Sylvia Manser (47) from Gais AR
From the owner of the village to the top chef
Head chef Sylvia Manser reveals to Blick her recipe for success, how she manages to nurture family life alongside the hectic daily life in the kitchen, and why she only has seven to eight tables in her Truube restaurant.
Among the few best Swiss chefs: Silvia Manser. Its restaurant, Truube in Gais, was awarded a Michelin star in 2015. This year, it received 17 Gault Millau points.
She is one of the few top chefs in the country: Silvia Manser (48) of Gais in Appenzell Ausserrhoden. Its restaurant, Truube, was awarded a Michelin star in 2015. This year, it received 17 Gault Millau points. There is no doubt that Sylvia Manser has achieved what many of her fellow professionals dare to dream about. But what is the recipe for success of the restaurateur from eastern Switzerland, who has also been showing off her culinary skills at The5 in Zurich since yesterday?
“I always cook what I like and don’t jump straight in every direction,” Manser tells Blake. “Taste is the most important thing to me. My dishes look simple, but they taste better.” Manser has its own quality standards for its kitchen. “I only get meat from the area. I give sauces, soups and foam time to be reduced and perfect. I rely on slow cooking!”
Gastronomy is difficult and demanding
It doesn’t surprise The Appenzeller that top chefs like her are still a rarity. Gastronomy is demanding and challenging, especially when it comes to working hours. Balancing work and family is not easy as a cook.” She was lucky, explains the mother of three. “When my husband and I set up our restaurant and had to work a lot, my mother often took care of our children.”
In 2001, the award-winning restaurateur took over the family business in Jess with her husband and farm-trainer Thomas Manser, 51—at the time the Truube was still a simple village inn. Over the years, and under Manser’s leadership, the restaurant has developed into a distinctively popular restaurant.
“Most guests stay all evening”
Today, the restaurant, with its flowery facade, presents itself as a small-town scene. “From the outside, the Truube is a typical Appenzell house, but on the inside it looks more like a large room,” Manser says. “We only have seven or eight tables. That means space for about 30 guests.” The Appenzler, which describes its classic French cuisine as “a humble gourmet kitchen,” prefers quality over quantity. “We are not a three-times-per-service restaurant. Most of the guests come and enjoy and stay all evening.”
After a day of 14-16 hours, Sylvia Manser prefers to stay away from sports. “In the summer my husband and I go cycling more often, and in the winter we go cross-country skiing. This helps clear your mind! ‘ she says, laughing.
Five courses from five star chefs
Anyone wishing to impress themselves with Silvia Manser’s cooking skills can do so at her Truube Restaurant in Appenzellerland – or, since yesterday, at The5 pop-up restaurant at Gerold Areal in Zurich. The program features five courses from five-star chefs – accompanied by 360-degree video projections. “This experience is unique for all gourmets,” enthuses Mansour. “You don’t have to visit five different restaurants, almost all five come to you.”
Win 2 tickets to The5
Blick will be offering 5×2 tickets for The5 fine dining experience on November 13th in Zurich. You and your partner will enjoy a culinary evening that includes a five-course menu and two glasses of wine for each dish. At The5-Dome, you can not only experience the culinary skills of the star chefs, because the scene on the plate is accompanied by a 360-degree video projection across the color spectrum that visually accompanies the evening.
Please register to participate!
“Professional music expert. Creator. Student. Twitter aficionado. Unapologetic coffee trailblazer.”