Thomas Bissegger from 1904 DESIGNED BY LAGONDA receives his first Michelin-Star
After the award of 16 points by Gault & Millau in October, Thomas Bissegger received his first Michelin-Star in Lugano. The «1904 DESIGNED BY LAGONDA» is the only restaurant in Zurich this year to receive the award.
Thomas Bissegger is probably one of the most ambitious young chefs currently to be found in Switzerland. Since his apprenticeship, he has participated almost annually and very successfully in cooking competitions, both at national and international levels.
The revolutionary concept in combination with the Michelin-Star adds a further distinguishing feature, elevating the 1904 DESIGNED BY LAGONDA one of the top addresses in Switzerland.
Dario Cadonau (5-star superior hotel IN LAIN Hotel Cadonau in Brail / Relais Châteaux, 17 points Gault & Millau, 1 Star Guide Michelin), managing director of "1904 DESIGNED BY LAGONDA", describes the gastronomic concept as puristic and cosmopolitan cuisine based on natural and regional ingredients.
Thomas Bissegger says: « My path to the high-end gastronomy and my ambition as a chef are comparable to motorsport: the performance and passion must be permanently combined and optimized. But just like in motorsport, there is always a whole team behind it - in the kitchen as well as in the restaurant. I am grateful and of course a little proud. »
The 1904 DESIGNED BY LAGONDA is part of the R-universe consisting of the brands R-Motorsport, R-Reforged, R-Service and R-Experience. R-Experience centers its focus on the guest, creating a unique culinary experience in star gastronomy. The kitchen of the 1904 DESIGNED BY LAGONDA can best be classified as "Fusion Kitchen". Influences from Asia, New York and Cape Town form the modern and purist approach to the culinary experience.
The focus on taste shapes the DNA of the 1904 DESIGNED BY LAGONDA in all aspects. A novel and sophisticated approach, such as the small fermentation laboratory, encourages the joy of experimentation and helps to develop new dishes every week. In this way, Thomas Bissegger and his team create an ideal environment for the highest level of gastronomic experience.