Frédéric Fischer

My culinary philosophy

When I came to Zermatt almost 20 years ago, I bought a small Valaisian cookbook. I cooked many of the recipes for myself and my friends, familiarising myself with local cuisine. As an Alsatian, I was particularly impressed by the fact that people here cook with hay – and now I do it myself, even today: for example, a rack of lamb from local Valais Blacknose with hay from Findeln by Zermatt, and “cholera”, the classic Valais vegetable pastry. Valais cuisine is local and generous – just like the Valaisians themselves – both rich and unpretentious.

I am still true to the Alsatian in me: I love the mix of Valaisian and Alsatian cuisine and put together the most varied ingredients, for example sauerkraut, char and bacon cream sauce (a fine combination). I serve Alsatian Baekeoffe, a typical dish with potatoes, with truffles and Herens beef chops – and pair Valaisian apricots with duck breast. In my kitchen, I attach great importance to local and high quality produce. The sheer variety of Valaisian produce – apricots, dried meat, vegetables, lamb, cheese, spirits and wines – fascinates me.

In all these foods, you can taste the sun-drenched south. I take inspiration from recipes from all over the world. My cuisine is traditional, authentic and Mediterranean; light, elegant and cheerful – and above all a tribute to Valais in all its diversity. I want my recipes to be about enjoying the good and the fine, the original, the traditional and the modern from Valaisian cuisine in seasonal dishes.