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Hotel Euler
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Festival de la Mer im Caspar's!
Geniessen Sie unsere berühmte Bouillabaisse, Shrimps-Ceviche, Yuzo-parfümierte Kammuschel und vieles mehr.
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13.01.17
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Wir sind nominiert!
Das Restaurant Caspar's ist von einer Fachjury für den einzigen Publikumspreis der Schweiz in der Kategorie Fine Dining nominiert worden. Voten Sie für uns!
www.bosg.ch/6134
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Der Sommer ist da! Unser kreatives Küchenteam hat eine wunderbare Sommerkarte gezaubert. Überraschende Kompositionen wie auch beliebte Klassiker, neu interpretiert.
Bei uns im Caspar's und auf der Terrasse.
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Erdbeeren, Blaubeeren, Himbeeren - Beeren wohin das Auge reicht. Der Sommer ist endlich da!
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Unser Chef Mauricio wurde am 25.04.2016 als Disciples d'Auguste Escoffier inthronisiert.
August Escoffier hat die Küche revolutioniert und unter anderem das berühmte Dessert Pfirsich Melba erfunden.
Ein Zitat des Kaisers Wilhelm II.: "Ich bin der Kaiser von Deutschland, aber du bist Kaiser der Köche". In diesem Sinne, Mauricio....
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Saftige Steaks, knackig-frische Salate, pikante Dips....
Die Sommer-Churrasco-Wochen sind da. Bis 30.09.2015!
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Noch bis 28.08. gibt es im Hotel Euler die Vernissage "Street Art" zu bewundern. Anbei ein paar Impressionen von den Werken von Stéphane Meyer. 

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Roastbeef, Pumpkin Pie, Roast Turkey and of course Corn Chowder - These delicacies and lots more are waiting for you at our traditional  Thanksgiving. Call us and book your table: 061 275 89 33
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Dear guests
 
I was recently asked by a staff member why I became a hotelier. I reflected for a moment and then I told her a story which says everthing. Let me therefore use these words to introduce myself ...

Some years ago I was working as a Ass. Director in a luxury hotel and had a very nice guest and his daughter for two weeks in the hotel. But due to an urgent business meeting he had to leave the hotel earlier than planned. He was in such a big hurry that he could not organize the return of his high-quality bikes. As I wanted to make the guest happy and because I knew I would pass by Basel when I would drive back to my family the following weekend,  I offered to bring the bikes personally to him. He gratefully accepted the offer.

As agreed, I rang at his door on the following Saturday and brought him the well-packed bicycles. He was so thankful for this service that he invited me to enjoy a good glass of red wine in his colourful garden. After an impressive tour through his house he offered me to stay in his guestroom for the night as it was already really late. I agreed and enjoyed this change of guest/host.

Now that I am living in Basel I still enjoy remembering these nice hours. Maybe I will call this guest one day and invite him and his daughter for a good glass of red wine on the terrace of the Hotel Euler - as we are also accessible by bike.

With this beautiful memory in mind I send you my best regards,
#KaiKenngott
Deputy General Manager
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Dear guests

I travelled far away to be able to serve you, among other delicacies, South American specialties. Read here the extraordinary experience of a chef in Bogota, Colombia ...

After a very successful time in St. Moritz I had the opportunity to let my dream come true and discover the South American cuisine. I packed my bags and went to the faraway Colombia. I was responsible for the pastry shop and Garde Manger at the five star Hotel Radisson Royal in Bogota.

At my first working day I prepared my apron, my knifes and my other equipment very carefully and entered the kitchen. I was suddenly given a face mask, a hairnet, a cook hat and gloves and I was told to not come back before I would wear everything. I felt like beeing in a laboratory!

How could I taste and bring my beloved South American delicacies to perfection with a face mask? I quickly invented a folding technique, which allowed me to let slide the face mask easily to the side. Well, it did not take a long time and the F&B Manger called me into his office. He advised me to keep the very high standards of hygiene. I was a little bit shocked - high standards of hygiene were always my highest objective - but then I had the heart to explain to my F&B Manager that the cooks in Switzerland are perfectly formed regarding hygiene standards and "Critical Control Points". In the following months he learned from my experience countless hygiene rules. Some days before I left Bogota the F&B Manager came to me and apologized for his misestimation he had made in the beginning of our cooperation.

Today I think back to my time in Bogota with a smile on my lips. I am very glad that we can now serve specialities of the highest quality and hygiene standards to our guests - and all of this without any face masks or gloves.

Yours sincerely,
#MauricioMunoz
Executive Chef
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