Exquisite tastes by a celebrated duo on Gourmet Cuisine from the Swiss Alps

The rich, hearty cuisine of Switzerland has always captivated the attention of MLH, as last year’s event was such a grand success, MLH took another step to captivate Sri Lanka’s food palette. Chef Alexander Kroll is scheduled to make that exquisite taste journey into a reality from 28th July to 1^st August 2012 to celebrate Swiss National Day along with Tony Rudolph: Chef at the Prato Borni, at the Grand Hotel Zermatterhof, in Zermatt to add more Swissness at MLH. The weeklong celebration will feature dinner and fondue menus and an exclusive array of Swiss cheeses too.

Why Alexander Kroll at MLH again?  The buzz of conversation from the surrounding tables last year was a clear indication of a high level of contentment among fellow diners with reference to Chef Kroll’s innovations. As, indeed, there should have been, for there was much about which to be contented. Alexander Kroll, the guest Chef had created a menu which was full of interest. One guest stated, “I could have chosen happily almost any of the dishes offered. I decided that I would begin with some lobster – cold, with melon and honey. The plate was pretty and the combination of flavours worked well. Then I went for soup. I should eat more soup, particularly when it can reach these standards. This was cream of spinach with a poached quail egg and pieces of smoked quail breast. It was smooth, rich, intensely flavoured and utterly delicious. For my main course, I was torn between Swiss-inspired creamy pork stew and Wagyu beef.”

Chef Alexander Kroll (Swiss National) Executive Chef of Widder Hotel, Zürich
was first stationed as the GM at HotelPrem, 1*Mitchelin Hotel at 18 Points which was a 5*Hotel, where he served for 03yrs. His passion for cooking was so great that he moved out in 1999 to be an Executive Chef at the Arabella Sheraton Golfhotel at Waldhaus a 4* Swiss Hotel and thereon continued as Executive Chef at other hotel such as Grandhotel Zermatt  5*Swiss,Carlton Hotel St.Moritz 5*Swiss, Widder Hotel Zürich 5*where he serves to date. He also had the great privilege to cook for the President of the United States Bill Clinton at his Private dinners. His experience was enriched with a 2 year service at the at the Private Gourmet Service , Formula 1(Spa Belgium/and Monaco) owned by Mr. Michael Schumacher where he was the Executive Chef as well as the "WEF"(World Economic Forum in Davos )Switzerland for 6 years . He is a Chef with a warm heart, hence he never forgot to offer his expertise at charity events and to name a few, he has cooked for "A heart for children" in Africa and "cooking for blind people" in Ethiopia.

Tony Rudolph: Chef at the Prato Borni, at the Grand Hotel Zermatterhof, in Zermatt is the Executive Chef at the most finest of the fine dining restaurants in Switzerland. Considered to serve a feast for the senses.

Perennial favourites like the savory apple/cherry/raisin strudels:  The crisp, buttery crust with light icing will be a perfect combination with the aromatically sweet and sour fruity fillings. Swiss-inspired creamy pork stew, creamy chicken and mountain ham cordon bleu, a very rich and hearty treat, oven-baked polenta or roast potatoes with ham and cheese, oven-roasted potatoes with cured ham and four cheese, are some of the favourites that will be highlighted by the Chef.