In a show of culinary collaboration and exclusivity, each year W Verbier organises a weekend dedicated to exceptional gastronomy, bringing together the great and the good of the restaurant industry. Taking place from December 7-9 this year, the sixth edition – Haute Cuisine 6.0 – features 10 talented chefs, with a combined 14 Michelin stars between them, who will host cooking classes and create incredible menus over a variety of newly-themed evenings.
This year, alongside Sergi Arola – the culinary director of W Verbier’s Eat-Hola Tapas Bar – the chef line-up features: Alain Caron, Jacques Pourcel, Nicolas Sale, Vanessa Huang, Jöel Cesari, Thierry Drapeau, Gary Kirchens, Yves Mattagne and Jean-Baptiste Natali.
Over December 7 and 8, four-hand cooking classes take place, followed by an exclusive tasting of the dishes with the chefs. December 7 sees Sergi Arola and Alain Caron unveil their greatest culinary secrets at Eat-Hola, while Vanessa Huang and Yves Mattagne serve up recipe secrets in the kitchens of Bô. Then, on December 8, Nicolas Sale and Jöel Cesari take guests through a cooking workshop at Eat-Hola, while Thierry Drapeau and Jean-Baptiste Natali showcase their talents and passion at Bô.
With your appetite whetted, you can tuck into the event’s dinner showcases. On December 7, supper is served around the theme of ‘Valais’, in which chefs Jean-Baptiste Natali, Nicolas Sale, Gary Kirchens, Thierry Drapeau and Jöel Cesari are given the mission to use their combined techniques and expertise to sublimate the products of the region, such as Hérens beef, PDO cheeses and other emblematic ingredients. The menu is paired with the best wines from the Cave Ozenit, too.
On December 8, the dinner theme of ‘Music’ sees Sergi Arola, Alain Caron, Jacques Pourcel, Yves Mattagne and Vanessa Huang draw inspiration from favourite musical pieces of their choice to create an original recipe around. To enhance each dish with a sip, W Verbier’s mixologists will concoct different cocktails that spice up the flavours created on the plate.
For one last big bang, the Grand Finale takes place on December 9, in which the chefs team up in pairs and go head-to-head in a high-level culinary competition, in which their dish will be served and judged by a jury and you, the guests. The five-course menu will be accompanied by Louis Roederer Champagnes.
5 MINUTES WITH: SERGI AROLA
What makes Haute Cuisine 6.0 different to events from previous years?
Every year, W Verbier transforms into an unprecedented gastronomic destination in Switzerland. Haute Cuisine is a recurrent event, every year we propose different themes and this year we combine our passion for sound, taste and scene with haute gastronomy. Globally renowned and exceptionally talented chefs from key fine dining locations around the world to create a one-of-a-kind happening.
What are you looking forward to most about this year’s event?
We’re keen to spotlight our culinary expertise and to make all the guests satisfied and happy.
You will be taking part in the ‘Music’ themed night. What is it, exactly?
Each chef chooses the track of his or her choice that inspires them to create an exclusive dish. We don’t have all the details yet, but it’s going to be very innovative and inspiring.
Dining has become so much more experiential and interactive than ever before – why do you think this is?
Well, in this instance, the participating chefs want to meet the guests and serve some of the dishes themselves. They’re keen to have fun, to discuss and interact with everyone.
Lastly, having visited Verbier many times now, what’s on your ‘must do’ list for anyone who hasn’t been before?
Verbier is a fabulous destination to explore all year round, because it also has a vast range of summer activities. Things like paragliding, golf, biking and hiking are just steps away from W Verbier. In winter, with the hotel’s direct ski-in access, it offers over 400 kilometres of slopes and also world-renowned freeriding terrain, right on your doorstep. And in winter, you can also try ski-touring, snow-shoeing, dog-sledding, paragliding… But one thing that should definitely not be missed is the chance to enjoy a dose of Swiss specialities, such as a cheese fondue at Igloo du Mont-Fort, which is 3,300 above sea level and the highest igloo-bar in Europe.
