it: in 2014, he won the Tattinger Switzerland prize, in 2016 the Tattinger France prize and like the lofty ski cables in view of his kitchens, he continues his ascent when in 2018 he was a finalist at the Meilleur Ouvrier de France. Lovingly Local The Prima menu is replete with dishes that showcase the finest local ingredients all lovingly referencing their individual producers. The signature dish of Marinated Rainbow Trout notes on the menu title that it is “from Mr Murgat”. Line caught fish is prepared gravlax style, served with with spinach relish and zesty kumquat. His hay smoked egg was given a mountain barnyard smokey depth, again using local produce (noted as Grandfather’s eggs!) as well as such regional cooking techniques such as hay smoking, here “using fresh hay from Mr. Morand’s farm”! . Another signature fish dish is a succulent grilled sea bass was warmed with “Garlic and Grenoble walnut
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sauce, coloured carrots from Colmar and roots sauce with fir tree flavour”. The Chef thus transports the fresh aromas of the swaying fir trees outside right onto the diner’s plates. Refined Rusticity The juxtaposition of a refined, formal setting with rustic, rural ingredients, provides interest, contrast, layers and texture to the entire dining experience as well as to the dishes themselves. He uses local farm produce, simple ingredients and old fashioned cooking techniques that the Chef modernises and elegantly presents. Thus the Chef delivers the appropriate level of sophistication, yet swerves a culinary path well clear of any pretentiousness that would be tempting to a lesser Chef graced with a 5* establishment managed by one of the worlds top hotel companies (Four Seasons) and previously owned by the elite Rothschild family. This is a Chef who keeps his feet firmly on solid mountain ground.