More space for communication, a bigger platform for journalists and a more elaborated catering were the requirements for the Baselworld in 2019. We accepted this challenge and we are proud to say that we were able to arrange a unique cooperation with the Glion School auf Higher Education.
Together with the project team of the Baselworld, we have developed various food concepts which appeal to the numerous visitors of trade fair and covers their different expectations.
Our conclusion: The food offer at Baselworld is far away from the classic fair gastronomy. We stayed loyal to our premise as an event caterer. We track food trends, develop them further and create new concepts for pop-up restaurants and take-away bars that matches with the fast-moving trade fair business.
The culinary offer at Baselworld 2019 is numerous and diverse. In and outside almost every hall we provided a wide selection of specialities: reaching from Sandwiches, Poké Bowls, Sausage Grill and up to an Italian Cuisine.
The concept and the menu for a twenty seater gourmet bar comes from two gourmet chefs and one restaurant manager from the Glion Institute of Higher Education. It was the highlight for all gourmets, where everyone gets enchanted by their food presentation and taste. The guests were seated in front of the two chefs, Benoît Carcenat and Fabien Foare, and were pleased by a live cooking show presented by the two Meilleur Ouvrier de France. Our guests were able choose between a two or three courses menu. Reaching from crabs with avocado and citrus fruit over Nebraska beef or roasted lobster, up to a sweet end with the floating island including pineapple and coconut.
In our restaurant at the newly created Central Plaza, we offered a daily changing menu, at highest Michelin-star level. Not only the ambience – but also the dishes were developed together with the Glion Institute. Do you fancy more details?
How about ceviche from sea bass, followed by veal fillet in lime crust with declination of pumpkin and bulgur. Finally, either Café Gourmand or a pear-poached pear surrounded by hazelnut, almonds, dachshunds and a caramel spice sorbet? Rather vegetarian? Then perhaps a spring salad in advance and then an asparagus and vegetable risotto with green extraction. Bon Appetit!