2018 Edition

Candidates

CHRISTOPH HUNZIKERCHRISTOPH HUNZIKER
CHRISTOPH HUNZIKERpdf
Kitchen chef
Schüpbärg-Beizli
Schüpfen (BE)
CÉCILE PANCHAUDCÉCILE PANCHAUD
CÉCILE PANCHAUDpdf
Hôtel des Trois Couronnes
Vevey (VD)
ELIE TRUMEAUELIE TRUMEAU
ELIE TRUMEAUpdf
Sous-chef
Hotel Président Wilson
Geneva (GE)
FEDERICO PALLADINOFEDERICO PALLADINO
FEDERICO PALLADINOpdf
Kitchen chef
Hôtel Coronado Superior,
Mendrisio (TI)
PASQUALE ALTOMONTEPASQUALE ALTOMONTE
PASQUALE ALTOMONTEpdf
Chef de partie
privat bank
Geneva (GE)
img-description

Jury

GUY SAVOY ***GUY SAVOY ***
GUY SAVOY ***
Restaurant Guy Savoy
Paris (F)
MICHEL TROISGROS ***MICHEL TROISGROS ***
MICHEL TROISGROS ***
House Troisgros
Ouches (F)
DIDIER DE COURTEN **DIDIER DE COURTEN **
DIDIER DE COURTEN **
Restaurant Didier de Courten
Sierre (CH)
ECKART WITZIGMANN ***ECKART WITZIGMANN ***
ECKART WITZIGMANN ***
Hangar 7
Munich (D)
FERDY DEBECKER *FERDY DEBECKER *
FERDY DEBECKER *
Restaurant Eyckerhof
Bornem (B)
PIERROT AYER *PIERROT AYER *
PIERROT AYER *
President Grandes Tables de Suisse
Fribourg (CH)
TOMMY MYLLYMÄKITOMMY MYLLYMÄKI
TOMMY MYLLYMÄKI
Julita Wärdshus
Julita (S)
YANNIS BAXEVANISYANNIS BAXEVANIS
YANNIS BAXEVANIS
Kitchen chef and consultant
Athènes (GR)

Theme

In practice

When ?
Dimanche 25 novembre 2018 dès 10h, dans le cadre du salon Epicuria
PROGRAM
Doors opening
Tasting jury presentation
1st Amuse-bouchee
1st main course
1st dessert
Prize-giving ceremony
End of the event
Where ?
CERM, Rue du Levant 91, 1920 Martigny

Ticketing

CHF 5.-/person

The online ticket office will be open from October. Tickets can also be bought at the Epicuria cash registers on the day of the event.

VIP
Kindly contact us for information on how to attend this event in the VIP corner

or via phone under +41 (0) 27 721 07 15 for more information.

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