Gstaad Palace’s chef Peter Wyss presents fresh produce and Swiss cuisine, paired with Four Seasons wines
For over 35 years now, chef Peter Wyss has been leaving customers delighted by raising the culinary bar at the legendary Gstaad Palace Hotel in Switzerland. He has been instrumental in bringing together culinary advancement with the finest of gastronomic tradition. While the luxury hotel is closed for now (it is a seasonal hotel), chef Wyss, winner of many awards like Guide Bleu Chef, 16 Gault Millau points for gourmet restaurant Le Grill, Best Hotel Chef in the World – Winner’s Dinners Award 2011 (The Sunday Times, GB), is traversing the globe sharing his expertise on Swiss food and how fresh regional products play a major role on his constantly evolving menu. After having superstars Saif Ali Khan and his wife, Kareena Kapoor at his restaurant back in Switzerland, chef Wyss visits the city for an exclusive experience, courtesy Four Seasons. More from him:
Anatomy of a menu
A balance of contemporary food trends with the authenticity of taste from traditional ingredients. Gastronomy is an art. Be it the veal or the fresh seasonal vegetables, we draw inspirations from Switzerland, Germany and France amongst other gourmet capitals of the world, to create a masterpiece each time.
I am looking to leave as many impressions about Gstaad with my food spread as much as taking back the delight of getting to know Indian chefs from ITC hotels, finding the right Four Seasons wine to pair with Swiss food, and meeting members of the gourmet clubs in India.
Current food trend
In Gstaad, guests look for fresh regional produce mostly served in a traditional way. Some elements of new cooking styles and trends are blended in, but only to the extent that they enhance the taste of our high quality local produce.
Most memorable dinner
Preparing for the 100th anniversary of Gstaad. We had the who’s who from the world of luxury, fashion and gourmet food at this celebration. Some of our most reviewed dishes were Simmental beef grilled over wooden fire with béarnaise sauce on black pepper and banyuls sirop, crispy roast potatoes and mille-feuille of courgettes and small garden vegetables. Plus, our traditional Champagne and truffles cheese fondue.
We serve gourmet pleasure on the plate — pure masterpieces that evoke notes from a string quartet symphony.
I am told that people have very high expectations from Four Seasons Gourmet Diaries. I have talked to the chefs at both ITC hotels (Chennai and Bangalore) and we will create a menu that people will remember for a long time. It will make them want to visit Gstaad.
By invitation only. April 30, 7.30 pm. At ITC Gardenia, FM Cariappa Road. Details: 22119898
— Team Indulge