SIMPLE BUT NOT PLAIN
Conviviality is the nicest word in a chef’s vocabulary, says Mickey Bourdillat of Le Matafan.
Le storie
Sapori
MARATHON FARMER
“I always dreamt of having a farm in the mountains. I was lucky,” says Gérard Berrux of Chamonix-Mont-Blanc
THE SWEET LIFE IN THE SEA OF ICE
In his hut at 2,200 metres above sea level, Claude bakes the best cakes of the region.
SEMPLICEMENTE BUONO
Secondo Carlo Festini non occorre che ci sia qualcosa di stravagante nel piatto. Meglio pietanze semplici, ma di alta qualità.
CUCINA ALPINA DI ALTO LIVELLO FATTA CON TANTO AMORE
Caprette, prati verdi, montagne mozzafiato ed un'ottima cucina autentica e creativa. Benvenuti nel paradiso di Riccardo e Ludovica Gaspari!
L'ALCHEMISTA DELLA CUCINA ALPINA
Dolci erbe aromatiche fritte e cime d'abete sono gli ingredienti che cambiano il sapore della nuova cucina alpina.
“ORA TOCCA A NOI”
Marta e Beatrice Colombati sono i nuovi volti dell’Hotel Svizzero, uno chalet a 4 stelle con vista sul Monte Bianco gestito da quattro generazioni dalla stessa famiglia.
LA SECONDA VITA DI ALESSANDRA D.
Talvolta capitano degli eventi che da un momento all’altro cambiano ogni cosa. Possono essere avvenimenti gioiosi e udibili, come la nascita di un bambino oppure tristi e silenziosi come la morte di una persona cara.
CRANS-MONTANA’S CULINARY ICEBERG
Two award-winning chefs have settled in Crans-Montana, the place with five lakes, more than 2,300 hours of sunshine per year and over 30 peaks of 3,000 metres or more.
EIN BERG VOLLER ARBEIT
Das kleine Buvette de Pépinet liegt direkt an der Skipiste und bietet einen wunderbaren Blick auf die Walliser Berge. Seit 2003 betreiben Michel und Paulette Vocat die kleine Berghütte - Sommer wie Winter.
CAREFUL AND THOROUGH
A winegrower from the Valais is ready for a new challenge: converting his vinery to biodynamics.
CHOCOLATE BOUTIQUE IN BLUE
Good-for-nothing turned chocolatier: David Pasquiet has sweet stories to tell.
TURNING EMOTIONS INTO DISHES
Franck Reynaud is the culinary superstar of Crans-Montana. His concept: taking feelings to the plate.
LET'S HAVE A BEER IN MONSTEIN!
Brewing craft beer at 1600m altitude in a village with 200 inhabitants and two churches: That's life for head brewer Basti Degen.
HAPPINESS IS A FRESH LOAF OF BREAD
Sabine Friesinger's guests feel right at home in her lovely garden, where it is easy to forget the hustle and bustle of everyday life. Add a warm slice of her homemade rustic bread and enjoy a piece of paradise!
THE REINVENTION OF KITZBÜHEL'S MOUNTAIN CUISINE
Why visitors to Kitzbühel should book a table before hitting the slopes…
YOU CAN ONLY LIVE WHAT YOU TRULY ARE
Strengthening a community’s spirit by baking bread? Baker Clemens Walch in Lech Zürs knows how.
METROPOLITAN DINING IN THE ALPS: WELCOME TO THE CHEF'S TABLE AT 1500M
When dining becomes a culinary event: In Zug's old Schualhus guests can indulge in gourmet meals prepared live by top chef Manuel Grabner.
ROSWITHA KOMETER: SELF-MADE THROUGH AND THROUGH
Cooking à la carte for 30 hotel guests and about 20 restaurant guests sounds like a job for a well-sized kitchen team. But not at Hotel Sonnbichl in St. Anton: Here a very special lady does it all on her own.
A LITTLE STRESS FOSTERS CREATIVITY
In St. Anton am Arlberg, hotel manager and head chef Michael Ladner shows that it is possible to stay grounded while flying high creatively.
A CHEF'S SPIRIT
Michelin star chef Emmanuel Renaut worked hard to get to the top. Now he enjoys his creative freedom and joking around with the Megève chamois.
DEALER OF CHEESE HAPPINESS
When Catherine Gaiddon left her career plans to take on her grandfather’s dairy store in Megève, she learned how cheese and courage go together.
HAPPY COWS, HAPPY PEOPLE
With a direct view of the Mont Blanc's frosted peaks, Franck Blanchet runs a mountain chalet restaurant. Good food, life in the mountains and his cattle are the ingredients to his personal recipe for happiness.
THE SWEET, SWEET WORLD OF MONSIEUR SOCQUET
Whoever comes into the shop of Madame and Monsieur Socquet in the heart of the old town of Megève enters a sweet world.
THE PURSUIT OF PERFECTION
Julien Gatillon is one of France’s youngest Michelin-star chefs and head chef at the luxurious “Le 1920” restaurant.
LEGGI TUTTE LE STORIE
