English Edition

01 | 2013 Interesting Information from the Marché® World of Freshness
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Nor wegian Cuisin
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Marché® discover
of the north
marche-restaurants.com
hé®
and Pete
A Visit with Heidi
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ul places in the
The most beautif
tion region
“Heidiland” vaca
“Grown-up” Kids
it ted to
Marché® is comm
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children’s well be
Marché ® & the World
New in the McArthurGlen Designer Outlet
Dear Guests!
From the grill, as
a soup or raw:
Fresh fish is very
popular around
the world – and
that means with
our guests, too.
In the next few
pages you will
learn where the
fish in our restaurants comes
from, why it is
so healthy and
different methods of preparation.
We will also show you how to make
fish tasty for kids: In the form of
homemade fish sticks made from
fresh fish filets. Awakening the taste
for healthy nutrition in children
from around the world is very
important to us. That’s why many
Marché® restaurants become
involved in neighborhood projects.
Aside from this, we are also going
to take an excursion to a Marché®
country – Norway. You will naturally
find many culinary delights here
with its 25,000 km (15,500 mile)
Atlantic coastline. We had an
interview with the award-winning
star chef Harald Osa. He talked to
us about some of the special aspects
of the cuisine in his homeland and
about how he would like nothing
more than to make Norwegian specialties known and popular around
the world.
We hope you have a fresh day and
are looking forward to your next
visit with us!
Oliver Altherr
CEO Marché International
and his Team
2
Fresh News 01 | 2013
Marché Neumünster
The logo of Marché Neumünster has
been proudly on display between
designer brands and fashion labels from
around the world since February 2013.
The newest Marché® location is now
pampering shopping fans and employees of McArthurGlen Designer Outlets
Neumünster, close to Hamburg, Germany, with light and fresh dishes. In an
urban setting, surrounded by herbs and
spices growing in pots and colorful flower
boxes, seating for 107 guests inside and
an additional 30 seats on the terrace
invite guests to sit and relax. Thirteen
employees tend to their every need by
serving dishes which range from crunchy
pizzas teeming with ingredients like fresh
shrimp or spicy Serrano ham to seasonal
salads served with homemade dressings.
Light, freshly-pressed juices made from
all kinds of creative recipes using pineapples, bananas or apples and a dash
of olive oil to help our bodies absorb the
vitamins round out the offering here.
Caterer of the Year 2012
1st Place for Marché Patakan
The unique concept captivated the panel
of professional jurors of the renowned
German food and gastronomy award
“Caterer of the Year”: Marché Patakan
ran away with first place in the category
“Food Concept and Presentation”. The
integrated model for visitors, events and
catering, as well as the culinary diversity
that includes the best that Asian cuisine
has to offer, was more than convincing. A
simple visit there is well worth it: Marché
Patakan, in the Leipzig Zoo, is right in
the middle of the tropical wonderland
“Gondwanaland” and was opened in
2011. Nestled between the giants of the
jungle and babbling springs, the Marché®
team can cater Asian flared events for up
to 300 guests. Whether it is a gala dinner
or a business conference, the guests will
be treated to delicious Far Eastern
specialties like dim sum or sate dishes
and tandoori chicken from the apple
wood grill. This marks the fourth time
that a Marché International dining
concept design was honored with this
highly cherished award.
People at Marché®
Holik Holidin
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Six fishermen set sail every day into Indonesian
waters on the four boats belonging to the familyrun company “UD. Cemerlang Fishery”. They catch
about 50 kg (110 lbs) of fish a day: White and red
snapper, a typical kind of fish for this region, end
up in their nets, along with octopus, shrimp, bass,
crabs, calamari, sting-rays and flounder.
FRESHNESS MEANS QUALITY
Holik Holidin has been working in the fishing
business for almost two years. He supplies fresh
fish every day to all of his customers throughout
Jakarta – and the Marché® restaurants get their
fair share. He puts special importance on the
freshness of the fish: “Every single fish is inspected
carefully during the sorting process. We then pack
the fish in boxes filled with ice cubes and deliver
them directly to our customers. This is how we
guarantee that the fish we supply is always fresh.”
Superior quality is the major selling point. “Red
gills, clear eyes and firm meat are the best ways to
check the freshness”, explains Holik Holidin. Fish
that is more than three days old shouldn’t be used.
FROM THE WATER STRAIGHT TO THE GRILL
The 23 year old thinks he has found the job of his
dreams. Handling fresh fish correctly takes a lot of
practice, skill and care – a challenge that fascinates
Holik Holidin. You will find this young fisherman
in the Marché® restaurants in Jakarta every day.
He hands the catch of the day over to the chef
and receives the order for the next day. The most
common kinds of fish ordered are red snapper and
bass. These are also Holik Holidin’s favourite kinds
of fish– and best of all straight from the grill with
typical Southeast Asian sauces. Our fish expert
even has a special suggestion up his sleeve for
preparing the fish: “Sprinkle fresh lemon juice over
the cleaned fish before you put it on the grill. That
takes away a bit of the ‘fishy’ odour and the meat
stays white and firm.”
“Freshness is our
seal of quality.”
Fish supplier for the Marché® restaurants
in Jakarta, Indonesia, Holik Holidin
Ho lik Ho lidin
hands over th
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da y to a M ar
of the
ché ® chef.
Fresh News 01 | 2013
3
Marché ® Know-how
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OUR AQUATIC VITAMIN HEROS
Here are some unbelievable facts about fish:
Vitamins A, B and D are especially plentiful in fish,
it contains many important minerals, trace elements and iodine. It is also very easy for our bodies
to absorb and use all of these important substances, because fish can be very easily digested. The
most amazing thing about fish, though, is that
it contains lots of omega-3 fatty acids. The benefits are endless: Nutritional experts tell us that
we should try to eat fish once or twice a week.
4
Fresh News 01 | 2013
PUT FRESHNESS ON YOUR TABLE
The same thing applies to fish as to almost everything we eat: The fresher it is, the more nutrients it
contains. That’s why you should pay close attention
to the freshness of the fish when you buy it (see
the box on the next page). When you get home,
try to prepare and eat the fish as quickly as possible.
It is recommended to store your fresh fish in the
refrigerator for only a few hours and to cook the
fish gently, at a low temperature. This guarantees
that as many of the valuable nutrients as possible
stay where they should be … in the fish.
THIS FAT MAKES YOU FIT
Unsaturated omega-3 fatty acids are vital to our
good health. The human body needs them as
biochemical building blocks in our cells. The bad
news is: Our bodies cannot produce them. That’s
why it is even more important for us to consume a
steady and constant supply in our daily nutrition.
Nutritional studies offer the proof: They help to
prevent atherosclerosis, lower blood pressure,
help us to relax and at the same time improve the
performance of our brain – real miracle workers.
Marché ® Know-how
Three sure ways to tell
if your fish is fresh
Here are some suggestions from Marché®
supplier Holik Holidin from Jakarta,
Indonesia.
1
Eyes: shiny, curved outward,
deep black color and translucent
2
Gills: bright red, shiny and
3
rounded
Meat: firm to the touch and
elastic after applying light pressure
Pre par ati on Methods
Seven kinds of fish –
seven ways to prepare them
Fish in its many variations : Here
is a culinar y world cruise
through selected Marché® countr
ies and their fish specialties.
Poached
This is one of the easiest ways to prep
are fish. Slowly cook the
fish in a soup stock just under the
boiling point. “Halászlé”
fish soup is very popular in Hun
gary. Aside from fish, bell
peppers are one of the mos t imp
ortant ingredients.
People like to eat it with bread, too,
if the soup is very spicy.
Steamed
This is an ideal method of preparat
ion for fish with firm meat
or fish filets after the skin has bee
n removed. In Singapore, for
example, the fish is steamed in a bam
boo basket in an herbal-fish brew
. It is
then served with roasted vegetabl
es with a fish or oyster sauce and
rice.
Stewed
Fish or seafood with firm meat, such
as octopus, is suitable for this met
hod.
Sauté the fish and continue cooking
in an herbal broth. Calamari stuf fed
with rice is a very popular dish in
Croatia. A fresh salad tastes grea
t with
this dish.
Baked
If you want to bake your fish in the
oven, don’t forget to first cover it
with
aluminium foil to prevent the fish
from drying out. Shallow slits in the
skin prevent the skin from cracking
. A typical Canadian dish is
pike filled with fried mushrooms and
ground beef.
Grilled
Marinate the fish in oil and then plac
e the fish on the grill
as long as it is still thoroughly cool
ed. If the fish is very
tender, wrap it in aluminum foil
before you grill it.
Season with lemon, herbs, spices
and garlic. Holik
Holidin, our Marché® supplier in
Jakarta, Indonesia,
also recommends soya sauce and
chili paste.
M arinated
A Nordic specialty is graved salmon.
Place the fish in a marinade sauce
made
from sea salt, sugar, pepper and dill.
Curing in salt extracts water from
the
fish and increases its storage life.
Nor wegians like to serve sweet mus
tard
with their “gravlaks”.
Pickled
A fresh catc h for Mar ché ®
cate ring at the Euro pean
Food Service Summit on the
Lake of Zurich. You can
see much more at: marcherestaurants.com/catering
Herring filets pickled in brine are very
popular throughout the Nor th Sea
region. An especially mild version
of this is the famous ‘matjes’ (her
ring) roll
with tartar sauce, sour pickles, onio
n rings and salad.
Fresh News 01 | 2013
5
On the Marché®
Simple and Hones
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The climat
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ar chef Harald Osa
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and on their cuisi
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Harald Osa, up close
and personal:
What does he like more?
“Fresh News” gave him
two words and asked him
to pick his favourite:
Mountains or ocean
Herring or dried fish
shaken or stirred
latte macchiato or milkshake
red or blue
Ship or fish
sweet or sour
salt or pepper
trollkrem or Moltekrem
(both are Norwegian desserts)?
Star cuisine or
traditional home cookin’
6
Fresh News 01 | 2013
The award-winning star chef Harald Osa has had jobs around
the world – but his heart is really in his homeland. He
prepares young Norwegian chefs to take on world-class
positions and is very active with cooking programs on
television, always promoting healthy Norwegian cuisine.
What makes Norwegian cuisine so special?
In Norway we let the products speak for themselves: Every
ingredient brings its own special flavour onto the plate. His
dishes are simple and honest and nature really does the talking.
The Norwegian back country is characterised by agriculture
and offers specialties like cured meat. Fish and other kinds
of seafood play a major role along the Atlantic coast. They
make Norway one of the largest fish exporting countries
in the world. Around the world, 33 million dishes prepared
with Norwegian fish or seafood are eaten every day.
Norwegian chefs are among the best in the world.
What do you do better than the rest?
All of the Scandinavian countries do well in international
competitions. One reason for this is that we simply have
a lot of highly-qualified chefs. Another reason is that we
are not bound by tradition and enjoy experimenting.
From Dawn till Dusk
Thorill Pettersson, an employee of Marché®
restaurants in Norway reflects on Norwegian
eating habits
Breakfast: Bread with a variety of
toppings, yoghurt, eggs, juice, coffee or tea.
Our breakfasts are pretty rich, because they
should give us energy for the whole day.
Lunch: A cold snack with rolls. The so-
called “Lunsj” is traditionally prepared at the
breakfast table and then taken along with
you in a sandwich box.
Deluxe Viking Meal:
Gravlaks
On the Marché®
Marinating fish is a very old tradition in Scandinavian kitchens,
because the fish can then be stored through the winter. The Vikings buried marinated fish underground for several days in holes
they dug along the beach. That’s where the name comes from:
The translation of “gravlaks” happens to be “buried salmon”
(or salmon in a grave to be more precise!). The weight of the soil
and the salt-sugar-marinade extracts water from the salmon.
This means the fish is edible for a longer period of time. Today
the fish is no longer buried underground, but rather cured in refrigerators. This is a very popular Scandinavian specialty.
DINNER: This is the main meal of the day
and eaten warm. Norwegians usually eat
their “Middag” between 4:00 and 6:00 pm.
EVENING SNACK: Sometimes Norwegians eat a small snack with a sandwich or
a piece of cake around 9:00 pm.
®
cip e
ché
Mar onal Re
S ea s
In spite of this, Norwegian cuisine is hardly known on an
international scale. How do you want to change this?
Lots of organisations are working very vigorously to increase
the international awareness of Norwegian cuisine around the
world. I am actively involved in “Stiftelsen Norsk Matkultur”,
for example. This foundation is trying to promote the awareness of Norwegian products and our food culture– first on a
national basis and then we go worldwide.
What is the difference between Norwegian
and Scandinavian cuisine?
Scandinavian cuisines are all very similar, because we all have
similar backgrounds and use similar products. The biggest
difference, however, is that we here in Norway traditionally do
not eat a hot lunch.
Vita: Most important positions
•Born in Sandnes, Norway, in 1958
•Worked several years in France, for example in the Hotel de France
in Auch as well as in the Dodin Bouffant und Gérard Pangaud in Paris
•Founding father of the Culinary Institute of Stavanger
•Coordinator of the TV series “The Norwegian Meal”
•Chairman of the Foundation for Norwegian Gastronomic Culture in Oslo
Here are the ingredients for four servings:
2.2 lbssalmon filet
2 oz salt
2 oz sugar
1 tspn white pepper corns, slightly crushed
1 bundle dill, chopped
Preparation:
Remove the small bones from the filet and place the filet on a
platter. Mix the salt, sugar and pepper and then spread this
mixture, along with the dill, over the filet. Wrap up the fish in
plastic wrap and place it in the refrigerator for 24 to 48 hours.
The longer this marinating period, the firmer the meat and
the more intensive the taste of the fish will be. Cut the salmon
into thin slices and serve with a delicious mustard sauce.
You can find this and many other Norwegian recipes at:
marche-restaurants.com/promotion
Taste Norway! Discover the fine cuisine of Norway for
yourself from 25 March until 5 May 2013 in any of our
participating Marché® restaurants.
Fresh News 01 | 2013
7
Marché ® Swissness
Vacation Region “Heidiland”
On the tracks of
Heidi and Peter
Impressive mountains, crystal-clear lakes and luscious alpine meadows:
The Heidiland vacation region is one of the most widely diversified
regions in all of Switzerland. This idyllic region, between Walensee and
the famous health resort Bad Ragaz, offered the inspiration when
the author Johanna Spyri wrote her world bestseller “Heidi” more than
130 years ago.
8
FResh news 01 | 2013
Marché ® Swissness
Heidi Village “Maienfeld”
In the Heidi village in Maienfeld visitors can immerse themselves into the middle of
the “Dörfli” from Johanna Spyri’s world famous novel: From Heidi’s house, to the goat
stable, the little village shop, the museum about the author and the small post office
with special “Heidi Village” stamps: Everything here is dedicated to the story of Heidi.
The Heidi adventure trail will lead you to two sections from the train station in
Maienfeld through the historical village to Heidi Village and then further on up to the
Heidi Meadows. Up here you can experience Heidi’s “burning mountains” at sunset:
The glowing Alps are especially impressive.
Milking Hut Flumserberg
The milking huts of Lauiboden lie in the unspoiled natural setting of hiking paradise
Flumserberg. It seems like time has stood still here and has not changed for more
than a hundred years. The image is shaped by luscious alpine meadows, mountain
streams, majestic pine forests and dramatic mountains. You have the feeling that
Heidi and Alpöhi (the Grandpa of the Alps) are about to step out of one of the alpine
cabins at any time now. Up to six people can spend the night in one of the cabins,
lying comfortably on straw under wool blankets and cooking on a nostalgic old stove
– just like Heidi. Fresh alpine products like cheese, butter and milk can be bought
from the mountain farmer at the Alp Lauiboden and you have to fetch your own
water from the well in front of the cabin. It’s quite an authentic experience!
Heidi Trail at the Pizol
On the Heidi Trail at the Pizol, both young and not so young hikers can have fun
following in the tracks of Heidi und Peter. The adventure starts by the goat stables at
the valley station in Bad Ragaz. Starting at Pardiel, the mountain station of the cable
car, you can comfortably follow the circular trail for about 2 V hours looking for Peter’s
goats. You’ll find some fun things to do along the way, like the call of the Alps, the
goat leap, the hammock forest and the first children’s Kneipp hydrotherapy facility in
Switzerland with a barefoot trail. The cozy alpine huts on the Alp Schwarzbüel invite
you to stop and take a rest and to enjoy some of the specialties from Alpöhi ‘s kitchen.
Munich
155 miles
Basel
90 miles
Zurich
43 miles
St.Gallen
43 miles
Lucerne
HEIDILAND
53 miles
St. Moritz
62 miles
Read about special offers and
tips for excursions in the
Heidiland vacation region at:
www.heidiland.com
Milan
149 miles
fresh news 01 | 2013
9
Naturally Marché ®
Children can have fun
learning about the world of
healthy foods at cooking
and baking events at many
Marché® Restaurants.
Get more information at:
marche-restaurants.com/
kids-events
Social Involvemen
t
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our special Picky
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examples from lo
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donesia.
Germany and In
ché®
Germany:
Promoting He althy Nutrition
Kids should learn about
fresh and seasonal
food at a very early age.
For this purpose, Marché Pfalz and Marché
Hünxe East have entered into interesting
partnerships with local
kindergartens. Ever y
week these locations
deliver a large basket
full of fresh frui t –
free of charge – to the
stmas, for example, or at
children. For special events, at Chri
they support the kindera jointly organised summer festival,
and baking courses.
gartens with interesting cooking
10
FRESH NEWS 01 | 2013
Indonesia:
Helping Children in Need
Our Marché® restaurants in Indo
nesia are especially close to
needy children. That’s why our loca
tions in Jakarta support
social organisations by donating
both goods and money:
Bread and other baked goods that
are not sold are picked
up and then distributed to street
children. For special events,
the Marché® rest aurants try to rais
e awareness for social
projects for children by organisin
g events like baking
Christmas stollen (a type of fruit
cake ) and the longest
fruit cake in Jakarta. All proceeds
are then donated
to charitable organisations.
We’ve had a partnership with
“Nur Abadi Group” for a long
time now. It’s an organisation
which helps handicapped
women and children.
The locations donate empty
Mövenpick coffee packages
to the organisations. They then
make shopping bags from this
material. The shopping
bags are sold in many
places, including
Marché® restaurants
in Jakarta. All of the
proceeds go to the
“Nur Abadi Group”.
Marché ® for Kids
“Did you know that ...
How a fish becomes a fish stick
… some fish also go fishing?”
Wherever people live close to the ocean, a lot of fish is eaten.
Fish sticks are especially popular with kids. Picky would like to show
you how you can make your own fresh fish sticks.
There are some deep-sea
fish with a sort of hook
with glowing bait
dangling over their
Here’s what you will need:
And here’s how you make them:
(for example, cod)
about 2 V cm thick. Salt and pepper
mouth. This lures their
400 g firm filet of fish without bones
can become a fisher.
flour, breadcrumbs
prey. That’s how a fish
... many Norwegians
believe in trolls.”
Cut the fish into evenly sized strips
both sides. Now roll the pieces of fish
2 eggs, pepper, salt and oil
first in the flour, then dip them in the
beaten eggs and finally turn them
over several times in the breacrumbs.
Some regions and streets are even
This will give your fish sticks a really
named after these mythical figures.
crispy crust. Instead of breadcrumbs,
The “Trollstigen” is a very steep road
you can also use crumbled corn flakes,
leading over a pass that can only be
crushed dry rolls or coconut flakes.
traveled on during the summer, for
example. Trolls are said to live nearby.
Now place the fish sticks in a frying
to proceed carefully.
until golden brown.
Road signs, therefore, caution drivers
pan with hot oil and fry both sides
’s Tricks
Can you find the five
hidden mistakes?
Hi, kids! Here are some things for you to do!
From easy (b) to difficult (b b).
G ame 1:
4
6
3
7
2
8
?
What number logically comes next?
G a m e 2:
Move six matches to
form six rectangles that
are all the same size.
All of the solutions are on the last page.
FRESH NEWS 01 | 2013
11
01 | 2013 Interesting things from the Marché® World of Freshness
Dollars to be wo
Which of thes e fis
Grav laks
n at Mar
h dishes is a Norw
Su shi
ba
er by e- mail to :
Send your answ
e: 31 . M ay 20 13
Entry de ad lin
Win
ché®
egian classic?
s!
Pa ella
be tte .baars @ mar
ch e- in t.com
be drawn from
er. Winners will
years of age or old
Internati onal
ite d to people 18
sta ff of March é
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The
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pat
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All decisio ns
ut the contest: Par
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no tifi ed by mail.
Information abo
winner s will be
tha t the ir addres
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The
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pan
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and the ir family
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res earch and adv
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Canada Ltd.,
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Toronto, Ontario
ite 838, M5C 1B5
Su
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Ea
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8 King Str
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So luti on s from
page 11:
Game 1:
4
6
Game 2:
3
7
2
8
1