Alain Lerjen and Maison 13 bring the kitchen into the middle of the vineyard.
The courses are made in front of you. Plating happens right at the open stations.
Every course comes with a wine. Which one it is, Alisha Cina tells you on site.
The wines come from 20 hectares of the estate’s own vines. The Clos du Cornalin of the 2020 vintage was awarded 93.4 points at the Expovina Wine Trophy in Zurich, the highest-scoring gold medal.
You decide when you book.
The vegetarian variant runs through the whole menu. The choice is binding, it steers the kitchen’s buying.
Alain is a chef from Zermatt. He runs his own business Soulfood and is part of the Maison 13 team. He likes cooking for people. And he likes being where the cooking, the serving and the talking happen.
Gault Millau wrote in 2021 that he loves to cook and just as gladly stands at the front. That is exactly what he brings to the Clos du Cornalin on 19 September.
Alain Lerjen does not cook behind a door. He stands where the guests are.
The courses are plated, announced and handed out directly.
Nothing waits for you. The kitchen is part of the day.
When booking you choose the meat or the vegetarian variant. You can enter allergies and intolerances there, or send them by email until 15 September at the latest. More questions under Practical.
The produce tells its own part of the story.
From Mund, the only saffron village in Switzerland.
The meat of the Valais cattle breed.
Valais alpine cheese, melted and slipped into warm bread.
For the finish.
From Fernand Cina’s own vines, 20 hectares around Salgesch.
