This is a recipe from a Blackforest contact... Gilbert introduced me to this. Thank you Gilbert!

Ingredients

• 250 Gram Champignons 
• Lemon juice from fresh lemons!
• 1 - 2 Tablespoons of fresh Garlic
• Crushed black pepper and some sea salt
• Olive Oil enough to submerse the mushroom slices

Preparation

1. Slice the mushrooms thinly max 2mm
2. Mix the oil and lemon juice 3 parts oil to 1 part lemon juice, add some pepper and salt to taste
3. Add the garlic
4. Put the mushrooms in the mixture and make sure they are submersed. Close it off and leave for 10 hours.

Winepairing

Go for a young champagne or sekt! They are made mostly from Chardonnay and Pinot Blanc with a smidgeon of Pinot Noir, the first and last varieties of which are classic Champagne grapes.

 Ingredients

• 1.5 Liter of Beefstock ideally made by you. Alternatively purchase good quality beefstock.
• 10 CL of Good not too bitter or “green” olive oil
• 3 Table spoons of Quinoa
• Black pepper
• Salt to taste
• 1 Kilo Brocolli
• 4 Teaspoons of Thymian or 2 Teaspoons of dried
• A little lemon zest ( alittle as you do not want over power.
• A little lemon juice to taste

Preparation

1. Prepare the beefstock. Ensure this is not too salty
2. Cook the broccoli in the beef stock together with the quinoa
3. Let this cook for around 25 minutes
4. Blend everything fine. Take your time as texture is key! Should be like silk.
5. Add the olive oil, salt pepper to taste and blend again. Add a few drops of lemon juice to taste. Becareful not to use too much. The flavor should be subtle
6. Serve in a nice plate. Garnish with a springle of lemon zest and some fresh thymian
7. You can some flakes of chicken too taste and added texture. Cook the chicken in to the pot with the water and use this later for the soup. After 20 – 25 minutes take out the chicken and let it cool. Take the meat of the bones and slice in small pieces leave to the side. Just before serving add some chicken to the soup.
   

Wine Pairing

Enjoy this wonderful soup with delightful mediterranean touches. Pair with a nice Cremant or Champagne. Alternatively a fresh St. Aubin. Alteratively take a summer red a like delicious red sancerre or fresh northern Côtes du Rhône wine like a young Saint-Joseph or a young Crozes-Hermitage. Take a wine that is fresh, has nice acidity and is crips to work with th nice silky texture from the soup and is no too powerful to "out flavor" the delicate spices used in this soup.

The future is now. Using drones to monitor vine health will result in better fruit, less pesticide, healthier vines and better wine! This video shows what is slowly transforming the wine world. When you are sipping your wine think which drone helped to make your glass of wine taste so good!

This is in a wonderful location after the Belp airport. On the cycle route to Thun. Nice beergarden under trees near the aare. This has ambiamce and wonderful hospitality. Truly like this place. The food is good but come here for the wonderful setting either by bike, foot or car. Cannot wait to come back again. Love it!