Matterhorn Gotthard Bahn

 

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Exquisite travel & tastes

Saturday, 25. and Sunday, 26.11.2017 Visp - Disentis - Visp

Enjoy this trip par excellence. During your return journey from Visp to Disentis, enjoy an 8-course gourmet menu prepared by star chef Dietmar Sawyere from The Chedi Andermatt. The menu is accompanied by the finest of wines from Domaines Chevaliers SA. In Disentis there is an hour-long break with an interesting supporting programme put on for you.

Our host

The cuisine at The Chedi Andermatt is a gastronomic statement in itself and offers guests the opportunity to choose from eight of the finest offerings. Dietmar is the Executive Chef at The Restaurant and The Japanese. In four studio kitchens at The Restaurant, tempting Asian and European dishes are prepared while you watch. And The Japanese is quite unique in the Swiss Alps, for here authentic Japanese delicacies are served at the Sushi and Sashimi bar as well as at the Tempura and Teppanyaki counter. Both restaurants have a 15 GaultMillau point rating. The Chedi was named Hotel of the Year 2017 by GaultMillau Switzerland.

Dietmar was born in Switzerland and commenced his career at the age of 16 at a London hotel. After receiving countless awards and working overseas in New Zealand, Australia and Singapore, he moved back to Switzerland in 2013. He was appointed Executive Chef at the Widder Hotel in Zurich, where he was awarded 15 Gault Millau points.

Price CHF 195.00

Price*CHF
Adults195.00

 

*Including arrival and departure to / from Visp from all MGBahn stations

 

Included: train ride, menu, all wines, mineral and coffee

 

Minimum number of participants: 80     

 

We would be pleased to advise you personally on
+41 (0)848 642 442 or by e-mail at railcentermgbahn.ch.

The wine cellar

Since 2008, Patrick Z'Brun and his team have infused this outstanding winery with a new spirit and a great legacy: Vins des Chevaliers wines have been flown all over the world on board Swissair.

Oswald Mathier founded the Vins des Chevaliers in 1936. With an unerring intuition for detecting future trends, he began working as a pioneer. As the only pupil from Valais at the Montagilbert school in Lausanne, he took special lessons and introduced the idea of aseptic cold bottle filling as early as the 1940s. He also developed the Guyot pruning technique and would dig the soil deeply using a revolutionary technique. At first, other winemakers expressed their surprise, then acknowledged the improvement in quality.

With his incessant work, ideas, entrepreneurial spirit and, most of all, his enthusiasm for wine, Patrick Z'Brun made non-conformism fashionable again. He knew which roots to plant in order to develop his visionary plans with his team.

Menu

Amuse Bouche ... Mountain Potato, Smoked Duck, Autumn Truffles

*****

Trio of Japanese appetisers

*****

Traditional Cheese, Onion & Bread Soup from Uri

*****

Steamed Chedi Dim Sum ... Prawn, Beef, Chicken, Our Soy & Chilli Sauces

*****

Confit of Lake Char, Thai style green mango salad

*****

Urner Veal medallion, Alpine Herb Sauce, Forest Mushrooms, Spätzli

*****

Journey of cheese ... Wallis, Uri, Graubunden

*****

Chocolate Forest

*****

The Chedi Friandises

Visp–Disentis train schedule

Visp depart 10.15 am
Brig depart 10.34 am
Disentis arrive 1.45 pm
Disentis depart 3.00 pm
Brig arrive 5.40 pm
Visp arrive 5.52 pm

More information about this gourmet journey

We recommend you make a timely reservation for this gourmet journey (no later than 4 days prior): Phone number Rail Center +41 (0)848 642 442 / Email. The journey will not go ahead if the minimum number of participants is not reached. We will advise you by email in good time.