#4
Kitchenparty 25 September 2017
Dear guests Once more at this year’s Kitchenparty, my team and I will spoil you with many culinary highlights – let yourself be surprised! Stroll past the most diverse food stations and enjoy the unknown. On the following pages we present you external chefs, winemakers and suppliers who are present this year. «Together with you, we are looking forward to celebrate once more a unique kitchen party!» Christian Nickel
Christian Nickel Executive Chef Park Hotel Vitznau
Patrick Mahler HEAD C HE F R E STA U R A N T P R I S M A
Patrick Mahler has been cooking at the restaurant PRISMA since March 2012, which is awarded with 16 points by Gault Millau and one Michelin star. In March 2018, Patrick Mahler will take over the Gourmet Restaurant focus. We are all looking forward to his new concept. So much we betray: Patrick will stay true to his very own style of cooking.
Pascal Steffen HEAD C HE F R E STA U R A N T FO CU S
Since 2012 he works at the Restaurant focus and since April 2017 he has been Chef de Cuisine and Nenad’s deputy. At restaurant focus the kitchen reflects a natural philosophy. Nenad and his team place great emphasis on quality products from Switzerland and convert them from the snack to the menu with a lot of passion. At the Kitchenparty: a Swiss interpretation of an international street food classic!
Silvio Germann HEAD C HE F R E STA U R A N T I G N I V B A D R AGA Z
The IGNIV concept is a symbol of comfort and well-being in a circle of friends, family and business partners. The Fine Dining Sharing Experience is designed to promote a conscious common dining experience. Therefore does not exist a classic menu sequence, but the guests agree on a 3-course sharing menu and help themselves from the up to thirty components, which are served in different bowls and plates.
Stefan Heilemann HEAD C HE F R E STA U R A N T E CCO Z Ăœ R I CH
The restaurants Ecco in Ascona and St. Moritz are already known for their characteristic mixtures of virtuosity, tastes and purism – awarded with two Michelin stars each. In Zurich, this is now successfully managed by Head Chef, Stefan Heilemann. Ecco!
Angelo Zarbo HEAD C HE F CAMP U S H OTE L H E R TE N S TE I N
Since March 2017, Angelo Zarbo has been cooking at the Campus Hotel Hertenstein. The native Italian incorporates his Sicilian roots skilfully into his creations, but also Germany (where he graduated from his apprenticeship) and Switzerland (as his adopted home) are not missing in his style of cooking. Angelo Zarbo and his team in the Restaurant Hertenstein delight with fresh fish from the lake, local specialties or a tender steak on the hot stone.
Florian Stolte HEAD C HE F R E STA U R A N TS KÖ H LE R S TU B E A ND BAUE RNSTUBE , HOTE L TRAUBE TO NBAC H
He has been the Head Chef at the two restaurants Köhlerstube and Bauernstube at the Hotel Traube Tonbach for five years now. Köhlerstube: The elegant rustic-style restaurant offers classic, international cuisine with a modern twist. Bauernstube: The rustic farmhouse – the origin of the Traube Tonbach, offers regional (Swabian) dishes in contemporary lightness. Both restaurants are rated with 16 points by GaultMillau.
Globus Delicatessa PRES E NT S C HR U M M B A U M
Wagyu beef from Lucerne – Swiss exclusivity from the farm «Chrummbaum» of the family Lang in Hellbühl, LU. The Wagyu beef is a cattle breed, originally from Japan. Among other things, this breed is also known as Kobe. Only selected Wagyu cattle, raised, fattened and slaughtered in the Japanese region of Kobe, may bear the name Kobe. Wagyus have the highest fat content in the flesh among all cattle races. Contrary to other cattle, the fat in the meat of the Wagyu cattle is not distributed in points, but evenly in very fine marbling in the muscle meat. Due to the fine marbling of the muscle fiber, it becomes the best meat ever – and so an unforgettable culinary experience. Nils Mager Brand Manager Globus, Butchery & Charcuterie
Rageth COME ST IB L E S
Jann Rageth is the owner of Rageth Comestibles AG, founded in 1926. He leads the company as a loyal catering partner in the fourth family generation. Rageth Comestible places high demands on excellent quality, fair trade and sustainability, which is also supported by various certificates and labels. The assortment ranges from fish, poultry, meat, game to delicacies like spices. Jann Rageth cultivates his own smokehouse in which only fish are refined.
Bianchi FRES H SINC E 1 8 81
They have a good sense – at the Bianchi family business. It is all about best, fresh specialties from lakes, seas, meadows and forests. Since five generations fish, crustaceans but also tender meat, poultry and much more are Bianchi‘s passion. Do you already have an idea, with what Bianchi will enriche our party this year?
Reust FRES H PR O D U CT S F R O M TH E R E G I O N A N D I TALY
Already 60 years ago Rudolf and Renate Reust sold products from the region and ripe fruits from Italy. In part, the customers were served directly from the incoming railway carriages.1980 the new wholesale market in Zurich was established and Rudolf Reust AG was one of the first suppliers of the stunts. Meanwhile, the brothers Fredi and Ruedi Reust have taken over the business. Even today, they are still serving their customers at the market in the engross market. Thank you Reust for all the decoration!
Alfred & Rudolf Reust
Sence of Delight PRES E NT S K AV IAR I
In 2012, the idea of «Sense of Delight» was born with our special interest in gourmet products and very carefully selected matching drinks such as wine, champagne and also high-potency distillates. Our many years of experience in the hotel industry, as well as in service marketing and management, have given us a great deal of support.
Ursula & Jürg Kappeler
Since April 2014, we are the exclusive import partner of Kaviari from Paris, selling their caviar and fish products. We offer a variety of delicacies for body and soul such as best caviar, smoked salmon and other fish specialties. Today, we supply the best hotels and restaurants across Switzerland and do our utmost to offer our customers a top service.
Kaviari PRES E NT E D B Y SE N CE O F DE LI G H T
The Kaviari house is based on 40-years of history in which the experience has grown enormously. Right at the source, the best caviar can be selected. The caviar is refined in the Parisian laboratories and then packaged in numbered caskets. Each casket is unique, every caviar an invitation to pleasure – a moment of pure joy, magical, sensual and unforgettable.
MĂŠrat THE GAST R O N O MY B U TCH E R
For more than 65 years, MĂŠrat & Cie. AG have the following motto, that all employees take to their heart: With us, the customer is truly a king. This principle has made a major contribution to our success. With well-trained professionals in a modern factory, we can meet your wishes in the range of meat, poultry, sausage, fish and convenience. We value personal service and support, promote regional products and work sustainably. Fadil Pajaziti will be present.
Salvador from Weggis VEGE TAB L E P R O DU CE R A N D B E E KE E P E R
My vegetable farm has been certified in 2016. I am specialized in exotic cultures, especially Asian and Mexican plants grown in Switzerland. The area of my unheated greenhouses is about 1000 m2 and the open spaces such as fields also about 1000 m2.
Rolf Beeler MAÎ TR E FR O MAG IE R M E LLI N G E N
Rolf Beeler is regarded as the Pope of cheese from wellknown chefs and the media. For over 40 years, he has been passionate about preserving Swiss raw milk cheese and artisan production. «With a skilful affinity and the right care, you will be able to experience the many different flavours of the precious alpine milk in the cheese.» Look forward to meet: Muriel Wiederkehr-Beeler and Gina Krucker
Eigenbrรถtler B ACK WE R K E
Eigenbrรถtler Backwerke means: The production of bread and pastry products according to an old tradition, natural dough preparation, domestic sour and pasta products, processing indigenous grains, fruit varieties and dairy products from regional bio-certified agriculture. The added value offers a guaranteed handmade production taking into account natural and ecological values. Look forward to meeting Daniel Amrein!
The liquid enjoyment
Dear guests This year, we invited various winemakers and beverage suppliers. They have adapted their choice of products to the respective dish and present it directly at the kitchen counter. This will allow you to experience a unique exchange between Wine & Dine. Oliver Friedrich Oliver Friedrich Head of Gastronomy & Wine Park Hotel Vitznau
Smith&Smith PRES E NT S WE ING U T A N I TA & H A N S N I TTN A US WITH SO N M ARTIN
The Smith & Smith Wine Company goes together with you and great winemakers. The winemakers and the Smith & Smith Wincompany share a passion for friendship and trust, we have been accompanying them for a long time, sharing their passion and enjoying their trust. They are great personalities, who pursue their aims unhurt by fashions and critics, and it is a great privilege and an unparalleled pleasure to make you acquainted with these special people. Sandro Sieber, Smith&Smith On the spot at the Kitchenparty: Sandro Sieber and Martin Nittnaus Sandro Sieber
Martin & Hans Nittnaus
Schlossgut Bachtobel WEI N FE L D E N
The Schlossgut Bachtobel has been family-owned since 1784 and combines historic buildings, forests, vineyards and meadows into a unique and valuable unit. Winegrowing has been practiced for eight generations and today‘s top position of Bachtobler Wines is due to the constant pursuit of the highest quality. Johannes Meier Owner and managing director in eighth generation
Jeroboam PRES E NT S C HAN TO N W I N E S A N D CH A R LE S H E ID SIE C K
Thanks to Andreas Etter of Jeroboam SA, we can welcome Andreas Chanton of Chanton wines and Francesca Nadel of Charles Heidsick at this year‘s Kitchenparty.
Chanton Wines PRES E NT E D B Y JE R O B OA M
Creative, courageous and with extraordinary talent, the Chantons have been cultivating unique vine varieties since 1944 in the third generation. At the end of the 1970s Josef-Marie Chanton, the son of the company founder Oskar, called the Lafnetscha back into life. In the course of the 80s he vinified with the Himbertscha, Gwäss and later with the Eyholzer Roter and Plantscher four other forgotten varieties. A pioneering achievement and a talent that continues to live in the family business: since 2008, son Mario Chanton has been actively involved in shaping the individual Chanton philosophy and the wine knowledge of the family. Marlis Chanton, Josef-Marie’ wife, orchestrates the design and administration around it. On the spot at the Kitchenparty: Andreas Chanton (son)
Charles Heidsieck PRES E NT E D B Y JE R O B OA M
«Do you know Charles Heidsieck?» «The man or the champagne?» «What difference does it make, the two are inseparable!» At 29 years old, Charles took his destiny in hand and founded a House in his image. His audacity, adventures and the renown of his wines would make him a legend in his time. His distinctive aesthetic choices made the Maison unique and renowned amongst all others, or as was said: Typiquement Charles. In 1867, It was without a doubt his audacity that pushed Charles Heidseick to purchase the Crayères, a series of chalk cellars dating from the 3rd century, veritable subterranean cathedrals. Audacity? Or flair? Since his obsession with the quality of his wines led him to search for the best place to store them. Here, there is no light, no noise and a stable temperature that is optimal for ageing his champagnes. On the spot at the Kitchenparty: Francesca Nadel
Metté EAU D E V IE D ’AL S ACE
Jean Paul Metté always said: «The best distillates are made with heart and soul, otherwise they would have no value.» He, Jean Paul Mette, taught me his know-how and his secrets of distillation to produce a brandy of exceptional finesse. A distiller, which still makes as much as possible with his hands, is for me a true master distiller. We touch, we work, we feel and our passion is growing steadily. We would also like to allow our customers to participate in this great passion. My greatest pride is to have held the name Jean Paul Metté and honor the name. Philippe Traber, business owner
Beluga NOB LE R U SSIAN VO DKA
The first batch of Beluga Noble Russian Vodka was produced in 2002. It was the first and the dearest to our hearts! This was the result of the meticulous hard work of the Mariinsk Distillery masters. The refined, rich taste of Beluga Noble Russian Vodka results from its unique composition, mainly due to the malt spirit and the purest water of the Siberian artesian wells. This helps to smoothen the taste of vodka. These carefully selected natural components pass through a triple filtering system. Afterwards, Beluga Noble is left to ÂŤrestÂť for thirty days. Such method helps to neutralize the harsh smell of the spirit and to enhance the rich taste and soft flavor of Beluga Russian Noble Vodka. Represented by Irene Lustenberger and Patrick Keller
Denz Weine SI LVI O D E N Z
The portfolio of Vignobles Silvio Denz is certainly the most impressive part of the range. By direct contact with the different Châteaux and producers many wines can be offered not only at excellent conditions; it is also very often in bottle formats or bottlings which are hardly available in the free market. Among these offers are other producers of world fame. Large names from Bordeaux and Burgundy are just as much a part of it as super premium wines from Italy, Spain, the USA, Austria and Switzerland. Meet Silvio Denz in person.
Blankenhorn Winery MAR KG R ÄFL E R C H A R ACTE R W I N E S
The reason for the continuation of the wine estate Blankenhorn, founded in 1847, lies in our intense passion for wine and love for the Markgräflerland. Thanks to the unique location in the Dreiländereck, our vineyards are characterized by the climatic influence of the Burgundian Porte.
Martin Männer & Yvonne Kessler, owners
This is also reflected in our most important grape varieties, Gutedel, Spätburgunder and Chardonnay. We consider them to be an excellent means of illustrating the potential of our locations. Our aim is to express the differences in soils and the climate through our wines. With a fine feeling for the characteristics of the vineyards, near-natural work and the highest demands on the quality, we implemented this goal. It is important for us to continue the long tradition of quality, but everyone will notice the fresh wind that blows through all areas of the winery. You will also feel this during the tasting of our wines. Martin Männer, Owner
Real Wines TR UE D R INK IN G P LE A S U R E
Real Wines is run by Paul Liversedge, Switzerland’s second Master of Wine and one of only 300 in the world. Paul is British but has lived and worked in Switzerland since 2005. He set up Real Wines in the Summer of 2009 with a very simple goal: to sell only wines which give great pleasure and enjoyment to his customers, in a friendly, relaxed but efficient style, and at prices which are very fair for the quality in the bottle. Paul now writes regularly about wine in the Swiss press, is a member of Swiss International Airlines’ wine tasting panel, and enjoys running a variety of wine tastings, seminars and education classes for customers and students. Look forward to meeting Paul Liversedge!
Neuschwansteiner AN E XC E P T IO N AL B E E R CA S T I N A N E LE GA NT BOTTLE
The exterior is subtly understated. But inside it’s a totally different story. Neuschwansteiner is a complex, expressive and thoroughly noble Edelmärzen. Its natural pureness is enhanced by a special refinement process: Handed down over generations, and adapted many times over the years, the Méthode Royale perfectly balances traditional purity and technical capabilities with an unprecedented taste experience. If you never had tried before on our Lake Terrace you will get the chance to try it at the Kitchenparty.
PART OF THE RESEARCH AND INNOVATION CENTER (RIC) LAKE LUCERNE HOSPITALITY VISIONS LAKE LUCERNE AG T +41 (0)41 399 60 60
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