Andrin Steuri – Private Chef and Culinary Projects

1/4
Grilled mackerel, radishes, rhubarb,
fig leaf oil and wild strawberries.


2/4
Butterflied char.
3/4
Ingredients mole negro de oaxaca.
4/4
Tortellini with vacherin cheese.
1/4
Venus clam.
2/4
Beetroot.
3/4
Pickled spruce needles.
4/4
Raw tuna, blackberryjus and figleafoil. 
Andrin Steuri – Private Chef and Culinary Projects
Email: mail@andrinsteuri.com
Instagram: @andrin.steuri Photography: Anja Wille Schori
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