EDITION 30 // 2017_2018

E X P E R I E N C E : G A S T R O N O M Y 36 // T O W E R R E V U E von November bis Anfang Januar öffnen wir über 1.000 Flaschen“, verrät Daniel Kis. Ein Knallen der Korken wird dabei allerdings nie- mand vernehmen. „Kellner sollten eine Flasche still öffnen“, sagt der Experte. „Leider kommt es zu oft vor, dass sich der Gast durch das laute Geräusch regelrecht erschrickt. Gott sei Dank nicht bei uns!“ Stil offenbart sich eben im kleinsten Detail. // e The Badrutt’s Palace Hotel is THE destination for champag- ne lovers, as its offering of the most refined of all drinks renders even connoisseurs speechless. Stored in the hotel’s lavishly stocked cellars are 85 different sorts of champagne in various sizes of bott- le, from a demi (0.375 l) to a three-litre jeroboam – at prices ran- ging from CHF 105 to 5,800. Head sommelier Daniel Kis presides over an empire of rarities including, for example, the “Collection 1985“ from the maison Krug in Reims. Krug is considered the top champagne house in the world, a primus inter pares. And creates such exceptional champagnes as the “Collection 1985“. This vin- tage champagne is distinguished by its finesse, its elegance and a fabulous extra something. “This is because it is aged on the yeast for an exceptionally long time”, says Kis. Additional distinguishing features are its golden colour and rich, extravagant bouquet. It then presents opulent, concentrated fruit aromas on the palate: from blackcurrant and hints of mild pepper and warm bread fresh from the oven, as well as honey, fig and white truffle tones, while a fine perlage caresses the palate. In short: this drop provides the aficiona- do with a veritable firework of taste sensations! Achampagne which effortlessly combines intensity and a wealth of aromas, freshness and vitality - put simply, a typical Krug champagne. T H E N E W K R U G A M B A S S A D E It is also thanks to a new, effervescent partnership that we are able to enjoy such supreme tipples in our glasses. “From winter 2017, the Badrutt’s Palace Hotel is a “Krug Ambassade“, says Food and Be- e Krug produces champagnes with centuries of expertise, painstaking attention to detail and, of course, a great deal of love. Therefore, every wine from every specific vineyard – and Krug uses grapes from many vineyard that are sometimes no larger than a garden – is stored in its own oak cask immediately after the vintage. It isn’t the- re to acquire a wood or vanilla aroma and to mature; it is there to be born. This is because in the few weeks it spends in the cask, it has the opportunity to develop its own character, its personal note. And this individuality is retained when the wine is then transferred to a steel tank and completely left to its own devices again. This is how Cellar Master Eric Lebel comes to store wines from 15 years from a single site. This process is crucial for produ- cing such unique champagnes as Grande Cuvée. For Lebel is able to create his compositions based on this rich sto- re. It is a time-consuming process which is rewarded with fantastic, balanced results – this harmony is unsurpassable. The secret of the Grande Cuvée verage Director Gian Müller proudly. Just 60 hotels and restaurants worldwide have been selected as ambassadors of this supreme cham- pagne taste. As a result, our guests are able to choose from 15 diffe- rent Krug champagnes. Therefore, this is one of the most beautiful Krug champagne collections in Switzerland! It includes such excep- tional champagnes as the “Clos du Mesnil 1995“ made from 100 per cent Chardonnay grapes, and the “Millesime 1998’. The jewels in Daniel Kis’s collection also include several vintages of “Clos Drei Rebsorten wachsen in der Champagne für Champagner // Three varieties of vine are grown for champagnes