Dolder Grand

Life is too short to settle for less, which is why I choose to work with Krug. For an establishment like The Restaurant, there would be something missing without Krug Champagne.

A talk with Heiko Nieder

There are so many beautiful things to discover in the world.

How would you describe your cooking style?

My cuisine is light and modern with a touch of unexpected flavours. At my restaurant, we may present our guests with a small spoon of cornichon mixed with tarragon, wasabi, and lychee juice. The lychee sphere creates a subtle yet surprising sweet-sour-spicy flavour bomb in the mouth.

What is the greatest lesson you have learnt in the kitchen?

That we can never stop learning. We must keep pushing ourselves forward.

If you could prepare a meal paired with Krug for anyone in the world, who would it be?

For my wife – she deserves it most. My work hours are intense, and she has devoted herself to our family. For that, she deserves a special moment.

Can you share an unforgettable experience with Krug?

I visited the House of Krug in 2016 for a tasting, right where the Champagne is created. It is one thing to enjoy a glass of Krug, it is another to savour it at the heart of its terroir.