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Nose-to-Tail of Swiss Wagyu at the Metropol Restaurant

Attention meat and champagne lovers or those who want to become one!

Under the motto The Art of Wagyu & Sparkling Wines, we invite you, together with our partners Swiss Premium Wagyu Beef as well as Baur au Lac Vins, to a unique event at the Metropol Restaurant on May 4, 2022.

The centerpiece will be a Wagyu beef from our partner Swiss Premium Wagyu, presented (and already slaughtered in advance) by master butcher Walti Herger. From the Swiss Premium Wagyu, Chef Markus Imboden and his team will create an exclusive five-course menu (six courses with apéro) that will take up the aspects of the nose-to-tail philosophy and make it to a live experience. Also part of the evening are two show cooking interludes and a champagne pairing, led by world champion sommelier Marc Almert of Baur au Lac Vins.

SPECIAL MENU MONTH OF MAY

Throughout the month of May, our restaurant guests will also be able to enjoy Swiss Premium Wagyu Beef.

NOSE-TO-TAIL-MENU MAI 4

  • Apéro

    Tacos with tatar and black garlic aioli (Live Cooking)
    Nigiri Aburi of fillet with spicy mayo
    Ramen with boiled meat and Japanese chimichurri
    Bao Bun with minced meat and coriander-onion dressing

  • 1st course

    Panko praline from BBQ Smoke Cheeks
    Tatar Crispy Rice
    Carpaccio with shiso vinaigrette

  • 2nd course

    Ura-Maki and Gunkan-Maki Sushi 

  • 3rd course

    Gyozas of braised oxtail miso shichimi teryaki

  • 4th course

    Saddle steak (carved in front of the guests)
    with yuzu butter, sesame croquettes and wild broccoli

  • 5th course
    Sweet Japanese surprise
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Partner

SWISS PREMIUM WAGYU

Swiss Premium Wagyu Beef is uniquely good. Through over 1000 years of domestication and special genetics, a breed of cattle was created in Japan. This produces the most flavorful and tender meat in the world. Our Wagyu herds roam the pastures in the Götzental near Lucerne from spring to autumn. In winter, they stay in the free-range barn with its own terrace. The right feed from our own farm ensures the perfect taste of the Wagyu Beef.

CHAMPAGNE NICOLAS FEUILLATTE

Nicolas Feuillatte’s champagnes draw their strength and full flavor from a remarkable variety of crus, refined by the subtle art of assemblage, reflecting the harmony, finesse and freshness of this unique region. The mosaic of soils shapes wonderfully nuanced champagnes: sandy soils produce smooth, light and fruity wines, while soils on marl and calcareous clay produce wines that combine structure and fruit, while chalky soils bring minerality and freshness, as well as complex flavors that evolve over time.

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