1 egg
115g brown sugar (course)
60g Toblerone, dark
45g butter
50g flour
20g hazelnuts pealed and chopped
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Melt couverture, Toblerone and butter in a water bath. Beat egg and brown sugar until foamy. Mix in the flour and hazelnuts. Pour this mixture into a buttered pan and bake for 12-15 minutes at 160°C. Cool and cut into equally sized pieces.

10g milk
20g cream
50g Toblerone, white

Heat up the milk and cream for a short time. Add the white Toblerone and melt.

Mandarin sherbet, Mandarin gel, Chocolate earth, Powdered sugar

• Petite Arvine Exra-Brut AOC Wallis Bec de Fin Bec
• Ivo Mathier, Cave Fin Bec, Sion

• Born: 25 March 1962
• Origin: Guttannen (BE)
• In Zermatt since: since 1988 with some times elsewhere
• Charge in the kitchen: Executive chef and president of the Cercle Chefs de Cuisine Zermatt
• Hobbys: Enjoyment, skiing, hiking, football (Young Boys FC)
• Preferred specialty of the region: Cheese fondue with truffles
• Preferred wine of the region: Cornalin Aguares from Thierry Constantin