Severin*s Ð the Alpine RetreatÕs Head Chef Stephan Kriegelstein receives Gault&Millau accolade - Insights

Severin*s Ð the Alpine RetreatÕs Head Chef Stephan Kriegelstein receives Gault&Millau accolade

ÊSEVERIN*SThe Gault&Millau Guide has awarded Stephan Kriegelstein, Head chef ofÊSeverin*s Ð The Alpine Retreat, Lech am Arlberg, Austria with two chefÕs hats and 16 out of 20 points after just one season.ÊThe discerning critics at Gault&Millau are hailing the overall approach at Severin*s as a new dimension in dŽcor, service and cuisine.Ê

The Gault&Millau guide is published annually and is AustriaÕs most prestigious gourmet award. The guide recognises innovative chefs and restaurants and encourages creativity in the industry. The first guide was published in Germany in 1983.

From Mittenwald in Upper Bavaria, Kriegelstein captured the palates of the testers with hisÊclear tomato soup paired with champagne as an aperitif followed by salmon sashimi and scallops, wagyu beef tartare and goose liver p‰tŽ pinwheels served with goose liver rice, Powerade and truffle French fries.ÊLast but not least, Stephan impressed with his take on Asian fusion cuisine, with the Gault&Millau critics raving about the multi-sensual joys of the main course of halibut. The course was enhanced by the captivating sounds of Balinese music played from a hidden iPod.

The chef always remains true to his beliefs Ð all his cuisine comes with an abundance of flavours, varied textures and only ingredients of the highest quality. ÒCooking should come with love, passion and a lust for lifeÓ, says Stephan Kriegelstein. He added: ÒItÕs not about constantly searching for something thatÕs never been done before. Likewise, itÕs not about regional, international, Asian or French cuisine Ð itÕs about exciting and inspiring food being available beyond borders! DonÕt be creative Ð be free!Ó

After receiving the 2017 Fallstaff Award for best newcomer in Austria in his first season, the innovative chef can now add the Gault&Millau accolade to his growing collection of awards. Before joining Severin*s, Stephan and his team were awarded a Michelin-star in the kitchen of The Omnia Mountain Lodge in Zermatt, Switzerland.

The dishes from Stephan KriegelsteinÕs kitchen are not exclusively available for guests staying at SEVERIN*S Ð The Alpine Retreat, the restaurant is open to all lovers of fine food as is open from 7 pm Monday to Saturday from 9 December 2017.

Prices at SEVERIN*S Ð The Alpine Retreat start from 690 euros per night in a Junior Suite, inclusive of welcome Champagne, breakfast and dinner daily, mini-bar, Wi-Fi, parking, luggage service, a heated ski cabinet, shuttle to ski lifts, turndown service and use of spa and fitness facilities.

Scott Dunn offers 7 nights at Severin*s from £2750 per person. This is based on two sharing a Junior Suite on a half board basis and includes return private transfers and British Airways flights from Heathrow to Innsbruck.Êwww.scottdunn.comÊ/ 020 8682 5050.

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