Bernadette Lisibach

Bernadette Lisibach's culinary philosophy is deeply rooted in authenticity, respect for nature, and an unwavering commitment to quality. Raised on a farm, her ethos champions the inherent value of each ingredient, advocating for a holistic approach that minimizes waste and maximizes appreciation for the product. She eschews overly complex, multi-component menus, believing instead in the power of "honest food" where "a chop is a chop, and a carrot should be recognizable as such." This principle guides her creation of dishes that are seemingly uncomplicated yet executed with meticulous precision, elevating natural flavors to their peak. Her kitchen prioritizes a deep connection to the regional environment, focusing on ingredients from local Swiss producers and even encouraging foraging, reinforcing the idea that true value lies in natural diversity and mindful consumption rather than just price or exoticism. Central to Lisibach's vision is the creation of a "Wohlfühloase" (oasis of well-being) at Neue Blumenau. She sees dining as an act of connection and respite, a "time window where only beautiful things mattered," allowing guests to unwind and recharge. This extends beyond the plate to the entire experience, from the careful selection of local artisans for bread and cheese to the cultivation of strong relationships with her team. She firmly believes that shared meals provide essential strength for daily life, fostering human connection and offering an escape from the complexities of the modern world. Her approach is a quiet rebellion against convenience food culture, urging a return to conscious cooking and eating, emphasizing that taking time in the kitchen or exploring nature is never lost time but rather an investment in well-being and connection. Chef Lisibach's technical mastery lies in her ability to prepare "seemingly uncomplicated dishes at a top level," transforming familiar Swiss ingredients into haute cuisine through refined technique and an uncompromising pursuit of perfection. Her style, heavily influenced by her mentorship under Daniel Bumann, emphasizes never resting on laurels and continuously exploring new dimensions within classic frameworks. She demonstrates her artistry through precision, such as her insistence on "perfectly shaped" "Chögelipastetli," highlighting that simplicity does not equate to a lack of rigor. Her approach to flavor is direct and honest, ensuring that the natural essence of each component shines through, rather than being masked by excessive manipulation. This clarity is evident in her ingenious use of coffee to enhance both savory and sweet preparations, integrating its robust notes into sauces for pan-seared meats or marrying it with traditional dessert elements like milk and almonds. Her most celebrated signature dishes reflect this dedication to Swiss culinary heritage and refined execution: the magnificent **double veal chop from Eastern Switzerland**, often presented rosé with a rich jus and fresh garden herbs, and the iconic **"Lozärner Chögelipastetli."** This homage to her Lucerne roots is served as a mini-amuse-bouche, featuring delicate puff pastry filled with expertly prepared sweetbreads, fine sausage meat ("Brätkügeli"), mushrooms, and a hint of white wine and pepper. Further showcasing her technical versatility, she presents innovative uses of coffee in dishes like the **Carpaccio vom französischen Wolfsbarsch with Arabica coffee foam, marinated radish, and celery**, and a **Kalbfleisch-Roulade with a crust of Robust coffee bread and marinated pumpkin**, demonstrating her ability to integrate unconventional elements with classic foundations.

Career

• Pächterin at Neue Blumenau, Lömmenschwil
• Souschefin at Kulm Hotel St. Moritz & Grand Hotel Kronenhof Pontresina, St. Moritz
• Souschefin at Bumanns Chesa Pirani Fine Dining Restaurant, La Punt-Chamues-ch