The Swiss are known for fondue and raclette, dishes that are meant to be shared, but traditional cheese croûte is another classic not to miss.
Chef Jean Lou Margelisch doesn’t know the journalist visiting his restaurant Le Namasté at Savoleyres in Switzerland’s Valais region was once a 23-year-old ski bum who cooked fondue in his kitchen for a season.When I ski in, the chef is soaking up the sun on the terrace overlooking the internationally renowned Verbier. It’s been 20 years since I last saw him, but he’s just as I remember, content and young-looking for his age.
Everyone is abuzz about Eddy and Marie’s son, Justin Murisier, a professional slalom skier and local hero who’s chasing gold at the Winter Olympics in Beijing. He’s on the wall, in conversation, and even on my sugar sachet.
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