A new event dedicated to showcasing the diversity of gastronomy from Switzerland has proved a hit with Beijing foodies and critics alike. Li Yingxue reports.

Located in the alpine town of St. Moritz in Switzerland, the Kulm Hotel may have first opened its doors in 1856, but it has just been named hotel of the year by the prestigious Gault et Millau restaurant guide.

And with the close of the winter season this Easter, for Bernhard Grob, the hotel's celebrated executive chef, its sous-chef Alessandro Calgaro and executive pastry chef Vittorio Miggiano, it also meant the end to a marathon season of work-over 160 consecutive days-for the team.

For a change of scene, the team of chefs made an appearance in the kitchen of the One East Restaurant at the Hilton Beijing between April 24 and 29, serving as guest chefs for the first Swiss Gastronomic Week in China, where they presented an exquisitely creative haute cuisine menu for guests and locals alike to savor.

With a menu meticulously curated by Grob and his team, the culinary offerings for the week of gastronomy featured dishes from different regions of Switzerland, served up with the chefs' usual flair for creativity with a modern twist.