Starsprangeld chef Sebastian Rösch took over the traditional Lindenhofkeller in Zurich at the beginning of this year. There he is implementing the vision of a cuisine that "I would like to see myself in a restaurant". Classic dishes with the best ingredients interpreted in a contemporary way. Or as Sebastian Rösch says: "Feinbürgerlich." (Which is impossible to translate to English.)

On 4 May, winemaker Florent Douge will be guest at the Lindenhofkeller and a 5-course spring menu composed for his champagnes will be served. A Ricotta Idea Salentina marries with the Rosé Rose Margot, the Faillet dances into the night with rhubarb stalks from the village of Seuzach, and as a special treat Florent Douge brings a red wine from Champagne, the Val Baury, vérsion Coteaux champenois (on sale approx. from December 2023). This extravagant Frenchman has set out to seduce a lamb from the Rhön region.

Also very special (and not available on the open market) is the Faillet 2016 from magnum, which we will serve at the Lindenhofkeller with white German asparagus. Only a few dozen bottles of this champagne exist in magnum format. In total, we will serve five champagnes and one red wine from Champagne Douge. Florent Douge will guide us through the evening. "Re-tasting" is possible at any time.

Guests of our Champagne & Dine have the opportunity to purchase a few bottles of the otherwise unavailable Faillet 2016, magnum.

Florent Douge cultivates vineyards in the southernmost part of Champagne, the Côte des Bar. After 20 years of "only" selling his grapes, he fulfilled his dream of having his own winery six years ago. The champagnes that his organic-certified winery has been producing ever since are for us the "perfection of simplicity". They are champagnes like Florent Douge himself prefers to drink. Thus, they fit perfectly with the cuisine of Sebastian Rösch and the Lindenhofkeller.

Click here for a recent report in the NZZ about the new Lindenhofkeller: Gourmet oder Beiz? Der neue «Lindenhofkeller» in Zürich bietet eine etwas andere Form von Gastronomie (by Wolfgang Fassbender).

Menu

(1 amuse-bouche, 5 courses, 5 champagnes, 1 red wine)

Champagne Douge, Duodécime

Amuse-bouche:

Greaves lard bread / radish
and
kohlrabi leaf / lentil / rapeseed tahini / wood sorrel

~

Champagne Douge, Rose Margot

Ricotta Idea Salentina / wild herbs / pea

~

Champagne Douge, Fleur de Gaillet

Homage to Sämi Weidmann:
Crab soup / fish gnocchi / smoked whitefish

~

Champagne Douge, Faillet 2016, magnum
(not available on the open market)

German asparagus / hazelnut

~

Champagne Douge, Val Baury (version Coteaux champenois)
(on sale from approx. December 2023)

Rhön region lamb / mountain potato / mustard sauce

~

Champagne Douge, Faillet

Rhubarb from Seuzach / red-bristled raspberry / hay milk

~

Coffee / madeleines / chocolate foam & sesame tulips

All inclusive.

Our partner for this event: