For the best experience with monocle. In the village things are shifting into full swing. Also, it was a delight seeing so many of you at Midori House this past weekend for our Christmas market. Merry Christmas and more next week. Anyone seeking an authentically Helvetic home for the winter holidays should consider swapping the grand hotels of Gstaad, Verbier and Zermatt for something a little less well-known writes Grace Charlton.
Set in the year-old mountain town of Ernen, in the canton of Valais, Michelhaus is a new property from Reto Holzer. The chalet was built in and in dire need of renovation when Holzer bought it. Here, she chats to us about overdoing the cheese at Christmas, where she gets her culture fix and the Berlin-based radio station that has her ear. Where do we find you this weekend? It stops just two minutes away from my home in Niederdorf. Ideal way to begin a Sunday? Gentle start or a jolt?
In a perfect world I would sleep in late, go for a cappuccino and a Gipfeli [Swiss croissant] with a friend at Bistro Neumarkt. During summer I start with a refreshing bathe in the badi at the Seebad Utoquai. Which table are you booking this festive season? Walk the dog or downward dog? My sporting activity involves running for the tram.
A Sunday soundtrack? But right now I love the cheesy sounds of our newly created Fondue Radio, developed for all our Christmas events and which is curated by my favourite local DJ, Nico Schintzig. Sunday culture must? News or not? Festive tipple of choice? Ingredients 4 medium eggs, separated into yolks and whites g caster sugar g fresh mascarpone cheese ml double cream ml espresso about 5 shots 30 finger sponges 1 tbsp cocoa powder Star anise and redcurrants or other red berries for decoration.
Add the mascarpone and mix until combined. Gradually add the remaining sugar, one spoonful at a time, and keep beating well after each addition. Gently fold a third of the egg whites into the mascarpone cream, then fold in the rest to keep the mixture light and airy.
