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

The third edition of the prestigious Gramona Amuse Contest focuses on the creation of an Amuse Bouche that can be combined with one of the three Gramonas: La Cuvee, Imperial & III Lustros. The organisers now specify the task in 2021 with a topic: «from forest to fork». More and more intensively, the topic of “foraging” is becoming the focus of interest for top chefs worldwide. This year, collecting, serving and foraging local ingredients is the focus of the Gramona Amuse Contest. It’s a theme for which every conceivable preservation method comes into question, especially if you want to bring the full flavor of the season and nature to the point in an amuse bouche.



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 3rd Swiss Gramona Amuse Contest
Sign up by the end of August for the 3. 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 inspire 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 the 30. September (details will follow via e-mail).


Public Online-Voting
The public online voting will take place from the first of July until the first of October. 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.


Announcing the winner of the Public Online-Voting
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 companies with the most jury points will move on to the grand final of the third Swiss Gramona Amuse Contest.

Communication of the Top 10
Ca. three weeks before the final, the finalists will be announced.



Communication of the Top 9
The finalists will be announced.


On Sunday, 24. of October the grand finale 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 warehouseman, 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, 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.


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.


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.

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.

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. /

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.


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