The organizers of the St. Moritz men's World Cup race took advantage of the cancellation of Friday training to demonstrate the hospitality of the health resort: On the initiative of gartmann.biz, they invited top athletes from Austria, Sweden and Switzerland to the gourmet kitchen of the St. Moritz Kempinski Hotel, where they prepared lunch for themselves under the guidance of top chefs. The media interest was very high.
“And where is the dessert made?” Max Franz asks. The fastest training session on Thursday leaves no room for boredom despite the canceled Friday training session. Together with five Austrian team colleagues, the Swede Hans Olsson, the Swiss Lauberhorn winner Patrick Küng and the local Sandro Viletta, he eats in the gourmet kitchen of Sankt Moritzer Kempinski Full of stuff.
Rolling noodles, filling lobster ravioli, serving penne al pomodoro: The atmosphere among the drivers is great. More snowfalls had given them an involuntary day off. Following the invitation of the St. Moritz organizers to join the St. Moritz Gourmet Festival It wasn't long before they were asked to be guided by top chefs.
“With the Gourmet Festival and the Polo World Cup, we already have two major events in St. Moritz this weekend. Unfortunately, when the men's races were scheduled at short notice, we were no longer able to accommodate a ski team with us,” explains host Rupert Simoner, Vice President Europe at Kempinski. “Good hosts are always flexible, we really enjoyed making the drivers happy.”
“Does it still have lobster ravioli?” , asks Patrick Küng. The Lauberhorn winner wants to know exactly how well the Austrian colleagues have done their part of the kitchen work. As soon as he has tried it, Max Franz is shot, holding three plates of homemade dessert. He skillfully serves Hans Olsson, Sandro Viletta and Patrick Küng.
Tomorrow Saturday things will get more serious again between the athletes: At 11:45 a.m., the men's downhill run on the St. Moritz “Pista Corviglia”, the World Cup track from 2003 and 2017.