St. Moritz gourmet discoveries
Our exciting trip to gourmands` heaven has started in quite a romantic way—crossing the Alps in a panoramic train of Bernina express , enjoying the magic of alpine landscapes with frozen rivers and crystal clear white mountains.
Back to the roots
Long history of excellent hospitality of St Moritz began in 1856 with the name of Johannes Badrutt—the founder of the famous Kulm Hotel—who is considered the «father» of Alpine winter tourism. This story dates back to 1864, when Mr. Badrutt made a legendary bet with his foreign guests, promising that they would enjoy his sun terrace even more so in winter. If proven otherwise, he promised to not charge them for their stay. The guests accepted the bet, within a short time making St Moritz the birthplace of winter sports and winter tourism.
Every winter season it remains an unmissable destination for luxury-seeking clientele, traveling between Gstaad or Courchevel for New Year celebration in winter wonderland, who admire the balance of top-quality agenda of the high level international events—from the White Turf horse races, the Alpine Ski World Cup, and Snow Polo World Cup to St. Moritz Gourmet Festival—something that excites the heart of every true gourmand. In fact, St. Moritz Gourmet Festival has no analogies, thanks to its rich 25 years of history, flawless organisation and the most interesting line up of international chefs every year.
Heart of the destination
The winning recipe of the festival is to put together nine star chefs, who take over the kitchens of the local luxury hotels including Kulm Hotel, Badrutt's Palace, the Carlton Hotel and Suvretta House, where they collaborate with hotels’ chefs in gourmet dinners and tastings, for the duration of the nine days of the festival.
2019 Star chefs lineup
Guillaume Galliot – Caprice, Four Seasons Hotel Hong Kong, 3 Michelin Stars;
Sergio Herman – Oud Sluis (until 2013): 3 Michelin stars, 20 GaultMillau points, The Jane, Antwerpen (BE): 2 Michelin stars, 17 GaultMillau points, Pure C, Cadzand-Bad (NL): 2 Michelin stars, 17,5 GaultMillau points, AIRrepublic, Cadzand-Bad (NL): 1 Michelin star;
Philippe Mille – Le Parc, Domaine les Crayères in France, 2 Michelin stars, 17 GaultMillau points, Grand Chef Relais & Châteaux, Bronze at the Bocuse d’Or, 2009;
Manish Mehrotra – No. 1 Chef in India 2018;
Sven Wassmer – Grand Hotel Quellenhof in Switzerland, Gault Millau’s Shooting Star of the Year 2018;
Nicolai Nørregaard – Kadeau in Denmark, 2 Michelin Stars, Nr. 94 – World’s Best Restaurants 2017;
Sang-Hoon Degeimbre – L’Air du Temps in Belgium, 2 Michelin stars, 18.5 GaultMillau points;
Thomas & Mathias Sühring – Restaurant Sühring in Thailand,1 Michelin star, GaultMillau’s “Best German chefs abroad 2018, GaultMillau 2018, No. 54 – World’s 100 Best Restaurants 2018;
Mingoo Kang – Restaurant Mingles in South Korea, 2 Michelin stars, No. 78 – World’s Best Restaurants 2018.
Being held since 1994 , St Moritz Gourmet Festival program is always rich with a diverse range of gourmet activities, some of which became legendary and most awaited. Kitchen Party—traditionally a highlight in the midpoint of the festival held in the kitchen of Badrutt’s Palace Hotel. Late in the evening it transforms into a kitchen nightclub with DJ and delicious food arriving non-stop.
Gourmet Safaries—an exquisite experience, where each course on the menu, from an appetiser to dessert, is cooked by a different star chef and is presented in different locations inside the kitchen at a commune table. Every gourmet enthusiast eagerly overlooks the finishing touches on the dish—our personal favourite and an absolute must if you're on a mission to witness something spectacular in a limited time of your trip.
The Grand Julius Baer
The Grand Julius Baer opening traditionally takes place in the historical Kulm Hotel. Following a glamorous champagne reception, the festival opening event brings you closer to star chefs, allowing you to indulge in conversations in person, watch them cheerfully handing you delicious small plates inspired by menus of their restaurants. Go ahead and share the small personal compliment of their creations—after all it’s no harm, as it is true.
Some of the delicacies from this year, have left quite an impression:
Dessert of ice cream made with cold pressed cocoa juice, cacao beans and leaf, tinted with black currant by Rolf Fliegauf.
Green exposion of flavor in Zeeland mussels, potato, plankton and green herbs dish by Sergio Herman.
The green curry soup with exotic fruit & crustaceans by Tim Raue.
Champagne and lobster on a bed of lentils with pinot noir layered over a soft cream, made from sweet onions from Philippe Mille.
All the information about the next year program will be available on the official website of the St. Moritz Gourmet festival.
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