Twenty nine year old Chef Bruno Wutrich joined the Schweizerhof as a Chef de Partie in 1986 having worked in 13 of Switzerland’s finest restaurants. He worked at the Schultheissenstube as assistant to the Chef Urs Hauri before moving to the main kitchens of the Restaurant Grand Cafe and the Banquet divisions. After qualifying as a certified executive chef having passed his official exams, Bruno took over the position of Head Chef of the Schulteissenstube, the hotel’s fine dining room.

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SAUMON FUME ALL FLAN

D’ASPERGES
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MOSAIQUE DE POISSONS

ET CRUSTA CES AUX PISTILS

DE SAFRAN

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SORBET