The very best, luxury, top quality, freshest products, reduit a l’extreme ... the epicurean concentration of a Master Chef in the exclusive service of his guests. That is Wolfgang Kuchler, the magician at work in the "Schaefli" (the Little Lamb) restaurant in Wigoltingen, Switzerland.

Since 1983, Kuchler’s culinary luxury creations have been poems for the hungry heart and thirsty mind. They are cooked to perfection, a rich and masterly superb palette of food, from hard-edged cuisine, to delectably soft tastes, finely ornamental luxury ingredients and sumptuously succulent dishes. Foie gras d’oie in Sauternes jelly, served with apple-ginger confit, delicately melting in the mouth.

Black morel foam with essence of guinea fowl, country-style veal cheeks braised in fine wines and served with rosemary puree. A salad of tender fried veal sweetbread pieces with Madeira shallot vinaigrette, the finest spinach/ricotta ravioli you may ever have tasted in your life . . . the list is endless.

Hors d’oeuvres are reminiscent of the Far East, fisherman Fritz, is known to deliver only the freshest fish, essences whose fragrances bewitchingly indulge the senses, only to explode into a luxury cornucopia of taste on the palate, the finest luxury delicacies from forest and pasture, Kuchler loves to play with

Editorial | Image Courtesy Of Taverne Zum Schaefli