Restaurant 44 prepares Zurich ragout
Unlike German ragout, Zurich ragout is made exclusively with veal. And naturally, André Egger serves the Swiss classic together with rösti in his Berlin Restaurant 44. What could be more Swiss, after all?
A view from the terrace
Restaurant 44 is located directlyon Kürfürstendamm, the shopping district in Charlottenburg in the western part of Berlin. However, you must direct your gaze upward to find it in the tall building. The "Ku-Damm" was once considered the heart of West Berlin. After the fall of the Wall, the area around the bouvelard became less popular. But that's changing again: the West is livelier than ever.
André Egger came to Berlin in 2013
"I remember when I came to Berlin, I took the bus somewhere and a young Berlin woman got on with a Currywurst (curried sausage) and sat down right next to me. The ketchup got all over my jacket and she said to me, in the Berlin dialect, 'You gotta be careful!' And I thought then: 'Ok, I've landed here.'" - André Egger
Subtle "Swissness"
In this elegant urban atmosphere, André Egger serves up creative Swiss cuisine. At the fore are dishes with seasonal ingredients which are prepared with modern flair. In the summer, the bar on the terrace attracts a lot of visitors as a place to enjoy the sunset over Kurfürstendamm. In the wintertime, an authentic Swiss gondola provides a cozy Alpine atmosphere.
First mentioned in a cook book in 1947
"Zurich ragout is an absolute classic! What's so Swiss about it is that I use beautiful veal tenderloin from a suckling calf. That means that the meat is very light and tender. The original recipe called for veal kidney, which you can order as well at our restaurant to go along with it. But many people don't like it. And the sauce - that provides the perfect touch!" - André Egger
A perfectly poetic dish
The "Züri Gschnätzlets" is one of Switzerland's national dishes. Unlike German ragout, Zurich ragout is made exclusively with veal. It calls for only a few ingredients. The special ingredient in André Egger's recipe is hand-harvested pepper from the Maggia Valley in the Ticino canton of Switzerland.