Helvet - Living the high life

Zermatt

In November, Zermatt was officially named the " Best Ski Resort" for the third time by The Best Ski Resort Report, an independent visitor satisfaction survey conducted every two years by the University of Innsbruck, with input from over 40,000 skiers.Zermatt boasts one of the largest skiable areas in the world. It unfolds over 360 km of slopes between Upper Valais and Breuil-Cervinia in the Aosta Valley. One section (21 km) on the Théodule Glacier is even open to skiers year-round, drawing many national teams to its slopes for pre-season training. Another key attraction: here it’s sunny almost 300 days a year. The Matterhorn ski paradise is also the highest ski area in Europe. It peaks at 3,883 m at the Matterhorn glacier paradise and goes up to 3,899 m if you include the Italian slopes, which are officially connected and easy to access. These high altitudes ensure unparalleled levels of snow (with snow cannons as backup for over 80% of the area) and breathtaking views of 38 of the 82 summits over 4,000 m in the Alps. What more could one ask for? A Zermatt for every tasteThe Matterhorn ski paradise stretches from Rothorn (3,103 m) to Matterhorn glacier paradise (3,883 m) to Schwarzsee (2,583 m), passing via Stockhorn (3,532 m) and Gornergrat (3,089 m). Gornergrat can be reached by taking a darling red train, the highest in Europe, which has been on the list of Switzerland’s Greatest Excursions since 1898. No matter which way you ski from Gornergrat, the Matterhorn is always in sight.The 145 slopes that make up the Zermatt ski area are always in impeccable shape. They’re made up of 75 km of blue runs, 220 km of red, 27 km of black, and 38 km of yellow for freeriding. So, whether you’re a casual Sunday skier, a downhill junkie, or a freerider fanatic, Zermatt has got you covered. And let’s not forget the 53 ultramodern, state-of-the-art lifts. Some 60 million francs were invested over two years to develop them, leading to the Christmas 2020 opening of the Kumme gondola, and soon, in 2022, the tricable Matterhorn glacier ride II gondola. There’s also the Snowpark that’s open most of the year (in summer on the Plateau Rosa glacier and in winter on the Theodul Glacier) and a free ski pass for children under nine years old. Children up to age 16 also ski free on Saturdays in winter. Ski Station 2.0Digital technologies are also being put to use for skiers in Zermatt, with free Wi-Fi available on all slopes. Ski pass holders benefit from a slew of digital perks, including ski lockers at lift base stations, personal data about your daily skiing distance and altitude, or even video footage on the Skimovie slope. In 2019, these efforts earned Zermatt the " Milestone," a renowned and highly sought-after innovation award that recognizes the best in Swiss tourism. zermatt.chmatterhornparadise.ch

Laurent Grabet 2020-12-17 07:00:30

The Best High-Altitude Dining

The comforting warmth of a historic chaletThose looking for a touch of nostalgia will find it deep in the Alps, near Findeln, Riffelalp, and Furi (1,867 m). Some make the journey by foot (45-60 min), while others take the Matterhorn Express, floating gently over the frozen white forests and alpine pastures. Here, in the heart of the Mattertal Valley, lies Zermatt: the crossroads of the region’s mechanical ski lifts and many exceptional dining tables. There’s the Silvana Hotel’s cosy Gitz-Gädi, where diners are delighted with rösti, fondue, charcuterie, lamb, or even goat in the company of a rustic fireplace. There’s also Simi, where another fireplace welcomes diners for expertly blended traditional and contemporary cuisine that’s accompanied by impeccable service. Or even Les Marmottes, where one can savour beef from Valais (with a pine mousse) or ibex ravioli (hunted by the owner himself!). And don’t forget Aroleid Kollektiv, sustainably run by a young couple known for their creative cuisine (with vegetarian and vegan options), along with their pottery and barista classes. hotelsilvana.chrestaurantsimi.chles-marmottes.charoleid-kollektiv.ch One of the main routes connecting Furi and Zermatt passes through the small hamlets of Blatten and Zum See, which are each home to a renowned restaurant. The picturesque Zum See, with its aged patina exterior and magnificent terrace (complete with a view of the Matterhorn), was awarded 14 points by Gault&Millau for its high-quality, hyper-local cuisine, which expertly blends mountain classics and fine dining with dishes like veal-liver and homemade pasta, or rösti with smoked salmon on Sundays. Meanwhile, the Blatten is family-owned-and-operated by Leander and Simone Taugwalder. And if " Taugwalder" rings a bell, it’s because Peter Taugwalder was the first to summit the Matterhorn in 1869, and, oddly enough, this establishment’s owner-couple met while climbing that very same mountain! The menu here could not be more traditional with one surprising speciality: Porcini mushroom soup, served with a delicate, puff pastry crust. In winter, there’s fondu every Wednesday and a snow bar that opens in February. zumsee.chzumsee.chblatten-zermatt.ch Near the Moos-Trail, Alm specializes in homegrown trout (grilled, with almonds, poached, in salad, etc.), and ten minutes on foot from Riffelalp, is the 100% stress-free Ritti, with its heavy flagstone roof and micro-terrace hidden amongst the trees. Menu highlights include rösti and an exceptional fondue. alm-zermatt.chritti.ch On the other side of the Zmuttbach River, away from the lifts, lies the traditional snow-covered village of Z’mutt. Here one can find the modest Jäger Stube, which serves robust, hyper-local meals. Walk another 30 minutes to find Stafelalp (2,200 m), known for its large and modern sun-filled dining room (entirely rebuilt after a fire) and its beautiful terrace with impressively close (the closest you can get!) views of the Matterhorn. Although it’s in one of the region’s most isolated ski areas, it can be easily reached on the #52 red slope. From there, the Hirli chairlift quickly gets you to the Schwarzee (2,583 m) hotel-restaurant, which more than guarantees exceptional views. matthiol.chschwarzsee-zermatt.ch Charming alpine chalets can also be found near Findeln along the #5 blue route. This former mayen is now one of the station’s most renowned gourmet destinations, with two must-see restaurants that were both awarded 14 points by Gault&Millau. Chez Vrony, perhaps the most famous of the two, shines a spotlight on creative and often organic products from Valais (like their homemade charcuterie). Their chill-chic ambiance features fur-covered lounge chairs on the terrace and an interior designed by Zermatt architect and artist Heinz Julen. There’s also Findlerhof, which famously flies an iconic Swiss flag over its gigantic, panoramic terrace. It’s known for its offbeat spirit, the warm welcome provided by its owners Franz and Heidi, its truffle ravioli, its quiche, and its gargantuan Matterhorn rösti dish. Those arriving on skis must first drop their gear at the small, white chapel, then descend by foot.Three other high-altitude restaurants deserve a visit: Adler Hitta (very "chill and grill," with occasional live music, and a summer jacuzzi), Enzian, and Paradise (recently acquired by Vrony). chezvrony.chfindlerhof.chadler-hitta.chparadisezermatt.ch What about Riffelalp? There, set your sights on the Italian restaurnat Al Bosco, found inside the panoramic (and very chic) 5-star Riffelalp Resort (2,222 m). Its extra-large terrace is usually frequented by skiers tackling the Riffelberg red ski run. Slippers for inside the resort are provided. riffelalp.com What about the Italian side?Here, it’s difficult to escape the espresso break… assuming you have your travel documents (and a few Euros) in your pocket. Just after crossing the ridge, the Aosta Valley-style fondu, ravioli, risotto, ossobuco, polenta, and, of course, tiramisu, from Bontadini beckons. Surrounded by sweeping, panoramic terraces at 3,100 m, at the foot of the southern face of the Matterhorn and the Furggen ridge, this locanda-style restaurant also has a high-quality self-service area. A bit lower (2,750 m), above Plan Maison, lies the almost legendary Chalet Étoile, which has been run since 1974 by Swedish chef Ulla Frassi and her Italian husband Cesare. The menu is an Italian-Swedish fusion of farmer’s market ingredients that’s simultaneously elegant, surprising, and delicious. chaletetoile.itchaletetoile.it As close to the summit as possibleAt even higher altitudes, the ZBAG lifts provide access to every station and stopover where one can eat. One of the best stops at Rothorn (3,103 m) is the wooden Ristorante Pizzeria, which boasts incredible Alpine views. At the Blauherd station (3,103 m), the Blue Lounge is known for its flammkuchen (an Alsatian tarte flambée), but one should consider continuing on to Fluhalp (2,620 m), a sturdy and welcoming mountain hut built in 1930s, which can be reached from the red Rotweng or from Rothorn. The menu includes memorable Valais dishes like pasta and mouth-watering homemade tartes, which are sure to bring a smile to your face as you soak in the ambiance and the seasonal live music. rothornpizzeria.chfluhalp-zermatt.ch If you go even higher, taking the Trockener Steg cableway and the Furggsattel chairlift, you reach Gandegghütte. At 3,030 m, and with one of the most beautiful views of the Alps, this ex-mountain hut was transformed into a restaurant-bar overlooking the Théodule glacier. Every year (almost), it welcomes the world’s highest altitude music festival: Unplugged. Gandegghütte’s local specialities are known for refreshing weary travellers, and best of all, you can even stay the night and be the first on the slopes the next morning.Now, if that’s still too close to earth for you, continue on until you reach Klein Matterhorn and have breakfast at Matterhorn glacier paradise (3,883 m)- it’s truly a special treat to dine at the highest altitude restaurant in Europe! gandegg-huette.netmatterhornparadise.ch

Claude Hervé-Bazin 2021-01-14 08:00:34

Dinner-shows at Backstage Hotel

2020 wasn’t particularly kind to Heinz Julen. The unexpected closing of the Zermatt station mid-March could not have come at a worse time, just a few weeks before the Unplugged festival was scheduled to begin. As always, the Backstage Hotel was meant to host several of the festival’s main events. And the hotel’s art gallery, the Kunstraüme, was about to feature a top contemporary painter so famous that his identity, with the show now pushed to 2021, still remains a mystery. For the time being, Kunstraüme is running "When trash becomes Art," a found-art exhibition featuring works by Swiss artist Ursula Stalder. A French artist was supposed to follow suit, but pandemic travel restrictions left the gallery no choice but to cancel. Not to be deterred, Heinz Julen took advantage of the opportunity to showcase some of his latest, biggest, brightly coloured pieces ever — which pedestrians can get a glimpse of as they walk past his boutique on Bahnhofstrasse 7b. The situation also inspired another new project. Noticing that theatre was struggling during the lockdown, Heinz Julen took matters into his own hands and decided to host his own dinner-shows at the Backstage cinema. Beginning just before Christmas, performances are scheduled for almost every night of the season. A long-awaited opportunity for every artist to emerge from the shadows and blossom again in the limelight. Sky of Augustine (skyofaugustine.ch), the Joel and Romaine Müller brother-sister duo, will be inviting other talented upcoming artists to join them on stage four nights a week, in a setting reminiscent of the Unplugged festival. Their acts will be interspersed with visual and auditory journeys into Zermatt’s past, along with film extracts from the 1950s (a regular occurrence at the Backstage cinema). The icing on the cake? The performances will be accompanied by dinners prepared by chefs from the famous After Seven revstaurant (awarded 17 points by Gault&Millau). This is one performance (and meal) you don’t want to miss! heinzjulen.combackstagehotel.ch

Daniel Bauchervez 2020-12-09 07:00:23

Zermatt

The latest edition of the Gault&Millau restaurant guide counts 870 Swiss restaurants recognized for their exceptional know-how, 96 of which are new to this edition. This marks a new record for the country, in terms of the sheer number of restaurants that were tested and approved by the demanding critics who compile this global gastronomic reference guide. Created in the 1970s, this guide came to life in the wave of nouvelle cuisine brought about by Paul Bocuse, the Troisgros Brothers, and Michel Guérard among others. These 870 Swiss establishments have been recognized for the quality of their ingredients, the attention to detail given when preparing them, and the ingenuity of the chefs. Zermatt performed particularly well. No fewer than 17 restaurants were selected, earning a cumulative 242 points, the same amount as last year. That number is 29 times higher than the Swiss average, in terms of the number of Michelin-starred restaurants per inhabitant. Although the cumulative score is the same, there were a few small changes: one restaurant no longer qualified, but another took its place; another restaurant lost a point, while two others earned an extra point and qualified in the top ranks. The Masters’ KitchensAt the very highest level, two chefs from each restaurant share the major accolades: Master Chef Ivo Adam from After Seven, the Backstage Hotel’s restaurant (along with Head Chef Florian Neubauer), and Salvatore Elefante from the Mont Cervin Palace’s Ristorante Capri (along with Head Chef Giovanni Bavuso). Together, these two establishments won 17 points on their own and have two and one Michelin stars, respectively. After Seven has many surprises in store, both in terms of the kitchen’s creativity and in terms of the establishment’s décor: from behind a full facade of windows, the restaurant evokes the atmosphere of a New York-style loft that’s been improved upon by Zermatt artist Hans Julen. Here everything feels visually-baroque and quirky, down to the table service, which is highly thorough yet fresh (and never stilted). The menu is unique in of itself: dishes are chosen by the number of plates and the time one wishes to be seated at the table. Eating at After Seven truly transforms a simple meal into an unforgettable experience, including bread that’s baked directly at the table, and lollipops created by the patrons themselves. The restaurant is open from December 7, 2019 to April 12, 2020. At the Mont Cervin Palace, the Ristorante Capri —where Head Chef Giovanni Bavuso brings his cuisine from the award-winning restaurant Il Riccio on Capri here to the mountains for the winter— is also only open for the season, from December 18, 2019 until March 29, 2020. Here, the cooking has a view of the Alps but is 100% Mediterranean, with strong marine influences. Some highlights from the menu? The yellowtail tartar trilogy and the house-made tagliolini with lemon, burrata, raw gambas, and sea asparagus. This fine establishment offers a chance to truly enjoy the full spectrum of Mare Nostrum delights. Reaching New HeightsThis year, there were also two establishments that earned an additional point from Gault&Millau. This included Alpine Gourmet Prato Borni (16 points), located inside the Grand Hotel Zermatterhof, which is open in both winter (December 7, 2019-April 13, 2020) and summer (July 4-September 13, 2020). Executive Chef Heinz Rufibach has made it his mission to highlight and serve the best local products from Switzerland, with a special focus on Valais. Past menu items have included an amuse-bouche lobster and hay shot, mountain venison, an abundance of valley root vegetables, and a surprising selection of sweet wines. The Omnia, the signature restaurant inside the hotel of the same name, also improved their score from last year for a total of 15 points. Executive Chef Hauke Pohl, trained in the French culinary tradition, has created a menu that’s as contemporary as the hotel’s décor, with a balanced blend of regional and cosmopolitan influences, and ultimately defined by seasonal ingredients. It is also worth noting that Gault&Millau gave 14 points to three of Zermatt’s most legendary Alpine chalet dining establishments: Zum See, Chez Vrony, and Findlerhof… three more reasons to wine and dine in Zermatt this winter season. www.gaultmillau.chwww.backstagehotel.chwww.zermatterhof.chwww.the-omnia.comwww.montcervinpalace.chwww.zermatt.ch

Claude Hervé-Bazin 2020-06-02 10:00:46

Perfect Matterhorn

1907. Theodore Roosevelt is President of the United States, Nicolas II Emperor of All Russia and Edouard VII has recently inherited the throne from his mother, Queen Victoria. In South Africa, Mahatma Gandhi is calling for passive resistance and in Finland, the first women are being elected as Members of Parliament. In Zermatt, all at the same time, the Gornergrat train is attracting growing numbers of tourists and aristocrats up the mountains. Beau Site is the hip place to be in the summer — and soon enough in the winter, too, when the trains decide, in 1928, to push their way up to Zermatt even after the first snowfall.The grande dame’s grandiose facade leads into a main hall where Hercule Poirot would have fit right in, sitting next to a wood fed fire in the colder months. Parkhotel Beau Site embodies the traditions of Swiss hospitality, with the added bonus of a Matterhorn wake-up. Its impeccable service and irreproachable comfort are maintained by a team of 65 dedicated employees in peak season. It’s everything cosy luxury should be, without the stuffy attitude. A hotel for all seasonsRespect for the past doesn’t mean living in the past. The hotel underwent major renovations in autumn 2019, notably in the lobby, the reception area, the bar and the restaurants. In 2016, the spa had already been revamped with a cool 30°C pool, two large 36°C Jacuzzis, a hammam, a Finish sauna and a vitarium (a sauna-steam bath combo, with cooler temperatures). Here, whether you choose hot stones, ayurvedic with sesame oil, or Hawaiian lomi lomi style for your massage, you’re sure to be pampered.In the evening, retire to one of the hotel’s classic rooms in the main building, or in the adjoining Villa, built in 2010. Its more modern rooms are also bigger and boast larger windows. But no matter where you sleep, you’re guaranteed an incredible view of the Matterhorn. Some rooms can even enjoy the mountain view from bed, and the exceptional Beau Site tower suite has a private veranda (reached via a glass spiral staircase), which will take your breath away with over 180° of exceptional views. Honouring local growersThe dining table at Beau Site has also evolved. The Grill, its main restaurant, now serves high-quality meats and fish in an updated setting. Regional and seasonal products are a key part of the menu here. Chef Christoph Nienstedt, who worked for the Swedish Royal Family 30 years back before adopting Switzerland, makes his own sausage, dried meats, and exceptional dishes sourced from local suppliers like the Riffelalp Alpine cooperative (providing the beef) and the Ebneter organic farm (for the pork and lamb). The yogurt hails from the local Horu Dairy, the cheese is from Stafelalp, and the Emmental is made by Jumi. All these products are part of the generous breakfast offer and can also be found at 3 Seasons, the hotel’s new self-serve restaurant. And let’s not forget about the ample wine cellar. Here, Valais wines rub shoulders with Italian and French elixirs, which can be savoured at tastings at the hotel’s vinotheque, Divine. And if you’re looking for something other than wine, try the hotel’s Bar 1907, also recently updated, but still retaining all the classic charm of the Belle Epoque, complete with a live pianist after 6 p.m. parkhotel-beausite.ch

Daniel Bauchervez 2020-12-11 14:25:17

Air Zermatt

The Alps as WitnessIt’s often aboard an Ecureuil AS350 B3, a light and versatile aircraft, that one boards (heart beating wildly) for a 20-40 minute flight. Three minutes later, the Matter Valley unfolds and the blue-coloured avalanches of the Hohlicht Glacier sparkle below. The helicopter turns, rises, skims the top of a white-capped ridge, and flies directly towards the region’s most legendary triangular peak. In just eight minutes of flying, one reaches the Matterhorn’s hostile north face, plastered in ice and just metres away. The Hörnli ridge is next, with its alpine hut at its base, tiny and barely visible from on high. The helicopter continues to climb, hovering for a moment above the summit, before following the ridge’s edge. The Klein Matterhorn, Breithorn, and Monte Rosa sweep by on the starboard side, followed by views of the Gorner Glacier on the return journey. Another day, perhaps, will be the time to try helisking, seated in one of the plush, comfortable leather seats of an Eurocopter EC130 T2, until climbing out and breaking through the snow’s frozen crust, wading through the thick powder at the start of the run, feeling the rush of the icy wind from the helicopter’s blades. Imagine finding yourself up there alone, on top of the world. The best part is, it costs next to nothing: a drop-off at Unterrothon (7-8 minute flight time) is only 80 francs! www.air-zermatt.ch

Daniel Bauchervez 2020-03-09 07:00:47

Chalet Hotel Schönegg

One doesn’t simply see a small piece of the mountainous landscape from the Schönegg’s immense terrace: one takes in a full 180° panoramic view of the Matter Valley, high above all of Zermatt’s other rooftops, tucked into the valley below, and directly within eyesight of the kingly Matterhorn itself. The Schönegg is a true wooden mountain chalet. In summer, petunias decorate the balconies. In winter, snow coats the chalet’s delicately sloped roof and trickles off to form hanging stalactites. The front doors open to an Alpine universe in every sense of the word: beautiful hardwood floors and furniture, delicately carved wood embellishments in the restaurant, the recently renovated panelling in the Charme rooms, and the contemporary touches in the Style Cervin rooms. To top it off, three fourths of the hotel’s 48 rooms have a view of the Matterhorn. The Hotel Schönegg boasts a view of the village from its sun-soaked terrace, enhanced by the hypnotic pull of the Matterhorn. This prestigious establishment was recently inaugurated into the highly exclusive Relais & Châteaux inner circle, an esteemed recognition that places the Schönegg in a league of its own, as the only Zermatt hotel within the group. One doesn’t simply see a small piece of the mountainous landscape from the Schönegg’s immense terrace: one takes in a full 180° panoramic view of the Matter Valley, high above all of Zermatt’s other rooftops, tucked into the valley below, and directly within eyesight of the kingly Matterhorn itself. The Schönegg is a true wooden mountain chalet. In summer, petunias decorate the balconies. In winter, snow coats the chalet’s delicately sloped roof and trickles off to form hanging stalactites. The front doors open to an Alpine universe in every sense of the word: beautiful hardwood floors and furniture, delicately carved wood embellishments in the restaurant, the recently renovated panelling in the Charme rooms, and the contemporary touches in the Style Cervin rooms. To top it off, three fourths of the hotel’s 48 rooms have a view of the Matterhorn. A Family of WinemakersThe terrace, beautifully named Infinity, becomes a stage for live music in April for Zermatt’s Unplugged Festival, assuming one arrives early enough to snag a seat. When it’s time for après-ski, the piano comes to life as the sounds of jazz or classical music ring through the air and drift towards the Matterhorn. The ambiance is relaxed, as patrons nibble on snack platters with a glass of wine in hand. But not just any wine… When it comes to wines, no one in Zermatt knows them better than the Schönegg. Sebastian et Anna Métry, the hotel’s lovely owners, brought a family of winemakers and a family of hotel owners together in union, and one could almost say grape juice is in their blood. For at least five generations, the Métry family has been growing grapes in Varone, on the other side of Valais. Enter the pinot noir and fendant, produced in limited quantities that just barely meet the needs of the hotel’s bar and restaurant, aptly named Uncorked. There’s no doubt that wine is the true guest of honour here. The Schönegg’s wine cellar counts almost 400 labels, nearly a hundred of which are from Valais, tasted and selected by the Maitre de Maison himself, along with an impressive selection of wines from Bordeaux. Powering the ovens for almost two decades, Chef Reinhold Wrobel brings local products to life through the Menu du Marché (5 courses), which changes daily. As a lover of Asian cuisine, Mr. Wrobel doesn’t hesitate to titillate the palette of diners with a touch of curry, a hint of miso, or a dash of sesame. The ambiance features comfortable wooden tables and benches, lit by chandeliers made of bottles, topped with a magnificent view of the Matterhorn. All these elements combined are what made this establishment a natural fit for Relais & Châteaux, and ensures the venue lives up to the group’s token slogan: Creating Delicious Journeys. www.schonegg.ch

Claude Hervé-Bazin 2020-06-02 11:00:36

Air Zermatt

Injured alpinists abandoned at high altitudes recognize the approaching sound of an Air Zermatt helicopter as a small miracle. Founded in 1968 to respond to emergency situations in the valley and the mountains, the company has since diversified their services to include resupplying mountain huts, high-altitude construction, touristic flights, shipping, and heliski flights to help finance the lower-revenue rescue component of their business. A year unlike any other2020 began with a bang. Between January and March, Air Zermatt carried out over 600 rescue operations, which would have set them on course for an annual average of 1,800 missions. But then the lockdown led to a dramatic reduction in activity. In the Spring, "only three patients who had Covid-19 had to be evacuated from Zermatt and brought to hospitals in the region," explained Gerold Biner, who’s been Air Zermatt’s CEO for more than a decade. Then, starting in May, a slow return to normal life saw an uptick in the number of red and white helicopters flying to and from the Kumme gondola construction site, which connects Tufternkehr and Rothhorn, and will replace the former lift that was destroyed in a 2018 avalanche.Wanting to contribute to a reboot of local tourism, Air Zermatt went all in this summer by offering a 10% discount on regularly-priced panoramic flights. As a result, some 160 people per day had the opportunity to rub shoulders with the Matterhorn and Monte Rosa aboard an Air Zermatt helicopter. The year has been difficult for us all, but Air Zermatt has made out remarkably well all things considered, with business revenues "only" being reduced by 25-30%. Simulator and accoladesAt no time did the company lose sight of their future ambitions. The merger with Air-Glaciers, the other major player in Swiss mountain rescues and helicopter flights, had already helped the company realize some important economies of scale, even if the two companies continue to operate their own aircraft under their own brands. To make the most of the lockdown, Air Zermatt also modernized and refreshed their Zermatt terminal. They invested in an experimental flight simulator, developed in partnership with the Swiss branch of VR-Motion, an American company. The goal? To build a highly specific and precise training tool for mountain flights and rescue operations.Although they must " first get through the health crisis," as Gerold Biner temporized, all other indicators are looking positive for the company. The big boss himself was in the limelight this summer when the Divisionär F.K. Rünz Foundation awarded him their highest distinction, the Rünzi Prize, given each year by the council to someone who has performed outstanding services for the canton of Valais. The prize is yet another example that speaks to the character and spirit of Air Zermatt and its team of Mattertal Valley guardians. air-zermatt.ch

Daniel Bauchervez 2020-12-31 07:00:06

Steiger & Cie

In the early 2000s, when Verbier’s high-end luxury real estate development was well underway and the popularity of contemporary alpine style on the rise, an ambitious young man saw an opportunity. Florian Steiger, a former CEO in the music industry, built a rock-solid team directed by Nicolas Koch in Verbier and Oliver Herweg in Zermatt, and Steiger & Cie was born. More than a typical agency, Steiger & Cie has always had ambitious goals: from the beginning, they sought to build an interconnected ecosystem that met every single one of their clients’ needs, both during and after a real estate purchase, using a vast network of reputed, highly-skilled professionals. Beyond BrokerageToday the company has offices in Verbier, Zermatt, and Crans-Montana. When it comes to property brokerage, Steiger & Cie’s close and exclusive partnership with Cardis | Sotheby’s International Realty ensures this core part of their business resonates on a global level and is up to the highest international standards. In posh ski resorts where the luxury market is key, Steiger & Cie manage all kinds of real estate assets, from small apartments sold for less than one million francs, to rare chalets that can go for 25 million or more. Finding and presenting real estate assets is one thing; knowing how to truly highlight their real value is another. Steiger & Cie take great pride in their stunning (but never misleading) photography of featured chalets and apartments, and avoid using extensive retouching or deceptive wide-angle views in their images. The company stands by their belief that ensuring authenticity and establishing trust from the offset is the best (and only) way to build a business relationship. Both clients and partner notaries use the same key words to describe Steiger & Cie: honest, reactive, and highly professional. But establishing trust is just the beginning: in order to close a deal, one needs an extremely thorough understanding of every element involved in the decision making. Being able to find the right asset for the right client, means taking both a client’s nationality and budget into account, as the canton of Valais has imposed strict regulations on real estate purchases by foreigners, something Steiger & Cie are well-versed in. The company also has strong ties to the canton’s largest architectural office. Can we expand the building? Will the undeveloped neighbouring parcel stay that way? Have redevelopments already been planned? Steiger & Cie will look for and provide the required information. How can a foreigner obtain a residency permit? How can I finance my purchase? How can I benefit from a tax package? Once again, you can count on Steiger & Cie. Yet another of the company’s strong selling points: to answer all the questions that might arise, even the uncomfortable ones. But it’s not all about selling points. Unlike many other agencies, Steiger & Cie is not here to simply push a sale and benefit from a short-term commission. The company looks further into the future with every decision they make to ensure they maintain their excellent reputation among current and future buyers. They will even go as far as to setup short-term rentals for clients interested in certain properties, so they can see firsthand if the property is a fit before making their purchase. And once the deal has been closed, Steiger & Cie is still available to coordinate workers and artisans for any needed renovations. Their vast network, which also includes relationships with local authorities, shifts the company identity beyond the realm of simple real estate brokerage and makes them a valuable community partner. In short, they are an engaged and committed companion, able to handle complex cases from start to finish, without mishaps and without wasting any time. www.steigercie.ch

Claude Hervé-Bazin 2020-03-02 07:00:53

Zermatt in

Kirchstrasse 42. At the base of the Hotel Antika, just across the street from the peaceful quiet of the cemetery, lies a 50 m2 shop designed to arouse the desire of all Mood lovers. Here, the excitement ripples across social media. Everyone’s talking about this one-of-a-kind object: a ring, a simple ring, but not just any ring. Contemporary. Androgenous. Minimalist. Playful. 100% Swiss. And always in style.1001 rings No necklaces, no earrings, no bracelets. Mood only makes one thing: a single ring… with infinite possibilities. This beautifully simple yet technically sophisticated concept is the brainchild of jewellery designer Cédric Chevalley. A stainless steel (or more recently, titanium) structure forms the base of the jewel on which an inner ring is housed. The centrepiece is made of two separable elements thatsupport and retain the central ring, baptized addon. Originally composed of glass, today the centrepiece is available in a wide variety of materials: polymer, carbon, exotic wood, aluminium, acetate, bronze, rose gold, or even palladium.The Digit ring addons are expertly crafted out of silver, with the owner’s fingerprint cast into each unique piece. You can take the customization even further and have a ring engraved with a meaningful quote, a memory, or a sweet message for a loved one. If that were not enough, the brand recently also made their first successful foray into the world of haute jewellery, with addon that feature precious stones, like certified white or black diamonds, topaz, sapphire, or emeralds. These precious high-end Mood rings can be up to a hundred times the price of the original design… but we all know that true love is priceless. Let Your Imagination Run WildSo, how many different models are there? It’s difficult to say, as today the brand works with innumerable inhouse ambassadors. "Dozens of new models are released each month," explains Stéphanie Pousaz, co-manager of the collection, "resulting in hundreds of different addons on site at any given time." This year’s best-selling pieces are the Boho 2.0 collection and XS set, but still to come is the new Zermatt collection, specially designed for the launch of the local boutique.The possibilities are endless, as the chameleon Mood ring gracefully adapts to fit the personality of each wearer and every brand-picked ambassador. Swiss climbing champion Petra Klinger designed addon inspired by her favourite climbing locations, while Sébastien Buemi’s collection features diamonds made from the wreckage of one of his race cars. Meanwhile, Belinda Bencic sparkles on the tennis court with her sport-chic collection that includes 11 upcycled grey diamonds (her lucky number) made from one of her very own tennis rackets. At the end of the day, only one thing is for certain: the brand has developed a fierce following, and there are no limits to the creativity of Mood lovers. yourmood.netmoodjoaillerie.net

Sophie de Charbevel 2020-12-24 08:00:30