Cristian Moreschi Between passion and creativity

With over twenty years of experience in Italy and St. Moritz, Cristian Moreschi decided in 2011 to continue his success story with Villa Principe Leopoldo, gaining in 2019 the title of Executive Chef. The desire to go beyond his personal limits, great passion, dedication and enthusiasm are just some of the many outstanding qualities that have distinguished his career. Today Cristian is a source of inspiration and a guide for his kitchen team, a close-knit and motivated group, and the perfect ally for a 5-star kitchen.

“In my kitchen I always try to combine tradition and innovation, flavours and colours, style and creativity, focussing on taste and sophistication. I strive to create unique experiences that reveal new, unexpected flavours. My mother was my first source of inspiration and principal motivation: from a small child I would help my mother in the kitchen."

Fillet of Ticino veal in a bread crust with chanterelles.

Method:

Chop the veal very finely in a bowl cutter;

Add the cream;

At the end, add the blanched and chopped basil.

Bread crust method:

Lightly flatten the bread with a rolling pin;

Cover up to 3/4 with stuffing and roll up the fillet from the center using cling film.

Cook until the centre reaches 50 °C.

Leave to rest, brush on, and finish cooking in oil, turning it over until the crust is crispy outside.

Plating:

Serve with a brush of meat juices and lay on the sauteed chanterelles and vegetables. To end up, garnish the dish with a few baby leaf greens.