Photos courtesy of S.Pellegrino Sapori Ticino
The 17th edition of the S.Pellegrino Sapori Ticino dinner series moved towards a climax with a penultimate round of dinners showcasing the best of local talent, together with world class names for culinary collaborations that continue to enthral diners in the Swiss canton every year.
After the initial first two rounds of dinners featuring incredible creations from Switzerland’s best talent, the next phase continued to impress with the year’s theme of hosting the finest French culinary talent.
Chocolate cream with a salted caramel insert, caramelised hazelnuts, and hazelnut ice cream
On the evening of 23 October, the launch of the first edition of 'La Belle Soirée' took place, a special event within the Sapori Ticino program. On this occasion, two of the most talented chefs from the Montreux Riviera, Mathieu Bruno and Eugen Lignonnet, combined their experience and creativity to create a five-course menu paired with exceptional Vaud wines, including the rare and sought-after Dézaley 'Les Charmuz' from Magnificients.
Malakoff in crust, cabbage sausage, celery cream with mustard seeds
Small savoury bites
Chef Emmanuel Renaut, a long-time collaborator with Sapori Ticino, brought cuisine from his Michelin-starred restaurant located in the village of Megève, in the mountains of Haute Savoie, to Villa Principe Leopold in Lugano. Drawing inspiration from the mountain terrain in which he lives, Renaut respects seasonality and nature as an early exponent of ultra-local cuisine. Showcasing the natural bounty of the mountains, “Une cuisine à flan des Montagnes,” as he calls it, he serves a cuisine based on game, freshwater fish, herbs, mushrooms and even wood. Chef Cristian Moreschi of Villa Principe Leopoldo represents a new generation of culinary talent currently reaching for the stars in Lugano and raising the bar.
Bao with spreadable cheese cream and Parmacotto selection ham
Soft pumpkin and butternut squash, vegetable consommé, red currant sprouts, celery
Chefs Dario Ranza and Loris Meot welcomed chef Emmanuel Renaut, of three-Michelin-star restaurant Flocon de Sel in Megève to Ciani in Lugano. Just a stone’s throw from the centre of Lugano, Ciani has established itself as a fixture in the culinary scene of the Canton. There, chef Renault joined chefs Ranza and Meot for an exciting collaboration that showcased the very best of Swiss cuisine from the mountains to the lake.
French-style deer fillet 'Chasseur Français' with blueberry sauce, like a Grand Veneur
Buttermilk poultry, chanterelles, wild garlic
Seven Lugano the Restaurant chef Emanuele Bertelli hosted Jérôme Banctel, of two-Michelin-star Restaurant Le Gabriel, Hotel La Réserve, in Paris, a passionate artist of creative, high-end, international cuisine. With a French soul that incorporates influences of his international experiences from Japan to Turkey, Banctel joined one of Switzerland’s finest culinary practitioners Bertelli at Seven Lugano, with a focus on local ingredients and their provenance, and sustainability, and a nod to the chef’s passion for Japanese culinary culture.
Squid tagliatelle, duck jus, 'Kaviari' caviar
Le Colline di Bellet Tagéla Lucida, damsons, salt, vegetables
Chef Luca Bellanca opened the doors of his Ristorante Meta in Lugano to chef brothers Gaël & Mickaël Tourteaux. The brothers have created a special place at their restaurant Flaveur in Nice, where they take guests on a culinary journey based on their life experiences starting with a childhood in Guadeloupe, through their professional development with various French masters like Michel Del Burgo at Les Viviers and Alain Llorca at Moulin de Mougins, as well as at Pierre Gagnaire's Sketch in London. At Meta, Bellanca plays with tradition, bringing in exotic influences for an interesting, playful and delicious take on Mediterranean cuisine.
Iodine and spices – The Maralpin Terroir
