A CELEBRATION OF SWISS FARE

A new event dedicated to showcasing the diversity of gastronomy from Switzerland has proved a hit with Beijing foodies and critics alike. Li Yingxue reports.

Located in the alpine town of St. Moritz in Switzerland, the Kulm Hotel may have first opened its doors in 1856, but it has just been named hotel of the year by the prestigious Gault et Millau restaurant guide.

And with the close of the winter season this Easter, for Bernhard Grob, the hotel's celebrated executive chef, its sous-chef Alessandro Calgaro and executive pastry chef Vittorio Miggiano, it also meant the end to a marathon season of work - over 160 consecutive days - for the team.