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Published on : Monday, December 7, 2015
Having re-opened for its 2015/2016 Winter Season just yesterday, Badrutt’s Palace Hotel captivates guests with the very best in international gourmet experiences. These are initiated by the new Executive Chef Michel Jost and Nobuyuki Matsuhisa, the world famous star chef and restaurateur, who will be honouring the traditional hotel as its guest chef during the 2016 Gourmet Festival. Lovers of Swiss and Indian cuisine will be delighted by the refreshing gourmet concept of the new pop-up restaurant ›Le Pavillon‹.
During the 2015/16 winter season Badrutt’s Palace Hotel has a larger than ever culinary offering, with seven restaurants, three bars and a night club to discover, savour and enjoy.
The Grande Dame hotel is especially thrilled with the successful concept ›Matsuhisa@Badrutt’s Palace‹ which opened for its second season on 6th December 2015. ›La Coupole‹, once Europe’s first indoor tennis hall, has fast become an exclusive hotspot in St. Moritz with Nobuyuki Matsuhisa’s premier restaurant brand »Matsuhisa«. While high class entertainment meets the finest world cuisine in the open show kitchen at the back of the restaurant, guests enjoy their aperitif in the front part of the restaurant which exudes the air of a stylish London lounge. The varied and creative menu comprising Japanese and Peruvian influences is what entices guests with specialities such as »Black Cod«, »Yellow Tail Jalapeno« and »Rock Shrimp Tempura«. The unique design of the restaurant creates a perfect symbiosis of the traditional and the modern with its namesake large glass dome ›La Coupole‹, classic British interior and historical photographs on the walls.
Once again Badrutt’s Palace Hotel is inviting all connoisseurs to taste, savour and enjoy sophisticated and varied delicacies during the St. Moritz Gourmet Festival 2016. The theme of the St. Moritz Gourmet Festival 2016 is the art of the Japanese cuisine.
The world famous Alpine village of St. Moritz welcomes nine Japanese star chefs from 25 to 29 January 2016 with »Yokoso Nippon«, which basically means »welcome Japan«. Side by side with Badrutt’s Palace Hotel’s new Executive Chef Michel Jost will be Nobuyuki Matsuhisa, the chef crowned with the title of »most influential chef of the decade«. Not to be missed – whether by booking a Gourmet Dinner, the exceptional 5 course menu created especially for the festival week in Badrutt’s Palace Hotel by Nobuyuki Matsuhisa, better known as »Nobu«, or by a short and no less impressive »Stop Over« during the Gourmet Safari at the »Chef’s Table« in the historic ›Palace Kitchen‹. An additional highlight is the notorious »Kitchen Party«, which guarantees Far Eastern fine cuisine mixed with top class live entertainment. What makes this event unique is that all nine guest chefs join in the event. The party goes on until the early hours when it moves on from the ›Palace Kitchen‹ to the legendary ›King’s Club‹.
A gourmet experience which is refreshingly different yet unrivalled is the wintery Pavillon in the middle of Badrutt’s Palace Hotel’s garden – there to enchant an exclusive group of guests with Swiss and Indian specialities for a week in January and a week in February 2016.
The new pop-up restaurant ›Le Pavillon‹ can offer a maximum of 15 guests an exclusive and enthralling evening complete with a »Winter Wonderland« design. In January 2016 ›Le Pavillon‹ invites guests to »Fondue de Luxe«. While snowflakes are dancing in the air outside, Badrutt’s Palace Hotel will be serving the famous Swiss national dish in its pop-up restaurant – fondue, but with a twist of Alpine haute cuisine. The second menu at ›Le Pavillon‹ is the exotic »Indian Winter«, which will bring a flash of bright colours and spice to its dinner creations from 16 to 27 February 2016. The authentic cuisine prepared by an Indian chef will make guests forget for one night that they are in the middle of the Swiss Alps.