A taste of the Alps

The aroma of rosti and red cabbage drifted through DuLi, Beijing's celebrated plant-based restaurant, where Swiss chef Michaela Frank spent two weeks reimagining alpine culinary traditions for a Chinese audience. From Sept 11 to 26, she led DuLi's kitchen with a Swiss-inspired menu that blended heritage, sustainability, creativity, and cross-cultural exchange.

Her residency was the centerpiece of the Embassy of Switzerland's "Eat Swiss" campaign, an exclusive culinary collaboration pairing the acclaimed young chef with one of Beijing's most innovative dining venues. The initiative is part of a broader series of embassyled events marking the 75th anniversary of diplomatic relations between Switzerland and China.

Born and raised in Switzerland to a mother from Shanghai, Frank draws on both cultures to craft dishes that feel simultaneously familiar and refreshingly inventive.

Her culinary journey began early. "Already as a child I was fascinated with food and I soaked up my mother's skills, following her every step in the kitchen," she said.

After working in several fine dining restaurants and being a part of the Swiss culinary juniors national team, she found more joy and purpose in cooking food for a wider audience and not only for those who can afford fine dining.

At 29, Frank has already made a name for herself on the European culinary scene. She trained under renowned chefs, including Nenad Mlinarevic, and benefited from Uccelin Foundation scholarship program. Combining technical precision with ingredient-driven creativity, she has earned 14 Gault Millau points (out of 20), becoming Switzerland's youngest female chef to achieve this distinction.

Frank also led the kitchen at Rank in Zurich, a restaurant recognized for its eco-conscious cuisine, and is celebrated for her inventive, sustainable approach to cooking.

"Food is a universal language that connects cultures and people," said Jurg Burri, Ambassador of Switzerland to China.

"We are delighted to bring chef Michaela Frank to Beijing to share her perspective — rooted in Swiss excellence, enriched by her Chinese heritage — with the people of this city."

During her two-week residency at DuLi, Frank introduced a menu reflecting her philosophy of "less, but right", emphasizing high-quality, sustainably sourced ingredients and mindful consumption.

"Swiss food is, in one sense, so simple and in another, it holds so much history. Every dish includes an ingredient that tells a story of why it was created, and we are very specific about how it is made," she said.

In Beijing, she modernized each dish, adapting them to Chinese tastes while adding her own creative twists.

Signature dishes include Malakoff & Jurassic red cabbage, polenta Ticinesi, Berner rosti, Capuns, and Coupe Aargau, each presenting a modern take on Swiss culinary traditions.

Frank was pleased that feedback emphasized surprise, with diners noting that nothing matched their expectations of Swiss cuisine.

"They never imagined Swiss food could be so light and fresh," she said.

"Many visitors came to see DuLi's decor, but I also felt they came out of curiosity to explore Swiss food."

"I was very happy with the choice of DuLi. Although veganism is not widespread in China, they chose it for the good cause of raising awareness. Recreating the dishes in a plant-based version was challenging, but I saw it as the most sustainable decision."

A special old Beijing-style Saint Bernard sour beer, brewed exclusively for the event with European fruits and Beijing's native sour jujube, complemented the menu. Through this collaboration, the Embassy of Switzerland highlighted how culinary creativity can celebrate both heritage and sustainability, and strengthen cultural exchange between Switzerland and China.