January 30, 2013
From the 24th to the 27th of January, the Polo World Cup on Snow was being held in St. Moritz again. The elite team sport event is considered to be the epitome of high society. Kings & Queens of all kinds are gathered annually high above in that luxurious alpine resort. Witnessing the craft of some of the planet’s finest Polo players whilst enjoying the famous champagne weather.
ZwyerCaviar was proud to support this event, again.
Following some snapshots for your pleasure…
December 5, 2012
As promised, here some pictures of this high profiled press event at Holger Stromberg’s KUTCHiiN.
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…
October 24, 2012
On 13th of October Globus ***delicatessa best clients plunged into the realm of premium caviar – for free. The happening took place during Globus’ promo week “Jetzt oder Nie” at some selected branches (Zurich Bahnhof street, Glattzentrum, Geneva).
ZwyerCaviar thanks the entire traiteur teams behind Mr. Zobrist, Mr. Bucher and Ms Blanc for their top level support!
Upcoming free caviar tasting events to be announced soon…
October 24, 2012
ZwyerCaviar enjoys the presence of many prominent brand sidekicks, such as Mr. Holger Stromberg which I mentioned in a previous post. On 22nd of October ZwyerCaviar and Holger invited Germany’s key editors for a special treat. Location was one of Munich’s top hot spots: KUTCHiiN. Mission objective was to seduce the already fastidious palates of our esteemed guests with a tour de force of epicurean enjoyments.
We opened heaven’s gate with a generous tasting of our best Beluga, Oscietra and Baeri (all Premier Cru line). Accompanied throughout the evening with the worlds most luxurious new champagne brand: Armand de Brignanc. And Holger’s art of seduction of course.
The ambient was from beginning to end very informal and therefor genuine. A beautiful proof that top cuisine, caviar and champagne can generate a direct experience, without too much of social etiquetes.
Some snapshots below. More will follow…!
September 14, 2012
Just in time, as I am back in the blog-saddle again, the caviar world awakes with a loud roar heading towards the end of 2012! In this snapshot we threw numbers and figures in the air, in joyful anticipation to this year’s peak season.
After we successfully introduced some new products last year, we are now expanding our range of products again. Our Beluga and Oscietra will be divided – as our Baeri – into a “Premier Cru” and “Classic” line, being able to service our clients in a more precise way.
The new “Premier Cru” line-up becomes a plain tour de force in quality. With Beluga, Oscietra, Sevruga and Baeri it is a most complete assortment selection. And by far superior to the average and common ‘salted sturgeon roe’ in the market.
Not to mention our Persicus, which is a high flyer compared to our “Premier Cru” line (on special request only!)…
September 13, 2012
Waking up from deep sleep…
Since last April, the Caviarist didn’t post any new articles. So, for quite some time now. But I wasn’t affected by a writer’s block or anything. This is a blog and no scenery for intellectual demeanors. I was just totally absorbed by the implementation of our newest enterprise ressource planning system.
ZwyerCaviar LLC started as a young, dynamic family start-up company some years ago. Due to our fast growth our business got more complex and the time was right, not only to move into a bigger premise, but also to streamline and visualize internal processes in a more efficient way. This is why we felt the urge to opt for a new software. And as you may have noted by now, this does not seem to offer my fellow readers a high level of infotainment. So there you go.
But now, as I grab my full quiver again, I will shoot with some fresh insights about our caviar world soon. Stay tuned!
April 2, 2012
ZwyerCaviar LLC is proud to announce its new head office – effective immediately!
The company was founded back in 2007 and started its operation in 2008. Since its early days this young Swiss family enterprise set out to penetrate the minds of gourmet foodies and Bonvivants alike. Today ZwyerCaviar became known as a luxury brand within the realm of caviar.
Confirmed – but somewhat surprised – by the positive course of our business, we were obliged to move into a bigger premise. Our new headquarter – 4 times bigger in size – allows us to improve the quality and size our operations.
By the way: Soon there will be a visitors corner within our premise which includes a caviar shop.
Following some snapshots for your pleasure.
December 16, 2011
It was back in 2008 when we had the intensive fotoshooting in Uruguay, creating a campaign which was considered to be the landmark of our brand. Our “Metamorphosis”. Representing in many ways the cornerstones of our visions about ZwyerCaviar. Sea meets land. The old and the new melted together, transformed into a new being. A new way of interpretation. A fresh look at the old.
Even if the result of that shooting was exactly as we envisioned, we decided to go with this only on our homepage as an intro element.
Now we digged out the pictures and started to use it in selected hotel boutiques as an additional eye catcher.
Hope you like it (click to enlarge)!
(BTW: the mermaid in the picture is Sophie Zwyer, my brother’s wife)
December 13, 2011
It was the 35th edition of this already legendary city-run passing by the most beautiful spots of old Zurich. But this time the city was packed with runners. 19’000, and among them the ZwyerCaviar running team, consisting of (fltr):
- Rene Stoutz, life long friend of the Zwyers (and the most dangerous gunner I know)
- Mathias Zingg, dito (more hovering than running)
- Alexander Zwyer, President of ZwyerCaviar LLC (fastest runner – the first mile)
- Roger Zwyer (this blogger, the Caviarist)
ZwyerCaviar running team with blinking lights.
The crowd was amazing, cheering us down the road. Zurich’s x-mas decoration was a blast and heartwarming. And the feast at the french restaurant Brasserie Lipp, together with our wifes and kids a simple but profound joy!
BTW: it is fair to say, that this Brasserie Lipp is times better than its original in Paris.
Zurich’s annual Silvesterlauf is indeed a top event for all runners. If you don’t know, you must give it a try. I will be back for more!
Following some more snapshots from the event.