Departing from Alpine grasslands, we find both bread and cheese derive from the same root: grass. Exploring Alpine meadow culture we follow times of scarcity and abundance. We prepare to take part in a cycle of growth and decay proposed by the seasons and revealed in daily routines. We find Nestle long-life milk and Bircher muesli besides bread and cheese on the majority of breakfast tables. The traditional functional foods of Alpine diets based on milk and cereals have transformed over decades of industrialization into faster convenient foods. Going back to food as medicine, we question the role of the first meal of the day within our daily routines. 

Suzanne Bernhardt and Philipp Kolmann open up an (all you can eat) breakfast buffet based on a selection of local cereals and grasses, making transparent their production process relating to the time it takes to consume. They focus on consuming as an act of relating rather than ingestion. A process of collecting, preparing, transforming, and taking in this embodied experience of the Alpine grasslands through smell and taste. 

Prior to the buffet they organize a guided walk (optional) and tasting. Taking surrounding grasslands as a starting point, they unfold the transformation of Alpine landscape cultivation over the decades and experience these stories through smell and taste. This twofold presentation aims to relate the rural to the urban, bringing people into the landscape and bringing the landscape into town.

This project was elaborated in partnership with Mühlerama in Zurich.

𓇣 Menu Brunch Buffet : 

Forrest tonic – weistanne, woodruff, honey, vinegar
Sterz - steamed and roasted white corn and buckwheat
Oatdrink - madowsweet infused oats
Root brew - roasted thistle seeds, dandelion root
Cultured butter – aged in beeswax  
Sweet whipped butter - poppy seeds, meadow flowers
Lazy bread - rye, lentil seasoned with caraway and clover
Ice popsicle - reduced sour whey and condensed milk
Forgotten fruit salsiz  - smoked pear, hazelnut and barley malt