Marco Baudenbacher

Chef Baudi is a world-class chef in Zürich, Switzerland, proprietor of Goodies Catering & Znüni Service, and producer of @rockncookshow. 👨🏼‍🍳🍽

[Marco Baudenbacher @ChefBaudi]

PORK LOIN AND VEGGIE RISOTTO
Reverse seared pork loin - super creamy Carnaroli risotto - bell pepper - zucchini - onion - Parmesan from the red cows of the Po lowlands in Italy - broccoli 🍖🥦

[Marco Baudenbacher @ChefBaudi]

FAGIOLI DI LAMON
Spagnolet Fagioli di Lamon - Maldon salt - Extra virgin olive oil - Finely minced shallot 🍴
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Comment:
After soaking overnight, bean is cooked in plenty of water without salt so skin doesn’t burst. Maldon salt and a very high quality oil is added after draining.

[Marco Baudenbacher @ChefBaudi]

HOMEMADE GUAC & SALSA
Tomatoes - Jalapeños - Chili - Onion - Garlic - Provençe herbs - Maldon salt - Sri Lankan Pepper - Avocado - Lime juice 🍅🥑🌶
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#salsa #guacamole #homemade

[Marco Baudenbacher @ChefBaudi]

PIZZA AL POLLO
Crunchy pizza dough - homemade red sauce - premium mozzarella - tender chicken bits - eggplant caviar - Greek Origano - chili flakes - Voatsiperifery pepper 🍕
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Comment:
Pizza dough contains about 10% rice flower, which makes it crunchy but also keeps it fluffy.

[Marco Baudenbacher @ChefBaudi]

VEAL STEW WITH EGG FETTUCCINE
Sauerkraut - onions - tomato paste - paprika - cumin - chili flakes 🥘
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Comment:
Reverse seared, super juicy and tender veal bits with a wonderful al dente egg pasta. Comfort food at it’s finest!

[Marco Baudenbacher @ChefBaudi]

BRAISED FENNEL
Parmesan - butter - extra virgin olive oil - long pepper 🍴
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Comment:
Boil whole fennel in well salted water until very tender. Let cool in broth. Slice in half, sprinkle with Parmesan, butter, oil and pepper. Scallop at 160*C for about 12-14 minutes. Delicious!

[Rock-N-Cook @RockNCook]

.@ChefBaudi at Donat Gut Catering for Family Binders 25th Anniversary in Zürich 🍽
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#catering #donatgut #zurich #chefbaudi #food #gourmet #foodporn #delicious #finedining #lookatthatspread

[Marco Baudenbacher @ChefBaudi]

HAM AND POTATO SALAD
Potato - egg - pickled vegetables - traditionally made mustards 🍖🥔
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Comment:
Secret to good ham besides brine is cooking temp. Never exceed 80*C while cooking, aka “poaching” ham. Inside temp max 65-70*C. Juiciness = tenderness = more indulgence.

[Marco Baudenbacher @ChefBaudi]

BRUSSELS SPROUTS
Olive oil - butter - garlic 🍽
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Comment:
Cook in well salted water until very tender. Remove with ladle, shock in ice water to keep the green color bright. Steam in butter & olive oil, season to taste with garlic paste & freshly ground pepper.

[Marco Baudenbacher @ChefBaudi]

CREAMED VEAL AND SPAETZLE
Veal scallops - cream - white wine - herbs - homemade spaetzle🍴
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Comment:
Super tender veal scallops, quickly pan fried, served w/ tasty rich cream sauce with onion, garlic & herbs. Spaetzle, a typical pasta dish from the south of Germany is nice side.

[Marco Baudenbacher @ChefBaudi]

CAVAILLON ASPARAGUS W. BÉARNAISE
White asparagus from Cavaillon France - homemade Béarnaise 🍴
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Comment:
Traditionally this dish is served with hollandaise sauce, the Béarnaise though (a derivate) gives a little bit more of a kick to the dish because of the tarragon added.

[Marco Baudenbacher @ChefBaudi]

BOILED BEEF CHEF BAUDI
Beef - winter vegetables - salsa verde - Maldon salt 🥩🥕🥔
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Comment:
A winter classic with a tasty salsa verde. 12hr cooked beef at 95* C and boiled potatoes with salted butter.

[Marco Baudenbacher @ChefBaudi]

SCOTTISH SMOKED SALMON „DYHRBERG“
Cold smoked Scottish King‘s fillet - capers - Sri Lankan black pepper - Beurre d’Échiré
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Comment:
The lachs is cut 1 cm wide & eaten with knive & fork. No horseradish needed, only a really great coarse ground black pepper & a good bread. 🍣

[Marco Baudenbacher @ChefBaudi]

TASTY GARDEN GREENS
Belgian endive - vine grown date tomatoes - watercress - Chef Baudi’s ginger vinaigrette 🥗
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#salad #chefbaudi #chef #chefs #cheflife #chefstalk #food #foodporn #foodie #foodlover #foodgasm #foodpics #foodphotography #eat #delicious #gastronomia #gourmet

[Marco Baudenbacher @ChefBaudi]

VEAL RIBEYE WITH RISOTTO
Super tender veal ribeye - white wine risotto - mixed wild mushrooms - sage 🍖
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#chefbaudi #chef #chefs #cheflife #chefstalk #food #foodporn #foodie #foodlover #foodgasm #foodpics #foodphotography #eat #delicious #gastronomia #gourmet #homemade #culinary

[Marco Baudenbacher @ChefBaudi]

CHEF BAUDI @ DYHRBERG
The first salmon smokery ‘DYHRBERG’ of Balsthal, Switzerland. All hand crafted, slow smoked, Alaskan salmon at its best! 🎣
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#chefbaudi #dyhrberg #chef #chefs #cheflife #chefstalk #food #foodporn #foodie #foodlover #foodgasm #foodpics #salmon

[Marco Baudenbacher @ChefBaudi]

TIRAMISÙ
Italian biscotti - Mascarpone cream - egg - Tia Maria - Amaretto - Eggnog - Cocoa
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Comment:
Probably the best recipe ever! From my dear friend Arnoldo. Deep but not heavy in taste, well balanced with liquors, super fluffy and light! To die for!

[Marco Baudenbacher @ChefBaudi]

SAN DANIELE & PARMESAN
San Daniele Italian 18 month cured ham - 24 month Parmesan - 15 year old traditional balsamic vinegar 🥓🧀
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#chefbaudi #chef #chefs #cheflife #chefstalk #food #foodporn #foodie #foodlover #foodgasm #gastronomia #gourmet #homemade #culinary #cooking

[Marco Baudenbacher @ChefBaudi]

WINTER GREENS
Arugula - 3 variations of endive - Iollo rosso - frisée lettuce - cress - date tomatoes - Chef Baudis French Dressing
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#chefbaudi #chef #chefs #cheflife #chefstalk #food #foodporn #foodie #foodlover #foodgasm #foodpics #foodphotography #eat #delicious #gastronomia

[Marco Baudenbacher @ChefBaudi]

SCALLOPED POTATOES CHEF BAUDI
Potatoes - heavy cream - garlic - nutmeg 🥔
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Comment:
Probably the best recipe ever! Slow cooked at 120*C for 2 hours. Soft and creamy, heavenly in taste, perfect with a roast or steak!