AF Racing Holding Group appoints Thomas Mayer as Chief Executive Officer
The AF Racing Holding Group announced that Thomas Mayer will become Chief Executive Officer to lead the Swiss group from May 1st. Mayer has many years’ experience of leading organizations within the transportation and automotive sectors as well as in motorsport.
Thomas Bissegger from 1904 DESIGNED BY LAGONDA receives his first Michelin star
Revolutionary Design. Excellent Cuisine.
Welcome to the first space designed by Lagonda.
A place for visionaries and gourmets alike. Breakfast meetings and business lunches of the highest quality during the day. A paradise for lovers of haute cuisine and fine dining in the evening. Within walking distance of Zurich Central Station, Paradeplatz and Bahnhofstrasse.
Celebrate with us our new event concept. The Kitchen Party at the 1904 DESIGNED BY LAGONDA spoils you with unique dishes prepared by an exclusive selection of guest chefs around our chef Thomas Bissegger. An eventful evening awaits you at the 1904 DESIGNED BY LAGONDA, embedded in an atmospheric setting with DJ music and other highlights.Read more >
Our Philosophy: Creativity. Excellence. Design. Space.
Managing Director / Partner Dario Cadonau and his Executive Chef Thomas Bissegger bring the spirit of the IN LAIN Hotel Cadonau from Brail to Zurich.
Dr. Andreas Baenziger and Dr. Florian Kamelger infuse the 1904 DESIGNED BY LAGONDA with the tried and tested R-Experience: a philosophy which makes the guest the overarching and absolute priority.
A little taster
Duck | Pearl Onions | Fermented Garlic
Duckleg praline (F) in a panko crust, Onion-sellerie-puree, Fermented garlic cream, Chive oil, flamed and pickled pearl onions, Double duck consommé (F) with sherry, Smoked duck breast (F)
Venison | Red Cabbage | Koji Barley
Sautéed venison rack (Engadine,CH), Lingonberry sauce, Venison ragout (AT), Red cabbage with fermented barley, Red cabbage espuma, Spruce oil
Black cod | Miso | Pointed Cabbaget
Marinated Black cod (USA), Fermented pointed cabbage, Kale powder, Beurre blanc with Transmontanus caviar and green apple
Beetroot | Smoked mascarpone | Dill
Smoked mascarpone chantilly mousse with a liquid beetroot centre, Dill oil, Preserved beetroot and a beetroot sorbet, with Dill and beetroot granitée