The opening is dedicated to culinary exchange and connection.
Before the blind tasting and evaluation take place on Sunday, we create space for conversation and enjoyment—an evening where aficionados come together.
Our guest and star chefs present their creations:
Moses Ceylan (2 Michelin stars, 18 Gault Millau),
Lucas Haase (1 Michelin star, 15 Gault Millau),
Felicitas Ludwig (Pastry Chef of the Year 2022 Switzerland),
Benjamin Geisser (1 Michelin star, Michelin Young Chef Award),
alongside our kitchen team led by Artur Hildt.
Only outstanding products are used. Precise, creative, and uncompromising.
The evening is accompanied by a curated selection of great Chardonnays from California and Burgundy, the very style that stood at the center of the 1976 tasting.
And deliberately, we open the format BYOB:
Guests are invited to bring a personal favorite Chardonnay from their own cellar.
A tribute to diversity, individuality, and the signature that makes wine so unique—or simply to share what we love.
A glimpse into our CircleRoom is well worth it: In this unique setting, Moses Ceylan welcomes you with one of his signature dishes, elegantly complemented by one of the evening’s highlights, Atossa caviar and Jacques Selosse Initial.
DJane Zoe will be taking care of the musical accompaniment.
