English Edition - SG

02 | 2013 Interesting Information from the Marché® World of Freshness
S
W
E
N
FRESH
A good
® is turning 30 !
é
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rc
a
M
:
te
ra
reason to celeb
Delicious Antipa
sti
ing
Marché® is spread
Italian flair
marche-restaurants.com
ness
30 years of Fresh
on with
Anniversar y editi
®
ghlights
lots of Marché hi
Swiss Alpine Lake
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Dive into the refr
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Marché ® & the World
People at Marché®
Marché Mövenpick Jem
Dear Guests!
We have a good
reason to celebrate:
Marché® will
turn 30 this year!
We owe all of these
successful years
primarily to our
employees who
have time and time
again inspired
all of us here at
Marché® with their
limitless enthusiasm. Three of our
long-standing staff members are
going to have something to say
in this anniversary edition. They
will recall their very own personal
highlights. A special timeline will
show you how Marché® has developed over the past 30 years. Also,
we have asked some of our guests
to tell their Marché® stories, too.
In 1983 – just like today – we were
totally committed to absolute
freshness. And what can possibly
be any fresher than herbs and
spices from our own garden? Many
Marché® restaurants have been
tending to their own herbal gardens
for several years now – and it
doesn’t matter if it’s in the middle
of the city of Toronto or at a highway rest stop in Slovenia.
To go along with such spicy herbs,
we will be serving up a two-page
section in this edition for you with
suggestions, recipes and some good
things to know about a popular summer dish, antipasti – and all of this is
in the freshness style of Marché®. I
send all of you a big “thank you” for
your dedication over all these years!
Oliver Altherr,
CEO Marché International
and his Team
2
FRESH NEWS 02 | 2013
A New Address
in Singapore
Michaela Kainz
With our two Marché® restaurants
VivoCity and 313@somerset, which
present themselves in a traditional
Swiss style, as well as the trendy
bar & bistro design at Raffles City,
Marché® has been present is Singapore
for several years. Now our freshness
concept is capturing the western part
of the city by opening a new location
with seating for 80 guests in Jem®,
the third largest shopping, leisure and
business complex in this pulsating city.
Eighteen employees will start taking
good care of their guests around the
R
O
F
N
O
I
S
S
A
P
A
G
N
I
M
R
A
F
O
T
A
T
O
P
end of May. The guests will relax in an
urban setting that is characterized by
a natural garden atmosphere as they
enjoy home-made pizza and pasta, fresh
salads or small snacks. And our expansion in Singapore isn’t over yet: We
are happy to announce that more
Singapore locations are yet scheduled
to open in 2013.
30 Years of Marché® : Press commentary from 1983
GRAND OPENIN
G OF THE
FIRST MARCHÉ
RESTAURANT
Stuttgar ter Zeitu
ng, 31 October
1983: The new “M
Marché” on Köni
övenpick Restau
gstrasse wi ll pres
ra nt
en
t itself as a fast se
standa rd when it
rv
ice with an upscal
opens its doors ne
e
xt Wed nesday.
Right in the middl
e of a variety of ea
ting
locations with a “b
road range of atm
ospheres”, dining gu
ests wi ll be able se
lect
their ow n mea ls
from an attractive
ly
arranged market
offering. Pre-cook
ed
dishes are shunne
d upon at “March
é”.
Ever yt hing that is
offered from the
hot
and cold buffets
is always prepar
ed
freshly. (...) Depend
ing on his mood, th
e
guest can choose
between picturesq
ue
ha lf-timber hous
es in a rustic “D
or fbeizle” or sit unde
r an aw ning in th
e
“garden ga zebo”.
(...) Exac tly on
ehu ndred employe
es wi ll start tending
to
their customer’s wi
shes on 2 Novembe
r.
Self-serv ice lower
s costs and the gu
ests
wi ll benefit from
that: The high qu
ality
offering wi ll be
available “at popu
lar
prices”.
es. The young
up around po tato
ew
gr
z
in
Ka
a
el
Micha
and supplies
to es for a living
ta
po
ts
an
pl
er
farm
region – and
s throughout the
er
om
st
cu
to
em
th
Austria.
ché Schwechat in
that includes Mar
The lady is a potato farmer and she
is standing next to the harvester in jeans
and a t-shirt, along with her mother,
removing clumps of dirt from the
potatoes. Her father is at the wheel
of the tractor. Each acre of their land yields
about 8 to 12 tonnes of potatoes per year.
After the potatoes are harvested, the
family stores them in a cool, dark cellar.
Depending on the demand, they are
then sorted, loaded into sacks and then
sent to their customers.
IT’S A FAMILY MATTER
Michaela Kainz began helping out in
the family operation in Hetzmannsdorf,
Austria, as a child. The company has
been in the family’s hand for several
generations. She has been running things
since the beginning of the year – a lot
of responsibility for a 23-year-old. “The
biggest challenge is the weather, because
we can’t influence it. Freezing temperatures in the spring and the amount of
precipitation have a huge impact on the
size and quality of our potatoes”, explains
Michaela Kainz. Working in and with
nature is very satisfying for the farmer:
“The things we do are very diversified
and always changing: There is work to
be done in the fields, deliveries to our
customers need to be arranged and office
work also takes time.”
THE “WHO’S WHO” IN POTATOES
Since May 2010, the family Kainz has been
sending a load of potatoes to Marché
Schwechat every 7 to 14 days. Depending
on the demand, that’s between 2,200
and 4,000 pounds every month – an
incredible 13 to 24 tonnes a year!
Most of the potatoes that Marché
Schwechat orders are of the Ditta variety,
a firm potato ideal for preparing
practically any dish, especially potato
salad, boiled potatoes, fried potatoes
and French fries. Michaela Kainz
recommends both Ditta and Marabel
types grown at her farm for
mashed potatoes, potato
pancakes, soup or gratin
potatoes. The types Erika
and Annabelle, on the
other hand, are also firm,
early potatoes and they
are harvested during
the summer months.
STORING POTATOES
AT HOME
An earth cellar is ideal. But
since most of us don’t have one
of these, the next best location
is a well-ventilated storage
room in the basement. Potatoes like it when it is cool and
dark. Rinse off the potatoes
just before you start cooking.
That helps them to stay fresh
longer.
“A good potato is firm,
yellow on the inside and
doesn’t fall apart after it
is cooked.”That makes it
easy even for a beginner
to recognize a high-quality
product.
delivering her pota toes
Mich aela Kainz personally
® chef, Péte r Kiss .
ché
Mar
the
to
FRESH NEWS 02 | 2013
3
Marché® Know-how
Marché® Know-how
Antipasti recipes à la Marché® !
From 17 July until 11 August. It’s all
about fresh antipasti at Marché®.
ITALIAN ENJOYMENT
For additional information:
marche-restaurants.com/promotion
their time to thoroughly enjoy their
Dinner is normally the main meal of
the day in Italy. People usually take
meal. A complete dinner consists
of four courses – antipasto, a pasta
dish, the main course and dessert.
Antipasti dishes are usually pre-
sented in a glass showcase in Italian
restaurants: That way, each guest
can decide what they want from the
large, delicious selection.
Delicious appetiz
ers at Marché
®
cip e
ché
Mar onal Re
S ea s
®
I
T
S
A
P
I
T
N
A
(Baked fennel)
Finocchi al forno
“Insalata
unghi ripieni” or
“F
i”,
or
od
m
po
ai
“Bruschetta
to hear the
” – you only need
ne
hi
cc
zu
di
o
ci
con carpac
to make your
ese Italian dishes
th
of
ds
un
so
ng
intrigui
these delicious
can easily make
u
Yo
.
er
at
w
th
mou
e.
appetizers at hom
Ingredients for four servings:
600 g
200 g
2 tbsp
5g
1 level tsp
1 dash
fennel
cherry tomatoes
olive oil
basil
sea salt
black pepper, ground
Preparation:
Rinse off the fennel, pat it dry and cut it into thin strips.
Blanch in boiling water for 10 minutes. Preheat the
oven to 200° F. Rinse off the cherry tomatoes and cut
them in half.
kle t you can
® sea son al rec ipe boo
In the new Marché
erran ean
dit
Me
us
icio
del
s
e thi
lea rn ho w to pre par
.
eggplant casserole
Antipasti – the small dishes that are usually served at the
beginning of a multiple-course meal – can immediately create
a touch of Italian atmosphere.
Bruschetta is one of the most popular kind of antipasti:
toasted bread, spicy toppings with chopped tomatoes
or simply with garlic, olive oil and salt. But Italian appetizer
cuisine has much more to offer: Air-dried cold cuts, like
ham or salami, are also very typical, along with eggplant,
zucchini or mushrooms marinated in olive oil, fresh melons
or marinated fish and seafood.
4
FRESH NEWS 02 | 2013
DOLCE VITA À LA CARTE
Antipasti is believed to originate from the Renaissance times.
At that time, banquets started and ended with a variety of
cold buffets. Still today, antipasti are usually served cold,
sometimes lukewarm and only rarely hot. Warm antipasti are
usually served before a light meal, while cold antipasti are
also suitable before a large dinner.
And since cold antipasti usually tastes better if prepared a day
earlier after being marinated in olive oil overnight, preparing
large quantities ahead of time could be a good idea.
ITALIANITÀ AT HOME
Antipasti is easy make at home, and you can pleasantly
surprise your guests with a grand selection of it!
Depending on your taste use paprika, tomatoes, zucchini,
mushrooms, olives or beans, fry the vegetables you have
chosen in garlic and salt, marinate them with fresh herbs
and spices, add some dark balsamic vinegar, and let your
gourmet meal cool off. When your guests arrive, slice
some white bread or ciabatta, get ready to take off for your
Italian adventure!
Grease a casserole dish with olive oil. Put the fennel
and the cherry tomatoes into the casserole dish,
season with salt and pepper and bake at 390° F
for 10 minutes. Finely chop the basil and sprinkle it
over the baked fennel.
TI I
ASST
IPPA
AANNTTI
rself
make you
yourself
you can
etizers you can make
ian appappetizers
ItalItalian
ts.com
marche-restaurants.com
marche-restauran
ste
, Ta
Take Enjoy
and
You can discover more delicious
antipasti recipes in our new
seasonal recipe booklet “Antipasti”.
Pick up your copy, free of charge,
in any participating Marché®
restaurant from 17 July until 11 August.
Marché® Suggestion: Add a little bit of basil, thyme or
rosemary from your own spice garden (see more
suggestions on page 10) and your homemade antipasti
will taste even better – buon appetito!
FRESH NEWS 02 | 2013
5
30 Years of Marché®
,
K
L
A
T
Ho
f
o
S
T
e ar s
S
E
30 Y
OW
U
N
G
R
D
U
N
O NA
TH E
al
sp i t
it y
1983 – 2013
ustria
elling to A
been trav
e
v
a
h
e
A
“W
years. nd
ore than 20
m
r
fo
i
e first
sk
to
at long, th
exactly th
st
o
tains
lm
a
u
r
fo
the mo n
f our trip to
o
t
h
g
and
li
rl
h
e
ig
h
hé Glarn
d us: Marc
e
h
it
a
w
a
ti
s
s
a
h
us rö wit ng
ers delicio
ff
lo
o
a
p
ys
o
a
st
lw
a
st. This
for breakfa
r us.”
fried eggs
tradition fo
e
m
co
e
b
s
a
the way h
Beatrice S
Switzerlan
d
S
R
A
E
Y
0
3
S
S
E
N
H
S
E
R
F
F
O
trohmeier
Freshness, enjoyment and transparency: Even after
30 years, Marché® is still keeping pace with the times.
We talked with Oliver Altherr, CEO of Marché International, about success and his plans for the future.
–
“Naturally fresh ars
ye
30
r
fo
and that
and counting.
for your
Congratulations
!”
anniversary
Renzo Blumenth
Ma
rch é®
al
itzerl
Am bassa do r, Sw
an d
“When we are on tour with our band
“Nemjuci”, we spend countless hours on the
highway. At Marché® I always get exactly
what I want: a relaxed atmosphere and
a glass of freshly-pressed orange
juice. Once we pulled into Marché Mosonmagyaróvár after driving 14 hours through
a blizzard. I was really impressed that we
could snip our own fresh chives from the
small pot on the table – as it turned out,
the delicious spices were only there for
decoration.”
Német h Juci
Singer in the band “Nemjuci ”, Hungary
“For the pas
t ten years
Marché® h
been our ex
as
clusive rest
stop par tn
in Europe.
er
Our custom
ers really ap
ciate the ex
precellent co
st-benefit
relationship
, the very a
ttractive an
fresh prese
d
ntation of
the product
well as the
s, as
exceptional
ly friendly
We congra
staff.
tulate Marc
h
é® for 30 ye
of per fect
ars
and heart-f
elt hospita
lity.”
Michael Ku
Busreisen.
6
FRESH NEWS 02 | 2013
rtze
of
ly cr eate d an oasis
ul
sf
es
cc
su
e
av
h
u
“ Yo
c
th e m iddle of h ec ti
pe ac e an d quie t in
m:
t. M y on ly cr it ic is
ar
tg
ut
St
n
w
to
n
w
do
ts
M ar ch é re st au ra n
e
or
m
e
er
th
’t
en
Wh y ar
be autich é – March é you
ar
M
?
es
ti
ci
er
h
ot
in
ce .”
out you I can n ot fa
h
it
w
e
lif
a
e,
ac
pl
l
fu
ar t in 19 83
Gu est’s c om me nt
s at th e gr an d open
in g in St ut tg
Marché® is 30 years old and still successful.
What is your recipe for success?
We offer our guests an adventure for all of their senses! Just
walk into a restaurant and the colourful salad and vegetable
buffet is clearly visible. You walk past the in-house bakery,
smell the freshly-baked bread. Our rösti are fried golden
brown directly in front of the watchful eyes of our guests –
and the only thing left to do is enjoy. Our three strong points:
absolute freshness, maximum enjoyment and quality – and
that strikes a chord with our guests!
Where do you get your inspiration for new ideas?
I started out as a passionate chef and can therefore be found
more at the front lines than in my office. Last week I was
in Canada, today I’m in Germany and tomorrow I’ll be in
Singapore. Right in the middle of where things are happening
– that’s exactly where I get my inspiration.
In which areas do you think Marché® will pioneer
new ideas in the future?
Back to the roots, back to the city centers. We are planning
to open a brand new dining concept in Zurich, Switzerland,
late this summer.
What surprises does Marché® have to capture the hearts
of city dwellers?
This new concept will of course be based on the market
values of Marché®: freshness, quality, naturalness and
transparency. In regards to design, communication, interior
decoration and the offering, you’ll see a big change from
our existing Marché® restaurants. We will try some new
things in the grill area, like working with a Japanese charcoal
grill. With our grill specialties, perfectly prepared, and
the fitting sauces, thin and crunchy gourmet pizzas, as well
as lots of fresh salads and vegetables, we are offering our
guest pure enjoyment!
What do you hope for Marché®
in the next 30 years?
That we never lose track of our passion
for the product and our hospitality!
Oliver Altherr
CEO Marché International
“Thirty years ago Marché was revolutionary in professional gastronomy:
Radical freshness, maximum transparency, the kitchen right in the
middle of the dining area – these became benchmark concepts for the
entire industry. Every bit of their current worldwide success has been
honestly earned. Congratulations and good luck for the next 30 years! ”
Gretel Weiß, gastronomy expert and editor-in-chief of “Food Service Europe”
cc , Austria
marche-restaurants.com
A fresh look into
the past
30 Y E A R S
O F M A RC H E ®
Vegetables – always freshly cooked
The Marché® uniform back then
The Marché® uniform today
Juice – hand-pressed
2005: First Marché® Natural Bakery
1983: First Marché® opens in Stuttgart, Germany (D)
Vegetables – from local farmers
1995: International expansion
2010: Marché Brookfield Place Street Level
2007: New headquarters Kemptthal,
Switzerland (CH)
2001: Marché®
mascot Picky
1986: Regional suppliers
1983
1986
1988
1983: First Marché® opens in Stuttgart, Germany
“On Wednesday, 2 November, we opened our first restaurant.
It will be called “Marché” and will be on Königstrasse.
It’s not a restaurant. It’s a restaurant world!”
1986: First Marché® in Switzerland
Marché Neuenkirch East is not only the first Marché®
restaurant in Switzerland, but also the first along a highway.
1986: Regional suppliers
For example, the family company Schürch Getränke
Rothenburg started supplying Marché Neuenkirch East
and West (Switzerland) with fresh apple cider in 1986
and still is today!
1988: Marché® Number 10
Opens in Hamburg, Germany.
1991
1995
2007: Marché VivoCity
2001
1991: Marché® expands
To Austria, England and Canada.
1995: Marché Fläming West
First Marché® along a German highway.
1995: International expansion
Marché® signs franchise agreements in Israel, Korea,
Indonesia and Hong Kong. Grand openings then follow
in Italy, Korea and Israel.
2001: Marché® mascot Picky
Introducing… the fluffy baby seagull “Picky”.
2003: New CEO Oliver Altherr
Oliver Altherr is named new CEO: “Our vision is to
become the freshest gastronomical company.”
2003
2005
2007
2005: First Marché® Natural Bakery
2006: Marché Lukovica
First Marché® in Slovenia.
2007: New headquarters in Kemptthal, Switzerland
The Support Office of Marché International is the first office
building in Switzerland with a zero energy balance.
2008
2010
2013
2008: Marché Mosonmagyaróvár North & South
First Marché® locations in Hungary.
2008: Marché Bistro Draganic North & South
First Marché® locations in Croatia.
2010: Marché Brookfield Place Street Level
Grand opening of Marché® in Canada.
2007: Marché VivoCity
First Marché® in Singapore.
2013: Marché® Number 4 and 5 in Singapore
Marché Mövenpick JEM and Marché Mövenpick Asia Square.
2007: Marché Holmestrand
First Marché® in Norway.
2013: Marché Mövenpick Zurich
Get ready to enjoy our new concept!
2007: Marché Schwechat
First Marché® in Austria.
2014 Outlook: Expansion USA
We are going to San Francisco!
30 years of Marché®: Guest comments
ar
Long-standing M
ché® employees
T H E I R V E RY
PE R SO N A L
H I G H LI G HT S
The employees are the driving force of any company –
and that’s especially true for Marché® : They take care of
every guest’s wish and develop new, fresh ideas – day
in and day out. Many have been with us with body and
soul for decades. Three long-standing employees shared
some of their personal highlights with us from their
time with Marché®.
“In the spring of 2009, Beat and I
met on the
Internet. We met each other face
to face for the first
time at Marché Kemptthal, because
it wasn’t too
far away for either of us. It wasn’t
“love at first
sight”, but we liked each other a
lot. What star ted
out as a shor t mee ting for coffee
ended up as
an intensive thre e-hour discussion,
followed by
dinner. We got married this year and
– romantics as
both of us are – we simply had to
celebrate in the
rest aurant where we first met . The
Marché®
Team organized a wonderful wedding for
us.
Who else can claim to have gotten
married in a rest stop next to the
major highway?”
a sandwich at
“A while ago I ordere d
salesp ers on looked
Marché® Tepanje. The
er I explained
at me sor t of funny. Aft
she then prepared
to her what I wante d,
to my taste. Two
a Sandwich exactly
to stop by the same
weeks later I happened
esperson recognized
Marché®. The same sal
nted to have the
me and asked me if I wa
again. That’s what
same kind of sandwich
®
cial. Thanks and keep
makes Marché so spe
up the good work! ”
Marjan Fišer
Cof fee supplier, Slovenia
Shirley Barnes
Switzerland
“The ser vice is
super. Especially the
g back to
“We ke ep on goin
.
for ice cream
M edenbach East
e
lat
ty
et
pr
e
er
th
Re cently we go t
had already
am
cre
ice
e
th
and
.
ay in the fre ezer
be en stowed aw
e
oyees brough t th
One of the empl
ain just for us .
ice cream ou t ag
et that !”
We’ll never forg
smiling faces of the employees is a nice way
to say “good morning”.”
James Russel
Cana da
On board for
30 years:
Jutta Weik
On board for
24 years:
Maximilian Übelhör
On board for
29 years:
Trudi Stadelmann
Marché Brookfield Place Street Level, Canada
Support Office Marché International, (CH)
Marché Neuenkirch East, Switzerland
“My first day at work at Marché
Stuttgart was really an adventure:
From chef to Culinary Advisor and
Project Leader of the Marché® system:
Maximilian Übelhör is climbing up
the career ladder at Marché®. Every
time a new location opens, he’s
right there – like in Slovenia in 2005:
Trudi Stadelmann has been working
at the Marché® in Neuenkirch for as
long as that location has been open.
She started by keeping the restroom
facilities clean: “I still know
I had to cook almost 100 pounds
of spaghetti in a pretty
uncomfortable uniform – with
a striped blouse and puffy
sleeves … and a little boat on
my head!”, chef Jutta Weik tells us.
Jutta worked for Marché® in Germany,
Norway, Switzerland, and she has been
with Marché® Canada since 2010.
Not long ago, an elderly woman from
Mannhein, Germany, recognized Jutta
since the time she had worked at
Marché Stuttgart. Nearly 80-year-old
lady was right, she could even tell
exactly what exactly Food Manager
Jutta Weik had prepared that day!
marche-restaurants.com
“We took over 13 locations
back then and introduced the
Marché® concept”, Maximilian
Übelhör recalls. He set up a camp
during this intensive time in Slovenia:
“Even though I wasn’t fluent in
Slovenian, I felt at home right away.
The rural mentality there is just like
what I know from back home in the
Allgäu region of Germany.” Spreading
the Marché® brand name out into the
world has been a unique experience
for Maximilian Übelhör.
exactly how Mrs. Marti, my
colleague, and I used to yodel
while we were working.”
The guests thought that was so cool,
that they didn’t want to leave the
restrooms. This happy-go-lucky lady
works in the Service Department today.
She really enjoys contact with the
guests: “The nicest thing for me is
when a guest returns and asks:
“Is Trudi Stadelmann working today?”
That’s just the reason why she comes
to work every day with a smile on
her face – even after almost 30 years.
Wol fg ang Haunzw
sine
iving in my limou
“I was recently dr
mers
sto
Moritz with cu
on the way to St.
uld
co
I
aske d them if
from Russia and
. I’ll
nd
rla
arché Glarne
invite them to M
their
in
w
sa
I
amazement
never forget the
g
in
nd
w the ab ou
eyes when the sa
y
ar
lin
cu
a
nced
buffet . They experie land and that in
Switzer
journey through
.”
ea
ar
a very small
Ge rm any
LOST & FOUND –
SOM E O DDITIES
Guests often forget things. And
sometimes these things are a little odd
:
Stephan Rohrer
A JACKET WITH 60,000 EURO
e M.C.R .
Lim ousin e Ser vic
Switzerl an d
nt & Reloc ati on ,
lta
nsu
Co
g
Movin
Found at Marché Tepanje, Slovenia
. Our employee Mija Cugmas gave the jack
et, along with
the money, back to the owner and
received a
sizeable finder’s fee.
“In order to
of fer our cu
stomers a
first-class se
rvice in ever
y regard, we
put a lot of
impor tance
on
nurturing
long-term
business re
la
ti
o
nship s.
At Marché ®
rest auran ts
, we are
assure d that
ou
good hands r guests are in
. That makes
taking
a break duri
ng a long tr
ip fun .”
M arc o Göss
Bus To ur O
ickl
i
pe ra to r G ös
si , Sw it ze rla
nd
CHILD
Found at Marché Alacska, Hungary
. Only after
driving 40 km did the parents noti
ce that their
offspring was missing. Parents and
child were
happily reunited at the restaurant.
FALSE TEETH
Lost at Marché Brookfield Place Stre
et Level,
Canada. One of our guests put his
false teeth on
his tray during his meal and guess
what he forgot.
FRESH NEWS 02 | 2013
7
Marché® Swissness
Marché® Swissness
SCHWARZSEE – THE COLORFUL ONE
According to the saga, the water in Schwarzsee is so dark, because a giant used to wash
his feet in the water there. The lake is 1,047 metres (3,435 feet) above sea-level and
glistens with magical colours ranging from turquoise blue to pitch black, depending
on the light. This wildly romantic natural setting forms the framework for a family
outing offering perfect infrastructure: Along the Hexenweg around the lake, both
young and old can learn about the sagas and fairy tales of the region, on the beach
the cool waters offer the necessary refreshment and the wild and speedy ride down
the Schwarzsee summer toboggan run means guaranteed fun for the whole family.
BLAUSEE – THE MYSTICAL ONE
Surrounded by high mountains and pristine nature, tucked away in the Kandertal
is a small lake that is shrouded in legend – Blausee, an idyllic paradise right in
the middle of a car-free, private nature park (admission is charged). Blausee came
into existence more than 15,000 years ago after a rockslide. Since the lake is still
fed today by various underground springs, the water is crystal clear. A dreamy
footpath with picnic tables and grills meanders along the shoreline – the perfect
destination for romantics and nature lovers. And if you like it a little more
exclusive, you’ll find a splendid, award-winning kitchen in Hotel Blausee with its
own organic trout farm.
Swiss Lake Landsc
ape
E
S
I
O
U
Q
R
U
T
F RO M
K
C
A
L
B
H
C
T
I
P
O
BLUE T
in the Schwarzsee
happily splashing
in
ed
st
re
te
in
re
pressive
Whether you’
in front of the im
ss
ne
er
th
ge
to
, cozy
or y at Lago
with your family
g the Earth’s hist
in
ac
tr
re
or
e
se
Blau
laxation
backdrop at the
lakes promise re
ne
pi
al
s
is
Sw
o:
er
N
Bianco and Lago
for ever y taste.
More information about Swiss alpine lakes and many more adventures
is available at: www.MySwitzerland.com/water
8
FRESH NEWS 02 | 2013
LAGO BIANCO AND LAGO NERO –
THE CONTRADICTORY ONES
From north to south, from the glaciers to the palm trees, the Bernina Line of the
Rhätisch Railway has been running for more than one hundred years. In front of
the impressive setting of the highest peaks of the Grisons Mountains, the traveller
encounters two lakes near Bernina Pass: Lago Bianco and Lago Nero. Only a few
metres separate these two lakes from each other here at the European continental
divide. The milky-white glacier water of Lago Bianco flows first via the Inn and then
via the Danube into the Black Sea. The water from Lago Nero flows into the Adriatic
Sea via the Italian river, Po. The zigzag pathway from the lakes down to Cavaglia,
with its almost ten metre tall glacier water wheel, is certainly worth it.
FRESH NEWS 02 | 2013
9
Naturally Marché®
Marché® for Kids
Sm al l bu t ve ry im
pressive!
Smack dab in the
middle of the of fi
ce
and business com
plex at Brookfield
Place in Toronto
green is ab oundin
g.
The employees at
Marché Brookfield
Place Street Level
have been manag
ing
a small greenhou
se (2.2 x 1.8 meter
s/
7 x 6 feet) near th
e cooking area sin
ce
2010 : rosemar y, ba
sil and more add
that special touch
and aromatic taste
to marinades, salty
baked goods,
desserts and juice
s.
“Did you know that …
Funny Tomato Beetles
… red paprika has more
vitamins than green does?”
Ripe paprika taste sweeter and they are
A colourful platter with cool things to eat at every summertime
festival for kids. How about one with some funny tomato beetles?
Picky will show you how to make them yourself just by using some
tomatoes and mozzarella cheese.
packed full of vitamins and supply three
And this is how you make them:
It’s because green paprika isn’t ripe yet.
usually yellow, orange or red. They are
Cut the mozzarella into slices.
times as much vitamin C as an orange.
Quarter the cherry tomatoes. Two
… you can celebrate
your birthday at Marché® ?”
tomato quarters will become the
wings of the beetle as it is sitting on
Our little seagull mascot “Picky” would
the slice of mozzarella. Draw white
be really happy if you came to spend
Herb
at the Rest Sto
and Spice Garden
p
À L A M AR
THE WHOLE PALLET –
FROM ROSEMARY TO MELONS
The staff at Marché Tepanje have been
lovingly taking care of the 80 m2 (860 ft2)
garden since 2006: Depending on the season, they plant kitchen herbs and spices
like rosemary, parsley, chives, lemon balm
and peppermint, along with vegetables,
strawberries or even melons. The chefs
can use all of these in a wide variety of
10
FRESH NEWS 02 | 2013
the tomatoes and two chive stems
This is what you need:
restaurants.com/
tomatoes, cream cheese, black,
party at: www.marchekids-events
and spices
arty: Fresh herbs
he
or
t
ee
sw
e,
at
Herbal, delic
Marché®
l touch. Various
ia
ec
sp
a
l
ea
m
y
can give an
ore now
world are theref
e
th
nd
ou
ar
s
nt
r
restaura
produc ts for thei
spices and other
n
ow
r
ei
th
g
in
grow
nje in Slovenia.
ing Marché Tepa
ud
cl
in
–
e
us
n
ow
The herb and spice garden at Marché
Tepanje is more than just a garden. We
want the guests to develop a better understanding of cooking with fresh spices and
other products. Who knows? Maybe small
herb and spice gardens may start showing
up on the patios of some of the guests.
becomes the beetle’s head next to
restaurants
find out which
can organize your birthday
Marché®
CHÉ®
dishes, desserts or teas. Also, the guests
can read about the various characteristics
and uses of the herbs and spices. Dried
herbs and spices are on display there, too.
Great for feeling and sniffing.
cheese and a toothpick. An olive
a delicious birthday cake and
some exciting games. You can
G
N
I
N
E
D
R
A
G
N
A
B
UR
When traveling from Vienna or Budapest to Trieste on the Mediterranean
coast your trip you will end up at
Highway A1, Slovenia’s longest highway.
Marché Tepanje is a green oasis along
one of Europe’s most heavily travelled
thoroughfares – and this is not just
because of the green in our logo: Herbs,
spices, vegetables and fruit are growing
there, being pampered and cared for at
this rest stop.
dots on the wings with the cream
a fun afternoon with him with
Mozzarella cheese, large cherry
pitted olives, chives
become the antennae – and the
tomato beetle is already finished.
You can find this recipe and many
more at: www.marche-restaurants.
com/kinderkochen
’s Tricks
SUGGESTIONS FOR
YOUR OWN HERB AND
SPICE GARDEN
Find five mistakes!
«Hi, Kids!» Here are two puzzles for you!
They range from easy (b) to hard (b b).
G ame 1 :
It doesn’t matter how small your
balcony or window sill is. It’s the
perfect place for your own little
garden. Before you start, keep these
points in mind:
• Grow herbs and spices in
small pots.
Move just one matchstick to make the equation correct!
• They need lots of sunshine and
protection from the wind.
G ame 2 :
• Trim the herbs and spices regularly. That makes them thrive.
• Rosemary, thyme, lavender and
sage don’t need much water.
Add the symbols + (to add),
- (to subtract), x (to multiply)
or / (to divide) to find the
right answers. All of the answers
are the same number!
• Oregano, parsley, basil
and chive need to be watered
regularly.
All of the solutions are on the last page.
22
3
5 =
60
1
2 =
2
3
5 =
33
1
2 =
?
?
?
?
FRESH NEWS 02 | 2013
11
02 | 2013 Interesting Information from the Marché® World of Freshness
®
ce
Then and Now:
ng for M arché sin
ör has been worki
13.
20
M aximilian Üb elh
y
ar
since 1 Janu
d Lisa Schlo dder
1 August 1989 an
10 x SGD 30 to b
How many year s
10 0 year s
Win
®
e won at Marché
has Marché® be
en in existence ?
5 year s
mar kt st an
er by e- mail to :
Send your answ
13
E: 15 Oc to be r 20
ENTRY DE AD LIN
s!
30 year s
d@ mar ch e- in t.c
om
be drawn from
er. Winners will
years of age or old
Internati onal
ite d to people 18
sta ff of March é
lim
is
The
ion
al.
pat
rke t
fin
tici
are
y be use d for ma
All decisio ns
ut the contest: Par
s inf ormati on ma
no tifi ed by mail.
Information abo
winner s will be
tha t the ir addres
ee
The
rs.
agr
ts
we
pan
ans
t
tici
all cor rec
e. All par
may no t par ticipat
and the ir family
ertising pur pos es.
res earch and adv
ER :
IMPRINT | PUBLISH
Ltd.,
nts Singapore Pte
ura
sta
Re
é
rch
Ma
229469
re
po
ga
Sin
2,
, #06-0
51 Cuppage Road
aurants.com
ww w.marche-rest
hu
t
i
w
SO LUTI ON S FROM
Game 1:
PAGE 11:
Game 2:
/
/
.
.
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-