The Spanish wine producer Gramona and the whirlwind in the Swiss Wine Trade Smith and Smith invite to the second Gramona Amuse Contest in Switzerland.

The second edition of the prestigious Gramona Amuse Contest focuses on the creation of an Amuse Bouche that can be combined with the Gramona Gran Reserva Imperial Brut. The organisers now specify the task in 2020 with a topic: plant-based fine food. Meat, fish & seafood may be used naturally in the creation of the Amuse Bouche – but they should play a secondary role while the plant-based products used noticeably take the main role in the Amuse Bouche.

RULES

REGISTRATION

After fulfillment of the registration form, each participant will receive a bottle of Gramona Imperial to help inspiring with the creation of the amuse-bouche.

Each participant will be sending a picture, a concept idea and the recipe of their creation to take part in the contest. Only 10 finalists will be selected among the participants. 9 of the finalists will be anonymously selected by the jury. One finalist will be voted by the public through gramonaamuse.ch. Each participant will remain anonymous until the final competition. Participants can freely choose to publish their appetizer in the website and be able to be voted by the public.

The final competition and gala will take place at the Schweizerische Hotelfachschule Luzern on 24 November 2019. The 10 finalists will be invited to recreate and present their plate in front of the jury. After proper deliberation of the jury, the prizes will be awarded. The event will finish with an Apéro.

REGISTER NOW

CALENDAR


30 MARCH - 31 AUGUST

Registration for the 2nd Swiss Gramona Amuse Contest
Sign up by the end of August for the 2. Swiss Gramona Amuse Contest.
We will then send you a bottle of Gramona Imperial to inspire your Amuse Bouche.


30 MARCH - 15 SEPTEMBER

Create the perfect Amuse Bouches
Get creative and create an Amuse Bouche that is a perfect match for the Gramona Imperial. To participate, you must upload all the required information about your creation by the end of August (details will follow via e-mail).


1 JULY - 30 SEPTEMBER

Public Online-Voting
The public online voting will take place from the first of July until the end of August.  Share your Amuse Bouche in your community and collect votings diligently. The Amuse Bouche with the most votes is automatically qualified for the grand final.


1 OCTOBER

Announcing the winner of the Public Online-Voting
We will publish the winner of the public online voting at the beginning of September.


15 SEPTEMBER - 05 OCTOBER

Jury chooses the Top 9
The top-class jury evaluates different factors of the submitted Amuse Bouche creations. The nine companies with the most jury points will move on to the grand final of the second Swiss Gramona Amuse Contest.


07 OCTOBER

Communication of the Top 9
The finalists will be announced.


25 OCTOBER

LIVE-FINALE
On Sunday, 25. of Ocotober the grand finale of the Gramona Amuse Contest will take place in place the Schweizerische Hotelfachschule (SHL) in Lucerne. The top 9 as well as the winner of the public online voting will create their Amuse Bouches live on site and present them to the jury. The winner will be announced on the final day.


About the
ORGANIZERS

Gramona is a historic sparkling wine producer in the heart of Penedès (Barcelona), known for their long aging and gastronomic wines.

www.gramona.com

Smith & Smith was born in lust – refreshing the performance.

From the managing directors to the warehouseman, everyone here is enthusiastically dedicated to winemakers, wine and customers.

www.smithandsmith.ch

The
PARTNERS

PRIZES 2020

1st

A trip for 2 nights and 2 people to Barcelona including flight and hotel.


A visit to Gramona, the cellar, vineyards, a very well-kept wine-food tasting.


A fully catered dinner for 2 people in Michelin-Star*** Celler de Can Roca.


50% discount on the Gramona Gran Reserva ‘Imperial’ Brut for 3 months.

2nd

A trip for 2 people to Barcelona including flight.


A visit to Gramona, the vineyards and an extensive tapas lunch with the Cava’s of Gramona in the basement.


25% discount on the Gramona Gran Reserva ‘Imperial’ Brut for 3 months.


3rd

A fully catered dinner for 2 people at a Michelin-Star restaurant in Switzerland.


25% discount on the Gramona Gran Reserva ‘Imperial’ Brut for 3 months.


4th    to   10th

10% discount on the Gramona Gran Reserva ‘Imperial’ Brut for 3 months.

JURY 2020

Antonio Colaianni

Antonio Colaianni is a *Michelin chef de cuisine at GUSTAV Restaurant and Bar. He is a great wine and sparkling wine lover, passionate host, cigar aficionado and a man of pleasure.

Andrin Willi

Andrin Willi is regarded as one of the most distinguished gastronomic journalists in Switzerland and as a gastronomy expert who is obsessed with food. The trained hotelier and former editor-in-chief is author of various books, moderator and pleasure activist. As an Epicurean consultant he advises well-known companies, hotels and restaurateurs.

Elif Oskan

Elif Oskan has found her vocation as a passionate cook and patissier. Also known as the Dessert Queen of Zurich, she and her partner Markus Stöckle stir up the local Zurich gastronomic scene in their own restaurants ROSI and GÜL.

Patrick Schindler

Patrick Schindler is a gastronome, networker and wine consultant from Schaffhausen. He is working for different gastro projects in Zurich and Schaffhausen, such as Bauernschänke, Soi Thai, Mr. Jones or Menu 1-6. The passionate wine ambassador get impressed of the natural wine style during his travels around the globe.

Silvio Tschudi

Silvio is working for the Swiss Hotel Management School SHL in Luzern and is leader of the gastronomic part and professional lecturer. Since 2015 he is working in this function. Before he worked for the EVZ Gastro AG, The Dolder Grand and for Marriott International.

Xavier Gramona

Xavier Gramona Sande was born into a family dedicated to agriculture and production of cava. He has involved in the harvest until he turned 16 years old, after that he was away from his family and returned when he became 35.
During this time he studied Business Sciences – ESADE Barcelona, and also at MSc London Business School.
After 10 years in the business world, he returns to take over the family winery.
He studied Winemaking at INCAVI in Vilafranca del Penedès and at the UPC-Barcelona where he completed a Master in Aromas
Today he is Vice President of Gramona and President AVEC – CORPINNAT

Adriano Pirola

Adriano Pirola has been an active entrepreneur in the event and communication industry for over 20 years. He has established himself working on national projects in the field of tourism and gastronomy. Founder and Managing Director of the owner-run event and public relations agency WOERHLE PIROLA, his clients benefit from his long experience in gastronomy since Adriano Pirola is also the founder and director of the «International Cooking Summit ChefAlps» in Zurich.

www.chefalps.com / www.woehrlepirola.ch

Amanda Wassmer-Bulgin

With passion and a sense of responsibility, Amanda-Bulgin conveys knowledge about beverages and the virtues of good hospitality to guests, employees and colleagues. As a Som-melière, the native Englishwoman perfectly complements the dishes of her husband Sven Wassmer and sets new standards for contemporary guest enthusiasm at the highest level with her team. At the same time, she is completing her training as a renowned Master of Wine.

OTHER EDITIONS

1st award Netherlands 2017

Restaurant Vinkles

1st award Netherlands 2016

Restaurant FFF