Parkhuus restaurant is bringing ‘The Kilted Chef’ Alain Bossé back to Zurich. His Atlantic-Canadian cuisine is simple, honest and pure and – in keeping with the parkhuus motto – is based on cultivating, fishing and foraging with integrity. For the fourth time, parkhuus is offering sea specialties from Atlantic Canada instead of delicacies from local waters. Together with Alain Bossé, Executive Chef Frank Widmer entices guests in line with all the rules of culinary art and also offers the chance to get to know the Culinary Ambassador personally and to become privy to some of the Chef’s tricks.
Park Hyatt Zurich’s Executive Chef Frank Widmer, along with “The Kilted Chef” Alain Bossé, will prepare mouthwatering seafood and Canadian specialties from 19 to 29 June 2019.
For reservations or more information, please contact us on +41 43 883 1075 or at masters.phzurich@hyatt.com.
Menu
We are creating a unique culinary experience with selected fresh ingredients.
To the menu
The legend of Rosé wines.
Daniel Böniger and Frank Widmer share the same passion for sustainable produced Swiss wines. "Rosé is not just Rosé - underestimated by a lot of people it fits to a lot of ingredients and dishes", says Daniel Böniger and is excited to share his knowledge and his experience with other enthusiasts. His selection of Rosé wines fit perfectly the dishes prepared by Executive Chef Frank Widmer.
For reservations or more information, please contact us on +41 43 883 1075 or at parkhuus@hyatt.com.
Parkhuus brings gourmets and professionals together for one evening under the theme “Masters of Food and Wine”. A unique atmosphere, good conversation and the company of Gianni Vergani and Executive Chef Frank Widmer are the ingredients for this unforgettable evening. The four-course menu is based on characteristic flavors , simplicity and quality.
MoreFor reservations or more information, please contact us on +41 43 883 1075 or at masters.phzurich@hyatt.com.
