Carnivore

The Simperl Butcher in Gümligen offers you to taste its famous beef T-Bone (about 500g). Tip, a drizzle of olive oil, pepper and salt before cooking quickly on the grill then finishing in the oven (or raising the grill from the BBQ). Enjoy your meal :-)

Pork cordon bleu "homemade" !

The cordon bleu is a pork cutlet rolled around cooked ham and Gruyère cheese which is then coated with breadcrumbs. 

Cooking tip: Brown the cordon bleu for about 7 minutes on each side in a non-stick pan with a drizzle of oil.

This pack is intended for 2 people but you can adapt its content according to your tastes and desires.

h4. Easy recipe, perfect as a summer starter, fresh and light : Melon Charantais and Geneva raw ham freshly cut by our artisan Traiteur A. Vidonne, in Carouge. h5. Halve the melon. Remove the pips with a spoon, than cut the melon halves into quarters and remove the skin. Put the melon quarters onto a plate, then place the slices of raw ham. Sprinckle with chopped basil. h5. Serve very cold. h5. Note : the basil is not included in the pack, but you add it.

Oven-roasted chicken !

Your success is guaranteed with this roasted chicken and a side of potatoes and carrots.

Bake it in the oven for about 1 hour at 200 °C, add your favorite herbs and a knob of butter.

A treat for younger and older.

Some ideas from your MagicTeam for a successful totally Swiss BBQ! 

A selection of traditional sausages made for you on the morning of your delivery by our MagicArtisan Butcher.

Now it's up to you to decide whether you'd rather have a wild BBQ in the forest with sausages on a stick, or whether you'd host a more put together BBQ and prepare your best fire for your guests.

Be the best at the BBQ! 

A selection of classics that will surely please everyone.

Superior quality meat selected and prepared by Metzgerei Simperl the same day. It's time to turn on the fire!

Our selection for the best BBQ, all in 1 click!

Enjoy the meat prepared the same day by your MagicBoucher for a successful barbecue. 

Today's suggestion is a veal schnitzel with roasted parsley potatoes.
Something for young and old!

For the parsley potatoes:

1. Bring a pan of salted water to a boil.
2. Cook the potatoes previously cut into quarters for about 30 minutes and drain.
3. Melt a piece of butter in the same pan, add the potatoes, sauté until golden and sprinkle with chopped parsley.

For the veal paillards:

1. Brown the veal schnitzel on both sides in a frying pan with some butter.
2. Once golden, lower the temperature and cook for a few more minutes depending on the thickness of the cutlet.

Decorate each escalope with a lemon slice.

Enjoy your meal :)