# Les Quatre Couteaux – Das Kochbuch der Hausmänner

> Les Quatre Couteaux (“Das Kochbuch der Hausmänner”, the cookbook of the house husbands) is a fine cookbook by Remy Fabrikant, Georgos Stylianou, Adrian Huwyler, David Burst – four friends who cook for their families every day. 40 recipes in 6 chapters, written to be easy to cook at home; photographed in December 2025 in Burgundy. ISBN 978-3-033-12513-1, first edition 2026, in German, CHF 65.

Book launch (vernissage): 2026-11-11, Restaurant LaSalle, Schiffbaustrasse 4, 8005 Zürich, Switzerland. Apéro from 18:30, followed by dinner (CHF 65 per person), dinner by Chef Andreas Medewitz and Les Quatre Couteaux.

The website shows short dish films, not recipes. Available in German (de), English (en) and French (fr).

## Key pages
- [The book](https://lesquatrecouteaux.com/en/the-book/)
- [Order the book](https://lesquatrecouteaux.com/en/order-the-book/): CHF 65 per copy plus VAT (2.6 %)
- [Book launch](https://lesquatrecouteaux.com/en/vernissage/): registration – apéro, dinner, book
- [The cooks](https://lesquatrecouteaux.com/en/chefs/)
- [Amuse-Bouche – dish films](https://lesquatrecouteaux.com/en/amuse-bouche/)
- German: https://lesquatrecouteaux.com/de/ · French: https://lesquatrecouteaux.com/fr/
- Full fact sheet: https://lesquatrecouteaux.com/llms-full.txt
- Instagram: https://www.instagram.com/lesquatrecouteaux/
- TikTok: https://www.tiktok.com/@lesquatrecouteaux

## The cooks
- [Remy Fabrikant](https://lesquatrecouteaux.com/en/chefs/remy-fabrikant/): “Kochen macht nicht nur satt, es macht glücklich.”
- [Georgos Stylianou](https://lesquatrecouteaux.com/en/chefs/georgos-stylianou/): “Kochen ist für mich keine Aufgabe, sondern ein Feiern des Lebens.”
- [Adrian Huwyler](https://lesquatrecouteaux.com/en/chefs/adrian-huwyler/): “Ich koche nicht, weil ich’s kann – sondern weil ich’s brauche.”
- [David Burst](https://lesquatrecouteaux.com/en/chefs/david-burst/): “Mich fasziniert die einfache, reduzierte Küche. Eine Küche, die ehrlich ist.”

## Chapters (dishes with films)
- Vegetables: Winter Caprese, Leek Sauce Gribiche, Beetroot Tartare, Onsen Egg w/ White Truffle, French Style Peas, Shakshuka, Sri Lankan Pumpkin Curry, Mushroom Risotto, Charcoal Fondue w/ Bread
- Fish: Salmon Tartare, Tiki-Taka Tataki, Tod Man Pla, Miso Black Cod, Bouillabaisse à la King, Sherry Monk, Trout Jerusalem
- Meat: Lamb Kofta, Beef Katsu Sando, Carne con Chile, Borscht à la Krung Thep, Moroccan Chicken, Hachis Parmentier Pie, Filet Steak au Poivre, Filet Wellington, Pork Neck Stew
- Pasta: Paccheri, Fennel & Anchovies, Carabinero Linguine Tartare, Gnocchi with Mushrooms
- Desserts: Steamed Buns, Greek Yoghurt Panna Cotta, Alpine Gingerbread Mousse, Quince Tarte Tatin, Cinnamon Rolls
- Basics: Risotto, Sugo di Pomodoro, Tomato Chutney, Crêpes, Vanilla Custard

## Journal
- [Book launch on 11 November 2026 at Restaurant LaSalle](https://lesquatrecouteaux.com/en/blog/book-launch-11-november-2026/): On 11 Nov 2026 we celebrate “Les Quatre Couteaux” at Restaurant LaSalle – with or without dinner, with or without the book. How to register.