With the theme “From the Forest to the Fork,” 10 finalists competed for a chance to win the Gramona Amuse Bouche Competition. This culinary competition features teams from Swiss restaurants and catering establishments. Spanish winemaker Gramona, in partnership with the Smith & Smith Wine Company, organized a jury of industry professionals to evaluate these teams. At the final event of of the 2021 competition, the jury announced its top three winners.
How the Competition Works
The Gramona Amuse competition is open to teams of two individuals. These teams typically include a chef and a sommelier or wine enthusiast. To enter the competition, each team must submit a photo and description of their amuse bouche. This year, teams chose one of three Gramona sparkling wines to pair with their dish: La Cuvée, Imperial or III Lustros.
In October, the competition announced the finalists for the live finale. Nine of the 10 finalists were selected by the jury.
The tenth finalist was chosen through a public vote held online. For 2021, the people’s choice winner is “Die Harmonie des Waldes” (The harmony of the forest), prepared by Clienia Schlössli.
Gramona Amuse Bouche – Top 3 Winners
For the third year in a row, the finale for the Gramona Amuse Bouche competition took place at the Schweizerische Hotelfachschule Luzern. Xavier Gramona, Vice President of the family-owned company, traveled from Spain to attend the live finale. Here are this year’s winning pairs:
First prize: “Forest Mushrooms, Wild Peach and Herbs” by Epoca by Tristan Brandt at the Waldhaus-Flims
Julia Stepanova, Sous-Chef, and Marius Müller, Restaurant Manager and Sommelier
This dish combined mushrooms collected in the forest with wild peaches and wood sorrel in a delicate pasty shell. The team paired this dish with Gramona’s La Cuvee 2016.
First prize winners receive a two-night trip to Barcelona, which includes a visit the Gramona vineyards and dinner at El Celler de Can Roca.
Second prize: “Arosa Mountain Love” by Bullrian in Arosa
Felix Wozar, Chef, and Chris Budich, Managing Director
Paired with Gramona’s III Lustros, this dish had a crisp, nutty bread topped with venison and blueberry.
Second prize winners receive a two-night trip to Barcelona and a tour of the Gramona vineyards.
Third prize: “I lost my deer tartare ball in the forest” by Brasserie Uno in Zermatt
Luis Romo, Head Chef, and Kristoffer Nilsson, Sommelier
Inspired by a hike in the mountains, Mr. Romo created a venison tartare with wild berries perched on a pinecone. Along with the second prize winner, this team matched their amuse bouche with Gramona’s Ill Lustros.
Third prize winners receive dinner for two at a Michelin-starred restaurant in Switzerland.