The Capra Saas-Fee, in partnership with Payot Libraire, recently opened a new library at the hotel. To inaugurate this new space, I was invited to host a “Swiss Supper” along with the hotel’s Executive Chef Sebastian Walczak. Working together, we developed a three-course menu inspired by recipes from my Swiss cookbooks and the culinary traditions of Valais. Chef Walczak served this special menu the evening of Thursday, February 6, in the hotel’s Brasserie 1809.

Fours Hands Menu from Heddi Nieuwsma & Sebastian Walczak

Thursday, February 6, 2025

FIRST COURSE

Sweet Potato Guyenëfles (from my Swiss Suppers cookbook)
Brussels sprouts, hazelnuts, Raclette cheese
Wine: Lux Vina – Petite Arvine – Domaine Chevaliers


MAIN COURSE

Potée Valaisanne
Pork belly, potatoes, cabbage

OR

Gâteau Saviésan (from my Swiss Suppers cookbook)
Shortcrust pastry, leek, Raclette cheese
Wine: Coeur du clos – Rousanne & Marsanne – Domaine Cornulus


DESSERT

Parfait Glacé au Chocolat et au Génépi (inspired by a recipe in my Sweet + Swiss cookbook)
Génépi liquor
Wine: Lux Vina – Petite Arvine – Domaine Chevaliers

Menu: 95 CHF
Wine Pairing: 40 CHF

About The Capra Hotel

• The Capra Saas-Fee is a 5-star boutique hotel with 38 rooms and suites.
• It takes about five minutes to walk from the Saas-Fee bus terminal to the hotel.
• The hotel’s Brasserie 1809 features modern Alpine cuisine, with a focus on local ingredients.
• You can enjoy a traditional Swiss cheese fondue in The Capra’s Wine Cellar.
• The Capra also manages the Spielboden Mountain Restaurant.

The Capra Saas-Fee, Lomattenstrasse 6, 3906 Saas-Fee, +41 (0)27 958 13 58, welcome@capra.ch.