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BRAVOLEUM SURPRISES IN «LA SEMAINE DU GOÛT» IN SWITZERLAND

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  • Bravoleum en la « La Semaine du Goût » en Suiza

During the week of September 17-24, it was held in Saillon (Switzerland), at the "SWISS DOJO" CORPORATE AND CULTURAL ARTS CENTER, "La Semaine du Goût", The Week of Taste, which was attended by three notable Culinary experts, each in their specialty.

 

                                                                                       Bravoleum en Suiza

 

During this important culinary and gastronomic event, specific regional products such as cheeses, wines, caviar, chocolates and a long etc. were announced But this time, there has been an opportunity to discover a product from outside its borders. This product has been our Extra Virgin Olive Oil Bravoleum, the only olive oil that has participated in this important event, chosen by the organizers, being one of the most awarded and recognized extra virgin olive oils in the world.

 

 

                                             Bravoleum en Suiza                    Bravoleum en Suiza 

 

 

For Aceites Hacienda el Palo S.L it is a pride to have participated in an event of this magnitude, where the most exclusive products and the highest quality demanded, surrounded by the most important hospitality schools in the world. Our Bravoleum was worthy representative of our land and our customs, merging with the most recognized wines and teas in the world.

 

It was surprising the good reception he had, since in Switzerland he had never tasted olive oil in the same way as wine. They enjoyed the texture and flavor of our aove, while discovering the complete combination of this product with other foods including wine and chocolat.

On the last day of the event a very special MASTER CLASS took place, in which a unique gastronomic experience was lived, an alliance of 6 teas with 6 dishes and their corresponding 6 wines, combined with our Bravoleum.

 

The "Master Class: tea, wine and culinary arts" that has aimed to propose tea as an alternative to wine in high-end restaurants, had the presence of important personalities such as the president of the formation of the Canton of Valais, the School of Hospitality Vatel (which has 44 schools worldwide) as well as great restaurateurs and hoteliers. There was also a notable presence of gastronomic press, the main and most important wine producers and winemakers in the region and of course, a public fond of gastronomy and the discovery of new experience.

 

                                               Bravoleum en Suiza                        Bravoleum en Suiza

 

This last event, which closed "La Semaine du Goût", was taught by:

  • The MASTER TSENG, or also referred to in its country as, "Living Treasure", is the main responsible for that drink as ancient as tea is to resurface in China, uniting culture and tradition. From Paris, his place of residence and work, he has managed to extend her success throughout Europe. Mrs. Tseng's main work tool is her palate and her nose. This teacher of the palate is much sought after by great gastronomy such as Petrus, to comment on her wine, Nestlé Waters, to taste its waters, important brands of perfumes to capture its essence and outstanding restaurants in Paris, in which it has come to introduce the Tea in your gastronomy. At the same time she is the trainer of important someliers in France.
  • Mr. DOMINIQUE FORNAGE, is an expert in wines that after a long reign as "chatelain" in the Château de la Villa de Sierra, has returned, joining Emilie Queijas, his Nobilis Restaurant in Zion. In turn, it deals with the Nobilis School of Oenology, in which its teaching method is one of the most complete, covering the tasting of important wines, the history of the vineyards and the main wine regions of the world.
  • The CHEF FRANK GIOVANNINI, who with 3 Michelin stars has been named, by the respected French Restaurant guide Gault Millau, as “Best Chef of the year 2018” in Switzerland, being also recognized as one of the best chefs in the world. Frank Giovannini studied and related to the best chefs around the world, capturing the essence of each of them. In 2000, he assumed the direction of the kitchen in the restaurant of the famous ‘Hôtel de Ville’ in Crissier (located in western Switzerland). One of the most important institutions of Swiss and world cuisine. He currently has a team of more than twenty highly qualified and experienced members. In this hotel you are continuing the achievements that Frédy Girardet. Philippe Rochat and Benoît Violier, did at the time.

From Hacienda el Palo S.L we continue to strive, not only in the elaboration, but in bringing our olive oil to the highest culinary tops and in demonstrating to the world that our land is a world reference in the quality of our oils.

Bravoleum en la « La Semaine du Goût » en Suiza
Bravoleum en la « La Semaine du Goût » en Suiza
Bravoleum en la « La Semaine du Goût » en Suiza
Bravoleum en la « La Semaine du Goût » en Suiza
Bravoleum en la « La Semaine du Goût » en Suiza
Bravoleum en la « La Semaine du Goût » en Suiza
Bravoleum en la « La Semaine du Goût » en Suiza
Bravoleum en la « La Semaine du Goût » en Suiza
Bravoleum en la « La Semaine du Goût » en Suiza
Bravoleum en la « La Semaine du Goût » en Suiza