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.
You decide when you book.
The vegetarian version runs through the whole menu. The choice is binding, it steers the kitchen’s buying.
Alain is a chef from Zermatt, running his own Soulfood and 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.
Report them by 15 September, as a reply to the confirmation mail. 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.
CHF 145.00 per person, 50 places at most. 19 September 2026, Clos du Cornalin above Salgesch. Booking until 15 September.
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