News + Press

—  See and read.
Heard and talked about. 

 

—  Selected radio and TV coverage

Radio SRF 1, Tele Züri, Radio 1, Radio 24, Radio SRF Regionaljournal

 

 

News Feed

—  Mhh Feed.
See what we are currently cooking up. 

Formulas for cooking at home? Of course, because every cooking process is chemistry and physics! Read the interview on our views on science in the kitchen on the #LoveToShare-Blog in collaboration with @nenadmlinarevic and @mieleswitzerland. Link to full interview in bio (only available in German, French and Italian). #SharedKitchen #LoveToShare #ScienceFood #Tastelab
Formulas for cooking at home? Of course, because every cooking process is chemistry and physics! Read the interview on our views on science in the kitchen on the #LoveToShare-Blog in collaboration with @nenadmlinarevic and @mieleswitzerland. Link to full interview in bio (only available in German, French and Italian). #SharedKitchen #LoveToShare #ScienceFood #Tastelab
Formulas for cooking at home? Of course, because every cooking process is chemistry and physics! Read the interview on our views on science in the kitchen on the #LoveToShare-Blog in collaboration with @nenadmlinarevic and @mieleswitzerland. Link to full interview in bio (only available in German, French and Italian). #SharedKitchen #LoveToShare #ScienceFood #Tastelab
#SharedKitchen by Nenad präsentiert: Susanne Tobler @tastelab.ch! . Wir sind zu Gast bei Spitzenkoch @nenadmlinarevic ‘s nächstem #SharedKitchen-Event. Bewirb Dich jetzt über den Link in der Bio und sei am 19. August 2018 beim interaktiven Kocherlebnis mit dabei!
#SharedKitchen by Nenad präsentiert: Susanne Tobler @tastelab.ch! . Wir sind zu Gast bei Spitzenkoch @nenadmlinarevic ‘s nächstem #SharedKitchen-Event. Bewirb Dich jetzt über den Link in der Bio und sei am 19. August 2018 beim interaktiven Kocherlebnis mit dabei!
breathe & reboot.
breathe & reboot.
breathe & reboot.
Tomorrow we will be toasting to our last CHALAIT service with one of our freshly shaken or stirred dairy based cocktails 🥛. There are still a few tables available so come celebrate with us! What’s your choice? Buttermilk margarita, milk washed orange vodka and prosecco or our non-alcoholic ‘milky ginger’ made with yoghurt and camomile syrup. Shluuuuurp 😋
Tomorrow we will be toasting to our last CHALAIT service with one of our freshly shaken or stirred dairy based cocktails 🥛. There are still a few tables available so come celebrate with us! What’s your choice? Buttermilk margarita, milk washed orange vodka and prosecco or our non-alcoholic ‘milky ginger’ made with yoghurt and camomile syrup. Shluuuuurp 😋
Tomorrow we will be toasting to our last CHALAIT service with one of our freshly shaken or stirred dairy based cocktails 🥛. There are still a few tables available so come celebrate with us! What’s your choice? Buttermilk margarita, milk washed orange vodka and prosecco or our non-alcoholic ‘milky ginger’ made with yoghurt and camomile syrup. Shluuuuurp 😋
Fifty shades of grey matching the current weather here in Zürich. Looking forward to seeing the sun in Davos at the @worldeconomicforum together with @ethzurich next week! Also these are our final three days at @chalait.ch! The last couple of dinner tables are available online - don’t miss out before we close our temporary home here at Kreuzplatz on Saturday.
Fifty shades of grey matching the current weather here in Zürich. Looking forward to seeing the sun in Davos at the @worldeconomicforum together with @ethzurich next week! Also these are our final three days at @chalait.ch! The last couple of dinner tables are available online - don’t miss out before we close our temporary home here at Kreuzplatz on Saturday.
Fifty shades of grey matching the current weather here in Zürich. Looking forward to seeing the sun in Davos at the @worldeconomicforum together with @ethzurich next week! Also these are our final three days at @chalait.ch! The last couple of dinner tables are available online - don’t miss out before we close our temporary home here at Kreuzplatz on Saturday.
Whilst we are open the final two weeks of @chalait.ch we are already testing and prepping intensely for our Mini-TASTELAB together with @ethzurich at the upcoming @worldeconomicforum in Davos later this month. We interpret this year's theme “rETHinking intelligence” on the plate focussing on the perception of food in the brain - color in particular. 🍎🥦🍋 So interesting! 🤓 Also did we mention that we became an official ETH-Spinoff this year? 🎊
Whilst we are open the final two weeks of @chalait.ch we are already testing and prepping intensely for our Mini-TASTELAB together with @ethzurich at the upcoming @worldeconomicforum in Davos later this month. We interpret this year's theme “rETHinking intelligence” on the plate focussing on the perception of food in the brain - color in particular. 🍎🥦🍋 So interesting! 🤓 Also did we mention that we became an official ETH-Spinoff this year? 🎊
Whilst we are open the final two weeks of @chalait.ch we are already testing and prepping intensely for our Mini-TASTELAB together with @ethzurich at the upcoming @worldeconomicforum in Davos later this month. We interpret this year's theme “rETHinking intelligence” on the plate focussing on the perception of food in the brain - color in particular. 🍎🥦🍋 So interesting! 🤓 Also did we mention that we became an official ETH-Spinoff this year? 🎊
HAPPY KINGS DAY! 👑 CHALAIT is back open until January 20th serving up a nine course sharing menu Wednesday - Saturday. Book your place online following the link in bio. We can’t wait to see you @chalait.ch !
HAPPY KINGS DAY! 👑 CHALAIT is back open until January 20th serving up a nine course sharing menu Wednesday - Saturday. Book your place online following the link in bio. We can’t wait to see you @chalait.ch !