In Munich and Bansko he brings to the table octopus with fava beans , persimmon and wild rocket salad or scallops with melon , herb dressing and noritapoka chip or artichoke ravioli with finferli mushrooms , parmesan and parsley foam . Italian-born Colucci looks back on an international career of over 25 years in the top hotel industry and skilfully incorporates the know-how he acquired in Italy at 2-star level as well as in London , Venice , the USA and Canada .
Hotel Vier Jahreszeiten Kempinski München ( Germany ) on 13 and 14 October 2023
At Munich ’ s top location on the Maximillianstraße Executive Chef Lucas Lommatzsch inspires guests with Asian-influenced culinary art at the elegant Schwarzreiter fine-dining restaurant . After an impressive career in the Middle East , Asia and Oceania his passion for flavours , the best products and creative processing is paramount . For the gourmet tour , he prepares his favourite fish char , which he serves with caviar , cucumber , lime & amaranth . Other highlights include Sevruga caviar , Wagyu , creme fraiche and tarragon , Poltinger saddle of venison with black riding pepper , Jerusalem artichoke , carrot , pomelo and Castel de Franco or langoustine with pumpkin , apple , lemon and truffle crunch . The finale is Virunga chocolate with blackcurrant and violets .
Kempinski Hotel Grand Arena Bansko ( Bulgaria ) on 27 and 28 October 2023
The award-winning gourmet restaurant Come Prima of the most modern winter resort in the Balkans offers year-round holiday pleasure amidst the backdrop of the impressive Pirin Mountains . Gourmets will be surprised here with a final-worthy 7-course menu by the three kitchen experts . Chef Nikola Todorov , inspired by the cuisine of his ancestors , focuses on seasonal products of high quality . While in St . Moritz he varies beetroot with smoked cream cheese , hazelnut milk sauce with black caviar and fresh herbs ,
Gian Nicola Colucci
in Munich he prepares tender cannelloni filled with oxtail meat and porcini mushrooms as well as fondue with Bulgarian black truffle and ripe Parmesan . Rabbit ballotine with pancetta , rabbit liver parfait and foie gras , confit potatoes and carrot emulsion , and a dessert of pumpkin , passion fruit , white chocolate mousse , crunchy pistachios with salted pistachio ice cream are other delicacies on the menu .
Reservation Grand Hotel des Bains Kempinski St . Moritz : Phone + 41 81 838 30 57 or email to info . stmoritz @ kempinski . com . Reservation Hotel Vier Jahreszeiten Kempinski , München : Phone + 49 89 2125 2125 or email to info @ schwarzreiter . com . Reservation Kempinski Hotel Grand Arena Bansko , Bulgarien : Phone + 359 749 88888 or email to reservations . grandarena @ kempinski . com
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