Tanja Grandits

Restaurant Stucki
Basel (CH)

17 – 19 January 2018
Guest of Executive Chef Fabrizio Piantanida, Grand Hotel Kronenhof*****-W-

2 Michelin stars

18 GaultMillau points

2017 Female Chef Award (MICHELIN Guide, Switzerland)

2014 Chef of the Year (GaultMillau)

Tanja Grandits, Switzerland’s most highly awarded top lady chef has developed a very personal and distinctive style. Overwhelmingly aromatic and straightforward, yet technically elaborate compositions are her trademark and make the Stucki, her restaurant in Basel, a choice destination for gourmets from far beyond the Confederation’s borders. Tanja Grandits choses a main flavour and main colour for each dish. “I take a basic product, which can be a piece of meat, a fish or even an egg, and I add a vegetable that normally determines the colour of the dish. Colours are a very good means of structuring my work, and at the same time I can be creative within these structures”, she explains her working strategy.

For example, in Tanja Grandits’ dishes, a sea bass is combined with basil juice, cucumber and green tea guacamole, or boletus with vinegar caramel, aubergine gnocchi and pine miso. Lately, the 47-year old chef was the first laureate to be honoured by Michelin with the “2017 Female Chef Award” for her poetic play with aromas, colours, herbs and textures.