Swarovski Crystal Worlds in Wattens was opened in 1995 to mark the company’s centennial anniversary. Multimedia artist André Heller designed a unique and magical place. This beloved attraction has brought moments of wonder to over 15 million visitors worldwide. Visitors are surprised, touched, and perhaps even transformed by crystal in all its facets.

Since May 2019 Daniels Kristallwelten is a place for shared culinary experiences and unforgettable events. The Daniels Crystal Worlds offers international, regional and above all seasonal cuisine with its own patisserie area. In the bright, light-flooded pavilion, there is a feeling of sitting directly in the garden of the giant. Gently-curved columns and ceilings enhance the impression of flowing shapes and light and give the rooms a unique touch, from bright light during the day to subtly shimmering in the evening.

The impressive tour through the Swarovski Crystal Worlds was followed by a champagne reception with Taittinger Brut Réserve on the principal floor of Daniels Kristallwelten.

The Induction Ceremony was presided over by Bailli Délégué Norbert Simon in his capacity as a Member of the Conseil d'Administration. Many members from five European Bailliages received awards, were promoted or inducted. A special moment was the induction of Ilse Duponcheel as Bailli Délégué of Belgium.

The Bailliage Provincial of Tyrol has experienced several changes: Walter Hopfner, the long-standing and successful Bailli Provincial, was awarded the Chaîne’s Silver Medal on his retirement from office; Ernst Heindl became the new Bailli Provincial; Hartmut Leeker was promoted to Chancelier Provincial and Gabi Brandner to Échanson Provincial.

Maître Restaurateur Markus Ostermann and Maître Restaurateur Markus Weinbeck, both active in the Gault Millau-awarded Daniels Kristallwelten, a restaurant known for international, regional, Tyrolean and above all seasonal cuisine, conjured the menu as a Christmas Gala Dinner.

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Amuse-bouche
Malat, Brut Reserve 2014
Kremstal, Niederösterreich

Organic Styrian char
apple, horseradish, sauerkraut, dill
Sulz Morillon 2017
Manfred Tement, Berghausen, South Styria

Quail
mushrooms, herbs
Ihringer Winklerberg Grauburgunder 2017
Weingut Dr. Heger, Ihringen, Baden-Württemberg

Ravioli
celery, cashew, beet

Sorbet

Loin of venison
potato, radicchio, parsley root, quince
Moulin-a-Vent ‘Clos Rochegrés’ 2015 - Louis Jadot
(served from the double magnum)

Caranoa, walnut, grapefruit, vanilla
Roter Eiswein (Red Ice Wine) 2017
J&M Reinisch, Deutschkreutz

The wines were selected and perfectly presented by Conseiller Gastronomique Provincial Peter Morandell, an active sponsor and Bailliage officer since 1977.

After midnight guests enjoyed a Grappa buffet.

Werner Scheibenpflug
Chargé de Presse