Dario Cadonau
Chef of the restaurant VIVANDA - Switzerland
Dario is a chef, holder of 17 Gault Millau points, a Michelin star, and the owner of the IN LAIN Hotel Cadonau in Brail, the smallest 5-star superior hotel in Switzerland. For his cuisine, Dario draws inspiration from the nature that surrounds him, working mainly with seasonal, local products from Engadine, and boundless creativity.
Dario is a chef, holder of 17 Gault Millau points, a Michelin star, and the owner of the IN LAIN Hotel Cadonau in Brail, the smallest 5-star superior hotel in Switzerland. For his cuisine, Dario draws inspiration from the nature that surrounds him, working mainly with seasonal, local products from Engadine, and boundless creativity.
GARDEN GASTRONOMY EXPERIENCE
A true alpine experience
Dario Cadonau sources all ingredients form Engadin local producers, offering to guest a true alpine experience, from amuse-bouche to dessert. Chef Cadonau also produces his own traditional alpine cheese, made from raw milk from the valley's cows.
For Garden Gastronomy experience with La Grande Dame Dario Cadonau created a Signature Dish based on a seasonal ingredient: the carrot.
THE MAIN COURSE
Discover the dish
The dish is composed as follow: carrot steak, carrot cream, carrot tops, carrot mousse, carotte ice cream and malt powder.
Pairing with La Grande Dame
Four words can perfectly describe the style of La Grande Dame 2012: freshness, silkiness, elegance and minerality. Thanks to his signature dish, Dario Cadonau enhances this style with all carrot declinations.
Discover Vivanda restaurant
"1 Star Michelin, 17 Gault&Millau pts. At Gourmet Restaurant VIVANDA, you will not only enjoy a degustation menu but also select yourself in the vaulted cellar the wine to go with your meal. The open fire, many candles and the personal service will provide you with an unforgettable experience."
Bringing what we find outside our front door to the plate and to the guests, that is important. Engadin region and forests have everything to make something out of it. And I believe that's what the guests want too. And so that's what we put into practice.
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