Moving Scenes
Picture this: Dame Maggie Smith glides into the kitchen after the dinner to personally congratulate the cook. No, this isn’t a scene from one of her exquisite movies. This is a real-life, where the culinary star is none other than Annie Hall (yes, like in the name-like film, but without the lobster). Annie’s talent transcends the kitchen. Her dishes consistently receive standing ovations and heartfelt applause after dinner – not just for their flavours but for the joy they bring. Chances are you encountered her cuisine at a dinner or soirée in Gstaad. With Annie in your kitchen, the finest restaurant is your own chalet. How delicious is that?

Around the World with Peggy and the Dogs
Annie’s culinary adventure began in the 80s when at the age of eighteen, she arrived in the valley for a three-month internship at a hotel in Chateau d’Oex. It was supposed to be a brief stint to learn French. But fate had other plans. Enter stage right: A lovely lady snatches the British girl away from the tea she was serving for a whirlwind global adventure. For three whole years, Annie travelled from one glamorous destination to the next, cooking, chauffeuring, and keeping the beloved dogs in check. A dream that could go on forever.

But Annie Hall had already fallen in love with the Valley (as one does) and had her eyes set on building a life and a career in Gstaad. After a brief detour in Germany to pick up the language, Annie was back, ready to conquer Gstaad.

Fancy Earning 100 Francs?
“What are you doing on your night off?” said a lady who entered the hotel where Annie initially worked. “Not much,” said young Annie. She did not have a TV. “You fancy earning 100 francs?” proposed the woman. “You know, in the 80s, 100 francs was a small fortune”, Annie fondly recalls. The lady simply needed Annie to finish off the meal and serve it to her guests. Annie was more than capable. Soon, word of her skills spread like wildfire. On her evenings off, Annie found herself cooking for the restaurant clients – no need for advertising. Customers were already lined up when she eventually launched her business.

The Grand Art of Sabrage
For five years, a particular French client who admired Annie’s deep knowledge of fine wines persistently attempted to poach her from her role as Maître d’Hôtel at the Grand Chalet. Eventually, Annie traded the sabre she had been using to elegantly open bubbly bottles for the role of governance and chef at the Frenchman’s chalet. Yet, after only a year, armed with a Swiss C permit and her French employer’s blessing, Annie set out on her own. For the past thirty years, her oven has produced many delicious dishes, especially her legendary soufflés.

A No-Recipe Affair
Today’s culinary landscape has shifted since Annie first started. Clients want sugar-free, gluten-free and every thing-in-between-free dishes. Allergies? Respected. Exotic tastes? Recreated. Annie easily accommodates these desires, always using the finest ingredients nature has to offer. She might thumb through a cookbook for inspiration but ultimately follows her own instinct, crafting dishes by feeling. This winter season, she kicked off with the usual X-mas cocktail for a Maison on the Promenade – a long-time client. Annie’s holiday schedule further unfolds into a series of festive dinners, aprèsski treats, and indulgent sleepover breakfasts.

The Proof of the Pudding …
As the saying goes, the proof of the pudding is, of course, in the eating. And I have been fortunate enough to taste Annie’s creations firsthand. At her home, glass of wine in hand, I watched as she effortlessly prepared an exquisite meal – her kitchen pristine at all times, of course. “Cleaning is essential if you want to live in paradise”, she quipped. Stress, it seems, is an ingredient that Annie refuses to use. Ever calm and confident, the well-prepared cook gives her everything and the time needed to succeed. Cheese soufflé, fresh fish and veggies, and a fruity dessert later, I was beyond satisfied. Quantities and menus are always carefully discussed with clients ahead of time. A loyal client who has employed Annie’s services for years recently celebrated his ninetieth birthday with a nine-course dinner! Annie fondly recalls the century-old crockery, silverware and glassware in some of her clients’ chalets. But if a home isn’t so equipped, fear not: Annie brings her own tableware, ensuring each table is beautiful and delicious.

Expanding Your Palate
While recently channel-surfing, I caught a TV presenter raving about a “meal made with real ingredients” as though this was something very special or novel. It made me wonder: How did we get here? Several people around me also noticed that they lost the ability to truly taste food, not because of Covid, but due to a steady diet of microwaved snacks. They are seeking to re-educate their palates. Annie, however, has never wavered from her commitment to using only the finest, freshest ingredients. Whether crafting time-consuming pastries or simmering pots of stew goodness, her dishes are a masterclass in the art of flavour. And her talents extend beyond Gstaad: in the off-season, Annie accompanies clients to the south of France, Zürich or wherever their travels take them, ensuring everybody can always enjoy life’s most exquisite tastes.

GISELA VAN BULCK