The 13th edition of the haute cuisine food festival,S.Pellegrino Sapori Ticino has come to a close for another star studded year following a spectacular series of dinners held in the lakeside Canton of Ticino in Switzerland.
The annual gourmet festival concluded with a final farewell party on 16 June creating the natural conclusion to the illustrious line-up of lakeside dinners and star-studded chef events which opened on 8 April.
Twenty chefs with 22 Michelin stars between them, including culinary giants like Andre Jaeger, Franck Giovannini and Martin Dalsass, presented 20 formal dinners in luxury lakeside venues, dazzling their guests in characteristic style.
This year's event featured home grown talent in partnership with Les Grandes Tables de Suisse and chef of the year Heiko Nieder, highlighting the strength of the Swiss gastronomic scene. A country which is experiencing a rise in Michelin starred restaurants (see this year's Michelin guide) as well as boasting some of the world's finest chefs.
Dany Stauffacher, festival patron explained, "Swiss cuisine deserved a stage of excellence to tell itself to the public in all its wonder and we are proud to offer it to them, " and it only takes a tour of the dishes below to discover why.
2019 EDITION IN DISHES
CHEF MASSIMILIANO SENA
Roasted scampi, variations of vegetables, salicornia and lemon bisque
CHEF EGIDIO IADONISI
Fake truffle, egg in mushroom crust, cream of snow peas
CHEF DIDIER DE COURTEN
Tomatoes cylinders of St.Pierre and lacquered , black caviar pearls, purple peppers and crunchy laces, with velvety with real herbs
CHEF DOMENICO RUBERTO
Babà, citrus consistencies, candied apple and alpine ice cream
CHEF MARTIN DALSASS
Cappellacci, king crab, fennel, oranges
CHEF FRANCK GIOVANNINI
Grilled veal filet mignon with peas and small fava beans, light cream of vin de Voile
CHEF ANDRE JAEGER
Pineapple with Grand Marnier, minute ice cream, caramel nuts
CHEF PETER KNOGL
Roastbeef of Wagyu, shallot vinaigrette, okra
CHEF MARCO SACCO
CHEF HEIKO NIEDER
Crab, goose fois gras, mango, seaweed and Vadouvan
CHEF BERNARD AND GUY RAVET
Fresh vegetables from the garden, sparkling broth of basil
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