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P R O M E N A D E 2 , 3 7 8 0 G S TA A D T E L + 4 1 3 3 7 3 3 8 1 1 0 T H E A L P I N A G S TA A D , A L P I N A S T R A S S E 2 3 , 3 7 8 0 G S TA A D T E L + 4 1 3 3 7 4 4 7 4 8 0 GRAFFDIAMONDS.COM

December 16, 2016 - Issue 7 – CHF 3.50

MARY, QUEEN OF SKATES On and Off the Ice


PETER WYSS & HUGO WEIBEL Palace’s Royal Chefs Retire





Pays-d’Enhaut – Gstaad Valley – Pays de Fribourg

COFFEE CULTURE AND PASTRY DELIGHTS Brokerage and sale Holiday rentals Administration of properties under joint ownership (PPE) Property management Appraisals and valuations Residence Services

Visit us in our new Délice Café & Chocolatier in Saanen Heidi & Reto Sigrist-Wehren and Team



ROUGEMONT Rue du Village 40 026 925 10 00

CHÂTEAU-D’OEX Place du Village 2 026 924 53 55


BULLE Rue St-Denis 40 026 921 05 05

Tuesday to Sunday from 7am to 6.30pm






Monday closed

info@cfimmobilier.ch Dorfstrasse 4 | 3792 Saanen | Phone +41 33 744 40 01 | delicecafe.ch



This is the (Last) Season

Photo: HUUS

Time for a Change GSTAADLIFE has seen a series of changes in the four years that I’ve been lucky enough to call the magazine home. You may have noticed that in the past two years, we’ve renewed our focus on Saananland news – construction,

While the winter season is just beginning, all good things must come to an end. And so it is, after four years of getting to know the Saanenland, that I’ll be leaving GSTAADLIFE after our February 2017 issue.

Our Profile interview this issue takes a closer look at the when, where, why, and how of their illustrious careers. Final Countdown With only two months to go, I’ll be partaking in all Gstaad has to offer. Whether I’m skiing down the slopes or sipping champagne at the Palace, I hope to see you there, enjoying each day here like it’s your last. I sure will be. Best regards,

I’m sadly not the only one who is retiring from the area this winter. Legendary chefs Peter Wyss and Hugo Weibel will also be fi nishing their four and three-decade run at the Palace in style, with special events to mark their fi nal months.


Alexis Munier Editor in Chief

Photo: Heshima

We have a range of articles to suit both the fi rst-time guest and long-time resident, from updates on Le Rosey’s cantonal approval process for a new campus, to a review of HUUS, the region’s newest luxury hotel.

administration, and services – for expats who call Gstaad their permanent home. Continuing in this vein, our publishing director and Feutersoey native Markus Iseli will soon be announcing some exciting new plans for GSTAADLIFE’s future.

Photo: AvS

As usual, our first December issue is meant to catch you up on all the local news you missed this autumn, as well as give you a sparkling glimpse into the Saanenland’s fabulous holiday season.




Gstaad Living

Sports & Leisure

5 Letter from the Editor 22 Events Calendar

11 Rosey Back to the Drawing Board

19 Gstaad Yacht Club



Local News

12 Chefs of Kings Retire from Palace

20 Graff Unveils Venus 21 Mary, Queen of Skates

7 Sweet Dreams Are Made of These 7 New Barriers at Train Station 9 HUUS Hotel Opens to Acclaim

Arts & Culture 11 Every Scarf Tells a Story 15 Menuhin Family at NYMF in Gstaad 17 In the Spirit of Gstaad

GSTAADLIFE, Anzeiger von Saanen, Kirchstrasse 6, P.O. Box 201, 3780 Gstaad, Phone: 033 748 88 74, Fax: 033 748 88 84, www.gstaadlife.com // Management Board: Frank Müller // Publisher: Frank Müller, frank.mueller@gstaadlife.com // Publishing Director: Markus Iseli, markus.iseli@gstaadlife.com // Editor in Chief: Alexis Munier, alexis.munier@gstaadlife.com // Contributors: Januaria Piromallo // Layout: Aline Brawand // Advertising: Eliane Behrend, advertising@gstaadlife.com, Phone: 033 748 88 71 // Subscriptions: Flurina Welten, subscriptions@gstaadlife.com, Phone: 033 748 88 74 // Cover Photo: ©Gstaad Palace





Robert Indiana, Hope, stainless steel, 2009, 91,4 x 91,4 x 45,7 cm © VG Bild-Kunst, Bonn 2016

Modern & Contemporary Art 19th to 29th December 2016 At the Grand Hotel Park Gstaad 10am – 13pm and 16pm – 20pm

Jean Arp


Marc Chagall

Max Ernst

Fernando Botero Michel Comte

Georges Braque

Edouardo Chillyda

Jim Dine

Peter Halley Hans Hartung Alexej von Jawlensky Robert lndiana Paul Klee Ernst Ludwig Kirchner Fernand Léger Takashi Murakami Hiroyuki Masuyama Emil Nolde Renée Sintenis Egon Schiele Simon Schubert Cy Twombly Tom Wesselman Otto Schlemmer Pablo Picasso Otto Piene George Rickey Andy Warhol Zao Wou-Ki


Sam Francis

Katharina Fritsch


Sweet Dreams Are Made of These After years of planning, Reto and Heidi Sigrist have finally made their dreams come true with the opening of Délice Café Chocolatier in Saanen.

Photo: AvS

Chocolate Café Opens in Saanen


The couple are thrilled to be making their home in the Saanenland once again, where they have made a strong network of close friends. With a second child on the way, they are looking forward to settling down with this business venture. Saanen-Born and Bread Heidi, a Saanen native, and Reto, from Uetendorf, worked at Charly’s before moving on to Solothurn, Adelboden, and most recently, in Interlaken, before their return to the region. Both bring their years of experience as "confectioner-confiseur" to the café – Heidi as a professional world champion and Reto with a certifi ed master-level education. Opening the café is also a chance for them to pass on their expert knowledge to staff, including new baristi, bakers, and chocolate-makers. The café is located in the massive new building complex completed by architect Hanspeter Reichenbach, who had already planned for a café in the space. With con-

Heidi and Reto Sigrist at their newest venture, Délice Café Chocolatier in Saanen struction work having begun in spring, the café was able to open just in time for the winter season. Délice Café Chocolatier has indoor seating for 50, while two terraces will be open on warmer days. There is a children’s play area, making it a fi ne choice for families. More than just a sweet

shop, the café features chocolates, pastries, and other goodies, as well as lunch options like soups, bagel sandwiches, and savoury treats. Opening hours are Tuesday to Sunday, 7am to 6:30pm. www.delicecafe.ch

Improved Barriers at Train Station Retractable barriers have been a feature of Gstaad's train station for many years, preventing through traffic for anything but delivery trucks and taxis.

Photo: AvS

Commune Attempts to Stop Sneaky Drivers from Shortcut


Yet each year, accidents with thousands of francs in damages occur when confused drivers, or those hoping to make an easy crossing and avoid a 5–10 minute driving detour, attempt to bypass them. After just two weeks' construction time, a new, highly visible barrier was inaugurated in October. Bicycles and mopeds – exempt from the interdiction – may still pass using the bike lane.

New barriers aim to thwart shortcuts



AGERRA DETAILING The Art of Displaying Passion World’s most expensive car gets the world’s most expensive treat in Gstaad: CHF 4,000 Agerra Detailing paint correction uses high tech to spot the tiniest imperfections in multi-million franc Aston Martin One-77. Aston Martin doesn’t call the One-77 a car, but rather an “Automotive Art Form.” Like all good art, it isn’t cheap. Specialists must have a solid knowledge of how to handle such vehicles safely and efficiently before handling this expensive piece of art. They must understand the materials that make up the objects they are working with, and how these materials may react with correction products or coating substances. At Agerra Detailing, master detailers must plan out and communicate their plan of action with the rest of the team before beginning a task. Attaining Perfection “Being a car fanatic myself, I sympathise with many of our collectors when only perfection is acceptable,” says Siamak Siassi, who founded Agerra this year. “Once our cars are complete, even mi-

croscopic analysis will not reveal any imperfections. Most of Agerra’s clients say that cars leave our workshop ‘better than new.’ As we have entered into a new technological era in the age of detailing, Agerra continues to innovate and progress, taking their ‘know-how’ above and beyond competitors in fine car circles. “We adhere to Japanese kaizen principles,” says Siassi, “and believe that big results come from many small changes accumulated over time.” Superior Products Agerra has been looking far and wide for sourcing the best products in detailing industry, and their carefully selected partners are located all the world over. This global environment provides Agerra with best-of-class products, quality and diversity.



A unique feature of our new coating, for example, is the organic polysiloxane-based base coat which acts as a primer, exploiting the molecular matrix of the clear coat, and penetrating it to form strong cross-linked chemical bonds. The base coat also leaves an increased number of molecules on the surface, increasing the potential bonding sites for the top


layer. The second coat is inorganic siloxane-based, containing smaller molecules with a high affinity for the molecules in the base layer. This ensures a stronger and importantly, more condensed bond, the combination of which prevents the water spotting issue often associated with ceramic sealants. Fine Car Passion Agerra is a venue that fascinates car owners who have a passion to display. In addition, professionals, artisans, craftspeople, and enthusiasts who relate one way or another to this refined service offering come to us. Our new website, with its photography, video, features, and social media posts, aims to show how Agerra is run for the benefit of clients. “Few places cater to the caprices and fantasies of the super-rich and famous as consummately as Gstaad,” Siassi mused. “Agerra has been added to the list of the most expensive service providers in the Saanenland, so be sure to make your appointment well in advance.” Agerra Detailing SA Gewerbestrasse 9 3784 Feutersoey bei Gstaad Tel: 033 755 11 56 www.agerra.com – Info@agerra.com

Photo: HUUS

HUUS bills itself as a cosy family resort that offers many options for both locals and guests

Living Up to its Name, Literally HUUS Hotel Hits the Mark with Families The region's newest hotel, HUUS, opened its doors in early December after months of intensive restoration and remodelling. Home Sweet HUUS is their slogan, and with an innovative blend of alpine design and family amenities, guests young and old are sure to feel at home here. BY GSTA ADLIFE

HUUS lives up to its name, literally. The Swiss German word for Haus, or house, the recently reopened property sits firmly in a niche overlooked by some of the Saanenland’s other hotels, providing an option for fun-seeking families who can’t be swayed by fi ve-star fees. Big and Bigger The hotel has 136 rooms – the same as it had back when it was the Steigenberger – keeping it the biggest in the Saanenland. The rooms were renovated to the highest standard, and boast Hästens bedding as well as handmade decorative touches. It’s easy to forget you’re in a Swiss luxury hotel, as the décor doesn’t scream cool, alpine chic. Instead, burnished burgundy velvets and camel leather accents give a warm and cosy, yet sophisticated air. Traditional plaids and thick neutral curtains complete the look, set against the deep eggshell blue walls. Classic Eats and Sweet Treats Be prepared to eat well at HUUS; its

cooking is guaranteed to rival any dish you prepare at home. The hotel’s restaurants are headed by chef Giuseppe Colella, formerly of the Park Gstaad, whose simple Mediterranean-style cuisine is paired with favourite regional dishes. The hotel’s high-end restaurant is La Vue, where Colella insists on craftsmanship at the highest level, explaining that all ingredients are of the highest quality. From locally raised lamb – coated in fresh herbs plucked straight from the HUUS garden – to decadent chocolate desserts, La Vue will have you seeing culinary stars. HUUS Gstaad restaurant brings international fl avours to the table, with seven unique breakfasts, for example, featuring over 200 items. Just moments away is the HUUS kids restaurant on the 4th floor, where parents can leave their children to enjoy a kids-only meal while they dine alone at another facility. The hotel features Gstaad’s first tapas and wine bar, The Cave, which serves an array of Spanish specialities. In addition, it offers cheese and charcuterie direct from the region’s farms. If you fancy a full cheese meal, there's the Fondue Chalet, located within smelling distance. Active Activities If you’ve managed to leave the HUUS cocoon, there are a variety of sports and

activities included in your stay. From the winter bonuses of free ski equipment, lift passes, and ski school lessons for those under nine, to summer’s river rafting and stand-up paddling, adventurous guests have a wealth of options at their disposal. HUUS Team HUUS Gstaad AG's chairman of the board is Marwan Naja, while Günter Weilguni serves as CEO, working handin-hand with general manager Mirka Czybik. Weilguni and Czybik worked together for years at the Alpine Lodge. Their decades of experience in the hospitality industry here ensure a wealth of Saanenland knowledge for guests. The hotel has only been open a few weeks, but rave reviews are pouring in from guests and locals alike. HUUS has been sure to invite the local community to visit the property, keeping the tradition of the Steigenberger alive. While they can no longer frequent the Stollen nightclub, the tapas bar is the new “in” club for evening drinks and entertainment. "We look forward to welcoming all locals and guests," said Czybik, "and invite them to discover HUUS – a true home away from home.” www.huusgstaad.com



ENJOY THE ULTIMATE NEW YEAR’S EVE Celebrate at Park Gstaad’s Dolce Vita Party Those looking to wave the new year in with style should look no further than the newly named Park Gstaad, which hosts La Dolce Vita Party. Those lucky enough to secure a ticket to Gstaad’s most exciting new year’s event can expect an exquisite dining experience, with a stunning banquet of food, a captivating display of entertainment and a guaranteed night to remember! The evening will kick off in the chic setting of the hotel’s Library, with a welcome cocktail from the hotel’s master mixologist. Following the cocktails will be a magnificent Gala Dinner in the all-new signature restaurant, Avenue Montagne and, topping off this culinary experience, a delicious dessert buffet. Fuelled up on festive food, revellers can then enjoy the dulcet tones of soul-sensation Verna Francis and marvel at the musical magnificence of Marcus Malone. Performing together as part of the All Star

Collective both artists have garnered critical acclaim, having sung with some of the biggest names in music. Also raising the roof of Park Gstaad and getting guests on their feet will be Swiss classic and electro-house violinist Valentin Akçag and pianist Steve Zwygart, who together make Viano. Fusing classical and modern sounds, Viano’s unique performances have captivated audiences across Europe and are now set to raise the bar in Gstaad with a one-off musical extravaganza. You can join for the full experience on Saturday 31st December at 20:00, with dinner and dancing for CHF 950 per person (6-12 year olds CHF 475) or join for the after-party from 12am onwards for CHF 180, which will include an unlimited midnight snack. Park Gstaad Wispilenstrasse 29 – 3780 Gstaad Tel. : +41 0 33 748 98 00 info@parkgstaad.ch

Gerax wishes you a Merry Christmas and a Happy New Year.

SALES | RENTALS | ADMINISTRATION THE ADRESS FOR YOUR HOME IN GSTAAD SINCE 1970. Gschwendstrasse 2 | CH-3780 Gstaad Tel. +41 33 748 45 50 | Fax. +41 33 748 45 51 info@gerax.ch | www.gerax.ch



Back to the Drawing Board Le Rosey Withdraws Plans for “Erli” Campus It's back to the drawing board for Institut Le Rosey, which must reevaluate and redesign its plans for a new campus before seeking approval from the canton of Bern. BY GSTA ADLIFE

Last month marked a serious turning point in the construction dreams of Le Rosey. The high-profile boarding school retracted their campus project “Erli” in Schönried, after it was deemed too disruptive to the surrounding countryside by cantonal officials. Writing that it would disturb the landscape, the Cantonal Commission for Protection of Place and Landscape Images (OLK) rejected the "Erli" project at its proposed dimensions. Philippe Gudin, former director of the school, announced Le Rosey’s frustration at the recent developments. “We are deeply disappointed," said Gudin, “that the canton has chosen not to consider this forward-thinking project.” While some have expressed concern that

the groups against the project, including neighbours whose properties border the projects as well as the Landscape Protection Switzerland and Helvetia Nostra, had too much influence on the approval procedure, Gudin is not convinced. “We aren’t looking to place blame,” insisted Gudin, “we must simply accept the decision at hand.” Before being handed to the OLK, the project had been approved locally by the offices of Municipalities and Spatial Planning, which had rejected all official objections and allowed “Erli” to proceed. Le Rosey has outgrown its Ried campus in Gstaad, which is bursting at the seams, and has dreamed of constructing a new, modern campus that could host the entire school. For now, the dream will have to wait, as it’s back to the drawing boards for Le Rosey. The school is waiting on a request to purchase land not far from the original site, and should know by January 2017

whether it can obtain the land and integrate it into the construction plans. This would allow for a campus that is less dense, hitting on key suggestions from the canton that the campus fi t better into the landscape and preserve the green meadows at its doorstep. After several adjustments, a scaleddown project could be submitted in 2017. “We’re at home here,” Gudin stressed, noting the school has no desire to leave Saanenland. “We absolutely want to build here, and will only leave if no solution can be found.” The school, which has a large campus on Lake Geneva in Rolle, traditionally spends the winter in the Saanenland – bringing more than 600 total students and staff to the region, and providing a welcome economic boost. “Don’t worry, we won’t go across the mountain to Valais,” joked Gudin, before mentioning that serious alternative options included a season at sea on a large-scale cruise ship.

Life-Saving Scarves in Saanen Locals Support African Empowerment Foundation With its luxury hotels and chic boutiques, the Saanenland is a world away from hunger and poverty. Yet a local business, Excel Security Solutions, is giving back by doing its part to foster progress in areas less fortunate than our own.

and Burundi. Devoted to protecting, nurturing, and empowering vulnerable female refugees, Heshima created the Maisha Collective, an initiative that fosters leadership and business management skills through the design, production and marketing of unique hand-dyed scarves and textiles.

precious resource –the refugee women themselves. Every scarf tells a story – be part of that story! www.excelsecuritysolutions.ch w w w.facebook.com/people/La-ScarpaSaanen www.heshimakenya.org

Inspired by Heshima’s work and impact as well as the scarves themselves, Excel Security Solutions became a strategic partner. They buy scarves as corporate gifts and collaborate with La Scarpa 51, where Gabrielle Gagneux of the Saanen-based shop is happy to help the Heshima cause and now carries an array of the exquisite textiles for sale. Every scarf sold meaningfully supports the foundation and collective, allowing them to reinvest in their most

Heshima Foundation works in Africa

Photo: Heshima


The idea came about when Excel Security Solutions’ founder James Otigbah was working in Africa as the bodyguard and security advisor to the Swiss Ambassador to Somalia. While in Kenya, a beautiful, brightly coloured scarf caught Otigbah’s eye. He learned it was the product of Heshima Kenya, a non-profit organisation based in Nairobi, which helps refugee women, girls and children from countries such as Somalia, Ethiopia, DR Congo, Sudan, Rwanda



Photo: AvS

Peter Wyss, center, surround by joyous colleagues, including Hugo Weibel, far right

Celebrating Four Decades Peter Wyss and Hugo Weibel Bid their Farewell INTERVIE W BY ALE XIS MUNIER

With decade upon decade of service under their belts, chefs Peter Wyss and Hugo Weibel of the Gstaad Palace will soon be retiring as the stuff of legend. They were kind enough to sit down with GSTAADLIFE for one final interview before embarking on new adventures.

GSTAADLIFE: You’re both Swiss. Did you grow up in the region? Peter Wyss: I grew up on a small farm in Luzern, and did my apprenticeship in cooking there, where I started my career. Hugo Weibel: I’m from a big family in Canton Aargau, and after three decades in Gstaad, am fi nally heading back to call it home once again. GL: Did your mother’s cooking inspire your dreams of becoming a top chef? PW: No, actually my best friend’s family ran a restaurant and I spent school holidays and weekends helping out in the kitchen. HW: My mother was – and is still, at 86 years old – an amazing baker. Canton Aargau is famous for its carrot cake, so I


started baking at home and quickly won a prize for my version of the speciality. A love of cooking followed. GL: You’ve been at the Palace for four decades and three decades, respectively. PW: I joined the Palace in 1971 and was here for three seasons before I went to the Berkeley hotel in London. I came back in 1975 and at that time, the Palace in Luzern sent their chef to the Gstaad Palace in the winter. So that winter, I came back to the Palace, where I worked my way up from chef de partie to souschef, and then on to head chef. HW: I started here in 1976, but after several years left for other ventures. During that fi ve-year break, I completed restaurant school, and then went to work in the United States. I was an illegal immigrant! I didn’t have a visa but worked for the Hyatt in Charlotte, North Carolina. GL: This winter marks your last season with the Palace. Why now? PW: I’m almost 67, so it’s time to fi nally retire. Not retire completely of course! I’ll still be helping out guests,


training new chefs in private chalets in our various Palace techniques. HW: Me too, I’ve had a lot of requests to help out some of the guests I’ve met over the years by this sort of training. There is some talk of preparing a book together, but we’ll have to see. GL: Cooking is big these days in the entertainment world, with shows like Masterchef and The Great British Bakeoff dazzling audiences. What are your thoughts on this newfound popularity of the culinary arts? PW: If only it wasn’t happening at the end of my career! No really, I think these shows, especially Rick Stein, are fantastic. You learn a lot about the world, and the customs, cuisine, and culture of other peoples. GL: How is Swiss cuisine unique? PW: Switzerland is well known for pork, veal, and sausage, as well as freshwater fi sh. The dishes are simple and don’t have to be costly. Bread soup, for example, is a great way to prepare stale bread that would otherwise be thrown out.

Working here for so many years has allowed me to make friends from around the world. Peter Wyss

to find a well-prepared haggis with mashed turnips. It’s important to taste food from around the world, to see how other people live and eat. Each holiday season I make a traditional English Christmas pudding – the only time it’s available. Sometimes I make it a bit more exotic, adding kumquats, for example. GL: What are the advantages to working so long for the same employer?

GL: What's one of your favourite dishes? PW: I love the combination of a beef or veal filet served with a cheek as well. That way you have one very nice piece of meat, together with a slow-cooked cheek with a tasty sauce. In the summer I’m fond of a good fi sh carpaccio. GL: What’s the most difficult dish on the menu to prepare? HW: Fish is very diffi cult, as it’s delicate and you absolutely shouldn’t overcook it. Sometimes, if guests want a whole fi sh, we have to do several trial runs if it’s a species we aren’t familiar with.

HW: Times have changed and the world moves more rapidly. No one stays 40 years at one job. I was very lucky to have had such a long run here. PW: Working here for so many years has allowed me to make friends from around the world. It’s nice to see guests year after year, knowing what they like and what they don’t. GL: With the Palace open just a few months per year, what did you do in the long off-season?

PW: Preparing homemade fois gras is no easy task either.

PW: In these many off-seasons, I’ve travelled the world representing the Palace. Together with Hugo, I’ve been to some of the fi nest hotels in the world to present Palace cuisine.

GL: With the invention of induction stoves and new gadgets, is cooking easier?

HW: Besides all the travel, I furthered my studies and became a professor in the culinary arts.

PW: No, actually the variation in cooking is much wider now. Young chefs need to master cooking at both low temperatures and high temperatures, as well as international and vegetarian cuisine.

GL: Trends change – what are some of your memories in that regard?

GL: Supposedly the most delicious fondue in the region is here at the Palace? PW: Some say it’s our truffl e and champagne fondue, but that’s a rare treat that should be saved for a special occasion. GL: Mr Wyss, your wife is Scottish… how do you feel about Scottish food? PW: When I’m travelling there, it’s a treat

PW: The most challenging decade for cooking was the 1980’s. There were many extravagant buffets, where guests would eat just a tiny fraction of all the food available. I remember Mr Khashoggi’s wonderfully grand parties, where we would prepare a buffet truly fit for a king. It’s quieter now, with guests tasting menus several times beforehand to select several specific dishes instead of a wide variety. HW: Fresh is the important word and the trend is toward vegetarian and healthy eating, which is one of the reasons we had such great success with our Indian guest

chefs. Their many meatless curries are very popular amongst our guests. GL: What was the national makeup of your large staff of 55 plus? PW: We always had “Europe in the kitchen”, with cooks from Italy, France, and Germany, mostly. HW: It’s a good way to see how chefs from around Europe differ with their tastes and cooking practices. GL: What are some of the problems facing Swiss kitchens today? PW: There aren’t enough young Swiss people to fill the apprenticeships in cooking; they lean more toward business now. HW: I think we’re just suffering from a temporary lack of local apprentices. However we can still fi nd excellent candidates from all over Europe. GL: With your status as a top chef, have any of your kids caught the cooking bug? PW: One of my two sons was a chef before going to the Hotel school in Lausanne and continuing in business. The other went into gas and oil trading – a safer choice! GL: What’s your first order of business come March 2017? HW: Mostly, I’ll be back in Aargau to spend some quality time with my elderly mother. I’ll help her out around the house and do some small household projects. GL: Mr Wyss, what are your plans? PW: I’ll travel a bit with my wife, but don’t want to plan too far ahead. I’ll go to Greece fi rst, then next Christmas to Scotland with the whole family. Oh, and lose 10 kilos. I’ve already lost fi ve, but need to lose a few more. GL: Any dieting tips for our readers? PW: I eat a lot of yogurt, fruit, and light foods. In the evenings I work out with a friend doing stationary biking, lifting weights, and rowing. Afterwards I have a small drink – that way I don’t lose it all too quickly!



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Photo: NYMF

Inva Mula will perform a concert of Verdi arias celebrating the texts of Shakespeare

Festival of Firsts for NYMF Holiday Music Soars with Menuhin and Shakespeare Honours Maestro Marco Guidarini. On the last day of the festival, the participants will give a final concert, organised in collaboration with the “Vincenzo Bellini Belcanto Academy.”


Artists returning to play innovative programmes which are rarely heard elsewhere – the hallmark of Princess Caroline's events – include French cellist Gautier Capuçon, violinist Julian Rachlin who plays “Family Group” with his partner Sarah Mcelravy and his mother the pianist Sophie Rachlin.

Once again, Princess Caroline Murat, the festival’s artistic director and world-renowned pianist, has gathered fellow musicians from all corners of the world to play in elegant, informal and historic settings in and around Gstaad, from the Gstaad Yacht Club to Rougemont Church to Saanen’s Landhaus. “Each year, I am impressed by the number of artists who come to play music they rarely play elsewhere,” said Princess Caroline, “and with fellow musicians of their inner circle.” Festival Firsts The Park Gstaad is again the festival’s institutional partner, and will host events in the Salon Montgomery. For the first time this year there will be a series of opera master classes held at the hotel with Léontina Vaduva, soprano, and

speare by singing arias from Verdi operas based on the Bard's works. www.gstaadnewyearmusicfestival.com Photo: NYMF

The 11th edition of the New Year Music Festival in Gstaad runs from 27 December to 7 January and runs for 13 days of concerts, presentations, and receptions with the artists.

Dual Themes The two themes of the festival this year are the Menuhin centenary and the 400 th anniversary of Shakespeare’s death. “I am delighted that Lord Menuhin's son Jeremy will be playing a recital for us with his family,” Princess Caroline said. “It will be a poignant reminder of the Menuhin's musical contribution to culture in the mountains.” The exceptional soprano Inva Mula, will mark the 400 th anniversary of Shake-

Jeremy Menuhin and family will perform during the festival




Expect to see works by the “big players”of “Der Blaue Reiter”, “Die Brücke” or “Bauhaus” such as Alexej von Jawlensky, Ernst Ludwig Kirchner, Emil Nolde, Paul Klee or Oskar Schlemmer alongside Marc Chagall, Pablo Picasso or Fernand Léger. Fans of contemporary art will also find something to their taste: Tom Wesselman’s “Nudes” are part of Galerie Thomas’ selection for Gstaad as are the sensual sculptures of Fernando Botero and the famous “HOPE” by Robert Indiana. Gallerist Silke Thomas is used to spending a large part of her life on the road – be it Maastricht, New York, Miami, Basel or Hongkong. To her, building personal contacts is one of her main goals: “We want to bring art to people”. Since her father Raimund Thomas founded the gallery at Munich’s Maximilianstrasse in 1964, excellent client relations have been a big part of the gallery’s success. To this end, Galerie Thomas has shown at the most important art fairs for many years. The gallery has a longstanding fair tradition with the city of Cologne. In 1967, Raimund Thomas was one of the founders of the first art fair worldwide – the Cologne Art Market, today’s Art Cologne. This year, the Munich

Photo: Robert Indiana, Hope, 2009, © VG Bild-Kunst, Bonn 2016

With her former “Gallery Lovers of Fine Art”, Irène Schönholzer has become a brand for Gstaad’s art lovers. This year, during Christmas time, the art dealer and her Fine Art Gstaad - Zurich invite to a special exhibition in cooperation with Galerie Thomas from Munich into the Park Hotel Gstaad!

based gallery owner received the prize of Art Cologne in recognition of his continuing efforts and to honour his achievements in the field of art dealing. His daughter, Silke Thomas, is especially proud of the gallery’s presentation at this year’s Art Basel Unlimited. Galerie Thomas was able to show an 18 meter long wall installation by Peter Halley, created especially for this occasion. In addition to proven and tested fair presentations, Galerie Thomas regularly likes to think outside the box. A pioneer spirit is in fact an important element in the gallery’s work routine and to this end Galerie Thomas has presented its programme in several new fair locations such as Madrid, Chicago, Palm Beach, Shanghai or Dubai. “However, we don’t want to limit our presence to art fairs”, Silke Thomas explains. “For us, it is very important to build and maintain personal relationships with collectors and on-off art buyers. Therefore, personal visits to collectors’ homes are also part of our services.” So far, Gstaad marks a white spot on the landscape of Galerie

Thomas’ activities – and one which shall soon be filled with colour. The snow-covered village of Gstaad in the Christmas season is ideal for lengthy hikes – and for a visit to the Park Hotel Gstaad. “I am very excited about coming to Gstaad, on the one hand because it appeals to our credo, to bring art to the people, but also because Gstaad is simply such a beautiful place. I have known Irène Schönholzer for many years and every now and again our paths have crossed. Great to see, that such an exciting cooperation has grown from this”, Silke Thomas adds. “And the result of this cooperation really is a ‘Collection of Highlights’ in every sense of the word!” “We are lucky that for many years we have been able to show and sell works by exceptional artists such as Wassily Kandinsky, Joan Miró, Otto Mueller or Edvard Munch. It is a great achievement of my father, who in the 1970s steared the gallery’s focus towards Classic Modern Art and German Expressionism.” In fact, Galerie Thomas became a premier location for Modern Art early on and today it belongs to the leading international art dealers in this field. In 2009, the contemporary field was “regrouped”: since then, Galerie Thomas Modern is dedicated to the presentation of established contemporary art – amongst others with artists such as Andy Warhol, Otto Piene, Günther Uecker, Pia Fries, Imi Knoebel or Georg Baselitz.

Irène Schönholzer and Silke Thomas



Come and see selected Highlights from the programme of Galerie Thomas from December 19 to 29, 2016 at the Park Hotel Gstaad!

Photo: zVg

Mandolyna Theodoracopulos at a recent booksigning

In the Spirit of Gstaad Mandolyna Theodoracopulos Brings Local Legends to Life Long-time guest and Gstaad aficionado Mandolyna Theodoracopulos has never been one to keep her love for the region a secret. Over the past decade, her controversial columns in GSTAADLIFE and Taki’s Magazine have often featured local themes, exploring our customs, culture, and celebrity guests. Now, Theodoracopulos has again drawn from her wealth of knowledge and experience, summing up the Saanenland in a new luxury coffee table book by Assouline. BY GSTA ADLIFE

Admirers of Theodoracopulos acerbic wit and expert storytelling have reason to rejoice: Her latest book, In the Spirit of Gstaad, provides a beautiful, hardbound collection of photographs interspersed with texts on the food, fun, and fancy that make our dear village unique. Photographs and Memories Whether you’re a first-time guest, lifelong devotee, or Swiss local, this charming book provides a glimpse into the Gstaad of days gone by right up through today. Vintage photographs of Hollywood royals like Elizabeth Taylor, David Niven, and Roger Moore – to name just a few – can be found on its pages, alongside today’s authentic blue bloods

like Andrea and Tatiana Casiraghi, who hosted their “wedding of the century” here several years ago. Local business moguls like Lorenz Bach are also included, as well as wealthy movers and shakers like Peter Notz and Bernie Ecclestone, who made their home here for many years. In the Spirit of Gstaad focuses various themes; the tourism history of the region, its grand hotels, Le Rosey, the Eagle Ski Club, music, and even cheese make up the bulk of topics. Texts are nicely balanced between little known facts and personal anecdotes, with a fascinating section on high-stakes poker games at the Gstaad Palace. The Theodoracopulos Name There was perhaps no one better suited to prepare such a book than Theodoracopulos, who has been coming to Gstaad since she was just a baby. Her father, journalist and former athlete Taki Theodoracopulos, discovered the region in 1958, back when Gstaad was just a sleepy farming village and the Palace hotel was the undiscovered alpine hideout of Europe’s most exclusive families. He has written a delightful introduction to In the Spirit of Gstaad, recalling his

first impressions of the snow-covered Saanenland, and lamenting its evolution from artist colony to jet set resort. With a vast network of friends in both the region’s international jet set and local circles – let’s not forget that she herself is a royal – Theodoracopulos has the insight to comment on all aspects of the region with elegance and authority. As a historical lifestyle record of the region, In the Spirit of Gstaad is a must for the bookshelves of discerning guests. Available at a Bookshop Near You In the Spirit of Gstaad is a joint project with producer Homera Sahni, who has also spent many decades enjoying the Saanenland. The book, released by luxury culture publisher Assouline, is the latest in their In the Spirit line, following editions on other ritzy locales like the Hamptons, Aspen, Ibiza, and Capri. A book signing sponsored by Frick Bros Wine will be held in the Palace's Bridge Room on 26 December from 6–8pm, where Theodoracopulos will be on hand to personally autograph copies. www.mandolyna.com



From left to right: Dominique Huwiler (Head Private Banking), Simon Graa (Head Portfolio Management) and Jürg von Allmen (CEO)

SAANEN BANK – A SUCCESS STORY Since 1874 Since 1874, Saanen Bank has been providing excellent investment and financial services for locals and visitors alike in the holiday destination of Gstaad. The long-term continuous growth we have enjoyed is down to our cautious, reliable and sustainable policies. Thanks to our wide network, we have precise knowledge of local conditions. As an independent private bank with 1,800 shareholders and over 40 employees, we act and make decisions on the spot and always objectively in the interests of our clients. Our strengths include investment, financial and pension planning solutions that are tailored to our clients’ individual requirements. Shareholders benefit from our steadily growing equity, which has a positive effect on Saanen Bank’s share price. Who is the typical Saanen Bank client? Saanen Bank is a classic universal bank for anyone with a connection to Saanenland. We act as a point of contact for local businesses, classic savers and foreign guests alike. Covering such a broad spectrum of clients is certainly a challenge, but it is one that offers us a unique starting point because this symbiosis is beneficial for all


concerned. With us, everything comes from a single source. We offer a comprehensive range of services comprising investment advice, pension planning and financing real estate. In addition, we operate a wide spectrum of saving accounts and a well-developed payment service, including options for debit and credit cards. What does Saanen Bank mean for Saanenland? As a bank with strong roots in the area, we take advantage of the economic stability and potential the region offers. Both of these factors have a positive effect on the bank’s growth, particularly in the current challenging market environment. This is why one of our priorities is giving back to the region as much as we can. We work actively to protect the local economic cycle, preserve local customs and support sporting and cultural highlights in the region. Besides, we provide sponsorship for over 100 clubs, sports and events in Saanenland. Which investments do you recommend for clients in view of the low interest rates and turmoil in the financial markets? As central-bank policies have pushed


saver interest rates to zero, savers and investors are finding themselves faced with an investment crisis. First of all: there are no simple investment concepts. This is why we analyse the unique situation of each individual investor. In general, we are convinced that the loose monetary policy will continue to be pursued, and interest rates will therefore remain low. The low costs of financing mean investments are attractive for companies. Pressure to invest is set to increase due to large cash positions held by many investors. This is why there is a lot of evidence of rising share prices. We currently recommend purchasing solid, high-dividend Swiss equities. With our asset management services, you can benefit directly from our expertise.

SB SAANEN BANK AG Bahnhofstrasse 2 3792 Saanen Tel. 033 748 46 46

GYC Autumn News Gstaad Yacht Club’s sailing activities for 2016 concluded with congratulations for immense achievements – the Junior Season, the Centenarians in Saint-Tropez, and some of its members honoured with the Swiss Sailing Awards and the Beppe Croce Trophy.

Photo: Juerg Kaufmann

Three Teams, Three Prizes, Three Destinations in just Three Months


Junior Camp on Lake Geneva For the final weekend of the Junior programme 2016 the GYC organised a water sport camp in Pully. – Thanks to the hospitality of the Club Nautique in Pully the Team arrived with light luggage – the boats were supplied by the host. In light winds, the Juniors on Optimist and Laser boats started showing what they learned during the season, however the afternoon and Sunday had no wind, which required alternative programmes such as swimming and stand-up paddle boarding. In all, it was a great closing weekend of the season. The 2017 season will start with the annual Ski-Yachting.

yacht one hundred years or more old in an exciting photo-finish with 2014 winner Olympian, skippered by Bruno Troublé. The regatta, raced in a pursuit format with staggered starts, was defined by a special handicap system, which considered age, size and type of rig. Thanks to a good south-easterly wind of a dozen knots, all the boats covered the course in less than two hours. The first two boats were separated only by twenty seconds and a couple of metres, and in a photo finish, Spartan was awarded with the exclusive trophy. “What an exceptional finale for the winner

Photo: GYC

Centenary Trophy with Photo Finish The USA-fl agged NYYC 50’ Spartan, dating from 1913, sailed by an American-Finnish crew, has won the 2016 edition of the Centenary Trophy, the prestigious regatta raced during the Voiles de Saint-Tropez’s and reserved to classic

Spartan, winner of the 2016 Centenary Trophy and the runner-up,” remarked Rear Commodore Manrico Iachia. “I am very happy that the prize-giving ceremony was held at Château Saint-Tropez with thanks to their Royal Highnesses Prince and Princess Charles of Bourbon Two Sicilies, Count and Countess Castro, who opened the doors of the château for the guests of the GYC," concluded Commodore Peter Erzberger. Dona Bertarelli, Matías Bühler, Nathalie Brugger and George Andreadis Three GYC members received honours at the Sailing Awards 2016. Dona Bertarelli, co-founder of Spindrift racing, was named as Female Sailor of the Year. This is the second time in succession that she has won this accolade and recognises her achievements with the maxi-trimaran Spindrift 2 and the D35, Ladycat. Matías Bühler and Nathalie Brugger were honoured to have received the prize for the Best Team of the Year after their four-year Olympic campaign – the acknowledgement of great teamwork, moments, and results! They announced that this journey would not have been possible without all sponsor support.

Matías Bühler and Nathalie Brugger with their award

The GYC board and members sent their regards to GYC member, George Andreadis. As the long-time vice president of World Sailing, he was awarded the highest honour, the Beppe Croce Trophy, at the annual conference in Barcelona.



Grand Hotel Park Now Park Gstaad Season of Changes for Iconic Gstaad Hotel Photo: zVg

Rebranded for the 2016/2017 winter season, Park Gstaad – formerly the Grand Hotel Park – reopened this week with a new name and an entirely new concept for its signature restaurant. BY GSTA ADLIFE

Anyone who knows Gstaad knows the Park Gstaad, which opened more than one hundred years ago as one of the first hotels in Gstaad, making it one of the region’s most authentic and best-loved establishments. Known affectionately as “The Park” by guests, the hotel is family owned and operated by Dona Bertarelli. “Park Gstaad is essentially a simplification of our old name and by being short and snappy it symbolises the fresh energy we're instilling into the hotel,” Daniel Ziegler, General Manager, Park Gstaad said. “We also wanted to reflect the hotel as it is known and loved by guests and locals.” Avenue Montage Park Gstaad also introduced a new signature restaurant, Avenue Montagne. In the capable hands of Executive Chef Axel Rüdlin, who has replaced Giuseppe Colella, the restaurant now has a relaxed

Executive Chef Axel Rüdlin family feel and serves Alpine cuisine. Rüdlin is a graduate of Heidelberg Hotel Management School University, and brings a wealth of experience from 15 years in first class hotels and restaurants, including Jöhri’s Talvo, Restaurant Bareiss, the Schlosshotel Lerbach, Restaurant Dieter Müller in Germany and the Kempinski Grand Hotel des Bains in Switzerland. Rüdlin combines traditional and contemporary cuisie, and menus are lighter and more modern.

“Avenue Montagne is all about introducing the best local produce with a farm to table concept,” Mr Ziegler continued. “I suppose you can think of it as healthy comfort food.” Avenue Montagne is sure to follow the success of Park Gstaad’s ‘food and fire’ Argentinian steakhouse, Chubut, which opened in December 2015 to great acclaim.

I HEART Diamonds Local resident and “diamantaire extraordinaire” Lawrence Graff has never been one to shy away from the spotlight. With the company's newest creation, the Graff Venus, Mr Graff, OBE has unveiled an unusual beauty – the world's largest fl awless D heart shape diamond. BY G S TA A DL IF E

When, upon the occasion of his OBE title, Graff was asked which was his favourite jewel, he responded that he was quite fond of the Graff Sweethearts, a pair of perfectly matching heart shape diamonds exceeding over 50cts each. Now, it looks like the Sweethearts have some real competition.


The Graff Venus weighs in at a whopping 118.78 cts and was cut from a 357 ct stone discovered in 2015 at a Lesotho mine. The creation of the Graff Venus took 18 months, as such a project of this scale had never before been undertaken. Special tools were developed to aid the cutting and polishing processes, requiring the most skilled artists in the world. “We were given a once in a lifetime opportunity with the Graff Venus and we created absolute perfection,” said Lawrence Graff, OBE, Chairman, Graff Diamonds. “I am proud to say that we delivered the very best.”


Photo: Graff Diamonds

Graff Unveils World's Largest Heart Shape Diamond

Photo: Januaria Piromallo

Mary, surrounded by a group of students

Mary, Queen of Skates Honouring Gstaad's Iconic Figure Skating Teacher In the frosty snow and in the pounding rain, with howling winds and with clear, sunny skies, Mary is there. BY JA NUA RI A PIROM A L LO

Mary arrives when Gstaad’s ice skating rink first opens in winter, and does not miss a single day. In fact, she hasn’t missed a single day for 35 years! Born in England, Mary was the icon of the first “Holidays on Ice” many moons ago. How long ago exactly? It doesn’t matter, as Mary seems to be ageless. Teaching the tiniest of tots to full grown adults – including me – this skating star turned dedicated instructor has graced Gstaad’s largest outdoor rink. Last winter I rented an apartment facing the ice rink, and began to admire her more and more. I saw her teaching how to spin and how to jump, or simply just how to skate gracefully, because there is no other sport in the world that gives you the elegance and posture of top model, other than figure skating. Mary is so often requested that usually people book her from one

season to the next, not wanting to risk losing their spot.

presented each skater with a gift she had specially made.

When it rains, I see Mary in her beige anorak with a hood, as she pops in to Charly's for a quick bite.

Mary works on and off the rink to show the correct movements. Her philosophy: repeat and repeat and repeat again until the right movements are ingrained.

She has been my daughter Tiare’s coach for fi ve years, and even when she lost her interest (a result of the typical teenager phase), Mary worked hard to bring back her motivation. I had the pleasure and the honour to share with her the idea of the annual Christmas shows for the past fi ve years at the Park Gstaad. In the organisation of this event I could really see her devotion and passion in every aspect of the performance. Mary was meticulous with each detail: music, entrée, grand finale, costumes, accessories, and makeup. Bringing junior champions to Gstaad from Italy and England to round out the programme, Mary ensured that each show was a success. At the end of each show, after rounds of roaring applause, she even

She does not smile often, but when she does, everyone feels her smile in their hearts. To thank Mary for her unwavering contribution to the community, GSTAADLIFE wanted her in a featured cover story last year. When I asked her, she looked at me and responded: “Why me? Sorry, I am too busy with the children. Let's do it… maybe… next year“. Now here we are, as the season begins again. Mary is out on the rink, doing what she loves. I see her young pupil, spinning as she lifts her arms gracefully into the air. And if I look closely enough at Mary, I can just make out the slightest hint of a proud smile.



Gstaadlife is available in these Hotels

Events Calendar Friday, 16 December 2016 to Thursday, 29 December 2016 16.12. – 18.12


Christmas Curling Tournament


Literature Evening




Classical Concert Rinderberg Entertainment

At the church, 5 – 6:30pm

Buffet and music 6 – 11pm 27.12 – 8.1 17.12 – 8.1



New Year Music Festival

27.12 – 28.12

Various gastronomy and events 17.12


Saanen Christmas Market


Road Safety Training On the airfield 27.12

2 – 8pm


25 Altjahrs Volley Night



Volleyball, 5:30pm – 1am

Papercuts Exhibition


Vernissage 4 – 8pm, Cadenöli

Wispile Night Skiing


Zuckerli and Rutii, 7 – 9:30pm Zweisimmen

Christmas Market


6– 9:30pm Gstaad



Cantate Chor Concert

Nordic Winter Sprint Tandem race on Promenade, 5pm 17.12


Rinderberg Night Skiing

5 – 9pm 17.12

**** * GSTAAD PALACE +41 (0)33 748 50 00, info@palace.ch

Rotary Club Gstaad-Saanenland Meetings every Monday 12h00 Palace Hotel Gstaad (033 / 748 50 00), President: Rot. Andreas Hurni (079 / 359 46 44) Secretary: Rot. Markus Iseli (033 / 748 92 08)

A wealth of varied classical concerts

Gstaad Alive! Festival



With music and culinary relish, 9pm

Three days on Gstaad's rink 16.12



Traditional music, 10pm

Lions Club Gstaad-Saanenland Meetings each first and third week of the month on Thursdays, either at 12 pm for lunch or at 7 pm for dinner. Meetings in Ermitage, Wellness & Spa-Hotel, Schönried, Tel. 033 748 60 60. For details and program contact Arthur Reuteler, president, 033 744 51 33 info@bikesport-reuteler.ch, gstaad-saanenland.lionsclub.ch.

President: Ursula Breuninger Tel. 033 744 05 80 Program: Patricia Glauser Edreira Tel. 076 426 16 11

Club des Leaders


Punk Concert, 8pm Feinwaschmittel/Moustache Boys 19.12


Piano Concert with Simon Szöcs Chopin and Haydn, 7pm 28.8.


Menuhin Free Concert Open to all, 11:30am 22.12 – 2.1


Daily, at the ice rink 22.12 – 12.3


Sleigh Ride and Fondue

Medical Emergency 0900 57 67 47



Christmas for Seniors On Wispile with live music, 11am

Saturday, 24 December, 17h30 Christmas Carol Service, with Rev. Clive Atkinson

Veterinarian 033 748 08 58/ 033 744 06 61



Contact us at Winter Market


11am – 6pm



**** HOTEL BERNERHOF +41 (0)33 748 88 44, info@bernerhof-gstaad.ch **** HOTEL CHRISTIANIA +41 (0)33 744 51 21, info@christiania.ch

** * HOTEL DES ALPES SAANENMÖSER +41 (0)33 748 04 50, info@desalpes.ch

*** HOTEL ALPENLAND +41 (0)33 765 91 34, hotel@alpenland.ch

Zweisimmen Hospital 033 729 26 26 Château-d’Oex Hospital 026 923 43 43

*** HOTEL ALPHORN +41 (0)33 748 45 45, office@alphorn-gstaad.ch *** HOTEL BELLERIVE +41 (0)33 748 88 33, info@bellerive-gstaad.ch *** HOTEL ERMITAGE +41 (0)26 924 25 00, info@hotelermitage.ch

Hot Glühwein and Stollen will be served afterwards

Place your classifi ed ad here for CHF 17.– per line (plus CHF 20.– for the highlight box).

*** * HUUS GSTAAD +41 (0)33 748 04 04, welcome@huusgstaad.com

** * HOTEL SPITZHORN +41 (0)33 748 41 41, spitzhorn@spitzhorn.ch

Police Station 033 356 84 31 Car Accident 033 744 88 80

Classifieds in GSTAADLIFE

*** * HOTEL DE ROUGEMONT Member of Design HotelsTM +41 (0)26 921 01 01, info@hotelderougemont.com

** * HOTEL SOLSANA +41 (0)33 748 94 94, info@solsana.ch

Dental Emergency 033 729 26 26

Sunday, 18 December, 17h30 Christingle Service, with Rev. Clive Atkinson and Johnny Torrance

Every Thursday, 6pm

*** * GOLFHOTEL LES HAUTS DE GSTAAD +41 (0)33 748 68 68, mail@golfhotel.ch

** * HOTEL ALPINE LODGE +41 (0)33 748 41 51, info@alpinelodge.ch

Important Numbers

English-Speaking, Château-d’Oex Service every Sunday, 17.30 pm

Sunday, 1 January, 17h30 Evening Service, with Rev. Paul Cowley, MBE

*** * BOUTIQUE HOTEL ALPENROSE +41 (0)33 748 91 91, info@hotelalpenrose.ch

**** ROMANTIK HOTEL HORNBERG +41 (0)33 748 66 88, willkommen@hotel-hornberg.ch

Ambulance 144, Police 117, Fire 118

Sunday, 25 December, 10h00 Family Service with Holy Communion, with Rev. Oliver Benyon

Christmas Market

***** ERMITAGE, WELLNESS & SPA HOTEL +41 (0)33 748 04 30, welcome@ermitage.ch

**** HOTEL OLDEN +41 (0)33 748 49 50, info@hotelolden.com

St Peter’s Anglican Church

www.stpeters.ch Contact: cliveatkinson@bluewin.ch

**** * ULTIMA GSTAAD +41 (0)33 748 05 50, info@ultimagstaad.com

**** HOTEL LE GRAND CHALET +41 (0)33 748 76 76, hotel@grandchalet.ch

President: Jean-Sébastien Robine www.clubdesleaders.com contact@clubdesleaders.com

Photo: Photocase


**** * THE ALPINA GSTAAD +41 (0)33 888 98 88, info@thealpinagstaad.ch

**** HOTEL GSTAADERHOF +41 (0)33 748 63 63, info@gstaaderhof.ch

For further details please visit: www.gstaad.ch

Church Services

**** * PARK GSTAAD +41 (0)33 748 98 00, info@parkgstaad.ch

**** HOTEL ARC-EN-CIEL +41 (0)33 748 43 43, info@arc-en-ciel.ch

Soroptimist International

Christmas Folk Music 8 – 11pm

**** * LE GRAND BELLEVUE +41 (0)33 748 00 00, info@bellevue-gstaad.ch

*** HOTEL KERNEN +41 (0)33 748 40 20, info@hotel-kernen.ch *** HOTEL LANDHAUS +41 (0)33 748 40 40, info@landhaus-saanen.ch *** HOTEL SAANERHOF +41 (0)33 744 15 15, hotel@saanerhof.ch *** POSTHOTEL RÖSSLI +41 (0)33 748 42 42, info@posthotelroessli.ch *** SPORTHOTEL VICTORIA +41 (0)33 748 44 22, info@victoria-gstaad.ch HOTEL RESTAURANT BÄREN +41 (0)33 755 10 33, welcome@baerengsteig.ch HOTEL GELTENHORN +41 (0)33 765 35 91, brand@hotel-geltenhorn.ch HOTEL VIKTORIA +41 (0)33 755 10 34, hotel_viktoria@bluewin.ch HOTEL WILDHORN +41 (0)33 765 30 12, hotel@wildhorn.ch






RB Interior Production AG | Saanen | www.rbproduction.ch | info@rbproduction.ch | +41 33 744 15 91


Outstanding Craftsmanship Meets Outstanding Interior Design

Bric Studio Ltd | London | www.bricstudio.com | info@bricstudio.com | +44 7939 225924


Perfect sleep made even better

GENEVE RUE DU RHÔNE 65, 1204 GENEVE, +41 22 300 08 87 BERN BUNDESGASSE 20, 3011 BERN, +41 31 311 24 24 GSTAADLIFE // ISSUE 7 // DECEMBER 16, 2016



BOUTIQUE CHOPARD GSTAAD Promenade, +41 (0)33 744 90 44

Profile for Müller Medien

GSTAADLIFE, 16. December 2016  

The exclusive publication about the good life in Gstaad.

GSTAADLIFE, 16. December 2016  

The exclusive publication about the good life in Gstaad.

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