Published on : Monday, August 28, 2017
The home of authentic Swiss cuisine in Hong Kong for more than 50 years, Chesa at The Peninsula is partnering with one of Switzerland’s most iconic hotels to offer guests the quintessential alpine dining experience this autumn. For three days only, from 27 to 29 September 2017, the team from Chesa Veglia at the legendary Badrutt’s Palace Hotel in St. Moritz will bring a selection of their signature dishes to Chesa, allowing diners to enjoy some of Switzerland’s finest cuisine without leaving Hong Kong.
Andrea Panatti, Head Chef at Chesa Veglia will be jetting in to serve up an exclusive à la carte menu that will be available at Chesa for lunch and dinner on 27 and 28 September only, as well as a set lunch menu that is available daily from 27 to 29 September.
Among the highlights of the à la carte menu are Chesa Veglia’s signature Lobster salad, served with garden greens and sherry vinegar dressing; St. Moritz’s regional speciality: Pizzoccheri Puschlav-style – buckwheat pasta with green beans, potato, spinach and cheese; as well as Blanc et Rouge, roast corn-fed chicken from Bresse in rosemary butter and beef Chateaubriand with béarnaise sauce.
For dessert, Chesa Veglia’s team is set to whip up an enticing selection of exquisite Swiss delicacies that are sure to delight those with a sweet tooth. These include a traditional nut cake from the Engadin region of Switzerland and other tempting treats such as raspberry parfait, apple strudel with vanilla sauce, and peach flamed with white peach liqueur served with a Madagascar vanilla ice cream.