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The Peninsula Hong Kong’s Much-Loved Swiss Restaurant Chesa Welcomes Badrutt’s Palace Hotel, One of The World’s Most Glamorous Ski Resorts in St. Moritz, For Three Days of Sumptuous Gastronomic Indulgence

August 30, 2017 Luxury Hotels No Comments Email Email

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.

The Peninsula Hong Kong’s Chesa

The three-course set lunch menu, meanwhile, features a choice of starters such as traditional Graubünden barley and vegetable soup with air-dried beef; fresh artichoke salad with Parmesan, lemon oil and balsamic reduction; or taglierini with fresh lobster, vine tomato and basil, followed by a main course of sautéed sliced veal Engadin and traditional potato rösti; venison mignons, honey and juniper berry sauce, braised red cabbage and butter spätzli; or sautéed sea bass filet with artichokes, Champagne sauce, vegetables and potato. Desserts of either apple strudel with vanilla sauce, chocolate mousse, or raspberry parfait complete the feast, which is priced at HK$ 385 per person (subject to 10% service charge).

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