42
Pure
enjoyment
I
f you go to the entrance of PUR, a
restaurant in Pfäffikon on Lake Zu-
rich in Switzerland, you’ll see lots of
people going in with great expectations.
After a few hours, they come out again
with radiant faces. Youcanpickupwords
like ‘sensational’, ‘outstanding’, or even
‘brilliant’.
And when you enter the large and bright
gourmet temple, the open oval-shaped
kitchen immediately catches your eye.
It’s a courageous concept: everyone can
see everything. Inside the 70 square
metre kitchen it’s not at all hot (nor is the
atmosphere heated). This is due to the
customised stainless steel ventilation sys-
tem in the ceiling. It ensures that the air
is clean and the climate is right. ‘It’s like
working in a show kitchen,’ says Ivo
Berger, the kitchen chef of PUR and
holder of 15 Gault Millau points. The
restaurant currently employs eleven
chefs from three different nations. But
that’s not all. Three of them are winners
of the Culinary World Cup.
Their style of cooking goes with the look
of their kitchen: straight, open and sin-
cere. They use many fresh products and
the results are both appetising and ap-
pealing. ‘We really respect the top qual-
ity of products – that’s why we use them
carefully and turn them into top-quality
dishes,’ adds sous chef Florian Bettschen.
Guests not only have a fantastic view of
Lake Zurich but also get a close-up of
how their meals are being prepared.
Everything is laid out in the open. Guests
can see all at a glance and don’t have to
get up from their comfortable seats.
This unusually open atmosphere was
reason enough for us to ask the team of
pros to put Blum’s solutions to the test.
Read on to find out more about their rat-
ings and exciting culinary tales.
PUR’s kitchen is not only excellent but also
transparent because everyone can look into it.
This was reason enough for us to ask its chefs to test
Blum products. What did the pros have to say about
our solutions for private use?
