April 5, 7 and 14. In Amsterdam and Rotterdam. Be there !

K always tries to bring back a box of Ladurée macarons wherever he goes. But this time, he chose to bring back these Swiss Sprungli macarons. They are called ‘Luxemburgerli’, macarons of no bigger than 2,5cm. Though smaller in size, they definitely hold their own in taste.

More Zurich. The last of the bunch. It’s been nice editing these.

Frosty flakes

The view

Idem

Nut picking

Water running down the mountain

The road down

Some funny things we found on our way down..

And some black & whites..

On top of the world

The first B&W’s of the series. Both taken on top of the look-out tower of Uetliberg.

A couple of weeks ago I went to visit K in Zurich, where he currently is working, and I couldn’t have gone at a better time. It was cold, sure, but it was sunny. And everything sunny makes everything cold seem, well, less cold. It is a considerably short ‘part I’, but I did want to present to you some of the photographs I have already edited. Among the things we did in Zurich, was climbing the Uetliberg, a mountain in the Swiss plateau, not far from the city. And when I say ‘climbing’ I really mean that we went up there by train, and when I say ‘mountain’ I mean a pretty little mountain. No Everest or anything, just one perfect for hiking.

Below are two photos I took on top of the look-out tower on Uetliberg. One is a view of the Swiss Alpes (facing South), and one is a view of the city.

When you eat out in Swiss, you will find that (especially in the high-end restaurants) the main focus is great food (for steep prices mind you), while less focus is put on glamorous and modern designer decors. Even the plating of a dish doesn’t look pretentious. Instead, you are wowed with extraordinary ingredients paired with incredible wines and the best serving etiquette I have seen in a long time. While not the best batch of photos I have produced of all my food photos, definitely not reason for a complete dismissal.

Beef carpaccio with Alba truffles.

Swordfish carpaccio with a summery salad.

Linguine with scampi, king prawns and tomatoes.

Tagliolini with Alba truffles. This was by far the best pasta I had ever had. The tagliolini was cooked to a perfect al dente. The truffle cream sauce was the delicious pairing with the pasta.

Pot-au-feu with marrowbone, oxtail, Moreau sausage, carrots, leek, turnip and celery.

Swiss traditional ‘bratwurst’: a veal sausage served with rosti.

Complimentary treats of cookies and house chocolates with a dark chocolate filling.

Restaurant’s signature dessert recommended by staff: chocolate mousse with creme fraîche.

I got asked to do a shoot a couple of weeks ago for a friend of mine (be sure to check her web out on OrdinarySundays.com), and asked two friends of mine to participate in the shoot. One of them was Jenny, whom you may have come across several times already here. I like this photo of her with her red lips and bowler hat. It’s vintage, it’s carefree, and that so justly describes her personality. It wouldn’t surprise me the least bit if this is the start of a career she may not have even considered yet.

Edit: A winner of the CJP short film contest. We came in 3rd! A great place considering the 24 hours we had making the short and with no filming experience none whatsoever. A special thank you to Jenny, Gijs and Steven.