Scallops, mussels, lobster, salmon and crabs, seafood of all kinds caress the palate and open hearts. Desserts of wild blueberries and the sweet-sour taste of cranberries served at the end of a meal complete this pure bliss. Guest chef Alain Bossé brings the vast and authentic, pure nature of Canada to the 5-star Parkhuus restaurant at the Zurich Park Hyatt.
A salty-fresh Atlantic breeze surrounds the recipes of the culinary ambassador for the North American East Coast. Together with Executive Chef Frank Widmer, whose cuisine is known for regional produce from local lakes, forests and fields, he conjures up authentic creations from nature's seafood delights on the plates. Frank Widmer visited the chef in a kilt in his Canadian hometown and discovered the simple, authentic cuisine of fresh local produce and invited Alain Bossé – now for the fourth time – to Zurich. Bossé passionately loves to share his joy of cooking with everyone: Cookbooks entice readers to try out new things, lobsters are prepared in cooking courses, companies are consulted, and weddings, events and banquets are catered for with delicacies. And also within the framework of the Savour Gros Morne Events in the Parkhuus, culinary delights are guaranteed when exclusive variations of the specialities from Newfoundland and Labrador are served.
Alain Boss - The Kilted Chef
Origin: Acadian Canadian, Experience: Worldwide, Message: Canadian delights, Philosophy: Buy locally, enjoy locally, Passion: Inspiring people, Trademark: Scottish kilt, Attitude: Colourful
