After a day on the ski slopes, you will be happy to be pampered in the evening by top chefs and extraordinary cuisines. Badrutt’s Palace is excited to bring two special culinary geniuses to St. Moritz for the winter 2023/24 season…
Jordnær at Badrutt’s Palace
The two-Michelin-starred Danish chef Eric Vildgaard is arguably one of today’s most creative chefs, running Restaurant Jordnær (meaning down to earth) in Copenhagen with his wife and restaurant manager Tina Vildgaard. Together they have created an exciting dining experience, which guests will be able to enjoy when the couple take up residency at Badrutt’s Palace, from 1 December 2023 to 4 February 2024.
The star chef gained his cooking experience in Denmark’s finest culinary establishments, including Noma, Søllerød Kro and Almanak, before the couple set up their own restaurant. Within 10 months of opening, Eric had gained his first Michelin star, and since then he has continued to build an international reputation for his exquisitely intricate and elegantly crafted dishes that taste as good as they look.
Eric is driven by a passion for using the right ingredients in the right combination. “I draw on my life experiences to inspire and create dishes that are emotive, pure and raw. Our pop-up will be a culinary journey at the highest level, from the Nordic Sea combined with touches of the Engadin.”
While Badrutt’s guests enjoy exceptional cuisine, Tina will look after them. It promises to be a truly memorable experience, especially as she is the recipient of the Welcome and Service Award by Michelin Nordic Countries in recognition of her warm and charming service.
To book a table at Jordnær (open until 4 February 2024), click here.
Kle at Badrutt’s Palace
Known by her colleagues and regulars as ‘Zizi’, chef Zineb Hattab is the owner of Kle, a restaurant in Zurich that celebrates plant-based cuisine. Thrilled about her residency at the Palace from 9 February to 17 March 2024, she will impress guests with dishes that extract the maximum flavour from vegetables, grains and potatoes by using clever techniques. Her dishes include a carrot tartare, which involves placing the carrots in a broth of soy sauce and vinegar for three days, then serving them on a bed of quinoa with a vegan mayonnaise that uses aquafaba instead of eggs. “We work with local producers and follow their seasons to create our menus, respecting nature and always striving to create sustainable practices for the team, our guests and the planet,” she explains.
Zineb was born on the Costa Brava in Spain to Moroccan parents and studied engineering in Barcelona before settling into life as a software developer. But she soon realised that the corporate life was not for her. She switched to a career in the kitchen to explore her passion for cooking, training under some of the world’s most famous chefs, including Massimo Bottura at Osteria Francescana in Modena, Italy, and Dan Barber at Blue Hill, in New York. The experience paid off. Two years after opening her first restaurant in Zurich, she became the first vegan chef there to be awarded with a green (in recognition of her sustainable practices) and a red Michelin star.
Zineb is excited about the opportunity to showcase her love of plant-based fine dining with hotel guests. “It will be great to share our cuisine with a new audience, who we know appreciate gastronomy, and who are interested in new things and are open to engage in conversations about our craft,” she says.
To book a table at Kle (open 9 February to 17 March 2024), click here.
