The contest will be judged by a high-caliber panel including Peter Wyss and Hugo Weibel, former chefs of the Gstaad Palace. As one of the three contestants in the competition, Auer prepared in advance an autumn-inspired dish with an exotic touch. Marie Traugger, an apprentice at the Romantik Hotel Hornberg, as well as Fritz Kunz, an apprentice at the Hotel Bernerhof, also participated.

Auer’s masterpiece used palatine and lamb with ragout, combining the meat with a sweet potato puree and baby vegetables. For dessert, he served the two jurors a chocolate cream with poached red wine pears.

The competition scoring will be announced at the Gstaadermesse, and the award will be given out Saturday, 28 October, 4 pm on the stage at the Messerestaurant.