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EAT SERIES / 2020


Chef Mike Wehrle, culinary director

EVERY DISH TELLS A STORY OF being

together. ”

MARCH 12—22 Chef Armin Leitgeb

MAY 21—27 Chef Rin Sriprathum

Modern French with a Tyrolean Touch at Verbena Restaurant

Asian Chic at Spices Kitchen & Terrace

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The story of EAT SERIES / 2020

T

he world boasts an uncountable number of different cuisines, reflecting not just the huge diversity of foods and spices found all over the world, and not only the different approaches to cooking, but also the myriad cultures and traditions that touch on the conviviality of preparing and sharing a meal ― surely one of humanity’s most fundamental joys. In 2019, we wanted to give our guests an exclusive chance to experience rare and different culinary cultures by inviting extraordinarily talented chefs from all over the world to come to Bürgenstock Resort, Lake Lucerne and cook their signature dishes for us. The Guest Chef Series was born… In 2020, we carry on this tradition with a selection of master chefs from some of the world’s most celebrated restaurants. Come join us, and experience the flavours and aromas of perhaps the most unforgettable dinners you will ever savour.

NOVEMBER 19—29 Chef Seth Moliterno

SEPTEMBER 24—28 Chef Wehrle & Friends

Grill Classics, Freshly Reinterpreted at the Oak Grill

Festival highlight : Chefs United on Sep 27 at Bürgenstock Resort, Lake Lucerne

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OUR 'EAT SERIES' LETS US CREATE A PERFECT FUSION OF CONTEMPORARY ASIAN CHIC, TRADITIONAL GRILL CLASSICS, AND SOPHISTICATED NEW HEALTHY CUISINE,

all under a single roof.

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AN ELEGANT SYMBIOSIS: TYROLEAN TOUCH & MODERN FRENCH

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March 12 — 22 VERBENA RESTAURANT


Chef Armin Leitgeb Tyrol, Austria

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rmin Leitgeb’s amazing curriculum vitae reads like a Who’s Who of the culinary world, starting with his apprenticeship at the Garden Hotel Tümmlerhof in his native Tyrol, and proceeding through the 2-Michelin star Tantris in Munich, the celebrated 3-star Auberge de l'Ill in Alsace, and the Jardin des Sens in Montpellier, France, The French Laundry in Napa Valley, California, and Per Se in New York — all boasting 3 stars. After the US, he took on the role of executive sous-chef at Singapore’s world-famous Raffles Hotel (16 restaurants, 180 chefs!). Following this stellar career, Chef Armin now consults with hotels and restaurants worldwide to help them, as he puts it: “to find the right balance between quality, efficiency, profitability, creativity, and the controversial little bit of ego”.

To make people happy. THAT IS WHAT COOKING IS ALL ABOUT. ”

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A

t the Bürgenstock Resort, Chef Armin will focus on his signature healthy dishes ― a delight for the palate and a veritable miracle of creativity and talent. Appropriately, he’ll be leading the brigade in the kitchens of the Verbena Restaurant, our healthy lifestyle restaurant located in the Waldhotel. You can come savour his magnificent creations in March 2020. You will not want to miss this wonderful opportunity to experience healthy-balanced fine dining as only very few people ever get the chance to enjoy it.

MATCHING WINES FROM

Obrecht vineyard, Switzerland A genuine Swiss Alpine bio­ dynamic wine characterized by greater independence, freshness and wholesomeness.

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Lightly smoked eel 'tiede' CRISPY PORK CROUTON, DIJON MUSTARD EMULSION, HORSERADISH Signature dish by Chef Armin

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ASIAN CHIC

May 21 — 27 SPICES KITCHEN & TERRACE

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Chef Rin Sriprathum Bangkok, Thailand

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ne of Thailand’s most respected chefs, Rossarin Sriprathum, known as “Rin”, comes by her love of the culinary arts naturally: one of her grandmothers was a chef, too, and the other a pâtissière. By the time she was 20, Chef Rin knew cooking was her life’s mission as well. Her career as a chef has taken her to Australia, Indonesia, Hong Kong and Japan, while in Bangkok she worked at the renowned Siam House Restaurant, the Millennium Hilton and The Regent Bangkok. Now she is the head chef at The Celadon, the exquisite restaurant in the Sukhothai Hotel – named “Best Restaurant in Bangkok” by Travel and Leisure magazine.

I STRIVE TO EMBODY THE THAI WAY OF COOKING — unique

and traditional.”

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C

hef Rin has her own style, focusing on the original tastes of authentic Thai ingredients, and while she prepares dishes in a beautiful fusion style, the clear influence of Thai culture is always clear to see – and taste. Her menus include ancient Thai dishes, and even rare Thai royal preparations. As our Guest Chef in May 2020, Chef Rin will unleash her amazing talents in our restaurant Spices Kitchen & Terrace, creating a whirlwind of Asian chic, not to be missed.

MATCHING WINES FROM

Chateau Changyu Moser XV, China Only Grand Vins which encompass elements of elegance and finesse. Opulent, luscious and of enormous character wines.

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Panaeng nuea gam-vavua hor baitong yaang GRILLED BEEF CHEEK WITH DRIED PANAENG CURRY IN BANANA LEAVES Signature dish by Chef Rin

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A FRESH INTERPRETATION OF GRILL CLASSICS

November 19 — 29 OAK GRILL & POOL PATIO

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Chef Seth Moliterno Chicago, USA

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eth Moliterno began cooking at the age of 17 before enrolling in culinary school at Le Cordon Bleu’s highly respected sister institution in America. He has worked as a chef in the kitchens of a number of extraordinary restaurants in the US boasting at least one Michelin star, among them the Thai restaurant Embeya and The Lobby in The Peninsula Hotel, both in Chicago, and Bouchon in Las Vegas’ Venetian Hotel, a creation of legendary chef-­restaurateur Thomas Keller. Currently Seth is the chef de cuisine at the highly acclaimed restaurant etta in Chicago, a neighbourhood hot-spot featuring wood-fired food in a relaxed setting.

MY DISHES ARE DISARMINGLY SIMPLE yet with

elegant complexity. ”

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T

he Bürgenstock Resort’s masculine Oak Grill is the perfect setting for the magic of our American Guest Chef Seth Moliterno, who is chef de cuisine at the open-hearth restaurant etta, a huge attraction in an otherwise quiet neighbourhood in Chicago. The “simple, flavourful food” he prepares here has made etta one of the hottest new restaurants in a city that loves food that is sophisticated yet down-toearth. You will not want to miss his re-interpretations of classically American grill fare when he joins us in November 2020.

MATCHING WINES FROM

Orin Swift Cellars, California An enduring revolutionary spirit from the Napa Valley combining five varietal blend with Zinfandel, Cabernet Sauvignon, Syrah, Charbono, and Petite Syrah.

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The Bird's Nest SOFT POACHED DUCK EGG, CRISPY YUKON GOLD POTATO,CREAMED HOLLAND LEEKS, BLACK WINTER TRUFFLE BRIOCHE TOAST, FORAGED LOCAL HERBS Signature dish by Chef Seth

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C

hef Wehrle & Friends is a celebration of good food, the joy of modern cooking, the special camaraderie of a talented kitchen team, and — last but certainly not least — the conviviality of eating a wonderful meal together. All these things are coming together again for a few glorious days in September at the Bürgenstock Resort, as we organize this extraordinary gourmet festival once again. It has only been a year since we put on the first Chef Wehrle & Friends in 2019, but since then our guests have clamoured for more. How could we disappoint you? We sense a tradition in the making.

September 24 — 28 BÜRGENSTOCK RESORT

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Chef Wehrle & Friends


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To be creative is TO CAST AWAY THE NORMS AND BREAK FREE. ”

L

eading the kitchen brigade in our signature French restaurant RitzCoffier will be the highly regarded chef Jean-Edern Hurstel, who comes to us from his own gourmet restaurant in Paris, simply called Edern. After determining as a young man that cooking was his vocation, Chef Jean-Edern honed his culinary skills in a series of stellar restaurants including L'Arpège in Paris, Aubergine in London, and Le Louis XV in Monte Carlo. Following seven years in Abu Dhabi and Dubai, he returned to France to become Executive Chef at The Peninsula Hotel, and in 2016 he opened Edern, which has quickly earned a reputation for sophistication and coziness.

Thursday September 24 — 25 RITZCOFFIER

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Chef Jean-Edern Hurstel

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I SEE THE beauty of simplicity A FORM OF CULINARY ART. ”

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native of Hong Kong, Chef Dicky To began his culinary career with an apprenticeship at the age of 15, and has worked at some of the most prestigious restaurants in Hong Kong, Macau, Guangzhou, Shanghai and Tokyo. Now the Executive Chef at LiLi, the famed restaurant in The Peninsula Hotel in Paris, Chef Dicky specialises in Cantonese cuisine, especially Hong Kong specialities focusing on seafood, dim sum and authentic homestyle cooking. Passionate about discovering new ingredients, he says he views simplicity as a form of culinary art. On Sep 25th, our Spices Kitchen & Terrace will witness Chef Dicky To creative interpretations of classic dishes with seductive flavours that are truly worthy of his magisterial touch.

Friday September 25 — 26 SPICES KITCHEN & TERRACE

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Chef Dicky To

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OUR PLATES ARE A STAGE FOR

genuine traditional cuisine.”

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strid and Andreas Krainer are our only Guest Chefs this year that are coming to the Bürgenstock as a team – they are a married couple, and have been working together for two decades. Owners of a popular county inn nestled in the Alps of the Austrian province of Styria, their elegant restaurant and café focus completely on menus created with ingredients that are local, organic and sustainably produced in accordance with fair trade practices. What’s more, they are proponents of a “slow food” approach. The resulting gastronomic style has been called “Nouvelle Styrian Cuisine”. It’s fitting therefore that when they come here, Chef Astrid and Chef Andreas will be preparing some of their signature dishes in our healthy lifestyle Verbena Restaurant in the Waldhotel.

Saturday September 26 VERBENA RESTAURANT

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Chefs Astrid & Andreas Krainer

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CHEF Wehrle & CHEF Juan Amador + Surprise

Guest / CHEF Iris Bettinger / CHEF Dicky To / CHEF Jean-Edern Hurstel / CHEFS Astrid & Andreas Krainer / CHEF Armin Leitgeb / CHEESE MASTER Rolf Beeler

Sunday September 27 PALACE HOTEL

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W

hat do you get when ten of the world’s top chefs all come together for one day to create a truly spectacular dinner? It’s happening at the Bürgenstock, and we call it Guest Chefs United. On Sunday, 27th September 2020, all of the Chefs who were previously featured in the course of the year as visiting guest stars in the Bürgenstock Resort’s different restaurants will return to take a final bow, creating an absolutely dizzying array of unforgettable dishes reflecting their individual approaches and repertoires – and offering you the unique opportunity to try them all. This will be THE culinary event of the year, the one you must not miss!

Chefs UNITED!

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Writing a new song IS VERY SIMILAR TO WHAT WE DO in

the kitchen.”

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he German-born son of Spanish parents, Juan Amador has had a culinary career in restaurants that have been awarded so many Michelin stars altogether that it’s almost impossible to add them all up, spanning all of Germany from Munich and Mannheim to Sailauf and Sylt – and now his latest restaurant in Vienna, which has just received its third Michelin star. In between these stations, he even found time to work as a consultant, introducing the Amador concept to Singapore. Chef Juan’s signature dishes “combine Spanish temperament with German precision”, wrote one reviewer, and his enthusiasms range from French, Catalan and Basque recipes to minimalist molecular cuisine. His Four Hands Dinner at the Bürgenstock’s Oak Grill will be a repast to remember.

Monday September 28 OAK GRILL & POOL PATIO

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Chef Juan Amador

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How we achieve the overall look? With attention to detail. Something extraordinary does not just happen somehow, somewhere. It happens at a very particular place. Hand-crafted. With experience. With passion. And through the inspiration of extraordinary people. We are proud sponsor of the EAT Series 2020 www.porsche-zug.ch


Chefs from left to right: Manuel ZĂźnd, Bertrand Charles, Frank Trepesch , Mike Wehrle, Pratoomma Chatsorn, Damian Carini , Martin Stein, Hannes GrĂśssinger, Ashraf Fathy Abdelfattah Abouissa

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Bürgenstock Hotels & Resort CULINARY TEAM EAT SERIES / 2020

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Burgenstock Hotels & Resort BĂźrgenstock 17 6363 ObbĂźrgen | Switzerland information@buergenstock.ch T. +41 (0)41 612 60 00 buergenstock.ch/eatseries

Profile for The Bürgenstock Selection

EATSeries 2020 Booklet | EN  

EATSeries 2020 Booklet | EN

EATSeries 2020 Booklet | EN  

EATSeries 2020 Booklet | EN