Sheraton & KABIER
19 July 2014
Discover the excellence and variety of Swiss food culture from each of the 26 Cantons at the Sheraton in Zurich. At the Route Twenty Six, guests are led through a culinary journey through the various regions of Switzerland, with monthly specials from alternating Cantons selected & planned by Kitchen Chef Steven Sweetman and his team.
This month the Menu is featuring the canton of Graubünden, with a true rarity available for tasting; the exquisite Kabier beef. A meat particularly tender and rich in taste which I have been eager to try for a very long time - Kabier is the swiss answer to the precious japanese Kobe beef. The Name stands for Veal & Beer (Kalb & Bier) due to the special diet of the veals on sideproducts of the local brewery and daily massages using a beer yeast blend. This diet combined with massages is responsible for an extremely soft, tender & highly marbled Kabier meat which is extremely rich in taste. The production of Kabier products underlies extremely strict quality guidelines & there is only one production worldwide - in Switzerland. I have been looking out for the Chance to try this exquisite specialty for such a long time & I finally have found it.
If you are in Town & looking to try the best meat Switzerland has to offer - pay a visit.