Keto Fine Dining 8-Course Lunch
@ Boutique Hotel Himmelrich
5 December 2021 Sunday
Join us on this special weekend for our very first Keto Fine Dining event!
Enjoy fresh and innovative signature dishes created by the award winning fine dining Chef Gianny Banuta in an elegant atmosphere. Chef Gianny has prepared a 8-course keto fine dining lunch which he promises will blow our collective minds.
We are so pleased to have the privilege of enjoying his creations, and even more pleased to call him the first Keto fine dining chef in Switzerland who has shown full commitment and understanding to the ketogenic way of eating. In order to bring these keto creations to you, the chef and his team have worked long and hard to perfect this menu. This is indeed an opportunity not to be missed.
During the afternoon you will be able to soak in Boutique Hotel Himmelrich's stylish and elegant setting, and take in the incredible view offered overlooking the city of Lucerne in all its panoramic glory. Put on your best smiles for some great photos.
In celebration of this special day, Saint Nicholas has also specially tasked Lin Switzerland Keto Bakery to gift you with a little basket of keto goodies!
The lunch is created for those on keto but you will see that even your non-keto friends and family will swoon at the menu so bring them along and introduce them to this great way of eating towards optimal health.
* Make a weekend of the event and book a stay at the hotel! See below for details.
MENU AND PROGRAMME
We welcome you with a glass of Prosecco, beer, wine or sparkling water and pre-lunch nibbles.
Fresh Oysterserved with Ginger – Bio Yogurt foamy sauce, Caviar and chilly
Le “G” de Guiraud 2020 Sauvignon Blanc Sémillon Bordeaux France
Tuna Otoro Tartarewith organic avocado, strawberries and lemongrass-soy sauce
Poggio ai Ginepri Bianco Vermentino IGT 2020 Tenuta Argentiera Toskana Italy
Andalucian Mackrelsteamed at salt vapeurs and served with compressed cucumber, celery-basil sticks and Green Thay coconut curry
Terre Natale Heida AOC 2019 Cave du Châtillon Wallis Switzerland
Raspberry sorbettomixed with champagne and served with crispy mint
French Duck Confit Spinach puree mixed with aged parmegiano, organic baby beetroot and red wine sauce with berries
Poggio ai Ginepri Rosso 2016 Tenuta Argentiera Toskana Italy
Pork Belly compressed with `Birdeye`chillyseasoned with provencale herbs, smoked Spanish paprika and served with baked pumpkin and Black Truffle
12 Monastrell "Seleccion Especial" Monastrell 2016 Bodegas Gil Jumilla Spain
Black Angus Australian Beef Ribeye served with mushrooms duxelle , zuchinni-bouquet and bone marrow sauce
Château Teyssier AOC 2016 Bordeaux France
Pistachio Lavacakeserved with lime sorbet and crispy basil leaves
Kaffeespezialitäten oder Tee