Zurich ONA PLATTER

Resplendent in a riot of autumnal colours, Zurich is in spate, offering competing hues on many a plate. Spice maps out some of the finest taste experiences with Michelin-awarded chef, Suvir Saran.

- CHUMKI BHARADWAJ

Daybreak parcels the elements, saturating the sky with a dull gold bruise that slowly turns to blush, separating it from the inky blackness of the waters of Lake Zurich that warm to a solemn grey. As the placid lake gradually comes alive, ducks circle Andi Braschler's fishing boat, loudly claiming their share of his morning catch. It's 4 am and Braschler, a passionate fisherman, who is no stranger to such dawn coasting, is hard at work, as he has been for over 30 years-the 6th generation in his family's fishing business. But it isn't just his passion turned profession that has drawn us to this angling expedition in near freezing temperatures. It is to experience first-hand the links in the chain that sustain Zurich's farm to table sensibility and feed its seasonal, regional and sustainable food philosophy.

Braschler sells his fish directly from his store in the town of Hurden not just to neighbouring residents but also to restaurants in the region such as PUR. Famished from our foraging adventures on the lake, lunch is at PUR, just a five-minute walk from Braschler's store. And no prizes for guessing what the menu offers: The freshest, most flavourful ceviche made from our early morning catch.

PUR Hurden