Appenzell
Music Brunch
with the
Trio Anderscht.

Sunday, June 14th 2026
9:30 a.m. to approx. 1:30 p.m.
at Restaurant Forum, Widnau

Appenzell breakfast buffet including music and drinks CHF 48.–

Registration until the end of May directly with Restaurant Forum, Widnau
E-Mail office@forum-hotel.ch
Phone +41 71 722 88 66

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Further information at: www.kulturverein.ch

Generous breakfast buffet
with Appenzell specialties

Farmer’s bread, braided butter loaf, croissants, bread rolls

Butter, honey, jam

Salmon, scrambled eggs, bacon, cold cuts, cottage cheese, soft cheese, Appenzeller cheese, cured beef (“Mostbröckli”), boiled sausages, smoked bacon, rösti, cheese macaroni & applesauce

Bircher muesli, yogurt, cereals, fruit salad

Fresh raw vegetables

Yeast walnut cake

Drinks included at the buffet

Coffee, tea

Orange juice, pineapple juice, grapefruit juice

Still and sparkling mineral water

Sparkling wine

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With musical entertainment
by Trio Anderscht

Asparagus risotto

Asparagus risotto

ingredients for 4 persons

250g green asparagus
250g white asparagus
2 shallots
1 EL Butter
300 g risotto rice Carnaroli

2 dl whitewine
1 l vegetable bouillon, hot

1 EL Butter
60 g Parmesan

 

salt, black pepper

 

Preparation

Peel the lower third of the asparagus, cut into equal pieces and blanch.
Blanch asparagus tips separately and set aside for decoration.

Finely chop the shallots, simmer in the warm butter for approx. 5 minutes. sweat.

Add the rice, cook while stirring until translucent.
Pour in the wine and let it boil down completely.
Gradually add the broth so that the rice is always slightly covered with liquid.
IMPORTANT stir constantly

Add chopped, blanched asparagus
ca. 5 Min. simmer until the rice is al dente.

turn the temperature down.

It should no longer cook
then stir in the butter and Parmesan cheese until the rice is creamy.

Briefly toss the asparagus tips in butter, salt and pepper and decorate on the risotto.

 

Enjoy.