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Food Zurich (24 May – 3 June 2018)

April 18, 2018 Dining No Comments Email Email

Throughout the eleven days of FOOD ZURICH, more than 150 events celebrate the city as a culinary hotspot where connoisseurs, curious foodies and families all come together. In a nutshell: It’s a paradise for food aficionados of every shape, size and color. Dining and cooking events are popping up almost everywhere imaginable – in established restaurants but also in a tunnel, museums, castles, or even private homes – serving up the entire breadth and depth of culinary art from haute cuisine to social food and street food. Several events also invite connoisseurs both young and old to hands-on experiences – whether at cooking courses, workshops or tasting sessions.

At FOOD ZURICH, everything goes as long as it stimulates the taste buds: Just like the infinite number of different tastes, the sky is the limit for the festival’s more than 100 events. On eleven days, the festival celebrates culinary culture in all of its facets – from street food and slow food to haute cuisine.

It’s where experimental Swiss dishes meet traditional recipes and international trends while seasoned restaurants serve it up at surprising new venues. Its rich program with contributions from up-and-coming chefs and restaurateurs invites guests to hands-on experiences, to discover new tastes and discuss the latest scientific innovations.

In the first edition of FOOD ZURICH in 2016, more than 200 producers, restaurateurs and retailers were host to 62,000 visitors. The festival is now entering its third round and will take place from 24 May to 3 June, 2018, throughout the city on the Limmat River and in the Zurich region.

Please click here for 2017 photos gallery:

https://www.foodzurich.com/en/gallery

FRESH CAVIAR NIGHT

This year the Baur au Lac is happy to host the yearly recurring and world famous event.
Our Chef Laurent Eperon, together with renowned Chefs will celebrate the diversity of “Black Gold”. Taste the uniqueness and freshness of this fine ingredient when mixed together with Lobster, Asparagus or Truffles.

Savour an exclusive six course Menu created by Laurent Eperon, Harald Wohlfahrt,  Sebastian Zier, André Jaeger, Jacky Donatz and Wolfgang Kuchler. Enjoy the matching wine selection by Baur au Lac Vins and the warm service à la Baur au Lac.

From: 6:30pm: Aperitif
From: 19:00pm Dinner
6 Course Menu, including Champagne Aperitif, Matching Wines, Mineral Water and Coffee

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