At only 30 years old, Daniel Yule has already built an impressive career on the ski slopes. Born in Martigny to an English father and a Scottish mother, he put on his first skis at the age of 5 and specialized in slalom early on. It is a demanding discipline, much...
Ingredients When looking for a simple, quick, and fresh savory tart, this spinach version ticks all the boxes. The tenderness of the spinach pairs perfectly with the garlic cheese, enhanced by the crunch of pine nuts and the rich flavor of Gruyère. Baked until golden,...
In Martigny, it is difficult to speak of culture without mentioning Léonard Gianadda. As the founder of the foundation that bears his name, he has transformed his city into a true crossroads for art and ideas, featuring major exhibitions, outdoor sculptures and...
A puff pastry with shrimp mousse, garnished with roasted zucchini—an ideal starter for a lovely festive menu. From spring onwards, feel free to replace the zucchini with green asparagus, preferably from Valais. And treat your guests! Ingredients: For 6 puff pastries:...
A key figure in Valais gastronomy, Didier de Courten established himself early on as one of the most talented chefs of his generation. At just 32 years old, he had already earned 18 Gault & Millau points, before reaching the supreme distinction of 19 points five...
