Friday Sep 20, 2024
Friday Sep 20, 2024
Wednesday, 24 July 2013 00:00 - - {{hitsCtrl.values.hits}}
Cheese fondue, raclette and roesti, accompanied by Switzerland’s popular and fragrant white, rosé and red wines are enjoyed throughout the country with minor alterations in preparation according to the region it is savoured in.
This gastronomic experience, unique in Sri Lanka, is being held from 29 July to 4 August at the Maitland State Room of the Mount Lavinia Hotel. Whether you prefer to experience the full range of diverse Swiss food – priced at Rs. 3,000 nett (buffet, dinner only) – or wish to enjoy the unique Swiss fondue on its own – priced at Rs. 2,500 nett for a large pot (a la carte, dinner only) – it is all there for you to decide how to best enjoy this rare opportunity.
The young and dynamic chef team in charge has vast experience in preparing dishes from all regions of Switzerland. The Chefs Simon Meier, Alexander Buechi and Marco Amatore, who are natives of Switzerland, will bring out the best of authentic Swiss cuisine in Sri Lanka.
Simon who hails from the Meilen District’s unique Hotel Hirschen am See will present traditional Swiss German and Romantsch dishes, well known in the eastern region of the country. Whilst Alexander who is at present chef at the extraordinarily designed Culture and Convention Center at the restaurant Gersag will introduce you to many different dishes synonymous to the Swiss German region of Switzerland. Marco, currently working as the executive chef of the well known Candrian Catering completes the extensive knowledge of the team through his well founded experience in cuisine from French and Italian speaking parts of Switzerland.
To further enhance the enjoyment of the Swiss culinary specialties on offer, traditional folkloric musicians, also especially flown in from Switzerland for the occasion, will be entertaining our guests. The distinct Swiss Örgeli and Swiss Alphorn will be amongst the instruments these Swiss native musicians will bring to contribute to the distinctiveness and the authenticity of this event, making a night at the Mount Lavinia Hotel a truly genuine Swiss experience.
The Swiss chefs
With his 23 years, Simon Meier has already worked for several well known and awarded restaurants in Switzerland.
Currently he is working as saucier at Hotel Hirschen am See in Meilen located near Lake Zurich. Prior to this he cooked for the Au Premier Restaurant and for the Restaurant Mesa, both located in Zurich. All three restaurants are considered to be among the best addresses for dining in Switzerland and all of them have been awarded with more than 12 Gault Millau points. The Restaurant Mesa was even awarded two Michelin stars.
With his well-founded experience in International and Swiss cuisine, Simon will be in an excellent position to prepare typical Swiss German dishes in Sri Lanka.
Alex Buechi is 26 years old and has initially gained his experience as a chef in the Mountain Restaurant Gamsalp situated in the Appenzeller Alps.
Later on he has worked for the Einstein Restaurant in Aarau. The restaurant is awarded with 13 Gault Millau points and particularly known for its creative regional cuisine.
At present Alex is working at the Restaurant Gersag, which is part of a Culture and Convention Center, preparing a wide range of national and international dishes.
With Alex and Simon jointly responsible for the Swiss German cuisine, we are sure to provide a real taste of Swissness to our guests.
Marco Amatore, with his 32 years will be the most experienced chef in the team.
His career is characterised by the French and Italian cuisine. He gained his knowledge in some of the most exquisite restaurants in Switzerland such as the Hotel Schweizerhof, a 4 plus star Hotel with more than 13 Gault Millau points, as well as the Marriott Hotel, both located in Zurich. In 2008 Marco, together with other gastronomy experts, has opened the Brasserie Schiller and the Goethe Bar. Currently, he is the executive chef at Candrian Catering and specialised in dishes with French and Italian influence.
Marco’s experience of the French and Italian influenced Swiss cuisine, ideally completes the composition of the chef delegation, responsible for introducing you to the culinary diversity of Switzerland.
