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RTS, Le BBQ de La Villa, 07.07.2021
Chef Maxime Pot from Hôtel Palafitte *****
Guest: Yaksha Spices
During the summer, Couleur 3 invites Swiss chefs to La Villa to prepare barbecues by the lake. Chef Maxime Pot from Hôtel Palafitte and Yaksha discuss grilling a rib of beef. Served with grilled vegetables seasoned with "Curry Esprits de Kochi" and a rib of beef marinated with the "Chaud la braise" blend, it was an absolute feast!
Top chefs
Absolutely thrilled to work with them! We’ve already developed a curry together; ‘The Durban Curry, Pavillon Edition.’ Their philosophy of zero intermediaries and constant contact with the producers is more than just added value – it’s a joy to cook with these exceptional spices!
Laurent Eperon
Two-Michelin-starred chef, Gault Millau 18. Zurich
A wonderful discovery! I was impressed not only by the selection and quality of the spices but also by the focus on ‘closeness’ with the producer. It’s rare these days to have such traceability with spices. Well done.
Damien Germanier
Michelin-starred chef at the restaurant 'Damien Germanier' in Sion, Valais.
Meeting Jenny and Sylvain, I discovered two passionate individuals carrying a little treasure with them. Spices with full traceability, rich and precise flavours and aromas. A true delight for the kitchen!
Mathieu Bruno
Former chef and manager of the restaurant 'Là-haut' in Chardonne.
I had a delightful experience with the Ceylon cinnamon; its aroma is intense and so complex. Cinnamon is often taken for granted, but this one is exceptional. You can really sense the quest for quality, and its fragrance reminded me of my trip to India.
Guy Ravet
Michelin-starred chef and 19 Gault&Millau points: Restaurant 'Esprit par Guy Ravet' at the Grand Hôtel du Lac. Restaurant 'Esprits Ravet' at the Bernerhof Hotel in Gstaad (15 Gault&Millau points). President of the Grandes Tables Suisses.