i. Biography
Robert Gisler is the owner and head chef of Kaiserstock in Riemenstalden, Switzerland, where his cooking covers traditional and gourmet dishes. His kitchen is tied to precise house preparations: Gitzi-Ragout, served as a very tender starter made only from shoulder meat; Gitzi-Würstli "St. Galler Art"; and fresh brook trout from the restaurant’s own pond, prepared fried or bleu.
At a Glance - Role: owner and Head Chef. - Specialty: traditional and gourmet dishes. - Signature work: Gitzi-Ragout, Gitzi-Würstli "St. Galler Art," and brook trout fried or bleu. - Craft note: "That I bake the bread myself has to do with a certain professional pride."
Signature
Robert's signature dishes include Gitzi-Ragout and Gitzi-Würstli "St. Galler Art, Bachforellen aus dem eigenen Teich, Zopf, and Holzofenbrot.
In Their Words “The morning is very relaxing for me. I can organize the day's schedule, think over a few things, and inspiration also comes in the morning.” “That I bake the bread myself has to do with a certain professional pride.”
FAQ What is Robert Gisler known for? Traditional and gourmet dishes.
