The opening is dedicated to culinary exchange and connection.
Before the blind tasting and evaluation take place on Sunday, we create space for conversation and enjoyment—an evening where aficionados come together.
Our guest and star chefs present their creations:
Moses Ceylan (2 Michelin stars, 18 Gault Millau)
Lucas Haase (1 Michelin star, 15 Gault Millau)
Felicitas Ludwig (Pastry Chef of the Year 2022, Switzerland)
Benjamin Geisser (1 Michelin star, Michelin Young Chef Award)
alongside our kitchen team led by Artur Hildt.
Only outstanding products are used. Precise, creative, and uncompromising.
The evening is accompanied by a curated selection of great Chardonnays from California and Burgundy—the very style that stood at the center of the 1976 tasting.
Deliberately, we open the format as BYOB:
Guests are invited to bring a personal favorite Chardonnay from their own cellar—a tribute to diversity, individuality, and the signature that makes wine so unique, or simply to share what we love.
A glimpse into our Circle Room is well worth it:
In this unique setting, Moses Ceylan welcomes you with one of his signature dishes, elegantly complemented by one of the evening’s highlights—Atossa caviar paired with Jacques Selosse Initial.
DJane Zoe will provide the musical
...
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The opening is dedicated to culinary exchange and connection.
Before the blind tasting and evaluation take place on Sunday, we create space for conversation and enjoyment—an evening where aficionados come together.
Our guest and star chefs present their creations:
Moses Ceylan (2 Michelin stars, 18 Gault Millau)
Lucas Haase (1 Michelin star, 15 Gault Millau)
Felicitas Ludwig (Pastry Chef of the Year 2022, Switzerland)
Benjamin Geisser (1 Michelin star, Michelin Young Chef Award)
alongside our kitchen team led by Artur Hildt.
Only outstanding products are used. Precise, creative, and uncompromising.
The evening is accompanied by a curated selection of great Chardonnays from California and Burgundy—the very style that stood at the center of the 1976 tasting.
Deliberately, we open the format as BYOB:
Guests are invited to bring a personal favorite Chardonnay from their own cellar—a tribute to diversity, individuality, and the signature that makes wine so unique, or simply to share what we love.
A glimpse into our Circle Room is well worth it:
In this unique setting, Moses Ceylan welcomes you with one of his signature dishes, elegantly complemented by one of the evening’s highlights—Atossa caviar paired with Jacques Selosse Initial.
DJane Zoe will provide the musical accompaniment.
Food & Wine Line-up:
Truffle sausage by Giuseppe & Fratelli
Scallop | truffle ponzu | coriander by Benjamin Geisser
Durum wheat tartare | bulgur | beetroot | horseradish | ayran | caviar by Moses Ceylan & Atossa Caviar
Oysters by Bianchi
Gambero Rosso | ajo amarillo | leche de tigre | papaya by Luca Haase
Flannery Beef skirt | braised chuckeye | apple | sweet potato by NapaGrill
Cheese selection by Rolf Beeler
Pecan / bourbon / milk chocolate by Felicitas Ludwig
Best of Chardonnay by NapaWine & Magnus Vinum
Champagne by Sovereign Invest
NapaWines Offering:
Château Montelena Chardonnay 2023
Formeaux Chardonnay 2024
Staglin Salus Chardonnay 2023
Bacigalupi “Renouveau” Chardonnay 2022
Nid Tissé Hyde Vineyard Chardonnay 2022
Magnus Vinum Offering:
2022 Clos de la Chapelle Pernand-Vergelesses 1er Cru “Sous Frétille” AOC Chardonnay
2022 Domaine Guillot-Broux Mâcon-Cruzille “Les Perrières” AOC Chardonnay
2022 Guillemot-Michel Viré-Clessé “Charleston” AOC Chardonnay
2022 Pascal Clément Meursault “Les Narvaux” AOC Chardonnay
2022 Roc des Boutires Pouilly-Fuissé 1er Cru “Aux Bouthières” AOC Chardonnay
Sovereign Invest Offering:
Jacques Selosse “Initial”
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