PASTRY CHEF VANESSA DALLA COSTA FOR THE NEW CHALLENGE OF THE RITZ CARLTON HOTEL DE LA PAIX, GENEVA FOR THE RESTAURANT “FISKEBAR
PASSIONATE SINCE HER YOUTH, VANESSA DALLA COSTA, PASTRY CHEF FOR THE RITZ CARLTON Hotel de la paix, GENEVA, SHOWS US HER SWEET UNIVERSE! WITH AN ENRICHING EXPERIENCE, BOTH PROFESSIONALLY AND HUMANLY, CHEF VANESSA IS READY FOR THE NEW CHALLENGE THAT AWAITS HER!
A journey from Italian cuisine to French gastronomy
Vanessa was born in Rome where her passion for gastronomy began in her village brasserie thanks to her family. This vocation leads her to the obvious: gastronomy is the path she must take. Her desire to learn was passed on to the neighbouring bakery in her village, where she helped her mother and learned in parallel with the hotel school. She was noticed by a chef who gave her the chance to join his brigade.
Rigorous is her watchword, and thanks to her perfectionist side she succeeds in working for a three-starred chef in Rome in the prestigious “La Pergola”. Later she opened the restaurant “La Magnolia” in the centre of Rome, but decided to learn the basics of the best pastry in the world: French pastry. The first journey begins in the famous Joël Robuchon for three years! Eager to learn, she flies to Geneva.
She met the two-starred chef Philippe Chevrier who hired her as head of the pastry shop at the Domaine de Châteauvieux where she stayed for four years. After these multiple experiences, she decided to accept the challenge offered by the illustrious Ritz Carlton, the opening of its Nordic restaurant “Fiskebar”.
Fennel, an ally for the human body
A digestive ally, it is known for its digestive and antispasmodic properties. Fennel is very useful in the fight against bloating, gas, colitis and abdominal pain because it limits intestinal gas. It is also suitable for the youngest and treats colic in infants. What gives fennel all these properties are the soft fibres it contains and the anethole, an active ingredient with digestive properties.
A British study in 2012 classified it as a functional food with digestive properties.
Fighting menstrual pain and menopausal symptoms
Fennel contains phytoestrogens, which are known to balance female hormone levels, regulate the menstrual cycle and reduce hot flushes. Its antispasmodic and anti-inflammatory properties also help relieve menstrual cramps. A 2017 Iranian study concluded that “fennel is an effective and safe treatment for reducing menopausal symptoms in postmenopausal women without significant side effects”.
Also an anti-infective, fennel has antiviral, anti-infective and antifungal properties that help fight many infections. These properties come from its active ingredients, so it is the alcoholic extract that is effective against infections. It is a raw material and an aqueous extract, not a vegetable to be consumed with meals.
But also an anti-cancer agent! In several cancers of inflammatory origin, researchers have studied the potential efficacy of fennel (known to be inflammatory) and the beneficial effects of anethole on breast cancer cells have been demonstrated. Another study from 20084 suggested the efficacy of fennel against melanoma cells.
Finally, fennel extract has antibacterial and expectorant properties that combat coughs, phlegm and inflammation of the respiratory tract.
How to make the fennel aniseed recipe
Making the Aniseed Syrup
- 1000ml water
- 300 mg honey
- 5 pcs star anise
- 300g fennel fronds
- 10 pcs
- Bring to the boil and marinate for 12 hours
- Put in pieces of fennel
- Pre-cut with vacuum syrup
- Cooking time: approx. 2 hours at 80°C in a steam oven
- Make the cooking juice gel
- Fennel 500g (the syrup)
- Agar-Agar 10g
- Bring the syrup and Agar-Agar to the boil for 2 minutes
- Remove to a bowl
- When the mix is cooled, blend to obtain a smooth gel
- Make the Anise Syphon
- Almond milk 300 ml
- Gelatine 5 sheets
- Fennel syrup, 200ml
- Soak the gelatine in cold water for 15 minutes
- Heat the fennel syrup to melt the gelatine
- Add the almond milk and put in a syphon
- Blend twice and set aside
- Make the fennel chips
- Cut the fennels very thinly and dip them in the cooking syrup
- Put on a cloth and dry at 50°C for 1 hour
- Turn the fennel leaves over and cook for another 2 hours
- Make the apple and vinegar sorbet
- Water 164 ml
- Lemon juice 40g
- Honey 400g
- Glucose ato 130g
- White vinegar 200g
- Stab 2000 12g
- Apple puree 2000g
- Boil the water, honey, glucose ato, stab 200 and apple puree
- Cool and add the lemon juice and vinegar
- Leave to mature for 12 hours and put in pako
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