Expert vegan chef Zineb Hattab welcomes us into her Zurich kitchen at restaurant Kle, to show us how to prepare three plant-based recipes, as part of Fine Dining Lovers' series: Through the Eyes of the Chef.
Offering first-hand tips and techniques, the chef shows us how to prepare three delicious dishes – her signature starter, beet tartare with crunchy radishes; her brunch-time favourite, giant fluffy vegan pancakes drenched in a rich chocolate sauce; and a rich homemade sliceable brioche loaf. All three dishes are dairy-free and offer a delicious introduction into the world of plant-based cooking.
Beet tartare with crunchy radishes
First up, Hattab shows us how to prepare her beetroot tartare, a 100% vegan alternative to traditional meat or fish tartare, centred on freshly-cooked vibrant beets and topped off with a fan of crunchy, thinly-sliced radishes.
Giant fluffy pancakes with chocolate sauce
Inspired by her brunch memories of New York, Hattab creates soft and fluffy giant pancakes topped off with a rich chocolate sauce, a popular weekend brunch choice at her Kle restaurant, in this 100% vegan recipe.
Vegan brioche loaf
Hattab tweaks the classic brioche recipe by replacing egg with apple puree, and using plant-based milk in this rich and reliable vegan recipe, perfect served sliced and smothered with lashings of homemade jam.