THE EPICURE – Days of Culinary – THE DOLDER GRAND

Zum sechsten Mal hat Heiko Nieder, Chef Fine Dining im THE DOLDER GRAND, zu THE EPICURE Spitzenköche, Pâtissiers und Bartender aus elf Ländern eingeladen.
Mit dem FINALE fand am Sonntag der krönende Abschluß statt.
17 Michelin-Sterne gingen an den Start:

For the sixth time, Heiko Nieder, Chef Fine Dining at THE DOLDER GRAND, has invited to THE EPICURE top chefs, pâtissiers and bartenders from eleven countries.
With the FINALE, the crowning conclusion took place on Sunday.
17 Michelin stars were launched:

Heiko Nieder ** The Restaurant/Zürich
Amuse bouche – Steinbutt, Steinpilz, Birne, Senf
Amuse bouche – Turbot, boletus, pear, mustard

Nick Bril ** The Jane/Antwerpen
Hummer, Randen, Dashi, Kaviar
Lobster, randen, dashi, caviar

Rico Zandonella ** Rico’s/Küsnacht
Gänseleber, Schoki, Taube, Tabuelé, Granatapfel
Foie gras, chocolate, pigeon, tabuelé, pomegranate

Jimmy Lim Tyan Yaw, JL Studio/Taichung
Short Rib, Kräutereis
Short rib, herbal ice

Alvin Leung *** Bo Innovation/Hongkong
Jacobsmuschel, Pflaumensud, Schweinebäckchen
Scallop, plum, pork cheek

Ádám Mészáros ** Onyx/Budapest
Peperoni, Lamm, Tomaten
Hot peppers, lamb, tomatoes

Juan Amador *** Restaurant Amador/Wien
Tunfisch, Entenleber, Jalapeño, Granny Smith
Tuna, Duck Liver, Jalapeño, Granny Smith

Gerhard Wieser ** Trenkerstube/Tirol bei Meran
Ochsenschwanz, Kartoffelraviolo, Pilze, Sellerie
Oxtail, potato raviolo, mushrooms, celery

Jan Hartwig *** Atelier/München
Schweinebauch chinoise, ger. Sauce hollandaise, Eisenkraut, Sesam, Rettich, Umami-Bouillon
Pork belly chinoise, smoked hollandaise sauce, verbena, sesame, radish, umami

Angelos Lantos ** Spondi/Athen
Taschenkrebs, Rettich, Honig, Maracuja
Crab, radish, honey, passion fruit

Christian Hümbs, Bayerischer Hof/München
Kopfsalat, Quinoa, weiße Schoki, Kirschen
Lettuce, quinoa, white chocolate, cherries