The popular "Best of Swiss Gastro" audience award was presented for the 14th time. The best and most innovative restaurants in Switzerland were honored at the Award Night in Hall 622 in Zurich. Our challenge on this evening: to convince the high-caliber audience, 640 connoisseurs and insiders of the gastronomy scene, of our services as an event caterer.

We kicked off the evening with a mini cervelat on a skewer. At the live stations, our chefs conjured up fresh ceviche from loup de mer. The largest aperitif platter in Switzerland was not only four meters long, but also boasted an impressive selection of meat and cheese specialities. We served the starter in the event hall: Tartare of Zurich pasture-fed beef with potato cream, pickled cucumber and beef consommé to pour on your own. Served in proper style with a piece of meadow as a placemat.

After the first part of the show, we surprised our guests with a kingfish in Tsüri sauce with two types of sauce, pineapple and horseradish.

The main course was served tavolata-style: glazed veal shanks with Ticino polenta, carrots and caramelized onions to share and enjoy together. Alternatively, we also served a vegan version with quinoa fritters.

To top it all off, world patisserie champion Rolf Mürner tempted our guests with dark chocolate balls filled with pear and chocolate mousse.