Prestigious guest chefs will come from Germany,
France, Japan, the Netherlands and the USA!
Gourmet fans can look forward to a culinary
encounter with the following eight international star-crowned guest chefs at
the end of January 2014 in the Upper Engadine: Andree Köthe, Tim Raue and
Christian Scharrer arrive from Germany, Mauro Colagreco and Yoann Conte will
come from France, Yoshihiro Takahashi from Japan, Moshik Roth from the
Netherlands and Wolfgang Puck from the USA.
‘The consistently high rating of the St. Moritz
Gourmet Festival is demonstrated by the fact that such renowned major chefs will
close their own restaurants in their home countries for a whole week in order
to follow the call to the Upper Engadine!’, rejoices Reto Mathis, the president
of the festival event organisation. The eight guest chefs will bring along 17
Michelin stars between them! Along with the highly decorated master chefs of
the partner hotels, they will spoil the festival guests at the official events
– as well as individually at different special events – from 27th to 31st
January 2014:
Andree Köthe (two Michelin
stars, 18
GaultMillau points, ‘Chef of the Year 2012’ (GaultMillau), Restaurant
Essigbrätlein, Nuremberg/D), is known for his captivating spice and vegetable
cuisine that he creates together with Yves Ollech, his congenial deputy chef.
‘Even though meat and fish are integrated, for us a vegetable is always the
starting point for the creation of a dish’, is his credo.
Guest of master chef Christian Ott, Hotel
Schweizerhof**** Superior, St. Moritz, www.schweizerhofstmoritz.ch.
Tim Raue (two Michelin
stars, 19
GaultMillau points, Restaurant TIM RAUE, Berlin/D, www.tim-raue.com), has
obtained unparalleled autonomy with his unique ‘East meets West’ philosophy.
The culinary number one of Germany’s capital exclusively serves dishes that
provide energy and joy of life!
Guest of master chef Fabrizio Piantanida, Grand
Hotel Kronenhof ***** Superior, www.kronenhof.com.
Christian Scharrer
(two Michelin stars,
18 GaultMillau points, ‘Chef of the Year 2011’ (Bertelsmann publishing house), Restaurant
Buddenbrooks / A-ROSA Resorts & Hideaways, Travemünde/D,
www.resort.a-rosa.de), builds on traditional flavour combinations and marriages
of seasonal ingredients. ‘Provocation is not my aim. I wish to affect the
senses of my hosts with harmony in taste and presentation’, is his motto.
Guest of master chef Markus Rose, Hotel
Giardino Mountain ***** Superior, Champfèr-St. Moritz, www.giardino-mountain.ch.
Mauro Colagreco (two
Michelin stars,
four toques, No. 28 World’s Best Restaurants, ‘Chef of the Year 2009’ of
France, Restaurant Mirazur, Menton/F, www.maurocolagreco.com), impresses the
gourmet experts as a prodigy with a unique ‘new natural style’. In his kitchen,
the native Argentinean breaks through borders between land and sea. Guest of
master chef Axel Rüdlin, Kempinski Grand Hotel des Bains ***** Superior, St.
Moritz, www.kempinski-stmoritz.ch
Yoann Conte (two
Michelin stars,
four toques, Restaurant Yoann Conte, Annecy/F, www.yoann-conte.com), excels
with his ‘haute cuisine directly from nature’. The native Breton explores
mountains, forests and lakes in his research for authentic natural treasures
for his cuisine and grows rare plants, spices and herbs.Guest of master chef
Hans Nussbaumer, Kulm Hotel St. Moritz ***** Superior, www.kulm.com
Yoshihiro Takahashi
(three Michelin stars,
Restaurant Hyotei, Kyoto/J, www.hyotei.co.jp/en/), enables multi-sensorial gastronomic
experiences with his traditional Kaiseki cuisine, with French influences
interpreted in a modern way. At the core is the preservation of the natural
taste of seasonal ingredients that Yoshihiro Takahashi serves on special china
decorated by representations of plants and animals with edible flowers and
leaves. Guest of master chef Salvatore Frequente, Carlton Hotel ***** Superior,
St. Moritz, www.carlton-stmoritz.chPage 2 from 2.
Moshik Roth (two Michelin
stars, Restaurant
&samhoud places, Amsterdam/NL, www.samhoudplaces.com/en), breaks established
rules with his molecular cooking techniques and traditional methods of
preparation. The native Israeli creates sensational menus, each of which he
claims to be unique.Guest of master chef Bernd Ackermann, Suvretta House*****
Superior, St. Moritz, www.suvrettahouse.ch
Wolfgang Puck (two
Michelin stars,
‘Business Statesman of the Year 2001’, Emmy award winner, Restaurant Spago, Beverly
Hills/USA, www.wolfgangpuck.com, is famous as the ingenious creator of
Californian haute cuisine. The native Austrian belongs to the culinary elite of
the United States and has built up a fantastic career, now enjoying iconic cult
status. Guest of master chef Mauro Taufer, Badrutt’s Palace Hotel*****
Superior, St. Moritz, www.badruttspalace.com.
An incomparable
variety of events
With these exciting guest chefs the St. Moritz
Gourmet Festival offers an incomparable variety of events during the last week of
January 2014! The complete programme will soon be announced. However, one thing
is already certain: starting off with the glamorous opening at the Kempinski
Grand Hotel des Bains, one exquisite taste sensation will follow the next!
These will include the Gourmet Safaris and individual Gourmet Dîners, the
legendary Kitchen Party at the Badrutt’s Palace Hotel, and the ultra-elegant
Fascination Champagne at the Suvretta House, as well as further special events.
At the end, the spectacular finale with all the master chefs will take place
for the first time in the VIP tent on the frozen lake of St. Moritz!
Advance booking of admission tickets for the
events starts on 1st December 2013.
Individual special arrangements of the partner
hotels can already be booked now For the first time, the partner hotels propose
individual special arrangements for the festival week, including overnight
stays and attractive extras that can already be booked now! Please find
detailed information on the website www.stmoritz-gourmetfestival.ch.
The following festival partners look forward to
welcoming gourmet fans from all over the world: Badrutt’s Palace Hotel***** Superior, St. Moritz; Carlton
Hotel***** Superior, St. Moritz; Grand Hotel Kronenhof***** Superior,
Pontresina; Hotel Giardino Mountain***** Superior, Champfèr/St. Moritz; Hotel
Schweizerhof**** Superior, St. Moritz; Kempinski Grand Hotel des Bains*****
Superior, St. Moritz; Kulm Hotel St. Moritz***** Superior and Suvretta
House***** Superior, St. Moritz, as well as the three event locations Cava,
Hotel Steffani****, St. Moritz; Hotel Waldhaus*****, Sils-Maria, and Mathis
Food Affairs, Corviglia/St. Moritz. Furthermore, the festival is supported by
the tremendous commitment of the following sponsors: Title sponsor & official
car: BMW (Schweiz) AG. Main sponsor: Valser. Co-sponsors: Amici Caffè AG, ASA
Selection GmbH, Caratello Weine St.Gallen, Confiserie Sprüngli AG, Ecolab
(Schweiz) GmbH, G. Bianchi AG, Laurent-Perrier Suisse S.A., Martel AG St.Gallen,
Maura Wasescha AG, Rageth Comestibles AG, Schwob AG and The Japanese Sake and
Shochu Makers Association. Suppliers: Bader+Niederöst AG, Bragard (Kwintet
Schweiz AG), Hugo Dubno AG, the butcher’s shop Pietro Peduzzi, Nonino
Distillatori S.p.a. Local carrier: Massé and Partner Transports GmbH. Local
media partner: Engadiner Post/Posta Ladina, Media partners: Bolero magazine,
dasfilet.ch (gourmet blog), Edition Port Culinaire, marmite – magazine on
eating and drinking culture, htr hotel revue, restaurant-news.de.
Current news can be
found on the website
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