Top the chocolates with duck

Where once there was the cheap clothes shop C&A, is the luxury restaurant in 1904, inspired by the car brand Lagonda. The owners are two Physicians and racing f

Top the chocolates with duck

Where once there was the cheap clothes shop C&A, is the luxury restaurant in 1904, inspired by the car brand Lagonda. The owners are two Physicians and racing fans from the Eastern part of Switzerland. In the middle of the room, the prototype of an electric Aston Martin Lagonda is. Facilities also include a huge Lounge, a Smoking room and a walk-in wine closet. Very clean it is in here; you imagine yourself more in a Showroom than in a Gourmet temple.

The quiet House music, as we know from holiday Islands, is a bit irritating. Pleasantly, however, is that the few tables large distance to each other. You can talk undisturbed. About about why the Local In 1904, Designed by Lagonda name. The reason for the name, the founding year of the Lagonda (1901) is not; it is the 1904 bar lights, which are spread cascade evenly in the room.

In the brightly lit, glassed-in kitchen with Golden oven controls chef Thomas bissegger is working with his Team. He has made so far as a successful participant of cooking competition and winner two weeks ago with the first "Michelin"star.

a Big entrance: The gourmet temple as a Showroom.

Even before we have ordered something, he sends five Entrees that contain everything we like: acidity, crunchy effect and heart defectiveness. A choice of beetroot include-Macarons with a smoke trout-Sour cream filling, Mini-Tacos with Belper Knolle or a Mousse (ungestopfter) duck liver. The small Cornet with beef tartare and Oona-caviar from Frutigen is in a moving wood by hand, as known from the art class. Unnecessary Gag or funny? We will not agree.

We order the 4-course menu (140 Fr.; also possible is a 6 - or 8-goers) and English, nice dry Prosecco of Louis Pommery (115 Fr would be./Bottle). The English really good foam to produce wine, this bottle – that Thomas Bissegger can do something, the first course. The Zander is accompanied by bacon foam, bacon Crumble, Riesling cabbage and a marinated, Asian Nasi bulb.

a Little less the Ceviche convinced mussels with Jacob, algae, a Marinade and a jelly made from Bonito flakes, Kombu or Shitake. Instead of the typical sea taste the salt dominated rather.

Top the chocolates with duck in Panko coat, accompanied by an onion-celery puree, garlic cream and duck breast. This court is well visible, as consuming bite Eggers Fusion cuisine, and that behind most of the ingredients for several days work. The chef is a fermented, creates, manufactures gel or smoked something – like the duck breast, the waiter, such as truffles raffelt about the Entenpralinés.

The Dessert with Buchweizenglace, smoked sweet potato cream and cranberry is very acidic and contains so many healthy ingredients, the sweet Friandises are a welcome and very worthy conclusion of the evening. Especially the one with champagne and Mandarinenpulpe-filled balls.

in 1904, Designed by Lagonda
Löwenstr. 42
8001 Zürich
Tel. 071 694 60 50
www.zuerich.r-experience.com

opening Hours:
Mo–Sa from 18. 30 PM

prices:
4-course menu: 140 francs (wine 78 Swiss francs);
6-course menu: 180 Swiss francs (90 Swiss francs);
8-course menu: 220 Swiss francs (CHF 128)

Created: 11.03.2020, 18:15 PM

Updated Date: 11 March 2020, 19:03

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