FOR the first meal of the year, GM Simon Rindlisbacher led us to the rooftop of the hotel and treated us to a veritable banquet. It was a fine calm evening and the area made a great setting for our first evening meal since the founding of the Club back in 2003.
Canapés arrived thick and fast, so fast in fact that the paparazzo failed to take any pictures of them, but I promise they were delicious. On offer was Salami Milano, White Asparagus with Swiss Mayonnaise, Paris Ham with Eggs, Fresh Celery Salad “Waldorf”, Air-dried Beef and Gruyere Cheese, Schingägifpäli (flaked puff pastry with ham filling), Chäschüächli (cheese tartlet), and finally Grissini Sticks Wrapped with Speck. With these came several glasses of Franciacorta ‘Alma’ Gran Cuvée Brut (Lombardia, Italy), a sparkling wine, mostly Chardonnay and made by méthode classique, praised by James Suckling (92/100): “that shows tension and vivacity with cooked-apple, peach and lemon aromas and flavours. Full body, plenty of fruit and a crisp finish.” Roy Dean, wine spokesman, started by paying tribute to both Simon for “delivering a fantastic meal” and to Thomas Boedinger for assembling an excellent flight of wines.