An extraordinary event unfolded at the prestigious five-star The View Hotel, where two Michelin-starred chefs, Diego della Schiava and Andreas Hillejan, joined forces to craft an unforgettable dining experience. The event, aptly named “Dining with the Stars,” promised an evening of exquisite flavours and unparalleled culinary artistry.
Nestled within the charming confines of The View Hotel (renowned for its five-star luxury and breathtaking view) this gastronomic soirée redefined fine dining. Under the expert guidance of resident chef Diego della Schiava, whose culinary prowess had earned him a coveted Michelin star and the esteemed Andreas Hillejan from Das Marktrestaurant Mittenwald in Germany, guests were treated to an unforgettable culinary journey beyond compare.
The evening started with a tantalizing array of appetizers prepared on the innovative Diamondfire Barbecue, showcasing the chefs’ mastery over flames and flavours. Diamonfire revolutionizes the way of cooking. This extraordinary barbecue boasts unique and unmistakable technical features that combine cooking excellence with a modern design style easily adaptable to any residential or restaurant setting.
The “Gourmet Journey” was accompanied by the Passo Pisciaro Wines. These wines culminate two decades on Volcano Etna with a wealth of insights, passion, wisdom, and knowledge. Each sip transported discerning palates to the sun-kissed slopes of Etna.
The delicate touch indulges in the exquisite Champagne Heritage assemblage extra brut crafted by André Heucq. This fine blend embodies a rich legacy of expertise, delivering a tantalizing balance of crispness and complexity with every sip.
Menu Highlights
Amouse Bouche
- Bavarian Duck: This dish is a symphony of flavours featuring baked duck, beer mayonnaise, radish, horseradish, and celery crunch, perfectly complemented by Passobianco from Passo Pisciaro 2021.
Entrance
- Kranzbach Trout & Caviar: Delicately marinated trout accompanied by confit potato, caviar, brown butter, wheat beer-Beure-Blanc, and whey, served with Contrada PC from Passopisciaro 2021.
First Course
- Ravioli Milanese Style: Gratinated veal tail ravioli infused with saffron and ginger are flawlessly harmonized with Passorosso from Passopisciaro 2021.
Main Course
- Simmental Beef: Succulent pink fillet from hay stock, served alongside frico, black sausage, red cabbage, and lime jus, enhanced by the distinctive flavours of Contrada G. from Passopisciaro 2021.
Dessert
- Carrot and Herbs: A whimsical creation featuring carrot in textures, malt crumble, and savoury wild herb ice cream, accompanied by Champagne Heritage Assemblage Extra Brut from André Heucq.
As each course unfolded, guests were transported on a culinary journey celebrating the finest ingredients and the artistry of two master chefs. With meticulous attention to detail and an unwavering commitment to excellence, “Dining with the Stars” was an evening of gastronomic splendour that lingered in the memory long after the final bite.
For “devotees” of fine dining and connoisseurs of culinary innovation, securing a seat at this exclusive event was a rare opportunity not to be missed.
Indulging in an unforgettable evening of gastronomic delight amidst the elegance and refinement of The View Hotel Lugano was a privilege cherished by all who attended.
Photo by peanutsdigital.ch
Article edited by Massimo Basile
Editor MB Media Group