October 29, 2012
Fellow epicureans, the following menu from our recent tasting event in Munich might serve you as an inspirational kick-off for the festive season ahead. Unfortunately I have to pass this along in german language…
December 13, 2011
One of Germany’s top cooking sites with over 1.3 Mio followers is running an article about ZwyerCaviar.
It offers a link including a press text and actual pricing at Karstadt Perfetto.
Beware, it’s in german only!
December 9, 2011
OSCIETRA? BAERI CLASSIC? BAERI PREMIER CRU? OR BELUGA?
Wether you are currently based in Crans Montana worshipping the snow god, in Geneva for sightseeing or wether you stroll around the Lake Zurich, if you look for some Christmas seduction with the other end of your pocket money, than freeze the moment with some ZwyerCaviar.
The worlds first ethical caviar brand, combining luxury with sustainability.
October 20, 2011
We consider ourself very blessed being able to team up with such a high-end brand. Sharing similar mindsets will lead both brands to new shores when doing business jointly. At first glance it seems as two widely separated worlds. But both are very much present in the intimate realm of their customers. Their kitchen.
Click here to get to GAGGENAU’s online showroom!
September 2, 2011
The Park Hotel Weggis – about a 30 minutes ride between Zurich and Lucerne – is a true oasis of excellence. The perfect Swiss retreat within the world famous urban area, and a haven for what I call “smart luxury”. Far away from aristocratic classicism and its mandatory stiffness from the last century, this is a hotel concept adapting itself to the modern vibes of our postmodern society, without loosing its underlying goal: to seduce, to pamper and to serve.
Just recently Park Hotel Weggis – with its 1* rated Michelin restaurant “Annex” – decided to vote for ZwyerCaviar exclusively. At Switzerland’s first Hotel caviar bar – the LALIQUE caviar bar (created by the prestigious glass manufacturer Lalique named after the late and famous French glass designer René Lalique) – guests can dangle their mind and soul with a unique surrounding.
The Executive Chef, Mr. René Rischmeyer, and the hotel’s well known and awarded wine collection are two more good reasons for checking in. And if a little push is still in need, opt for 1 of 6 available 70 square meter Asiatic SPA-Cottages, which are privately booked and can be used by up to 4 people. No more excuses.
December 15, 2010
Glattfelder was founded in 1931 in St. Moritz, specializing – now already in its third generation – on high-quality specialties like coffee, caviar & tea. As with all their products, they use only the highest standards and are committed to providing customers with only the freshest and best available on the market.
ZwyerCaviar is proud to be their latest line extension. Glattfelder is now up & ready for the upcoming posh winter dream of St. Moritz. Mr. Thomas Josi, General Manager of Glattfelder, is happy to attend any of your culinary needs.
To contact Glattfelder:
Tel: +41 81 837 39 39
Via Maistra 3
CH – 7500 St. Moritz
Currently ZwyerCaviar is not available at Glattfelder.
November 17, 2010
History was made yesterday. For the first time ever a Swiss German chef received the highest possible recognition in the gourmet world.
Switzerland has today by the way the highest score of Michelin stars in proportion to its population.
November 17, 2010
Forman & Field is UK’s top fine food mail order company, offering only the best gourmet food there is.
After receiving requests regarding availability of ZwyerCaviar within the UK, ZwyerCaviar LLC looked for an ideal partner. As a result, ZwyerCaviar now is available at Forman & Field. To order online, check this!
November 15, 2010
Maybe not “fresh from the press”, but nevertheless quite an interesting read from a fellow epicurean I want to share with you. Read on!
ZwyerCaviar is available at The Terrace at Park Hyatt Dubai.
November 10, 2010
Following the official press release from Harrods:
THE CREAM OF THE CAVIAR CROP
ZwyerCaviar launches at Harrods Food Halls
This month an exceptional new caviar range, ZwyerCaviar, launches at Harrods prestigious Food Halls. Originating from a remote natural reserve in the heart of Uruguay, the range features the finest hand-selected caviar at the peak of size, flavour, colour and texture.
This award-winning caviar is harvested using an innovative Russian farming principle called ‘wild-raised’, whereby the sturgeon live in a natural reserve and the roe is collected when the sturgeons are at their most mature state. To ensure the highest quality, ZwyerCaviar is then refined with Portuguese sea salt (Flor de Sal) and rinsed with glacier water from Patagonia, which contributes to a fresh and mild flavour.
With only the most outstanding Oscietra hand-picked for the range, which includes Grand Cru Oscietra, from Russian sturgeon and Premier Cru Oscietra, from Siberian sturgeon, it makes the ideal delicacy for special occasion dining. Beautifully presented in packaging with an unique cooling and protecting system it also makes a great gift for food aficionados. Those wishing to taste this delicious delicacy for the first time, can even sample the range with smaller taster Temptation jars.
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For further information, images or samples from the range please contact
Jess Armstrong in the Harrods Press Office on 020 7893 8155 or email firstname.lastname@example.org