CHEF MOHCIN INTERPRETS A RECIPE FROM THE XIXE CENTURY
MOHCIN EL HACHIMI
Recipes are pieces of history and sometimes some are forgotten and dishes disappear. On the occasion of foodculture days, chef Mohcin is invited to revive a recipe of the nineteenth century in the field of the Doges.
This listed heritage house in Switzerland, whose foundations date back to the XIXe century, retains many hand-written vintage recipes and reflects the great meals that have taken place over the past two centuries.
For dinner, Mohcin has chosen a recipe, and revisits it in its own way, offering a refined taste experience that will make the guests travel in time.
Crockery from: https://www.instagram.com/samsonshouseware/
Devotee to cooking, Mohcin entered in the profession naturally. His career has crossed the roads of many chefs and prestigious people in the field of gastronomy and watchmaking with which he shares the same passions. The most important thing for Mohcin is the time he spends in the kitchen with his colleagues, whom he values deeply, with whom he creates unforgettable memories and where he finds the resources to go further.
Arrived in Geneva in 1998 Mohcin first made his weapons at Mr. R. Hoffmann at Certitude and then a year later, at the age of 21, he is appointed chef. Her career is pursued at Madame Janine Dunand's restaurant at Le Petit Baroque, then with Florian Nicollier at Restaurant l'Armoire. In parallel, he is spotted by the Blancpain Watchmaking Manufacture, of which he became the Head of Baselworld eight years ago.
He created and opened the Louis with Gregory Ahr in Geneva, thanks to which he entered the gastronomic guide Gault & Millau. He is also named best chef of the city center of French-speaking Switzerland at the RSR in the show Miam-Miam directed by Véronique Zbinden & Jean-Michel Simon. Now, Mohcin is flourishing at Swatch Group as the F & B Manager, where he is leading an extraordinary team of new challenges and adventures.