Top chef Silvia Manser has transformed a village pub into a restaurant with a star

Silvia Manser (47) from Gais AI

From village landlady to top chef

Top chef Silvia Manser tells Blick what her recipe for success is, how she manages to take care of family life alongside the hectic daily life in the kitchen, and why she only has seven to eight tables in her restaurant Truube.

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One of the few top Swiss chefs: Silvia Manser. Her restaurant Truube in Gais was awarded a Michelin star in 2015. This year it received 17 points from Gault Millau.

She is one of the few top chefs in the country: Silvia Manser (48) from Gais in the canton of Appenzell Ausserrhoden. Her restaurant Truube was awarded a Michelin star in 2015. This year it received 17 points from Gault Millau. There is no doubt: Silvia Manser has achieved what many fellow professionals only dare to dream of. But what is the recipe for success for the restaurateur from eastern Switzerland, who has also been showing off her cooking skills at The5 in Zurich since yesterday?

“I myself always cook what I like and I don’t jump straight into every trend,” Manser tells Blick. “Taste is the most important thing for me. My dishes look simple, but they taste even better.” Manser has his own quality standards for his kitchen. “I only get meat from the region. I give sauces, soups and mousses the time they need to reduce and be perfect. I rely on slow cooking!»

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