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Welcome to Waldhaus Flims Welcome to Waldhaus Flims A very warm welcome to the Waldhaus Flims Alpine Grand Hotel & Spa. We promise to offer the perfect location and the best facilities for your event. We have gained considerable expertise in hosting countless events and meetings. The Meeting & Events Team at Waldhaus Flims will be there to help you create a smooth and seamless event. We can offer a variety of flexible space options, all equipped with the latest conference technology. There is a special and inspiring atmosphere in our Jugendstil Pavilion, where our meeting and event facilities are based. The elegance and grandeur of the Belle Époque is more than just a sight to behold; it is a tangible delight that you can feel. Let us make your event a unique experience -Seite 1- Content May we introduce… ......................................................................................................... 3 Meeting & Event Facilities ............................................................................................... 4 Technical Equipment ........................................................................................................ 5 Executive chef Patrick Hetz ............................................................................................. 6 Aperitif & Canapes ........................................................................................................... 7 Coffee breaks ................................................................................................................... 9 Business Lunch .............................................................................................................. 11 Create your own menu … ............................................................................................... 13 Business Lunch Buffets .................................................................................................. 15 Menu impression à la chef ............................................................................................. 18 Do you wish to order an additional course … ................................................................ 20 Culinary experiences ...................................................................................................... 22 Lazy Susan ................................................................................................................................... 22 Tavolata ...................................................................................................................................... 24 Picnic in the park ........................................................................................................... 26 Soft drinks / Coffee / Water .......................................................................................... 27 Spirits ............................................................................................................................ 28 Cocktails ........................................................................................................................ 30 Event offers ................................................................................................................... 33 Additional charges ......................................................................................................... 34 -Seite 2- May we introduce… … The events team at a glance. A special event requires professional planning. Your meeting & events team will assist you to create an unforgettable event. Natalie Parpan Alexandra Krämer Sales & Event Executive Sales & Event Executive T +41 81 928 49 14 • [email protected] T +41 81 928 49 12 • [email protected] Charis Bächle Wedding Manager T +41 81 928 49 00 • [email protected] -Seite 3- Meeting & Event Facilities Meeting Round Area Theatre Classroom Boardroom U-Shape Cocktail rooms tables Jugendstilsaal 418m2 500 260 82 87 300 500 Pavillon Foyer 180m2 - - - - 160 300 Pavillon- 412m2 - - - - 160 300 Terrasse Salon 1 60m2 70 30 22 20 30 40 Salon 2 125m2 140 60 38 36 60 60 Pavillon 1-3 130m2 100 50 50 40 70 120 Pavillon 1 30m2 10 10 10 - 10 10 Pavillon 2 70m2 50 30 20 18 40 60 Pavillon 3 30m2 10 10 10 - 10 10 Boardroom 78m2 - - 16 - - - Panoramasaal 245m2 200 70 50 40 130 200 Belmont 1 & 2 130m2 100 60 40 30 - - Belmont 1 65m2 50 30 20 20 - - Belmont 2 65m2 50 30 20 24 - - Cauma 20 - 10 - - - - Please note the given figures are without technical and stage -Seite 4- Technical Equipment Beamer CHF 250.00 per day Screen Small (137cm x 244cm) CHF 85.00 per day Screen Medium (290cm x 390cm) CHF 150.00 per day Screen Big (700cm x 400cm) CHF 550.00 per day TV Screen (65 inch) CHF 250.00 per day Flipchart (incl. paper & pens) CHF 35.00 per day Pin board CHF 35.00 per day Fasilitor’s tool case CHF 35.00 per day Lectern CHF 35.00 per day Spider phone CHF 250.00 per day Sound system 1 CHF 750.00 per day 2 Speaker, 2 Microphones, 1 analog mixing console Sound system 2 CHF 500.00 per day 1 Speaker, 1 Microphone, 1 analog mixing console Additional Microphone CHF 85.00 per day Stage pieces CHF 50.00 per day (1.25m x 2.50m) Technical Support CHF 75.00 per hour Other services on request. -Seite 5- Executive chef Patrick Hetz Experience the high quality dishes and flavours of the alpine region -Seite 6- Aperitif & Canapé Cocktail suggestions per person Home - roasted salted almonds CHF 4.00 (chef’s surprise) Olives CHF 3.50 Tapioca chops with black sesame CHF 3.30 Appenzeller puff sticks CHF 2.20 Grissini CHF 2.10 Homemade crackers CHF 2.50 -Seite 7- Cold Per piece Swiss beef tartare - Quail - Truffle cream CHF 5.50 Marinated salmon - Horseradish CHF 5.50 Goose liver creame brûlée - Quince CHF 7.50 Caramelized goat cheese - Port wine CHF 4.50 Tuna - Apple - Wasabi CHF 6.00 Tomate Mozarella - Basil - Cherry tomatoes CHF 5.00 Smoked duck - Pomegranate CHF 4.50 Warm Capuns (Vegetarian to choose ) - Grisons mountain cheese CHF 5.50 Oxtail baked in herbs - Celery CHF 6.00 Fried scallop - Cauliflower CHF 6.00 Risotto made with saffron - Shrimp - Coconut foam CHF 5.00 Fried char - Coriander pesto CHF 5.00 Sweet Brownie CHF 3.00 Cupcakes CHF 3.50 Passionfruit Marshmallow CHF 2.50 -Seite 8- Coffee breaks CHF 18.00 per person Day 1 morning Day 1 afernoon Coffee – Espresso - Tea Coffee – Espresso - Tea Butter/ multigrain croissants Fruit basket Fruit basket Rye croissants Raspberry buttermilk Brownie Muffins Spinach pastries Small pizza Apricot pastries Day 2 morning Day 2 afternoon Coffee – Espresso - Tea Coffee – Espresso - Tea Butter/ multigrain croissants Fruit basket Fruit salad Herb croissini Raspberry muffins Fruit basket Banana buttermilk Ratatuille pastries Strawberry rhubarb pastries Ham croissants Nut screw Day 3 morning Day 3 afternoon Coffee – Espresso - Tea Coffee – Espresso - Tea Butter/ multigrain croissants Fruit basket Fruit salad Olive croissini Fruit basket Raspberry / vanilla plunder Strawberry buttermilk Mushroom pastries Plum cake Cheese cake Chocolate muffins -Seite 9- Day 4 morning Day 4 afternoon Coffee – Espresso - Tea Coffee – Espresso - Tea Butter/ multigrain croissants Fruit basket Fruit salad Lye croissants Fruit basket Strawberry Berliner Exotic lassi Tomato swirl Apple pastries Currry pillow Vanilla raisins snails Day 5 morning Day 5 afternoon Coffee – Espresso - Tea Coffee – Espresso - Tea Butter/ multigrain croissants Fruit basket Fruit salad Herb croissini Fruit basket Lemon cake Melon lassi Tarte Vanilla sticks Sausage roll Apricot sprinkles -Seite 10- Business Lunch CHF 48.00 per person excluding beverages Lunch 1 Lunch 2 Veal tartar - Sbrinz - Alp herbs Smoked halibut Pumpernickel - Granny smith apple Sea bream Fennel dill - Steamed potato balls Beef pot roast White polenta - Braised vegetable Lunch 3 Lunch 4 Buffalo Mozzarella - Bread chips - Basil cream Red mullet Balsamico Garden peas - Cous-Cous - Curry foam Saltimbocca from the turkey Lemon Creme Brûlée - Berry compote Black Venere rice - Ratatouille -Seite 11- Lunch 5 Vegetarian Lunch 6 Vegan Safran ricotta ravioli - Spinach - Tallegio Broccoli in tempura coat - Glazed cassava Confit datteri tomatoes Carrott puree Birnenjalousi - Joghurtglace Coconut sago - Pineapple carpaccio - Mango sorbet Passoinfruit sauce -Seite 12- Create your own menu … 3-course menu CHF 69.00 per person excluding beverages Starter Stained brown trout - Horseradish - Watercress Beef carpaccio - Mushroom - Parmesan Papaya salad - Peanuts - Coriander Fried shrimps Glazed beetroot - Baked cream cheese praline - Citrus aromatics Triology of salmon - Cucumber - Cream fraiche - Soja Soups Cauliflower cream soup - Coconut Red chili soup - Chorizo White tomato soup - Basil - Gin Topinambur soup - Chive - Grison’s meat Beef bouillon - Small ravioli -Seite 13- Main Courses Guinea fowl Pearl barley - Mushroom cream - Green asparagus Roasted duck breast Pak Choi - Sesame sauce - Jasmin rice - Pomegranate sauce Saffron risotto Peas - Balsamico pearls - Mozzarella Gilthead fillet Fennel tomato - Dill potatoes Tomato Gnocchi Sage sauce - Zucchini - Parmesan cheese Flank Steak - Potato gratin - Vegetables - Sweet potatoes Desserts Apricot dumplings - Vanilla sauce - Amaretti crumbles Raspberry Cheesecake - Caramel - Apple chip Chocolate cake - Marinated strawberries - Mint foam Toblerone mousse - Bilberry sorbet - Buttermilk panna cotta -Seite 14- Business Lunch Buffets Menü 1 Menü 2 Salads: Salads: Lettuce - Egg Lamb’s lettuce - Bacon Lollo Rosso - Sunflower seeds Radicchio - Walnuts Parmesan cheese Iceberg lettuce - Radishes Prepared
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  • The Art of Confectionery
    The Art of Confectionery Ivan Day (Part of this essay was used in the exhibition catalogue The Pleasures of the Table by Peter Brown and Ivan Day (York Civic Trust) © Ivan Day Introduction In the eighteenth century, the confectioner was the most highly regarded of all tradesmen involved in the preparation of food. His skills were considered to be of a more elevated order than those of a mere cook or baker and if he was successful in his craft he could command not only impressive financial rewards, but a respectable social standing usually denied to other food professionals. Some confectioners found employment in the households of the aristocracy. Others ran their own shops in the cities and large towns and sold a remarkable variety of sweetmeats, biscuits and ices, as well as the elaborate table furnishings necessary for the lavish entertainments of the rococo age. The range of luxury food items available from these outlets, can be seen from the announcement on the trade card of Domenico Negri, a particularly successful Italian confectioner who traded from the sign of the Pot and Pineapple in Berkeley Square in the 1760’s: “all Sorts of English, French and Italian wet and dry’d Sweet Meats, Cedrati and Bergamot Chips, Naples Diavolini and Diavolini, All sorts of Biskets & Cakes, fine and Common Sugar Plums, Syrup of Capilaire, Orgeate and Marsh Mallow, Ghimauve or Lozenges for Colds & Cough, All Sorts of Ice, Fruits, & Creams in the best Italian manner, Likewise furnishes Entertainments in Fashions, Sells all sorts of Desarts, Flower-frames & Glass-work at the Lowest Price”.1 These exclusive items were not just available in the capital.
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