Aiste Miseviciute Instagram – THE EPICURE, The Dolder Grand’s @thedoldergrand annual gourmet festival, is always a highlight for culinary enthusiasts. From the 2nd to the 7th of July renowned chefs from around the globe gathered at the hotel and showcased their talents. Among them were Norbert Niederkofler @nniederkofler , a pioneer of sustainable cuisine from the Italian Alps; Jan Hartwig @janhartwig_official , whose restaurant in Munich was the latest in Germany to receive 3 Michelin stars (which he received all at once); Vaughan Mabee @chefvaughanmabee , known for putting New Zealand on the world’s fine dining map; Javier Torres, one of the chefs of the 3 Michelin starred Cocina Hermanos Torres; Stefan Stiller. chef-owner of 3 Michelin starred Taian Table in Sganghai. Over five evenings, guests enjoyed unique multiple course dinners created by Heiko Nieder @heiko_nieder and his guest chefs, all paired with wines created by the brilliant sommelier Katharina Sarrot @pe_katha.
The culinary extravaganza culminated in a grand finale featuring a party headed by some of the best chefs from Europe, such as Kristian Baumann @kristianbaumann (Koan, Copenhagen) and Kostantin Filippou @konstantinfilippou from Vienna and more, attended by more than 400 guests. #theepicure2024
#doldermoments #thedoldergrand
Some of my favourite dishes in the video…
– Lobster, melon, coriander and green curry, dish by Heiko Nieder.
– Cured squid, poultry consommé and caviar by Javier Torres.
– Salmon with coconut, lettuce oil and liquorice by Heiko Nieder.
– Traditional cod stew with spicy chorizo gnocchi, cured lemon and “Ganxet” beans by Javier Torres.
– Goose liver essence with smoked beef filet, seaweed and vadouvan.
– Essence of duck jelly, sea urchin, crème fraîche and caviar by Jan Hartwig.
– Hamachi, squid, yellow tomato, plum and coffee sauce by Heiko Nieder.
– Char with cream, combava and dashi beurre blanc by Jan Hartwig.
– Red mullet with Greek yoghurt, couscous, black garlic and piment d’Espelette by Jan Hartwig.
– Grilled pigeon with celery and black Australian truffle by Jan Hartwig.
– Mieze Shindler strawberries, panna cotta, Tahiti vanilla, pistacio and rosé champagne by Jan Hartwig. | Posted on 23/Jul/2024 18:41:20
