Food & Drinks
IL TAVOLO celebrates at the Park Hyatt in Zurich
A feast for all senses:
On the second night of Zurich’s food festival, it was “Star Night” event in all hosting hotels.
The executive chef of the Park Hyatt, Frank Widmer was waiting for his guests with chef Alexander Moser, for Il Tavolo’s special evening at the Parkhuus restaurant.
IL TAVOLO , star night at the Zurich Park Hyatt – copyright Veronique Gray
General Manager of the Zurich Park Hyatt, Jan Peter van der Ree (left) welcomes the guest with Alexander Moser (middle) and Frrank Widmer (right) – copyright Veronique Gray
After an aperitif in the restaurant’s cosy patio with delicious amuse-bouches, all people returned inside for a 3 hour dinner. While they were relaxing and chatting, DJ Leon El Ray and the saxophonist Al Stonehouse were in charge of making them happy with great musical entertainment. During the dinner Al Stonehouse continued playing live in between tables.
IL TAVOLO 2014 PARK HYATT FRANK WIDMER (right) AND ALEXANDER MOSER (left) – copyright
The two main cooks and the new General Manager of the Zurich Park Hyatt, Jan Peter van der Ree, welcomed everyone to the third Il Tavolo and exciting cooking event.
Parkhuus restaurant for Il Tavolo, start night event – copyright Veronique Gray
From one’s seat it was possible to watch on the large TVs screens the dishes being made and assembled in the front and back kitchens. Frank and Alexander gave some tips while demonstrating each course.
Menu IL TAVOLO star night at the Zurich Park Hyatt – copyright Veronique Gray
It was obvious from the start that the two would make a great team. Moser had come especially from the Park Hyatt Regency in Istanbul to help his friend in Zurich. He did not hesitate a second to come at the last minute.
Beetroot soup with caviar and tuile cigar – copyright Veronique Gray
While Widmer made some cold fish (perch, pike-perch) for the appetizer, Moser showed how to make a beetroot soup with watercress, sour cream, caviar and topped with a crispy tuile cigar.
Pigeon prepared by Alexander Moser – copyright Veronique Gray
The two entrees were fabulous; first a wonderful tender pigeon with baby artichoke and rhubarb was served followed by a meat trio (pork, veal & beef) served with colourful veggies and tasteful and creamy mashed potatoes.
The dessert of Tilo’s Herber, the pastry chef of the Zurich Park Hyatt, tasted as good as it looked. This strawberry biscuit with whisky and bourbon vanilla was the perfect sweet to finish the evening.
IL TAVOLO 2014 at the PARK HYATT – Strawberry dessert with whisky – copyright Veronique Gray
Strawberry dessert with whisky and bourbon vanille, Park Hyatt for Il Tavolo – copyright Veronique Gray
For those who were still hungry, more cakes and the Spüngli luxemburgerlis were waiting on the table for coffee.
The decoration was stunning with fresh colourful vegetables and spice pots, covering the white table cloths. Each guest had a large Il Tavolo menu at his spot and a name tag. The lighting was soft and romantic.
Meat trio, il tavolo star night at the Zurich Park Hyatt – copyright Veronique Gray
The 5 course menu was accompanied by 5 wines mainly French like the 2010 Nuits-Saint-Georges AOC, David Duband from Burgundy, the 2008 Tabula Rasa IGP, Domaine des Enfants, Côte du Roussillon or the 2011 Petit Miracle AOC, Domaine de la Coquillade Côte de Provence. The sommelier had chosen the perfect wine for each course.
IL TAVOLO, coffee time during the star night at the Zurich Park Hyatt – copyright Veronique Gray
The guests marvelled at the deep yellow colour of the Tabula Rasa (grenache Blanc, macabeo & Carignan grapes), from wine maker Marcel Buhler, originally from Switzerland. The great red wine Petit Miracle of the Domaine de la Coquillade left a good impression just like the Pommery Champagne Brut Apanage Prestige, a blend variety with fine fruity and linden aromas.
Those who came to Il Tavolo that night were definitely lucky people!
Even as Artist, “The Starnight” was an unforgettable evening for me…!