Our chefs

Fernando is a passionate hunter, just like his father. The game season is a highlight for him – as both a chef and a hunter. “That’s really the most strenuous time of the year”, he says. The reason? “For many guests, game is something they have when they’re eating out, and they’re less likely to cook it at home”. 

Gault&Millau went on a hunt with Fernando. Read the report to find out more about this passion of Fernando’s.

This covered vegetable pie is anything but dangerous, and many different stories have been put forward to explain why it’s called “Cholera”. One possible explanation is that it comes from the time when there was an outbreak of cholera in the Valais and people weren’t allowed to trade or exchange food with each other. It’s said that this hearty pie was prepared from ingredients that are readily available to a rural household.

Fernando Michlig has filmed his Cholera recipe in conjunction with Valais Wallis Promotion. Why not take a look for yourself, and even cook a Cholera alongside him?