― I N T E R V I E W ―
fee only in the afternoons, with dark chocolate made by our pastry chef Julien. I take matcha tea with me when I travel, too.
Travelling involves some compromises when it comes to sleep, of course, but I sleep well even when I’m on the road.
THE COURAGE OF INDEPENDENCE Tanja Grandits comes from the Swabian Jura, a chain of mountains in south- west Germany, but her career as a chef soon brought her into contact with the wider world. She worked at renowned restaurants in London and France before opening her own restaurant with her husband René Graf in Eschikofen, Thurgau. In 2006, she was elected chef of the year by the GaultMillau guide. But it was in Basel that Grandits found her true destiny in 2008, where she followed in the footsteps of legendary chef Hans Stucki. She has preserved and extended the culinary fame of the venerable Bruderholz establishment, home to a restaurant and delicatessen in the basement. 19 points in the GaultMillau guide, two Michelin stars and many other distinctions bear witness to Grandits’ talent. The experienced team is one of the secrets of her success: head chef Marco Böhler, master chef Gregory Rohmer, wine waiter Christian Juppe and pastry chef Julien Duvernay have been working alongside Grandits for many years now – as has her daughter Emma, with whom the entrepreneur and author of recipe books loves to travel and talk.
FOR
lastingly
better
nights
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