Moosalp chef Amade Kalbermatten cooked together with eleven other top chefs from Germany, Austria and Switzerland at the 5-star Lenkerhof Hotel in Lenk. This time he was invited to a very special evening by Champagne Nicolas Feuillatte, one of France's most important champagne brands.

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The special thing about this evening: The twelve top chefs will be divided into groups by drawing lots. Each group receives a predefined shopping basket with ingredients from which they create their dish. This requires not only creativity, but also cooking skills to create a true taste experience from the given products.

Amade Kalbermatten found himself in a group with Heinz Rufibach from the 5-star Hotel Zermatterhof in Zermatt and Jean-Luc Petermann from Lübeck in Germany. Together with his teammates, Amade enchanted the guests with a delicious spinach roulade filled with ziger, Philadelphia and dried meat, served with an exquisite venison fillet. This exceptional combination of flavors reflected the creativity and craftsmanship of the chefs.

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Amade Kalbermatten and his teammates were delighted to demonstrate their cooking skills in this special setting and to have taken the Lenkerhof guests on a journey through unique flavor combinations.

Champagne Nicolas Feuillatte — A name that stands for excellence

Champagne Nicolas Feuillatte is not only the host of this unique evening, but also one of the most renowned champagne houses in the world. For decades, the brand has stood for excellent quality and unique taste. The combination of craftsmanship by the chefs and exquisite accompaniment by Nicolas Feuillatte promised guests an unforgettable culinary experience.

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