In this workshop you will experience the beauty of Easter eggs made from liquid chocolate and learn about the origins and processing of chocolate. Our Pastry Chef Tilo Herber will demonstrate how the shapes are cast and professionally decorated in detail. At the end of the course you can take your own 30 cm-high decorated chocolate egg home with you. Stylishly packaged, the creations are perfect as a gift or to eat yourself. This workshop is ideal for Team Events in spring, or for gathering with friends or the whole family.
MoreFor reservations or more information, please contact us on +41 43 883 1015 or at stephanie.winterholler@hyatt.com.
The second Sunday in May is the time each year to say a big thank you to mothers. This year, we are once again hosting our Mother’s Day Brunch in the Lobby Lounge from 11:00AM to 3:00 PM. Eggdishes, asparagus, morilles, fish from local waters and a live station are only some of the dishes you will be feasting on. Strawberries, woodruff and rhubarb for dessert will round up your culinary experience. While our little guests are being entertained, the grownups can treat themselves with a glass of Champagne. And of course for our mothers we have a little surprise ready.
MoreFor reservations or more information, please contact us on +41 43 883 1042 or at stephanie.winterholler@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 menu, created by Chef de Cuisine Tarik Lange, is based on characteristic flavors , simplicity and quality.
MoreFor reservations or more information, please contact us on +41 43 883 1075 or at parkhuus@hyatt.com.
It becomes already slowly a Tradition. 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 and Chef de Cuisine Tarik Lange entices guests in line with all the rules of culinary art and also offer the chance to get to know the Culinary Ambassador personally and to become privy to some of the Chef’s tricks.
More
Park Hyatt Zurich’s Executive Chef Frank Widmer and Chef de Cuisine Tarik Lange, along with “The Kilted Chef” Alain Bossé, will prepare mouthwatering seafood and Canadian specialties from 8 to 13 June 2020.
For reservations or more information, please contact us on +41 43 883 1075 or at parkhuus@hyatt.com.
Placemat
To placemat
