The second such passionate driven example is Maison Dehesa, spearheaded by founder Florence Châtelet Sanchez. From the shop on Suterstrasse 4, she and her team offer a new take on gastronomic products not only to chefs but also to you and me.

It’s philosophy of taste is based on respecting the natural cycles for growth and maturation. Without additives or preservatives, the first ingredient is time.

Together with a handful of small artisan producers, a newfound nobility is given to products such as eels, anchovies and sardines, combining ancestral techniques and ancient know-how from around the world.

I found myself experiencing new delicate tastes such as cured fish that tasted like ham, with an incredible texture and aged anchovies that melted like butter, old balsamic vinegar so matured it was like drinking silky honey and almost without any sugar. This is only what is at the front of the shop, go deeper in the back and try the different meat delicacies, roam around in the pantry for more fermented treasures or gluten-free products, and there is also a wonderful selection of bio wine.

If you’re not in the mood to cook, then go for a picnic and order a basked filled with products cured by time and befitting of Gstaad's slogan of coming up and slowing down.

Maison Dehesa is open in Gstaad daily from 10am–7pm and on Sundays from 2–6pm.

Bon Apetit!

/JEANETTE WICHMANN