(The table)
Valais on a plate
Your chef shops in the village every morning and cooks what the valley has: cheese, venison, apricots and wine from the slopes of the Rhône.
01
Raclette
Valais cheese melted by the fire, potatoes from the Saas valley.
02
Fondue moitié-moitié
Gruyère and vacherin, kirsch, a stone pot.
03
Venison
From the Mattertal, with juniper and red cabbage.
04
Champagne in the snow
Krug, cooled in a drift on the terrace.
(The cellar)
400 bottles,
mostly Swiss.
CornalinThe red of Valais, from vines at 800 metres.
Petite ArvineSalty, bright, made for raclette.
The cellarAsk, and your chalet manager will open anything.