Zermatt-Matterhorn is without exception the culinary hotspot of the Alps. So that there is also a whiff of Zermatt at home, recipes from Zermatt’s top chefs can be cooked there. A new one is added each month – tasteful and easy to prepare each time.
Noble is the staging of a breast of duck placed on steamed pumpkin morsels. Its companions are Basmati rice and apple-gingerbread chutney, which flatter its pink roasted complexion. The roasted almond slivers elegantly round out the winter composition by chef de cuisine Jean-Daniel Bieri from the Unique Hotel Post.
We wish you: "Bon appétit and happy holidays"Details
Finest lamb filet served with forest mushroom risotto – enjoy this wonderful dish from the Riffelalp Resort 2222m when you are at home and experience this pure taste sensation from chef de cuisine Christian Schorner.Details
The Unique Hotel Post is the home of the programme, and this is also an unconventional and refreshing creation of chef Jean-Daniel Bieri. A delicately spiced and golden-brown fried wild lake trout filet resting on steamed beetroot. The palate is awakened with a lively hood and fine sauce decorations.Details
Wild boar sausage is a house recipe which has been made since day one in the Cervo Mountain Boutique Resort and which has become famous over the years and far beyond the national borders. It is always served as a starter for dinner and with a homemade potato brioche. Or on Valais sourdough bread with a glass of wine.Details
The Grand Hotel Zermatterhof has created a light meal for you that is suitable for the summer season. The gently cooked salmon trout is always well received and Valais apricots perfectly accompany it. Round off with some summer truffles and voilà – ready to be enjoyed.Details
Finest Luma veal cutlets from the charcoal oven, served with green asparagus and an oven potato garnished with truffle sauce depending on the time of year. The supplements can be adjusted according to taste and the season.Details
Fish in Ravioli. Delicate, subtle and homemade. Tropenhaus Frutigen in the Bernese Oberland prepares Gaston Zeiter’s recipe with sturgeon. The heat required for fish farming at the Tropenhaus is supplied by warm mountain water from the Lötschberg Base Tunnel. Sturgeon Ravioli – a delicacy created by the Paradies mountain restaurant.Details
The Schönegg Fendant soup is a unique symbiosis of Valais wine and Valais dining. Traditional dinner paired with innovative enjoyable tastes and ingredients are found in the Chalet Hotel Schönegg.Details
This specialty made from raw beef tenderloin is served with tomato marmalade, chilli and estragon. It is a classic recipe and is among the favourite dishes served at the Mont Cervin Palace.Details