Food Magazine, Highlights

NEWS & INSIDER TIPS FRESH FROM THE MARKET

NEWS & INSIDER TIPS FRESH FROM THE MARKET

Listen up, food lovers: this is where we serve up all kinds of fascinating food-related content – from seasonal recipes to fresh new locations and hot tips fresh from our market kitchen.

Walliserroesti, recipe, roesti

Valais rösti

The perfect dish after a day on the ski slopes – a hearty winter recipe from the Swiss mountains that is sure to hit the spot.




roesti
Oven-baked focaccia, recipe, autumn

Oven-baked focaccia

Five ingredients are all you need to make the freshest focaccia dough – add creative toppings and you've got the perfect party treat for surprise guests in an instant.




Quality
Summer holidays feeling recipe, pesto, pasta

Pasta with pesto

Since you enjoyed your vacation so much, why not bring the flavors of it – like that Mediterranean basil aroma – back home?



Plate

The first Marché Restaurant

The first Marché Restaurant

We’ve been inspired by the market atmosphere for about 35 years. The first Marché Restaurant opened in Stuttgart in 1983: “We are opening our new restaurant on Wednesday, November 2. It’s called Marché and it’s on Königstrasse. It’s more than a restaurant. It’s a restaurant world.”

The first Marché restaurant
The first Marché restaurant
The first Marché restaurant
The first Marché restaurant
The first Marché restaurant
The first Marché restaurant
The first Marché restaurant

NATURAL BAKERY

NATURAL BAKERY

Hand-kneaded with love: flour, yeast, salt and water – it’s all we need to make our dough. We add fresh herbs, seeds, nuts or grated vegetables depending on the season and recipe. As in times gone by, our bakers in the open bakery are extremely enthusiastic about their work. Our guests are invited to watch how the dough rises in transparent fermenting cabinets before being transferred to a hot oven, where they are baked until crispy and golden brown.


Mmm, smells good!


For our easy bread recipe, you will need the following ingredients in the following ratio:

100% flour

70% water

1-2% salt

1-2% yeast

+20% special ingredient such as herbs, grated seasonal vegetables or seeds



Tomato bread

  • 500 g wheat flour
  • 330 ml water
  • 10 g salt
  • 9 g natural yeast
  • 100 g sun-dried tomatoes, finely chopped


1. Knead the ingredients into an elastic dough and shape into a loaf.

2. Leave to rise at room temperature for 45-60 minutes.

3. Preheat the oven to 250°C and place a container of hot water in the oven. This provides the ideal level of humidity.

4. Bake the bread at 200°C for 35-40 minutes. Remove the container of hot water after the first 10 minutes.

Natural Bakery, Bread
Reinhard Laude

Reinhard Laude

Master baker

Let the dough rest 45 to 60 minutes. If you gently press it with your finger and the dough springs back straight away, it is ready to go in the oven.

Wild garlic pogácsa

Wild garlic pogácsa

Ingredients (makes 12):

  • 250 ml lukewarm water
  • 100 ml sour cream
  • 1 egg
  • 1 bunch fresh wild garlic (approx. 50 g)
  • 650 g flour
  • 150 g butter
  • 42 g fresh yeast
  • 1 tsp salt

Method:

Cut the fresh wild garlic into strips and place in a bowl with the other ingredients. Knead the mixture evenly by hand or using a mixer until the dough pulls away from the sides of the bowl. Shape the kneaded dough into a ball, cover and leave to rest in a warm place for approx. 30 minutes until the dough has doubled in size.

Split the dough into equal-sized portions and shape into round balls. Score the top of each ball twice with a knife. Whisk the egg and brush it onto the dough balls, then leave to rest for another 30 minutes (if the balls become dry, brush them with egg again). Bake in an oven preheated to 185 degrees Celsius for 30-40 minutes.

Wild garlic pogácsa
Classic Rösti

Pumpkin rösti

Crispy and delicious: the perfect dish for cozy autumn evenings.


roesti
asparagus
asparagus

Asparagus palette


White, green or purple – just as nature made them:

  • White asparagus is produced by constantly covering the plants with earth.
  • Green asparagus is not covered with earth, allowing the sun to give it its strong color.
  • Asparagus turns purple when only the heads of the plants peep out of the earth.

Asparagus palette


White, green or purple – just as nature made them:

  • White asparagus is produced by constantly covering the plants with earth.
  • Green asparagus is not covered with earth, allowing the sun to give it its strong color.
  • Asparagus turns purple when only the heads of the plants peep out of the earth.

It’s also known as #colorfulmarche on our social media channels such as Instagram. Tag your most creative shots with @marchemovenpick to share them with us and fans of Marché Mövenpick worldwide!

Smoothie
Green Smoothie à la Marché

An extra dose of power.


Strawberry and basil dressing

For a fresh and fruity spring salad.


salad
Time for a tasty, crunchy salad!

Mix you own yogurt herb dressing.


herb salt
Fresh herb salt

Ingredients:

  • 500 g sea salt
  • 30 g herbs of your choice*
  • 1 lemon, zested