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"To develop and implement the overall experience of Schloss Schauenstein has been an exciting and demanding challenge for me and my team." It's these words that chef Andreas Caminada used to mark a special dinner organized on December 7th to celebrate his 10th year anniversary at the three-Michelin Schloss Schauenstein restaurant in Graubunden, Switzerland.
The event was marked with a special dinner in which a range of chefs who have worked with Caminada over the years prepared their own dishes while special guests were invited to enjoy a mix of plates from the past ten years at the restaurant. For example Goose liver with fresh goat's cheese and maize, 2012.
And the Blackberry and Verbena, 2013 dessert, for which you can find his exclusive recipe here.
To further mark the celebrations, the chef, who has recently opened his own catering company, released a special feature in his Caminada Magazine which includes dishes from the restaurant's rich history.
The chef launched his Caminada magazine back in December 2012 with the first two issues focusing on a range of food based topics from Buckweat and Sous Vide to Embers and Smoke.
Issue three, launched December 6th, will look at three main themes including: classic dishes, a look at the cuisine of Graubunden and an exciting focus on some of Caminada's newest dishes created alongside the light artist Peter Diem.
Schloss Schauenstein is number 42 on The World's 50 Best Restaurants list sponsored by S.Pellegrino & Acqua Panna.
