Easter recipe: milk-lamb by Zermatt star chef Heinz Rufibach
Anyone who would like to prepare an Easter dish following the lines of creative cuisine can already invite their guests. Because the recipe from Zermatt gourmet chef, Heinz Rufibach, promises success. A tasty treat to melt in the mouth.
So set off to your favourite butcher and order the meat for this Easter speciality. The recipe with quantities can be downloaded at the link below. Heinz Rufibach from the Restaurant Le Gourmet at the Hotel Alpenhof in Zermatt is the holder of 15 points in the 2011 GaultMillau Guide. His cuisine is marked by imaginative creations that combine local produce with international flair. He has created the milk-lamb recipe for Zermatt gourmet guests. There’s only one thing left to wish for – that it tastes divine!
Please note: Restaurant Le Gourmet will be closed from 26 April to 1 December 2011. The hotel will close on 30 April 2011 and reopen for the summer season on 17 June 2011.