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Isabel Pfaff, Kemptthal
The vegetable piece of meat has a crispy skin on the outside, it is juicy on the inside – and the gorgeous dark sauce tastes suspiciously like classic roast stock. Christoph Jenny smiles triumphantly. “It’s mostly roasted onions,” he reveals. But actually, this tasting in a stainless steel kitchen north-east of Zurich is not about the sauce, but about the light pink thing lying on the plate. It looks confusingly similar to a chicken breast – and tastes almost exactly the same. There is nothing animal in it, just five relatively simple ingredients: water, yellow peas, rapeseed oil, salt and yeast.