Basiliscus Film is a Berlin based film production. As a full-service company, we develop and produce industrial and corporate films, web videos and TV reports.
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André Egger unites two hearts in his chest, the German and the Swiss. In the kitchen, however, the latter predominates, which is mainly due to his grandparents who were based in Friborg in Switzerland, where he spent a lot of time as a child and teenager and where he regularly goes. Of course, we also cook a very typical Swiss dish for the series 50 kitchens, one city: Züri Gschätzlets with veal in a white wine and mushroom cream sauce, with Rösti. They have to be fried in a lot of butter. Butter is very important at all, says the Chef de Cuisine in the Restaurant 44. „Butter enhances the flavor and must not be missing in any good kitchen."
In Switzerland, André Egger appreciates the virtues of punctuality, quality, commitment and perhaps also a little bit the cleanliness. In Berlin he loves the craziness, the creativity and the wild passion of people. "The first few months were a huge culture shock," Eggers admits and smiles. In the meantime, he and his family have settled in and they want to stay.
In the Swiss Alps though there is some luxury accommodation that imitates igloos but they are actually man-made and triple insulated. The Whitepods, as they are called, offer an exclusive experience.
Switzerland's Matteo Gonet is a craftsman who works with glass at his company "Glassworks" near Basel. He's currently working on a major project for the gardens at the Palace of Versailles. Gonet is creating dozens of glass sculptures that will be on display there starting this autumn. We met him in his factory and learn the art of glass making.