Helvet - Living the high life

Sébastien Albert
and an Alpine love affair

“Trop beau” (too beautiful). Those were the words Sébastien Albert uttered on first arriving in Verbier back in 1998, words he would repeat time and again as he discovered the wonders of the surrounding countryside. So often did they pass the Canadian photographer’s lips that he decided to name his little company after them. And so, Tro Bō Photo was born. For someone who grew up amid the “little hills” of Outaouais in western Quebec, the contrast in landscapes was striking. “I fell in love with Valais straightaway and with the cosmopolitan feel of Verbier. It’s an amazing cultural crossroads,” says the 39-year-old. Over the years he has forged friendships and laid down roots in the region, where he intends to stay forever, having made his home in Chemin-Dessus, in the commune of Vollèges. Friendship was the reason why Albert came to Verbier in the first place, as he explained: “My friends and I wanted to go snowboarding in Europe. We were recommended a few nice resorts and my pal Yves Garneau, who’s also a photographer, came to Verbier to check things out. He broke his back two months later, so I decided to come out and give him a hand.” It was then that his new life began, one shaped by the peaks and valleys that he would soon begin to capture on film. Recording stunning scenes on scenic walks, the self-taught photographer began to make a name for himself, so much so that in 2004, his passion became a profession, the Canadian giving up his career as a custom ski boot maker and swapping the snowboard for cross-country skis. His love for the mountains has remained intact ever since, a love he conveys by organising courses and workshops in nature photography. Next winter will see him open a store in Verbier by the name of Photo Verbier, where his images will be on display and on sale. “Mountainous landscapes change from one season to the next and from one altitude to the next,” says Albert. “Whenever you go up or down, the perspectives always change. Nothing ever stays the same. I feel at ease in this Alpine world. It inspires me.” La Pierre Avoi, one of his first summertime haunts in the region, continues to exert a magnetic hold over him, as does the Haut du Val de Bagnes, which he calls “a wild place, home to outstanding flora and fauna”. It is here that he regularly goes in search of perfect light, plays with depth and cloud and nurtures his burgeoning interest in macrophotography, the little details that make all the difference. And all the while, he utters those same words over and over, telling himself that it is all “too beautiful.” trobophoto.com

Serge Greter 2021-07-08 12:09:35

The Omnia

The Omnia is perched on a natural pedestal that provides panoramic views of Zermatt and the surrounding mountains from the terrace, while one pampers oneself to the fullest (draped in faux-fur blankets, of course). Push open the doors and what do you see? It may be a lobby or it may be a library… or perhaps it’s a bit of both. Either way one thing is certain: hours can easily fly by here before the crackling fireplace. The interior decor of granite and leather, in shades of oak, taupe, grey and black, creates a sensual aesthetic where nothing was left to chance. Every material, every element, and every detail come together in an alchemy that is the very essence of the space.The Omnia’s design also reflects an authentic cultural dialogue. New York City-based architect Ali Tayar (who passed away in 2016) created the space to be a happy union between an American-style mountain lodge and a (very) classically minimalist Alpine chalet. Even if the chosen materials have their roots in Valais traditions, the interior space here is largely defined by a modern American aesthetic. Most of the interior’s furniture was specially designed by the architect for the hotel, embracing an elegantly demure style that’s reminiscent of Mies van der Rohe’s Bauhaus influence or the modular constructions of USM (a family-owned Swiss company, founded in Munisenges (BE) in 1885, whose iconic contemporary designs are still on display in New York City’s Museum of Modern Art). Like any timelessly great Swiss product, these designs are known for a quality, precision, and reliability that elegantly combines with refined materials and clean, uncluttered lines — all fundamental values that make up the Omnia identity.Numbers cannot do the space justice: 18 rooms (ranging from 24 to 45m2) and 12 suites (70-110 m2) each assume their own unique personality and disposition. Every room has a different size and layout. Some revolve around an open fireplace, while for others the star is the kitchen, the private sauna, an all-glass bathroom that faces the mountains, or a balcony that embraces the Matterhorn.The restaurant goes by the same name as the hotel and champions the local spirit of stone walls and a roaring, open fireplace, complete with its neatly-piled wood reserves always within arm’s reach. The restaurant’s French-trained chef, Hauke Pohl, is known for his contemporary cuisine that features both regional and cosmopolitan accents, along with seasonally-inspired menus.And where does one even begin when it comes to wellness? The Finnish sauna, Turkish baths, and the caldarium all represent the best of the world’s wellness options present at the Omnia. The long pool seems to spill out onto the mountains, overlooking the panoramic terrace through immense windows that also shelter a secret... anyone looking for fresh air needs only dive beneath the divider to find themselves surrounded by the mountains with the Matterhorn as company for a dip in the Jacuzzi. www.the-omnia.com

Valérie Perren 2019-01-17 07:00:22

The Cervo

In 1839, Doctor Lauber opened the first lodge in Zermatt with just three beds on offer (the predecessor of the Hotel Monte Rosa). Today, one of his distant descendants, Daniel F. Lauber, is working at the helm of the most intimate Design Hotel™ in Zermatt: the Cervo. Made up of eight independent chalets that each house their own spa, this prestigious 5-star establishment has been patiently building a small luxurious empire, and now includes two restaurants (the iconic Cervo Puro and the Ferdinand), the Owner’s Lodge penthouse, the Overlook Lodge (made up of five large apartments), and the Schali Lago chalet located on the edge of the small Schalisee lake, near Täsch. What do all these venues have in common? An exemplary appetite for alpine purity, brought to life through the use of warm and welcoming natural materials, and an assiduous quest for the best panoramic views, with the Matterhorn at the forefront. Leaning up against the heavily-wooded slopes, the Cervo looms over the village and the Sunnegga funicular station, the gateway to Zermatt’s skiable area. A distinguished member of Design Hotels™, the Cervo is celebrating its 10th anniversary by embarking on an ambitious transformation. In 1839, Doctor Lauber opened the first lodge in Zermatt with just three beds on offer (the predecessor of the Hotel Monte Rosa). Today, one of his distant descendants, Daniel F. Lauber, is working at the helm of the most intimate Design Hotel™ in Zermatt: the Cervo. Made up of eight independent chalets that each house their own spa, this prestigious 5-star establishment has been patiently building a small luxurious empire, and now includes two restaurants (the iconic Cervo Puro and the Ferdinand), the Owner’s Lodge penthouse, the Overlook Lodge (made up of five large apartments), and the Schali Lago chalet located on the edge of the small Schalisee lake, near Täsch. What do all these venues have in common? An exemplary appetite for alpine purity, brought to life through the use of warm and welcoming natural materials, and an assiduous quest for the best panoramic views, with the Matterhorn at the forefront. (R)evolution at the CervoSummer 2020 promises big changes for the Cervo. The hotel will partially shut its doors as it undergoes a modernization. The driving force behind these changes is the idea to delicately bump the Cervo out of its alpine shell and open it up to the world. Nothing revolutionary: the hotel’s infamous alpine chic style (which may very well have been invented here), will not disappear, rather it will evolve in a way that integrates more transnational, cosmopolitan influences for today’s mobile world, with the added goal of becoming more eco-conscious. The best concrete example of this? The lounge will become home to the 100% vegetarian Bazar restaurant, where Eastern specialities will sustainably be brought to life using the best local products from Valais. Meat-based diets are slowly falling to the wayside and raclette’s reign over mountain dishes has come to a end. Today’s reality is much more versatile; desires fluctuate in accordance with temptations. At Puro, the maison’s highly-rated restaurant that received 14 points from Gault&Millau, the menu leans towards the southern Alps, shining a spotlight on pasta and ravioli dishes with contemporary flair. Only the Ferdinand, forever tied to its alpine roots, will remain fully committed to its still-sacred manta: 100% pure, made in Switzerland. A Remodelled HotelOn a technological level, the Cervo is moving away from fading fossil fuel-based models towards clean energy. Once renovations are complete, 90% of the Cervo’s electricity and heating will be provided by a multi-source system that includes solar and geothermal heat pumps, which tap into deep subterranean waters some 150 m below the surface. The psychology of the establishment is also evolving. A new swimming pool with a view of the iconic Matterhorn is being built in the spirit of onsen, Japanese baths, with updated wellness and massage spaces, and a yoga teacher will be on staff. The Cervo aims to break free of the restraining image of a simple “hotel venue” to become a true living destination, an incubator for ideas and desires, and a venue with a focus on personal development. The fitness centre will be transformed into a meditation room to encourage inner journeys, with Beyond Exploring as its new slogan. The former spa will be redistributed into four future Spa Suites. A new chalet will be built with some 15 new, high-comfort rooms, complete with cosy contemporary decor at reasonable prices. The Owners Lodge, which is one of the most lavish options in Zermatt, will become more exclusive, as a way of extending the full range of offers available at the hotel. The renovations will be overseen by the interior design firm Dreimeta d’Augsbourg, and are set to run from April-May through November 2020. In the interim, the Cervo will be partially closed without fully closing its doors. Some of the rooms and amenities will remain open from June 26-September 27 as part of the Ferdinand Pop-Up Hotel (which includes a room service breakfast), offering the perfect opportunity to experience this incredible place without breaking the bank. www.cervo.chwww.ferdinand.swiss

Claude Hervé-Bazin 2020-02-10 07:00:46

Chalet La Marmottière

Located a stone’s throw from the golf course and Le Hameau de Verbier, between the nearest skiable slopes and the centre of the resort, La Marmottière sits behind a screen formed by birch trees and spruces, right beside an irrigation channel. What was once a mere chalet is now a superchalet, one of those prestigious buildings that has taken Verbier to the very peak of Alpine luxury. The main chalet (900m2), reworked by the Valais firm AMD Interior Designer, has no equal when it comes to allowing the light in. With its huge sliding bay windows embracing the scenery, it even goes as far as to create a new aesthetic for mountain architecture. These windows usher the sunlight into the large cathedral-like lounge on the first floor, which is surrounded by the most panoramic of terraces. They perform the same function on the ground floor, where a shimmering swimming pool that stretches for 17 whole metres, right along the building’s façade, reflects the distant peaks. Up on the top floor, the two master bedrooms vie with each other in their very own beauty contest. They too boast large windows opening out on to Les Combins and a large private balcony. The sense of scale is the same, as is the sense of fulfilment. One looks out on to the landscape opposite, its king-size bed an island floating off towards the horizon. The other sits to one side, as if out of shyness. Each has its own lounge, complete with a big screen and warmed by a glass-encased fireplace, and ensuite bathrooms: a shower and sleek wood in one; a bathtub and anthracite marble in the other. The first floor is home to a number of other rooms, where guests can retire in the comforting warmth of aged wood after using all the little toys the house has to offer: an outdoor jacuzzi, sauna, hammam, gym, and a bar created by Italian craftspeople on the theme of luxury cars and featuring a pool table. There is also a games room, poker room, cellar, which itself offers panoramic views, and a bowling alley, hewn out of the rock. Meanwhile, the second chalet (600m2) has a 3D cinema, conference room, massage room and ski room. La Marmottière will take some beating! https://hautemontagne.com/chal...

Claude Hervé-Bazin 2019-12-17 17:49:31

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

Verbier the capital

As the sun slips behind the Val de Bagnes, the evening chill quickly takes its grip on Verbier. With shoulders tense and tight, passers-by quicken their step as they make their way down the street. In the superchalets, meanwhile, the happy occupants are relaxing in the warmth of their very own private spas. As for everyone else, the time has come to make a beeline for the resort’s most select oases of wellness. AWAY Spa & Fitness, W VerbierWith its graceful curves, the W’s beautiful swimming pool stretches from indoors to out, comprising hot and cold areas separated by huge glass screens. Covering an area of 800m2, the adjoining AWAY Spa comprises a jacuzzi, sauna, hammam, relaxation area and treatment rooms (La Prairie and Phyto5). On the menu are detox massages, holistic treatments and bespoke treatments making use of Swiss plant oils and pure oxygen, among other things. There is also a fitness room, yoga and pilates room, nail studio, hair salon, and yoga sessions for skiers. Feeling hungry? Then munch on seasonal fresh fruit from one of the bowls or pick something from the health menu. www.wverbier.com Spa Cinq Mondes at La Cordée des AlpesCould this be the most beautiful of them all? One of the resort’s flagship hotels, La Cordée des Alpes (a member of the Small Luxury Hotels of the World community) is home to a simply stunning spa, combining a stripped-back contemporary feel with the timelessness of beautifully shaped wood. The centrepiece is a 15m indoor swimming pool heated to 30°C and stretching between an extended fireplace and a long window looking out to the Mont Blanc massif. Also featuring a jacuzzi, sauna, hammam, three individual treatment rooms (Cinq Mondes) and a fitness centre, the spa is open to non-residents booking at least one treatment. It can also be reserved for private functions. www.hotelcordee.com Experimental Spa by Biologique RechercheSituated in the centre of the resort, the ultra-trendy Experimental Chalet – the latest offering by a group running bars and hotels in Paris, London and Ibiza – is a hotel, restaurant, cocktail bar, club and spa rolled into one. The spa uses products made by luxury French bespoke skin care brand Biologique Recherche and containing only fragrance-free natural and biotechnical active ingredients. Guests receive a personal assessment before each treatment. The spa is home to three treatment rooms, a hammam, jacuzzi and 50m² solarium. The treatments on offer include facials and a range of massages: essential oils, sport, hot stones, scalp and feet. fr.experimentalchalet.com The L.Raphael Temple of BeautyA pioneer in skin care and anti-ageing treatments, the L.Raphael brand operates out of Geneva, Cannes, New York and Beverly Hills. It has also opened an ultra-luxury “Temple of Beauty” at La Truffe Blanche in Verbier, a 280m2 chalet-spa that can be booked for private use. As well as nine treatment rooms, it also has a truly stunning 15m swimming pool that takes its design cues from Art Deco and Baroque, not tomention a hammam, Finnish sauna, gym, home cinema, hair salon, nightclub, and a vodka bar. It even serves sushi. www.l-raphael.com Spa Nuxe at Le Chalet d’AdrienHere at Verbier’s sole Relais & Châteaux establishment and only five-star hotel, the long 16m swimming pool (heated to a temperature of 29°C) attracts all the attention. When its huge glass doors are opened, the Alps are revealed in all their glory and offer a majestic backdrop to the terrace in the summer months. The spa also boasts a jacuzzi, sauna, hammam, fitness room and private treatment rooms. A wide selection of treatments are on offer, all using Nuxe products: body and facial treatments with flowers, plants,honey and crème fraiche; a range of massages (relaxation, detox, Californian, energy, and deep tissue); and a treatment that goes by the name of modelage vers les cimes. Lasting an hour and 20 minutes, it makes use of heated cushions, Edelweiss essence mist, and magnetite stones. www.chalet-adrien.com MassagesThere is more to life than spas. You could just as easily have a massage at a beauty salon or at home. There are a good 20 or so companies and individuals who offer such a service in Verbier. If you don’t want to leave the comfort of your chalet, hotel room or apartment, you can book services with 1936 Massage (specialising in relaxing and sport massages), or Chilali Massage (Swedish, sport, deep tissue and hotstones massages, reiki and shiatsu, yoga and stretching). Their masseurs bring all the necessary material with them. The two companies also offer pilates sessions and facials. Wholeycow Yoga Massage Fitness offer another option, taking a positive, global, physical and mental approach founded on personal development. Its services include Thai massages and reflexology, massages for pregnant women, aromatherapy, and après (or avant)-ski fitness sessions designed to help you raise your game on the pistes. www.massage1936.comwww.chilalimassage.comwww.wholeycow.ch

Daniel Bauchervez 2020-01-13 07:00:27

The closely guarded secrets
of the Bagnes Valley raclette

A raclette is never a run-of-the-mill affair. It’s not something to be wolfed down quickly when you’re on the go, or thrown together for a make-do weekday supper. A raclette is always an occasion, an eagerly anticipated get-together that holds the promise of an enjoyable evening savouring a delicious Valais spread of dried meats (Hérens, obviously), cured ham and bacon, garlic or pepper flavoured dried sausage, potatoes, and the obligatory side dish of gherkins and pickled onions.But what exactly is raclette, you may ask. Well, it’s a full-fat cheese (50%) with a semi-hard rind, which is traditionally made in the Alpine pastures during the summer, or at dairies in the valley between October-November and May-June (depending on the altitude of the summer pastures). Old documents show that Bagnes’ raclette cheese had already earned itself a reputation by the late Middle Ages.Cheeses can only lay claim to the Appellation d’Origine Protégée classification which guarantees their bold character by following rigorous procedures throughout the production process: raw milk must be collected in an environmentally-friendly way (50 litres for a 7-kilo cheese wheel), transformed by an artisan cheese maker in copper vats and matured on redwood planks at 11°C for at least three months (and regularly turned), and only stored in Valais, not to mention routine quality controls. That’s what it takes to obtain one of the best melting cheeses in the world - creamy and flavoursome, floral and tangy in equal measure. Each dairy has its own number, which is stamped onto the cheese wheels; Bagnes 1 comes from Verbier, Bagnes 25 from Champsec, and Bagnes 30 from Lourtier…Raclette cheese has its own equivalent of the Oscars: the annual Fromage et Cime tasting competition which is held in mid-September in Ovronnaz, in the nearby Rhone Valley. The most acclaimed winners (three times) include the particularly fervent cheese maker Carlos da Fonseca, a “Portuguese mountain dweller” as he describes himself, who runs the Lourtier dairy in the low season and spends the summer out on the pastures in Charmotane. He is passionate about his work – he owns Hérens cattle himself – and learnt the ropes from old Bagnes locals. The cheese competition takes place during La Désalpe when cattle are moved back down to the plains, and coincides with another event organised by Bagnes Agritourisme, the Bagnes Capital of Raclette festival which features cow fighting, a folk parade and, of course, tasting sessions. www.bagnesraclette.chwww.fromagesuisse.ch

Daniel Bauchervez 2019-01-31 07:00:53

Longines
Timekeeper du White Turf à St-Moritz

Nichée à 1'800 m d’altitude, la jolie ville montagnarde de Saint-Moritz, première station à s’être vue installée l’électricité en 1864, attire aussi bien les voyageurs et les sportifs que la belle bourgeoisie internationale, et ce en toute saison. Son climat atypique qui offre 322 jours ensoleillés par année lui vaut sa réputation. Mais pas uniquement. Ici, galeries d’art ultra sélect, hôtels prestigieux, restaurants gastronomiques et événements mondains accompagnés d’un gratin de stars séduisent la communauté. #helvet s’est donc rendu dans cette bourgade de luxe où il fait bon vivre pour assister au White Turf, « gazon blanc » en français, aux côtés de Longines, partenaire de l’événement. Ce concours hippique, crée en 1907, et ses courses sur le lac gelé font partie de l’histoire de la vallée de l’Engadine. Depuis plus de cent ans, chaque année au mois de février, un hippodrome géant prend forme sur le lac, avec les tribunes et un grand village de stands pour accueillir pas loin de 35'000 personnes au total au White Turf. Et ce dimanche, lors du point d’orgue de la 80ème édition du Longines Grosser Preis von St-Moritz, dix pur-sang ont pris le départ pour dérober le Grand Prix au bout de deux kilomètres de glace enneigée et emporter le pactole qui s’élevait à CHF 111’111.-, le tout sous les yeux des 13'000 spectateurs du jour. Berrahri, pur-sang irlandais de huit ans a su dépasser ses limites et celles de ses concurrents, raflant la première place avec un timing de 2’13’’, entre les mains du jockey Kieren Fox. Beauté complexeLuigi Sala, Member of the Board du White Turf, l’explique : organiser un événement sportif sur un lac gelé est complexe. Tout d’abord, les conditions climatiques changeantes peuvent impacter les courses, le lac gelé devant être en mesure de pouvoir supporter entre 2000 et 2500 tonnes (installations, chevaux, public), avec une épaisseur de glace de minimum 30 à 35 cm. Grâce à des drones et des détecteurs de chaleur, il est possible de vérifier la solidité de la glace, et de disposer des obstacles là où elle serait susceptible d’être molle, et donc dangereuse pour les chevaux et leur jockey. De plus, il faut pouvoir protéger les chevaux lors de la course en elle-même : la réverbération de la lumière ou encore les morceaux de neige gelée projetés dans les yeux peuvent être violents. Pour le jockey, pas de différence entre le gazon et la neige. « Une course est une course », déclare Raphael Lingg, jockey arrivé à la 5ème place de la course Longines Grosser Preis von St-Moritz, avec Filou, pur-sang suisse. Par contre, les chevaux le ressentent différemment. « Certains chevaux adorent courir sur la neige, et y sont très performants, alors que sur le gazon les résultats sont moins bons. Et pour d’autres, c’est totalement le contraire, la neige et la luminosité ne leur convient pas », nous apprend Luigi Sala. Alors il faut bien choisir son cheval avant de parier dessus, connaître son parcours, son palmarès ainsi que ses compétences « tout terrain ». Une Record très à chevalGarde-temps officiel de l’événement White Turf à St-Moritz, la Record de Longines saisit en son cadran l’essence-même du sport chic et de la compétition raffinée. Tel un cheval au galop, les aiguilles des secondes courent le long du chemin de fer, passant par les index en chiffres romains ainsi qu’un guichet à 3 heure qui indique la date. Accompagnée de celles des heures et minutes, ensemble, les trois aiguilles bleuies se contrastent élégamment sur le cadran en nacre blanche, inséré dans un boîtier en acier inoxydable, serti ou non selon les goûts. En son cœur bat un étalon certifié COSC, mouvement mécanique à remontage automatique qui offre une réserve de marche de 64 heures, grâce à une fréquence de 25'200 alternances par heure. Le label « CHRONOMETER » accompagne le logo de Longines sur le cadran, affirmant l’excellence horlogère de la maison de Saint-Imier. Quatre tailles de boîtier sont disponibles, à allier avec divers cadrans existants, le tout à apposer sur un bracelet en acier inoxydable ou en cuir d’alligator, noir ou brun, pour une touche plus rétro. Nouveau cheval de bataille de la marque depuis 2017, la Record a de quoi devenir emblématique, et intemporelle. www.longines.ch

Isabelle Guignet 2019-02-18 08:56:08

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 2021-07-08 12:35:46

Helvet.swiss - Le Haut Val de Bagnes, sous l’œil des chamois

Le Haut Val de Bagnes,
where mountain goats look down from on high

A summer day dawns, with the cool of the night gently giving way to the heat of the sun. Rolling down from steep slopes and still immersed in deep shadow, the open expanse of the Val de Bagnes has the look of an impenetrable no man’s land. Before long, however, the first rays of sunlight appear from the distant east, from behind mountainous barriers, warming the peaks and revealing walls of lichen-covered rock. High up on an overhanging cliff can be seen a chamois, the figure of which stands out sharply against a brilliant blue backdrop. Created in 1968 and covering an area of 150 km2, this nature reserve is often overlooked by holidaymakers transfixed by the panoramic views offered by Verbier, not least of Mont-Fort. Here, however, lies an authentic, tranquil land of timeless mountains, where chamois mingle with ibex (reintroduced in 1926) and marmots. Le Sentier des Chamois Etched into the valley’s high northern slopes, the Sentier des Chamois links La Chaux (served by a gondola lift) to the delightful village of Fionnay. Stretching for 13 kilometres and taking between five and six hours to complete, it is not so much a bracing walk as a hike in the true sense of the word, one that winds its way between two imposing mountain ranges: the Mont-Fort, rising high above, and the Combins, which lie opposite. The first section of the path runs down to the Le Mintset by the old irrigation canal, before climbing back up through Crêta d’Inyé and La Perraire. It’s not too strenuous and all you have to do is follow the white/red/white markers. There are some, however, who prefer to start by branching off to the Cabane du Mont-Fort (2,457 m) and the Patiefray marsh. This mountain hut, with its imposing walls of rough-hewn stone, is the perfect spot for enjoying a mid-morning rest and, in the early summer months, watching tufts of cotton grass dancing in the gentle moist breeze. There is a high risk of falling rocks on the trail back to the main path, however, for which reason it is now staked out with blue markers. Before long, another sparkling obstacle hoves into view: the northern slope of the Grand Combin, lined with blocks of ice that have broken away from the Corbassière glacier and thick patches of powdery snow, all of which means you have to look where you put your feet. The path runs through grassy slopes and steep scree, inevitably slowing down progress, before rising on the long climb up to the Col de Termin (2,648 m), where the landscape becomes increasingly rocky and silence reigns supreme, broken only by the clacking of stones sent careering down the slopes by unsuspecting ibex. While it is not hazardous, the climb to the top is breathtakingly steep, with chains provided to help walkers negotiate two elevated sections. Right at the foot lies a broad expanse of emerald green, at the bottom of a rocky valley, an oasis known as the Lac de Louvie (2,250 m), which is overlooked by the sunlit terrace of the hut nearby. It’s an ideal stopover for the night, eyes fixed on the Grand Combin. From here there are two hours of strain for the knees to endure on the steep final descent to Fionnay (1,489 m). guidesverbier.com louvie.ch

Claude HERVE-BAZIN 2021-07-08 13:00:52