Food & Drinks
Il Tavolo will be in Zurich until June 29th
A memorable kitchen party with 14 courses, 14 chefs & 14 destinations:
The food festival Il Tavolo officially opened last night in a great ambiance at the headquarters of Gate Gourmet at the Zurich airport. Gate Gourmet is the world largest independent airline caterer.
il tavolo Zurich bei Tisch – copyright Veronique GRAY
Four hundred guests were there to celebrate with the founders of Il Tavolo, Alexandra Heitzer and the president of the association, Jörg Arnold.
Oliver Fisher, Gate Gourmet (middle), with Jörg Arnold, IL Tavolo (right) and moderator of the evening – copyright Veronique Gray
Oliver Fisher, Gate Gourmet, with Jörg Arnold, IL Tavolo and moderator of the evening – copyright Veronique Gray
lL tavolo opening night with chefs preparing meals – Dietmar Sawyere (chef in the middle) – copyright Veronique GRAY
The top chefs from the hosting hotels joined forces with some guest chefs like Arno Abächerli from the Auberge de la Croix Blanche or others from Swiss Taste of Switzerland. The guests mingled in the alleys, chatting with the chefs while eating the delicious food.
Il tavolo scallops with chicorée from Maurice MARRO, Baur au Lac – copyright Veronique Gray
All chefs prepared in a joyful and relaxed atmosphere nothing less than 14 dishes going from chicken breast with raspberry sauce, scallops and grilled prawns with lemon aspen, Solothurn cake with coulis and vanilla milefeuilles. There were also some Swiss caviar from Frutigen, Sprüngli Luxemburgerlis and Läderach chocolate.
Sprüngli Luxemburgerlis at il tavolo – copyright Veronique Gray
il TAVOLO and Läderach chocolate – copyright Veronique GRAY
Frank Widmer from the Park Hyatt Hotel was busy making a few dishes from his new healthy mood, beauty and brain menus.
Park Hyatt stand with top chef Frank Widmer at IL Tavolo opening night – Copyright Veronique Gray
Dominique Gauthier from Le Chat Botté Restaurant at the Beau Rivage Hotel (Geneva, CH) happily talked about his amazing appetizer, a chanterelle tartar with pistachios, shallots and summer Italian truffles. While he made it for his restaurant, this dish will be served this summer for Gate Gourmet’s customers flying First and Business class.
Dominique Gauthier from Beau Rivage Hotel in Geneva at Il Tavolo – copyright Veronique Gray
Dominique Gauthier prepares dish with summer truffles at Il TAVOLO – copyright Veronique Gray
The celebrity chefs of the hotels hosting the festival are Frank Widmer (Park Hyatt), Gion Fetz (The Dolder Grand), Dietmar Sawyere (Widder Hotel), Maurice Marro & Oliver Rais (Baur au Lac), Sebastian Diegmann (Eden au Lac) and Fredi Nussbaum (Storchen).
Oona Caviar with sales director Heinrich Stehli at il tavolo, at the headquarters of Gate Gourmet – copyright Veronique Gray
Some of the amateur chefs, who were at this classy event last night, were the fashion blogger, Sandra Bauknecht, the business man Samih Sawiris, the fashion designer, Clifford Lilley, the director of the Zurich tourist office, Martin Sturzenegger, a former Miss Switzerland,Silvia Affolter and the comedian, Claudio Zuccolini.
After the buffet there was a “Foodtray-packing-Competition” and a possibility for all football lovers to follow the matches of the day in the lounge.
il tavolo opening night at Gate Gourmet, Zurich – angler fish with safran risotto from Sebastian Diegmann, Eden au Lac – copyright Veronique GRAY
Dessert from Thomas KAPPIS, Gate Gourmet – opening of IL Tavolo – copyright Veronique Gray
If you missed the opening night you still can purchase tickets for the other events. The program goes as follows: the Dashing Chefs event at 7 p.m. (June 26th), the Star Night in the hosting hotels at 7 p.m (June 27th), the Mercato Lunch and Mercato Dinner at the Zurich’s Engrosmarkt (June 28th) and the Sunday Family Brunch at the Zurich’s Engrosmarkt (June 29th).
IL TAVOLO and top chef Reto Lampart – copyright Veronique GRAY
For Friday night Il Tavolo’s organisers invited six chefs, Chris Bell from the Galgarm Castle (Ireland), Paul Stradner from the Brenners Park Restaurant (Germany),Sandro Steingruber from Acasa Catering (Switzerland), Arno Abächerli from the Auberge de la Croix Blanche (Switzerland), Sascha Kemmerer from the Ifen Hotel (Austria) and Alyn Willams from the Wesbury Hotel (England).
Other participating chefs come from the Blauen Ente’s “Provisorium”, the Café Boy, Restaurant Bärengasse, Le Chef, Restaurant Spice Rigiblick, Kaiser’s, Reblaube, Drei Stuben and Da Angela.
