Discover Sensory Awareness with Andy Zaugg. In our fine dining courses and sensory events, you’ll learn how to recognise quality – from extra virgin olive oils to the perfect pairings at wine banquets. Drawing on years of experience, I share my knowledge of flavour, refined taste and the art of tasting.
Sensory events
- Olive oil, chocolate, or wine
- Exciting mix of information, tasting and enjoyment
- With or without active cooking
I will be happy to advise you personally by phone +41 79 667 39 61 or e-mail andy@andyzaugg.ch
Products of the highest quality are the basis of every good cuisine. But how do you recognise them? In my star chef courses or at sensory events, I invite guests to discover the world of sensory science together with me and to develop the right nose, for example for the best extra virgin olive oils. The basis for this is my further education at the ZHAW in Wädenswil CH and my many years of experience in the kitchen. For clients from the food industry, I develop recipes and food pairings that put their products in the best light. The perfect marriage, on the other hand, is the theme of my banquets for wine producers or destinations. As you can see: Andy Zaugg star chef's sensory expertise has many facets!
References
Recipe development Gourmetdepot
The task: to create a dish for Gourmetdepot.ch that focuses on the Castillo de Canena "Reserva Familar". Because never had an olive oil achieved such a high score at Flos Olei - the Robert Parker of olive oil.
Burgundy Dinner at the Martin Wassmer Winery, Markgräflerland
At this exclusive Burgundy Dinner in autumn 2024, held at the Martin Wassmer winery, Andy Zaugg showcased his exceptional sensory expertise – creating dishes perfectly matched to the estate’s distinguished crus.
