Chef Tony Rudolph |
Chef Kroll |
Exquisite tastes by a celebrated duo on gourmet cuisine from the
Swiss Alps
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Foto Fine Dining Prato Borni |
The rich, hearty cuisine of Switzerland has always captivated the
attention of MLH. As last year’s event was such a grand success, MLH
took another step to captivate Sri Lanka’s food palette.
Chef Alexander Kroll is scheduled to make that exquisite taste
journey into a reality from July 28 to August 1 to celebrate the Swiss
National Day along with Chef Tony Rudolph from Prato Borni Grand Hotel
Zermatterhof, Zermatt.
The buzz of conversations from the surrounding tables last year was a
clear indication of a high level of contentment among fellow diners with
reference to Chef Kroll’s innovations. Alexander Kroll, the guest Chef
had created a menu which was full of interest. One guest stated, “I
could have chosen happily almost any of the dishes offered. I decided
that I would begin with some lobster cold, with melon and honey.
The plate was pretty and the combination of flavours worked well.
Then I went for soup. I should eat more soup, particularly when it can
reach these standards. This was cream of spinach with a poached quail
egg and pieces of smoked quail breast. It was smooth, rich, intensely
flavoured and utterly delicious. For my main course, I was torn between
Swiss-inspired creamy pork stew and Wagyu beef.”
Chef Alexander is a chef with a warm heart, hence he never forgot to
offer his expertise at charity events and to name a few, he has cooked
for “A heart for children” in Africa and “cooking for blind people” in
Ethiopia.
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A dessert |
Tony Rudolph: Chef at the Prato Borni at the Grand Hotel Zermatterhof,
Zermatt is the Executive Chef at the most finest of the fine dining
restaurants in Switzerland. Considered to serve a feast for the senses.
Perennial favourites like the savoury apple/cherry/raisin strudels: the
crisp, buttery crust with light icing will be a perfect combination with
the aromatically sweet and sour fruity fillings. Swiss-inspired creamy
pork stew, creamy chicken and mountain ham cordon bleu, a very rich and
hearty treat, oven-baked polenta or roast potatoes with ham and cheese,
oven-roasted potatoes with cured ham and four cheese, are some of the
favourites that will be highlighted by the chef. |
