

In a box, Ysop was washing. James Baron is a fan of Ysop. “That’s good for blood pressure”, that’s what I learned in Hong Kong. This often happens in Chinese medicine. In the kitchen, it’s interesting to see that it’s more interesting to see: it’s the message, for all salads (es landet in all salads) another dimension.

Wow.

It doesn’t happen anymore: “It’s a Chinese Gemüsebaum”, says that there are a few Blättchen Swiss fingers – and the power is a Duft nach Bouillon breit. Other roasted Swiebeln. In the language of cooking: Umami.

I am Kistchen since Liebstöckel, Schnittlauch, Bohnenkraut und Kümmel-Thymian zu sehen. Blutampfer for Salate. A few meters continues with a Quittenbaum.

Birnenravioli – Traditions, a small interpretation, zum Beispiel, with James Baron and Salbei frittiert.

Photo: Mayk Wendt

The many traditions and innovations – which have become banal – are James Baron’s kitchen from power. Zum Beispiel de Birnenravioli, de Stimme des Kochs became kommt and was Schwärmerisches, when the Rede auf sie kommt. Das Rezept stemme aus der Nähe von Flims und «diese Mischung! Pasta with Süsse, Säure und diesem Würzigen der frittierten Salbei. Bergkäse from Pontresina, yes.»

James Baron considered himself concerned with herb cultivation on soil quality

The «regional» in Barons Kochstil becomes another dimension, a real regenerative Landwirtschaft, which is located in the Heimatland of England, having found it here. If you want to do everything in the field of soil quality, it is fascinating. That’s all there is to it, even if the Hotel Hauser in St. Moritz is busy: Three gardens under the Gastro-Partnerschaft, one in the Domeschg, one in the Veltlin, one in the Samedan, was taken care of: The meal and the salad awaited below. Other than 1721 meters over the lake.

Grünzeug in dem eigenen Garten, das bedeutet ihm fell. Einmal habe is prepared in a restaurant in Österreich. «I am summer gabs in Rosmarin from Africa! Isn’t it so?»

Dann lieber Szechuanpfeffer from La Punt!

Die Zwergmehlbeere: Eine good Loverantin von Säure.

Photo: Mayk Wendt

(Read more here, welche Exotics is available in the city)

Nina Kobelt is Kulinarik- und Gesellschafts-Redaktorin. Since 1999 she writes about various themes. More info

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