In the southern region of Switzerland, Felix Küchler cultivates organic grapes which are harvested well before they are ripe. While they are still crisp and in a vibrant green colour, they are processed into a velvety-sour juice after a formula from the 15th century.
Chef de Cuisine Simon Apothéloz (17 “Gault Millau” points, one Michelin star) has recently discovered the fruity-mellow ingredient and created an eclectic collection of recipes.
Grape wood engraving by Peter S. Smith, London
The cover features an original wood engraving by London artist Peter S. Smith.
Food Photography: Simon Schmid
Visiting the Verjus artisan and his vineyard in Valais.