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#Bauraulacmoments: Kitchenparty 2017

The philosophy of the Kitchen Party is that six top chefs share the huge kitchen in the Rive Gauche. Of course, the chefs are not alone in the kitchen, as the connoisseurs are also there. Sense of the matter is to ensure an insight into the cuisine and to see how the chefs prepare their specialties. There are overall six live cooking stations that the six Chefs are sharing, so that the guest can see different cooking techniques and they can compare the variant signature dishes. The guests have the opportunity to look over the shoulders of the professionals and to get a couple of kitchen secrets. For the first time in the history of the Kitchenparty three female guest cooks were visiting (Mary Nozahic of La Table de Mary from Cheseaux-Noréaz, Bernadette Lisibach of Restaurant Neue Blumenau at Lömmenschwil and Silvia Manser of der Truube in Gais). This time women's power was announced.

Short profile of the three guest chef cooks


Mary Nozahic

She comes from the French part of Ain and has found a new home in Cheseaux-Noréaz VD.
Local appointment at GaultMillaus «Cook of the Year 2012» on the south bank of Lake Neuchâtel, just a few minutes from Yverdon. The charming reception of Patron Loïc Nozahic from Brittany and his young associate attracts the people right to the "Table de Mary". Their cuisine is generous, tasty, sometimes traditional and sometimes inspiring.
Maryline Nozahic strives for perfection, is masterfully original and yet constant. This is what distinguishes the few "cooks of the year" in Switzerland.

Bernadette Lisibach

Bernadette is keen to make contact with her guests, thus avoiding a fundamental error of many gastronome. Everything else can be done in the rural restaurant in the canton of St. Gallen.
Ground level at the highest level
Since mid-November 2011, Bernadette Lisibach has been leading the Neue Blumenau and has already grown into a big fan base. Consciously, she wants to focus on the freshness of the product and its straightforward, easy preparation through her classic cooking. It stands for an authentic, stylish and enjoyable experience.
In June 2013 she was accepted into the exclusive circle of the "Les grandes Tables de Suisse"; In addition, since the summer of 2013 the Neue Blumenau has been a member of Club Prosper Montagné - Académie Suisse des gastronomes.
In October 2014, Bernadette Lisibach was awarded the "Cook of the Year 2015" by Gault Millau
And new with 16 points.
On November 24, 2015 Bernadette Lisibach wins the Gastrosomers' Night of the Gastronombers 2015.

Silvia Manser

If you want to treat yourself to something good, or to really enjoy with friends, go to the Truube Gais.
Under Gourmets people the Truube Gais is considered the secret tip in the Appenzellerland. At the end of 2014, Silvia Manser's imaginative creative kitchen was awarded the Michelin star. Only 117 kitchens in Switzerland bear this distinction, and one of two women from Switzerland works in Truube Gais.
Short profile of the three chef cooks

Laurent Eperon Chef de cuisine of Pavillon


"Having been awarded a Michelin star and the 'Gault & Millau promoter of the year 2017' means a lot to me and my team. Keeping this high standard and inspiring our guests with new creations is my daily motivation and challenge. "
Laurent Eperon gained five years of experience in various restaurants, before he began working as a "Commis de Cuisine" at Baur au Lac in 1999. In the course of the years, he had different positions within the company, for example as Chef Saucier or Chef Rôtisseur, before taking over the position of Chef de Cuisine in the Pavilion in 2009.
Laurent Eperon has remained faithful to the pavilion and he has perfected his very own style of French cuisine over the years. High-quality ingredients are important for him as wells as the character of the products, which gives its cuisine a very special taste.

Maurice Marro Executive Chef of Baur au Lac

Sous Chef at Baur au Lac, Zurich
1990 - 1990
Restaurant Management Training, Type A - degree
1991-1993
Restaurant Manager (Operator) in Restaurant Sternen, Elm
1993 to 1998
Sous Chef at the Hotel Baur au Lac, Zurich
1998 - Today
Executive Chef at Baur au Lac, Zurich
Awards:
March 2001
"Five Star Diamond Award" as one of the best cooks in the world

Olivier Rais Kitchen Chef Rive Gauche

Work experience:
Sous Chef at Baur au Lac
2006
Chef de Cuisine at Baur au Lac
2006
Chef de Cuisine in the restaurant Rive Gauche (Baur au Lac)

The spring awakening was celebrated with a firework for the palate of the legendary Kitchenparty "Les Combats des Chefs" at the Baur au Lac hotel in Zurich. This is the kind of event that remains unforgettable. At the traditional "Le Combat des Chefs" in Zurich's hotel Baur au Lac, top chefs have created delicious gourmet menus. The general manager of the 5-star superior house, Wilhelm Luxem, and the owner Andrea Kracht, also boiled the cooking spoon . Other culinary highlights were cooked by Oliver Rais, Chef of the Rive Gauche, Maurice Marro, Executive Chef of the Baur au Lac, and Laurent Eperon.
The evening begun with an aperitif before the guest could go to the six live cooking stations in the restaurant kitchen.As it went on, all the guests were standing close together to get the the delicious plates. There was also a good selection of wines and not alcoholic drinks. The good background music wasn’t missing thanks to DJ Pleasure with vocals by Gee-K. On the 16th of March, at the seventh kitchen slaughter in the Baur au Lac hotel in Zurich, 150 guests were able to enjoy and taste delicious dishes again: Like chicken egg with Périgord truffle, cooked by Andrea Kracht, owner of Baur au Lac or soy cube with black pepper sauce from the Wok of Wolf Wagschal, catering partner and consultant of the restaurant Rive Gauche. Everyone enjoyed the delicious creations and on this occasion the guest were really spoiled by the Chefs. Despite the stress at work the chefs always had a smile on their face. This can be called "Combat of the Chefs". The atmosphere was fantastic and the rest of the chefs were very impressive. The culmination was the conclusion, as the guests were spoiled with tempting dessert creations like Mousse au Chocolate or a special preparation of watermelon.
This is a kind of event that the Lifeofanit-girl team can recommend to anyone, because the atmosphere and the food are just incredible.
More information about the hotel can be found here.

Some impressions of the Kitchenparty 2017


Mushrooms




Chef cook: Bernadette Lisibach

The team
Live music
Oysters


DJ Pleasure


Macaroon





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