Tonight, marks the beginning of the St. Moritz Gourmet Festival 2019 with the Grand Julius Baer Opening. For nine days, sensational guest chefs from the international fine dining scene together with the outstanding Executive Chefs from the various partner hotels, will guarantee special highlights at more than 40 different enjoyment events in the Upper Engadine. Event tickets are still available for last-minute bookers. With the ten guest chefs, gourmets can look forward to a diversified culinary discovery trip which runs right through the top cuisines in Europe and Asia, combined with the culinary art and skills of the local Executive Chefs from the festival’s partner hotels. The first star chef crew featuring Guillaume Galliot from Hong Kong, Sergio Herman from the Netherlands, Philippe Mille from France, Manish Mehrotra from India and Sven Wassmer from Switzerland, will rock the Upper Engadine together with the local chefs up to and including Tuesday, 15th January.
That evening, the Kitchen Party with all ten guest chefs will take place in the grand kitchen at the Badrutt’s Palace Hotel, before the first five guest chefs say goodbye to the Upper Engadine. Together with the Executive Chefs from the partner hotels, the newly arrived star chefs Nicolai Nørregaard from Denmark, Sang-Hoon Degeimbre from Belgium, the twins Thomas & Mathias Sühring from Bangkok, and Mingoo Kang from SouthKorea, will then take over culinary command of the festival that will culminate on Saturday, 19th January, in the
Great BMW Gourmet Finale at the Suvretta House.
Tonight, the Grand Julius Baer Opening will be the sell-out prelude with 400 guests at the Kulm Hotel St. Moritz.
A fantastic occasion to tune in on the forthcoming festival days. At different “gourmet islands”, the guest chefs and the Executive Chefs from the festival partner hotels will serve first samples of their culinary capabilities. Furthermore, Claudia Canessa and Tim Raue from the fine dining experience cuisines of the Kulm Hotel St. Moritz,as well as Indian specialties chef Chhotu Kahatik of the Grand Hotel des Bains Kempinski, will spoil the guests with
their creations. Accompanied by select wines and champagnes, as well as the atmospheric sounds of the Boys4Road band, the Grand Julius Baer Opening will be an exuberant start to the nine-day festival.
On subsequent days, the programme offers a multitude of enjoyment events. Even gourmets arriving at the last minute can participate spontaneously, for instance, by reserving a seat in one of the stylish restaurants at a partner hotel – for one of the Gourmet Dîners offered by the various guest chefs. Each of these individual pleasure encounters is a most exceptional festival highlight. After all, only in the Upper Engadine it is possible to savour
delicacies from internationally renowned top-cuisines in such unique, top-quality abundance over only nine days.
All the guest chefs have fine-tuned their menus for many months and undergone intense preparation to present their own very personal style of cookery and that of their home country to the festival guests. For instance, French star chef Philippe Mille from the restaurant Le Parc of the Domaine Les Crayères in Reims explains how he will enthuse festival guests, “I will surprise everyone with a fantastic wine pairing dinner, which will lead our guests in
a pleasurable way through the entire Champagne region”. He will be hosted by Executive Chef Graziano Caccioppoli at the Carlton Hotel. In contrast, India’s best chef, Manish Mehrotra from New Delhi, who has moved in as the guest chef of Executive Chef Dariusz Durdyn in the Nira Alpina, sees the St. Moritz Gourmet Festival as the “best platform” in Europe, to make authentic, innovative Indian gourmet cuisine accessible to the world of connoisseurs, “It’s time the world knows that Indian cuisine is way beyond just butter chicken and naan”.
It truly is this culinary variety and the unique event culture that have made the St. Moritz Gourmet Festival so successful for more than a quarter of a century. Anyone not wanting to miss it can still reserve a ticket, for example for the Kitchen Party or the Great BMW Gourmet Finale. This also applies to certain special events, such as the VALSER dinner “Feel Limitless”, with the aspiring young chefs from the “marmite youngster selection” at the
Waldhaus Sils, or for the legendary champagne and wine events. Among them the highly elegant events at the Suvretta House Fascination Champagne and Tuscan Master Wines, or Celestial Wines at the Waldhaus Sils.
Moreover, on four afternoons (12th to 15th January), fans of tender-melting temptations can delight at the Chocolate Cult with chef patissier Stefan Gerber and the renowned Confiserie Sprüngli at the Badrutt’s Palace Hotel.
Event tickets are available online at www.stmoritz-gourmetfestival.ch. The Gourmet Dîners can be booked directly at the partner hotels.
Young Engadine Talents Competition 2019 – the festival also fosters local up-and-coming talents
The festival organisers also feel very strongly about supporting up-and-coming talents in the region. This week, the Young Engadine Talents Competition was held for the eighth time at the Suvretta House in St. Moritz, watched over by Executive Chef Fabrizio Zanetti. This time, seven apprentices in their third year of training had been presented the challenge of conjuring up two gourmet dishes from a set basket of produce. The expert jury was visibly impressed by the creative culinary ideas of the young talents. At the Great BMW Gourmet Finale on
19th January, the first three winners will be formally announced and presented with awards.
Current news updates can be found on the website www.stmoritz-gourmetfestival.ch and on Facebook.