From today until Friday 17th June 2017 the “parkhuus” restaurant of the Park Hyatt Zurich does not offer its guests a delicacy from local waters, but from Nova Scotia, the Canadian province on the Atlantic. In addition to the sea specialities, the cooks have also brought the star chef Alain Bossé, “the Kilted Chef” for the Nova Scotia event.
Executive chef Frank Widmer seduces his guests together with Alain Bossé after all the rules of cooking and offers the opportunity to meet the Culinary Ambassador personally.
“Atlantic cuisine is simple, honest and pure – we breed, fish and collect with integrity,” – Alain Bossé, “The Kilted Chef”
Interesting, delicious and fun
I was invited to try out the specialities from Nova Scotia at “parkhuus” last Friday. It ended up being such a great night. How to briefly describe the evening: Lots of amazing food, lots of newly learned information and lots of fun. Starting with a Bloody Ceasar as welcoming drink and some mini crab cakes as amuse bouche we continued with Ceviche. After a quinoa salad with seaweed and the world famous “Digby” scallops, we made our way to the lobster with potato salad. Ending the dinner with a delicious dessert. The entire menu was accompanied with wine specialities from Nova Scotia.
Honestly, I had never eaten Lobster before and the thought of eating such a “thing” made me kind of nervous. I did not want to blame myself. Luckily, the both chefs Frank Widmer and Alain Bossé were kind enough to show us how to do it.
Frank and Alain as well are both very sympathetic. It was really interesting to listen to their story from all the adventures they experienced while working together in the past few years. During the entire dinner, Alain explained to us how to cook a Lobster and a Lobster’s mechanisms. Oh dear, that was an adventure experiencing Nova Scotia here in Zurich!
Enjoy the Nova Scotia Experience at “parkhuus” yourself
Monday 12. June until Saturday 17. June 2017, à la carte menu. Reservations for the amazing food experience can be made by phone (+41 43 883 1075) or e-mail (firstname.lastname@example.org)
Alain and Frank are both on Instagram and it is really worth to follow them if you are interested in food: