The Spanish wine producer Gramona and the Swiss Wine Trade’s whirlwind Smith & Smith invite you to take part in the fourth Gramona Amuse Contest in Switzerland.The contest focuses on the creation of an Amuse Bouche that can be combined with one of the three Gramona wines: La Cuvee, Imperial & III Lustros.

This year’s contest is all about the motto “Zero Waste”:

What happens to our coffee grounds? Can’t we create new things out of vegetable waste? And why not make crisps out of salmon skin? This year we are all about Zero Waste: Everything that is usually thrown away will be this year’s shining star at the Gramona Amuse Contest 2022. From nose to tail, from leaf to root – you know where we are going. This time it is not about the fillet piece or the carrots – this time we are going all the way. There are no limits to your creativity!

Registrations are considered from restaurants, hotels and gastronomic enterprises. Chefs and wine enthusiasts can only apply as a team. We cannot consider registrations from freelancers or individuals. We ask you to only hand in one application per company.



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 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.




Registration for the 4th Swiss Gramona Amuse Contest
Sign up by the 4th of September for the 4th Swiss Gramona Amuse Contest.
We will send you three bottles of Gramona Corpinnat Brut “La Cuvee”, Corpinnat Brut “Imperial”, Corpinnat Brut Nature “III Lustros” to pair with your Amuse Bouche.


Create the perfect Amuse Bouches
Get creative and create an Amuse Bouche that is a perfect match for one of the three Gramonas.To participate, you must upload all the required information about your creation by September 25. (details will follow via e-mail).


Public Online-Voting
The public online voting will take place from the 1st of July until the 2nd of October. Share your Amuse Bouche in your community and collect votings. The Amuse Bouche with the most votes is automatically qualified for the grand final.


Announcment of the Public Online Voting’s winner
We will publish the winner of the public online voting at the beginning of October.


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

These are the evaluation points:
The creativity and originality, whether the theme was fulfilled, whether the amuse pairs well with one of the Gramonas according to the description and of course the look of the Amuse Bouche.



On Sunday, 23rd of October the grand final of the Gramona Amuse Contest will take place in 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.


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

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

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




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

A visit to Gramona, the cellar, vineyards including wine & food tasting.

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

50% discount on the Gramona Corpinnat Brut «Imperial» for 3 months.


A trip for 2 people to Barcelona including flights.

A visit to Gramona, the vineyards and a tapas lunch with the Corpinnats of Gramona in the cellar.

25% discount on the Gramona Corpinnat Brut «Imperial» for 3 months.


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

25% discount on the Gramona Corpinnat Brut «Imperial» for 3 months.

4th    to   10th

10% discount on the Gramona Corpinnat Brut «Imperial» for 3 months.

JURY 2022

Antonio Colaianni

Antonio Colaianni is a *Michelin chef de cuisine and host at the Zurich restaurant «Ornellaia» Restaurant and Bar. He is a great wine and sparkling wine lover, passionate host, cigar aficionado and bon vivant.

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.

Amanda Wassmer-Bulgin

With passion and a sense of responsibility, Amanda conveys knowledge about beverages and the virtues of good hospitality to her guests, employees and colleagues. The sommèliere perfectly complements the dishes of her husband Sven Wassmer and sets new standards at the highest level with her team at «Grand Resort Bad Ragaz». At the same time, she is completing her training as Master of Wine.

Patrick Schindler

Patrick Schindler is restaurateur 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 gets his inspiration from the natural wine styles he discovers during his travels around the globe.

Silvio Tschudi

Silvio’s biggest passion is food and beverage: Since 2015 he is lecturer and head of gastronomy at the Swiss Hotel Management School SHL in Luzern and is leader of the gastronomic part and professional lecturer. Before that he worked for the EVZ Gastro AG, The Dolder Grand and for Marriott International.

Xavier Gramona

Xavier was born into a family of winemakers. Together with his cousin Jaume he is the fifth generation of Gramona running the renowned sparkling wine producing house. 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 of CORPINNAT, a European collective brand of sparkling wine producers from the Penedès.


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 event and public relations agency WOEHRLE 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. /

Lisa Bader

Lisa Bader was born near Karlsruhe in 1990, graduated from the Swiss Hotel Management School in Montreux after high school, and has been part of Heiko Nieder’s team at The Restaurant (The Dolder Grand) since 2017. In November 2020, she was named “Sommelière of the Year 2021” by Gault Millau Switzerland. Finding the perfect balance between wine and food is her passion.

Richard Kägi

For more than 30 years, the former Globus Delicatessa food scout has been travelling the world in search of hand-picked kitchen gems. Always along for the ride: a curious eye for discovery, a sense for the unusual and out-of- the-ordinary and an open manner that opens many a closed door.

For him, a potato is also noble – if it is the right one. He naturally moves between traditional cuisines and the latest food trends. And he has already lost count of the cookbooks in his collection. Richard Kägi’s cooking skills are almost legendary, he regularly publishes columns as an author and has written hundreds of recipes.


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