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The Heilemann-The style is, according to GaultMillau, a combination of classic French cuisine with “surprising and balanced Asian elements”, as the media group Ringier Axel Springer Switzerland, to which GaultMillau Switzerland belongs, announced Monday.
Stefan moved to the «Widder» in the center of Zurich Heilemann until the spring of “Atlantis by Giardino”, which closed in Zurich in April due to the Corona crisis. He took his 11-man brigade and his “consolidated membership card” with him to Rennweg. From the first night he performed there at the highest level, GaultMillau reports.
“We have Stefan Heilemann has been on the radar for a long time, ”GaultMillau boss Urs Heller reads in the message. Now the time is ripe for the really important title.
Chef of the year at KKL Lucerne in the kitchen
Michèle Meier of the Lucide restaurant in the KKL in Lucerne was awarded the title of “Chef of the Year”. Now he receives 16 points. Your choice is sure to come as a surprise to many, including the young cook herself, says the gastronomy guide.
Meier is still little known even in Lucerne. But that is sure to change – your passionate cuisine is worth a visit. With a lot of feeling and a certain obsession, he gets the best out of his products.
Three newcomers of the year
GaultMillau has twice awarded the “Newcomer of the Year in German-speaking Switzerland” award. Once to Markus Arnold from the “Steinhalle” in Bern. Arnold’s culinary journeys, for example to Japan or Scandinavia, are exciting and “obviously a direct success,” say the critics of GaultMillau. He is recovering the seventeenth point he had nine years ago.
The second alpinist in German-speaking Switzerland is Sebastian Rösch from the “Mesa” in Zurich. Rösch has mastered culinary balance and represents the spirit of the Zurich style and is also awarded 17 points.
Jérémy Desbraux of the “Maison Wenger” of Le Noirmont in the Jura is “Newcomer of the year in western Switzerland”. Desbraux cooks in a remote location to an incredibly high standard. The young boss has talent and willpower, knows the best producers in the region and has a strong team. “On the express train to the top”, comments “GaultMillau” and assigns the 18th point to Desbraux.
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