Even if man does not live by bread alone, eating is still of great importance. At the latest since Auguste Escoffier, creator of Grande Cuisine, eating has not only been the purposeful intake of food, but also pleasure, and cooking has become a high art.
"You are what you eat!" Ludwig Feuerbach's aphorism has more validity today than ever before: good cuisine starts with the ingredients. For years our paramount goal has been to purchase as many foodstuffs as possible from the region and from sustainable production. While doing so, we make sure that as many seasonal products as possible are offered in the menu. All Valser farmsteads produce organically and are well-known for meat of high quality and first-class dairy products.
However, not everything you eat with us comes from Vals or from organic production, because not all of these products are available in sufficient quantities for our culinary operation. That is why in cooperation with various producers in Vals and the region we are committed to continue to be able to offer new, sustainably produced products of the highest quality in our hotel cuisine.
Registration at the hotel reception closes on Monday at noon.
The cost of participation is Fr. 29.- per person.
The tasting takes place at 4.00 pm at the Red Restaurant
Our culinary offer
In the hotel you will find an extensive culinary offer that you can individually tailor to your preference:
We will serve you an extensive breakfast buffet in the Red Restaurant daily from 7:30 am to 11 am with a large selection of quality teas, with organic Valser dairy products, Valser organic eggs as well as many partially homemade varieties of bread and much more.
In the evening you have the choice between an elaborate gourmet dinner in the Red Restaurant, our 5 course half board menu (15 Gault Millau points) or the market-fresh, regional cuisine in the rustic ambience of Restaurant Chessi.
For the small appetite in between or as a late snack we offer you a selection of fine snacks in the Blue Lounge and a fine lunch menu in the Red Restaurant (12.00-02.00 p.m.)