EDITION 30 // 2017_2018

T O W E R R E V U E // 37 P e r s o n a l i n v i t a t i o n SPARKLY TASTING Caviar-Oyster Buffet and Krug Champagne at Le Grand Hall from 25 December until 8 January (execpt New Years Eve & January 1) d Wie trinken Sie Champagner am liebsten, Herr Kis? Ein guter Champagner sollte niemals unter 10 °C getrunken werden. Bei der Kälte bleibt der Champagner geschlossen, der Gaumen wird taub. Daher trinke ich die besten Flaschen am liebsten bei Kellertemperatur, also bei Temperaturen um 15 °C. In welchen Gläsern servieren Sie Champagner? Die klassische Flute ist sehr beliebt, und für grosse Sachen bevorzuge ich auch „Champagne Tulips“. Doch am besten entfaltet sich der Champagner in normalen Weissweinglä- sern, wo er etwas Luft bekommt. Davon profitiert er, wie es grosse Weiss- und Rotweine ebenso tun. Sie arbeiten sozusagen im Champagner-Paradies und lieben dennoch auch andere Prickler — wie ist Ihr Plan für die nächste Saison? Wir planen eine Karte mit einer sehr spannenden Selektion „Sparklings of the world“. Dazu zählen ganz wunderbare Produkte z. B. aus kühleren Regionen Kaliforniens, England, Deutschland, Tasmanien und der Lombardei. Drei Fragen an unseren Chef-Sommelier e How do you prefer to drink champagnes, Mr Kis? A good champagne should never be consumed below 10 °C. If the temperature is too low, the champagne is closed and the pa- late is unresponsive. So, I prefer to drink the best bottles at cel- lar temperature, which is to say temperatures of around 15 °C. In what kinds of glass do you serve champagne? The classic flute is very popular, and for great champagnes ,I also prefer champagne tulips. However, champagne de- velops best in a normal wine glass, where it gets a little air – it benefits from this, as do fine white and red wines. You work in the paradise of champagne, as it were, and yet you also love other sparkling wines – what is your plan for next season? We’re planning a map with a very exciting “Sparklings of the world” selection. This includes fantastic products from, for example, cooler regions of California, England, Germany, Tasmania and Lombardy. Three questions for our head sommelier d’Ambonnay“, a very rare tipple in the world of champagne. It is made from Blanc de Noir grapes, which means it is a white wine made from red grapes. In this instance, the grape variety is naturally the exquisite Burgundy Pinot Noir from a Grand Cru vineyard. But Kis has far more to offer in the way of unique champagnes. For ex- ample, there is also the “Grande Cuvée“. It is an absolute delight to experience this complex drop, which has matured for at least six ye- ars in optimum cellar conditions, on the tongue. It’s not for nothing that it’s called Grande Cuvée: this flagship from the house of Krug is an assemblage of more than 120 wines from ten different vinta- ges, sublime beyond all fashions and trends. And this breathtaking champagne can be enjoyed by the glass from the 2017/18 winter season at the Badrutt’s Palace Hotel! F A B U L O U S K I N G ’ S C L U B C H A M P A G N E “Thanks to an exciting new partnership with the Ruinart champag- ne house, we are also able to serve our guests ‘Ruinart Rosé’ and ‘Ruinart Blancs de Blanc’ by the glass“, explains Daniel Kis. And anyone who fancies a very special eye-catcher can order a Dom Perignon Luminous. The label of this champagne can glow in green or pink when a button on the bottom of the bottle is pressed. And it goes without saying that one of the most popular champagnes is also available in the legendary King’s Club. Demand for the most delicious of all drinks is strong at the Badrutt’s Palace Hotel. “From November until the start of January alone, we open over 1,000 bott- les”, reveals Daniel Kis. Through, no one will be able to hear the popping of corks: “Waiters should open a bottle quietly”, says the expert. “Unfortunately, too many guests are startled by the loud noi- se of a bottle being opened. But not in our hotel, thank God!” Style is simply communicated in the smallest detail. // Leuchtet im Dunklen: Dom Pérignon für den King’s Club ............ Glowing in the dark: Dom Pérignon for the King’s Club