M braised and à la minute

Cooking magazines With a relaunch, Helvetia's biggest cooking magazine, Saisonküche, is saying goodbye to being just a recipe magazine. For two or three years, cooking has been a
Discipline, with which friends and acquaintances can once again be
can be done. If you're anyone, you don't make appointments in the
restaurant, but invites you to enjoy a self-staged dining experience
home. People who cook do not do so out of inner aggression,
but celebrates an attitude to life in a select circle, for which
Hardcore chef Jamie Oliver and countless imitators on the screen the
have set the bar: Cooking is hip. "It's good form that
men cook too," says seasonal kitchen editor-in-chief Christine
Kunovits. So-called cocooning, the trend of living within your own walls
as a place to live, work and shop is having an impact on the
the market.
The company, which has now been operating for 13 years in three
languages, the magazine Saisonküche will reflect this more strongly and
is currently being launched on the market in October with its newly updated blade:
More text, generous imagery, more air and white spaces. "More
People, more entertainment, more enjoyment," says Christine Kunovits. With
The aim of the relaunch is to become the market leader and overtake competitors Le Menu
or cooking even more on the defensive.

Circulation temporarily increased
The newspaper currently has a circulation of 198,000 copies with
with a reach of 677,000 readers and is three to four times more
four times larger than the competition. And the aim is to grow further: "In
October and November, we are increasing our circulation by an additional
150,000 copies," says publishing director Andi Huggel. The paper will be new
will also be available at newsstands in French-speaking Switzerland and Ticino.
The direction is clear: seasonal cuisine wants to move away from the one-sided image of the
recipe booklet and instead to a "food booklet", as it is called.
expresses publishing director Huggel. A food magazine is all about
not only about recipes, but also about
Stories about cooking. The editorial team puts more people
by working in the private kitchens of well-known food enthusiasts.
personalities and opens the refrigerator doors there.
In the current issue, Tim Raue's kitchen was examined,
Berlin star chef and Gault-Millau climber of the year
The usual market notes in the genre also include
Travel reports, at Saisonküche under the title "Essen in ...". There
When selecting destinations at home and abroad, the company tries to
to take prominent events into consideration: The editorial team will
therefore, for example, on the occasion of the Winter Olympics of the
northern Italian metropolis of Turin with a focus on the local
dining habits in appropriate restaurants.
One double page is dedicated to cooking with children. The
The "Cooking with ..." section is dedicated to unusual ingredients such as
tea, for example, to more experimental cooking.

Eye-catching ingredients
Fun and entertainment should not be missing either: So under
a related topic once a month from Tagi-Magi and BaZ
well-known columnist Max Küng. In French-speaking Switzerland and Ticino, a
Columnists write their own texts. For
Jérôme Bischler also provides tongue-in-cheek humor in the
new section "Bischler's Amusebouche", which presents his picture ideas around the
food at the kitchen table.
In favor of more text, the new magazine contains an average of ten
fewer recipes than before. However, there are still around
40 Every month Saisonküche presents in the section "Season for ..."
eight to ten pages of seasonal dishes. On the front page
but well hidden in the table of contents under "Thuts
Auslese" and completely unlike Gottlieb Duttweiler, the magazine contains new
also has a page with wine tips. "It's naïve to assume that you can
should not drink wine with our menus," says Andi Huggel.
And how does Saisonküche deal with its proximity to the retail giant? "We
are Migros' cooking magazine, we know that," says Huggel. That's why
Migros products are also included. But because the range is very broad
there are no restrictions on the preparation of the menus. With
The lifting of the magazine was accompanied by the lifting of the website.
www.saison.ch, which is accompanied by the design innovations in the magazine
respected. There, subscribers can access thousands of
recipes, call up restaurant and wine tips and benefit from the
reader offers.

René Worni