The taste of autumn | Oliver Oberlin and Bartosz Bogacz
This October, Oliver Oberlin and Bartosz Bogacz are hosting a fine dining event at Eve's Kitchen. The two friends present an autumnal menu, combining creativity, perfect technique and regionality.
Oliver Oberlin began his professional career at the restaurant Neumarkt in the Niederdorf. He then worked in various trendy restaurants in Zurich such as La Salle, Münsterhof (with Tobias Buholzer 1 Michelin star) and Kaufleuten with Pascal Schmutz. This was followed by the Club Restaurant Haute, where he served as sous chef for over 5 years. Since 2020 Oliver Oberlin has been doing Cheftables for Electrolux and has founded his own catering company named Oliver Chocht in 2021.
Bartosz Bogacz is a Polish native with a degree in environmental and natural sciences. Since 2014, the self-taught chef has been working in Swiss gastronomy. He has made a name for himself in such venues as the Green Inn Golf Restaurant, Restaurant Marktküche, Club Baur au Lac or Café Boy. Since 2021 he has been sous chef at Segantini Catering, where he is also in charge of the cuisine for the glamorous event "The 5". In 2022 he founded the Kreuterbar, which stands for the conscious enjoyment of delicious dishes made from high-quality and seasonal ingredients from regional producers.
With their autumnal 8 course menu, the two chefs convince with regional reference and the play with details. They serve a pickled pike with dumplings, grilled pumpkin and vermouth or a super tender braised beef brisket with ingredients such as medlars, which demonstrates finesse and sophistication.
Also for dessert, their creativity knows no limits serving caramelized condensed milk with hay-milk ice cream and sour clover oil. Alone the homemade sourdough bread that is served before the courses already justifies a visit to this event.