Dining experience under a dome

I don't very often get the chance to eat a menu by five respected and star-decorated Chefs in one evening at a single location. The5 – 360° Dining Experience offers just that, and all under a dome with visual projections. The experience is a culinary tour through different regions of Switzerland, allowing each chef to present their creations with local produce. Each course of the menu was paired with wine selected by Zweifel Weine.

As a greeting, we were welcomed with a glass of Franciacorta. It was also very nice to note that three of the chefs were present that evening, and courteously stopped at each table and exchanged words with us. The 360° projections offered spectacular views of the five different regions and glimpses into the kitchens of each chef who also explained their dishes and inspiration.  

The first course and stop was in Ticino the Italian part of Switzerland. 28-year-old Marco Campanella from the Eden Roc in Ascona has already earned 17 GaultMillau points and a Michelin star. He served Swiss Alpine salmon with beetroot and two variations of sorrel.
I loved the subtle flavour of the salmon; the warmth of the beetroot was perfectly balanced with the slightly sour taste of the sorrel ice cream.
A Ticino Kerner wine was served with the first course – fresh, spicy and fruity – the perfect match for the first course.  

 
The city of Zurich was our next stop. Meta Hiltebrand from Le Chef in Zurich's vibrant borough 4 continued the journey. She surprised us with an unusual combination: Zürcher Honigtirggel – a sweet honey biscuit, cut into a little girl and boy kissing – with shrimps from Switzerland, fresh apple caviar, seasonal pumpkin jelly and a rosemary white wine soup – presented in a glass ball. Part of the surprise was that the soup was poured from a jug at the table.
The dish was a firework of flavours and textures; the presentation amazing and eye-catching.  
A Zweifel Rosé was served, which is made from the Pinot Noir grape variety. The fruity freshness of strawberry convinced at first sip  

The French-speaking part of Switzerland was the host for the third course. Edgard Bovier – the charming grand seigneur, has achieved 18 GaultMillau points and one Michelin star in his long career. He presented an exciting combination of two kinds of Vaudois free-range chicken in an elegant sauce that is processed with Nespresso Volluto coffee. There was also Saucisson from the Vaudois region and fondant potatoes with fresh leeks.
This plate was just divine; every part of the dish had its distinct aromas which complimented each other perfectly – truly haute cuisine.
The Cuvée Louis 2018 Louis-Philipp Bovard was served with this dish red wine consists of a mixture of the grape varieties Merlot, Syrah and Pinot Noir and its taste is reminiscent of elderberry, blackberry and liquorice. 

The fourth course led us to Valais in the Alps. Vrony Cotting-Julen from Chez Vrony in Zermatt combined traditional family cuisine with typical characteristics of the Valais Alps. The fillet of beef was cooked in mountain hay – rich in herbs; served with a creamy pepper sauce and Gommer polenta with mountain thyme and Valais alpine cheese accompanied with seasonal vegetables.
The meat was very tender and aromatic from the hay; the cheesy polenta was a delight too.
The red wine from Lux Vina matched perfectly with the fourth course. The peppery and spicy Syrah in the glass impressed with its dark, black-red colour.

Our final destination Grischun the South-Eastern mountain region of the Swiss Alps. Dario Cadonau from the gourmet restaurant Vivanda in Brail achieved 17 GaultMillau points and one Michelin star. His dessert was a finale not easily to forget—a Swiss stone pine chocolate cone with chocolate espuma, lingonberry and Swiss stone pine ice cream.
The stone pine flavoured chocolate was delicious and together with the sour taste of the lingonberries a wonderful ending to the five-course menu.
With the dessert, the Aarver Wald gin was served. The gin is made from juniper, herbs and extracts from pine wood. Due to the resinous note and various citrus and mint details, it is an elegant dessert companion.  

The coffee and Friandises were by Nespresso & Segantini and rounded off the The5 world harmoniously.