Too empty for people-watching, yet still too many people in line at Coop.
But even in this middling month, there was a lot to celebrate here in the Saanenland.
Everything old Is news again
The off-season did prove especially busy for local news. We have two full pages dedicated to helping you catch up on any bulletins that you may have missed out, including Canton Bern’s approval of Le Rosey’s campus site in Schönried and new innovation prize. The Prix de Gessenay will be given to local projects which boost the Saanenland’s economy. Be sure to enter – thousands in prize money will be given out at a luxurious ceremony at the Gstaad Palace next spring.
I am pleased to welcome talented artist DANO to GSTAADLIFE. DANO’s work is shown in L’Hebdo magazine and newspaper Le Régional, in addition to drawing live caricatures at events and seminars. Each issue he’ll provide a caricature of a well-known Gstaad personality; I personally thank those of you who will be mocked in advance for your excellent sense of humour.
Feast your eyes on Gstaad
Speaking of the Palace, don’t forget to wish a very happy birthday to the 100-year-old hotel.
This grand dame, high on the hillside, welcomes readers to her open days December 7th and 8th. I hope to see you there for the gourmet food, fun and festivities.
But that’s not all the food news in this issue. We visit the Saanenland “Gourmet Zone” label, in hommage to its stellar results on this year’s Gault Millau listings. Just when you thought he’d gone for good, chef extraordinaire Martin Dalsass teams with the Bernerhof to welcome a brand-new concept restaurant, Basta by Dalsass.
Handsome is as handsome does
I’m especially proud that our cover and Profile interview feature my idea of superwoman – Homayra Sellier. The fascinating, passionate founder and director of Innocence in Danger, Sellier has woven the non-governmental organisation closely into the hearts of Saanenland residents. The charity works tirelessly with sexually abused children in six countries, in addition to doing high-level advocacy work for political and social change. Sellier took time out of her busy schedule to sit with GSTAADLIFE, hoping her interview might inspire you to get involved in the cause.
And if you do, your acts of kindness might be rewarded handsomely – Santa Claus, er, Samichlaus is coming to town. See our quick guide to celebrating the December 6th holiday of St Nicholas Day, where good behaviour earns you a gift, and bad behaviour a spanking. Parents, this is your last chance to use idle threats without guilt before Christmas rolls around. You don’t even have to do the spanking – there’s Schmutzli for that!
A sparkling finish
Last Word columnist Mandolyna Theodoracopulos gives us a glimpse at why diamonds are a girl’s best friend. Just in time for the holiday season in Gstaad, where sparklers are sure to grace the necks of guests and Gstaaderinnen alike.
But diamonds aren’t the only sparklers around here. As grey November winds to a close and this issue goes off to the printers, I’m happy to report that it’s finally snowing. Not just a fine dusting but fat, wet snowflakes. Quick, somebody fire up the cacquelon and grate the Gruyère.
Fondue? Why certainly!
Alexis Munier
Editor in Chief
Too empty for people-watching, yet still too many people in line at Coop.
But even in this middling month, there was a lot to celebrate here in the Saanenland.
Everything old Is news again
The off-season did prove especially busy for local news. We have two full pages dedicated to helping you catch up on any bulletins that you may have missed out, including Canton Bern’s approval of Le Rosey’s campus site in Schönried and new innovation prize. The Prix de Gessenay will be given to local projects which boost the Saanenland’s economy. Be sure to enter – thousands in prize money will be given out at a luxurious ceremony at the Gstaad Palace next spring.
I am pleased to welcome talented artist DANO to GSTAADLIFE. DANO’s work is shown in L’Hebdo magazine and newspaper Le Régional, in addition to drawing live caricatures at events and seminars. Each issue he’ll provide a caricature of a well-known Gstaad personality; I personally thank those of you who will be mocked in advance for your excellent sense of humour.
Feast your eyes on Gstaad
Speaking of the Palace, don’t forget to wish a very happy birthday to the 100-year-old hotel.
This grand dame, high on the hillside, welcomes readers to her open days December 7th and 8th. I hope to see you there for the gourmet food, fun and festivities.
But that’s not all the food news in this issue. We visit the Saanenland “Gourmet Zone” label, in hommage to its stellar results on this year’s Gault Millau listings. Just when you thought he’d gone for good, chef extraordinaire Martin Dalsass teams with the Bernerhof to welcome a brand-new concept restaurant, Basta by Dalsass.
Handsome is as handsome does
I’m especially proud that our cover and Profile interview feature my idea of superwoman – Homayra Sellier. The fascinating, passionate founder and director of Innocence in Danger, Sellier has woven the non-governmental organisation closely into the hearts of Saanenland residents. The charity works tirelessly with sexually abused children in six countries, in addition to doing high-level advocacy work for political and social change. Sellier took time out of her busy schedule to sit with GSTAADLIFE, hoping her interview might inspire you to get involved in the cause.
And if you do, your acts of kindness might be rewarded handsomely – Santa Claus, er, Samichlaus is coming to town. See our quick guide to celebrating the December 6th holiday of St Nicholas Day, where good behaviour earns you a gift, and bad behaviour a spanking. Parents, this is your last chance to use idle threats without guilt before Christmas rolls around. You don’t even have to do the spanking – there’s Schmutzli for that!
A sparkling finish
Last Word columnist Mandolyna Theodoracopulos gives us a glimpse at why diamonds are a girl’s best friend. Just in time for the holiday season in Gstaad, where sparklers are sure to grace the necks of guests and Gstaaderinnen alike.
But diamonds aren’t the only sparklers around here. As grey November winds to a close and this issue goes off to the printers, I’m happy to report that it’s finally snowing. Not just a fine dusting but fat, wet snowflakes. Quick, somebody fire up the cacquelon and grate the Gruyère.
Fondue? Why certainly!
Alexis Munier
Editor in Chief
