Organic beef fillet steak

Surf and turf is a dish that combines seafood ("surf") and red meat ("turf") on one plate—classically lobster, shrimp, or other seafood alongside beef, usually steak.

The origins of this dish lie in North America, particularly in the USA and Canada, and it became especially popular in the 1960s and 1970s. The combination symbolized luxury and affluence, as both high-quality beef and fresh seafood were traditionally considered expensive and exclusive ingredients.

Historical Background: In the USA, surf and turf emerged as a status symbol in upscale restaurants and hotels that wanted to offer their guests something special. The combination of land and sea produce was unusual at the time and considered innovative. The dish gained particular popularity in regions like California, where both fresh seafood and prime beef were readily available.

Culinary Significance: Surf and turf represents the fusion of two culinary worlds: the freshness and lightness of seafood and the hearty, robust flavor of red meat.
It is a symbol of opulent dining and is often served on special occasions.

Today, surf and turf can be found on the menus of upscale restaurants worldwide, with combinations varying depending on the region and the creativity of the chefs.

The Swiss's favorite Christmas dish Meat fondue, Chinoise, table grill and fondue bourguignonne are all social forms of eating that focus on communal eating and are perfect for convivial evenings with friends or family. Each of these preparation methods brings its own special features and culinary experiences.

Meat fondue is a classic variant in which small pieces of meat are cooked in a large pot of hot oil or broth. The guests skewer the prepared meat with long forks and dip it into the hot pot. The combination of different types of meat, such as beef, pork or chicken, ensures a varied taste experience. Various dips and side dishes, such as fresh vegetables, bread and sauces, are usually served to round off the fondue dish. 

Chinoise is a variant of meat fondue that is inspired by Asian cuisine and has gained popularity especially in recent years. Here, an aromatic broth, often with Asian spices and ingredients, is heated in a special pot. Guests have the option of cooking different types of meat, fish and vegetables in the broth. Typical accompaniments are rice, special sauces and fresh herbs.

Chinoise offers a cozy atmosphere and encourages interactive cooking at the table. The table grill is another social method of cooking where guests can grill their food directly at the table. An electric grill is often used on which various ingredients, such as meat, fish, vegetables and perhaps even fruit, are prepared. The ability to determine the grilling time yourself makes it a flexible and fun dining option.

Table grills are ideal for relaxed evenings, as everyone can decide for themselves what and how much they want to eat. Finally, there is Fondue Bourguignonne, a particularly delicate form of meat fondue that comes from the French region of Burgundy.

Here, the meat is fried directly in hot oil, giving it a crispy texture. Traditionally, beef steaks are used, cut into bite-sized pieces and served with a selection of sauces and side dishes. Guests enjoy the prepared meat with freshly baked baguette and refreshing salads.

Regardless of the method of preparation chosen, these communal eating methods not only offer a delicious meal, but also a wonderful opportunity to spend time together, have conversations and discover new flavor combinations. Whether it's traditional fondue, contemporary chinoise or a sociable table grill - these culinary options create unforgettable memories.

Why Organic? We are asked this question again and again. That's easy to answer: