The host and top chef Remo Jossen likes to work with regional products. Valais dried meat, raw ham, meat from the Eringer breed, a gigot of black-nosed lamb or a ragout of black-necked goat - all from local producers, of course. Valais is a veritable garden of paradise where Remo finds flavorful, sun-soaked products. To use these regional products is at the same time to honor the farmers and traditions of the land. The memory and the permanence also go through the palate.


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