The Storchen is a renowned hotel with an in-house restaurant, nestled beside the Limmat river in Zürich.
This season, two chefs have put on their chef’s hats to come up with an exquisite six course meal served in the restaurant’s own kitchen. The twist? One of the chefs is Swiss, while the other is French. It is a collaboration of two culinary artists with decades of experience!
From fois gras to lamb, from lentil salad with Valais apricot liquor to tarte tatin aux pommes: The chefs have not spared any efforts and are even offering up grandma’s dessert recipe…
We have met the Storchen chef, Fredi Nussbaum, several times before. He always surprises with dishes that have an exotic touch. His counterpart during the Swiss French culinary weeks is Cyrille Anizan, a French chef who will be serving his favorite dishes to your kitchen table.
If you like gourmet food in a unique setting, call in a reservation before they are booked out. Your table will be situated inside the Storchen kitchen within an arm’s length of the two chefs.
Phone: +41 44 227 27 27
(Feature photograph copyright Storchen)
Dimitri loves discovering new trends and covers architecture, design, start-ups and tourism.
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