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First Gourmet Festival at the Dolder Grand in Zurich: 18th-21st of September

The Dolder Grand, a member of the Leading Hotels of the World, is hosting its first gourmet festival next week. The festival called the EPICUCRE, will have 12 gourmet chefs from around the world, including 3 Michelin starred chefs.

Heiko Nieder - The Restaurant - Dolder Grand, Zurich - photo Fabian Häfeli

Heiko Nieder – The Restaurant – Dolder Grand, Zurich – photo Fabian Häfeli

The head chef of the restaurant, Heiko Nieder, (2 Michelin stars & 18 Gault Millau Points) invited Benoît Violier (Hôtel de Ville, CH), massimo Bottura (Osteria Francescana, IT), Joachim Wissler (Restaurant Vendôme, Schloss Bensberg, GER), Jean Sulpice (Restaurant Jean Sulpice, FR), Esben Holmboe Bang (Restaurant Maaemo, Norway), Johannes (King Dorint Söl’ring Hof, GER), Dieter Koschina (Hotel Restaurant Vila Joya, Portugal), François Geurds (FG Restaurant, HOL), Arnaud Bignon (The Greenhouse, UK), Tim Raue (Restaurant Tim Raue, GER), Rolf Fliegauf (Restaurant Ecco, Hotel Giardino, CH).

This unique event will take place in the luxury hotel from September 18th to the 21st. There will be three evenings with  8-course dinner prepared by Heiko Nieder and one guest chef. One night will be with Benoît Violier from the Hôtel de Ville (3 Michelin stars & 19 Gault Millau Points) in Crissier, Switzerland, the other with Massimo Bottura from the Osteria Francescana (3 Michelin stars) in Modena, Italy and finally with Joachim Wissler from the Restaurant Vendôme (3 Michelin stars & 19.5 Gault Millau Points) at the Schloss Bensberg, Germany.

Each dinner costs CHF 498.00 and includes an aperitif and a wine for each course.

Joachim Wissler -  photo Fabian Häfeli

Joachim Wissler – photo Fabian Häfeli

The EPICURE will have some Master classes on Saturday afternoon. Here are the topics and prices:

  •  Caviar & Champagne (CHF 198.00)
  •  Wine Treasures (CHF 198.00)
  •  Cheese & Wine (CHF 68.00) with Susanne Klemenz from Rolf Beeler
  •  Maître Fromager and Cocktail Trends (CHF 58.00) with bartender Aristotelis Papadopoulos (Diageo Reserve World Class Bartender 2009)
Imperial caviar celery egg yolk smoked fish creme Bloody Mary, dish from Heiko Neider - photo Fabian Häfeli

Imperial caviar celery egg yolk smoked fish creme Bloody Mary, dish from Heiko Neider – photo Fabian Häfeli

The Grand Finale will be on Sunday September 21st from 12.30 p.m. to 6.00 p.m. Tim Raue, Johannes King, Esben Holmboe Bang, François Geurds, Dieter Koschina, Arnaud Bignon, Jean Sulpice, Rolf Fliegauf, Joachim Wissler and pastry chef Gianluca Fusto will be cooking at various food stations in the gallery and the gallery lounges. The chefs will prepare delicious dishes with scallops, caviar, oysters, fois gras, venison and crabs!

If you are interested it costs CHF 298.00 and includes the wine.

For more information check out the Dolder Grand website or call 044 456 60 00.

Where is it?: Kurhausstrasse 65, Zurich









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