Myanmar Lunch
Yangon, November 10, 2018
Eagerly-awaited event at Seeds Restaurant
" a perfect opportunity to appreciate the extensive, exquisite gastronomic journey "

A long-anticipated, eagerly-awaited lunch at Yangon’s Seeds Restaurant elevated our cuisine experience to new culinary heights!

With much anticipation we gathered on the outdoor deck where Champagne Joël Defrance ‘Les Riceys’ Brut NV and assorted canapes were served.

Located directly on the magical waters of Lake Inya, the restaurant is the brainchild of Swiss Michelin star Chef Felix Eppisser and his wife Lucia. It is the result of their culinary life journey, a continuous voyage of inspiration, creativity, sharing and love.

Échanson Philippe Eckert and Officer Maître Restaurateur Lucia Eppisser explained the wines and food prepared for what was dubbed “Yangon’s longest lunch”.

MENU

Amuse-Bouche
Home marinated salmon
black Canadian wild rice, Swiss alpine flower honey
spiced-up French orange mustard
Bürgerspital Würzburger Stein-Harfe Silvaner Dry 2015
VDP Großes Gewächs

Palm-sugar glazed quail breast
tonka bean, wild mushrooms, Nashi pear chutney
Domaine Laroche Chablis Saint Martin 2015

Ticino-inspired three elements of Wagyu
Valle Maggia pepper, Bramata polenta
fermented black Swiss nuts
Benuara Terre Siciliane IGT Cusumano 2016

Deconstructed Black Forest in a glass
Cockburn's Special Reserve Port

Friandises, mignardises
Coffee, Tea

Chancelier Renato Buehlmann concluded this opulent event with an appreciation thanking the kitchen and service brigades for the tremendous effort invested in producing our wonderful luncheon. Special thanks went to Chef Felix Eppisser and his team for producing such a lovely menu.

Everyone thoroughly enjoyed lunch. For many Seeds was a first visit so it was a perfect opportunity to appreciate the extensive, exquisite gastronomic journey, skilfully accompanied by a service brigade whose professionalism and friendliness is unique in Yangon’s food scene.

Last but not least, we were delighted to welcome Thailand’s Conseiller Culinaire Alessandro Haab as a surprise guest.

Magnus Scherr
Bailli Délégué