Alsace-born chef Frédéric Fischer has been cooking at the Hotel Alex for 15 years. The top chef’s cuisine is loved far and wide. And he in turn loves the cuisine of the Valais. And has just published a 300-page book of Valais recipes entitled La haute cuisine du Valais.
Whether it’s dry-cured meat, egli (perch fish) filets, raclette cheese, asparagus or apricots, top chef Frédéric Fischer always finds a way of combining regional ingredients into an elegant dish. His creativity is showcased to perfection in the recently published cookery book. As Frédéric Fischer admits, “My cuisine is light, elegant and seasoned with a good helping of cheeriness. I care deeply about produce and recipes that invite you to enjoy all that is good and refined, authentic and original, traditional and modern in the cuisine of the Valais.” His creations are always seasonal, and in his hotel kitchens the Alsace-born chef from Kruth uses nothing but high-quality fresh produce, locally sourced whenever possible.
When Frédéric Fischer first came to Zermatt twenty years ago, he bought a small Valais cook book and acquainted himself with the region’s cuisine. He even adopted cooking with hay in order to prepare the “rack of Blacknose lamb”.
La haute cuisine du Valais is the third volume in the series Schweizer Landküche [Swiss Regional Cuisine] published by Weber Verlag in Thun. Photos: Marcus Gyger; book format 24 x 32 cm, 240 pages, 64 recipes, over 300 colour photographs, published in German/French as well as an edition in English only; ISBN No. 978-3-906033-05-1; CHF 69.