Cooking with Meret Bissegger

Meret Bissegger, the cook of natural cuisine has for many years devoted her heart and soul to cooking with organic, wholesome and unadulterated products.

14 years as a restaurateur (with 14 Gault&Millau points) have given her a wealth of experience, which she has been sharing for many years in courses and cooking for guests in her Merogusto house in Malvaglia in the Blenio Valley.

She has recently published two books that reflect two of her passions; wild edible plants and autumn and winter vegetables.

TAVOLATA AT THE CASA MEROGUSTO B&B (all year round - according to programme)
THE TABLE, A PRIVILEGED AND COSY OCCASION, AROUND THE BIG TABLE, DEDICATED TO THE PLEASURE OF TASTE AND CONVIVIALITY.

There are those who arrive a few hours earlier to learn the tricks of the trade and those who arrive for the toast when the aromas have already invaded the room. Let yourself be surprised by the surprise menu of several courses cooked with love and inspired by the products of the moment: it starts with a rich buffet of appetisers, followed by a delicate first course. The main course, with its side dishes, includes meat or fish; in any case, vegetarians will also find great satisfaction. To finish, a sweet surprise, a good coffee and some digestives complete the experience.

WILD PLANT COURSES (March to June)
...RECOGNISING AND COLLECTING WILD PLANTS IN NATURE AND COOKING THEM TOGETHER

Meret teaches how to recognise the tastiest parts of wild herbs that are gathered together in the region's meadows, forests and fields. On the way back, a menu of several courses is prepared with the collected spoils. ... after the course you will see nature with other eyes. (courses of three lessons or three consecutive days).

Foto: Hans-Peter Siffert / weinweltfoto.ch