A carpenter by trade, Christophe has always been fascinated by the world of catering. His parents, who run the Gîte d’Allières in La Berra, passed on this passion to him, and he dreamt of one day pursuing it himself.
Sophie, for her part, is a hairdresser by trade. Also from the Gruyère region, she crossed paths with Christophe one day. She decided to put away her scissors to follow him and form a dynamic duo with him, ready to take on any challenge. Together, they took over the Gîte run by Christophe’s parents, with the help of his mum and his daughter Alicia. They have to stick together, as running a guesthouse is no easy task, and they know exactly what they’re talking about: the Covid years they’ve had to weather, loans to repay; and seasons affected by snowfall, on which the resorts in the Pre-Alps are particularly dependent.
One day, they were given the opportunity to apply to run the Espace Weisshorn, an architectural gem and a temple to fine dining that had just been built on the heights of Grimentz-Zinal, at 2,700 metres. They were among the favourites, but the choice fell on another candidate. A few months later, they were contacted again for a new tender, which they won this time. And so, in the summer of 2024, Christophe and Sophie took the helm at the Espace Weisshorn.
It was a summer full of challenges, as, in addition to settling in the Val d’Anniviers and building a social life there, they had to win over the existing staff and the head chef, get used to the premises and the workspace, work with new suppliers, and understand local sensitivities; but also to meet the high expectations of the locals regarding the opening of this new establishment. “And when you’re not from Valais, people are bound to be watching your every move.” They had to work their fingers to the bone and persevere even in the most difficult moments. And it’s at times like these that having two people at the helm makes all the difference. Even though, for Sophie and Christophe, it’s never really possible to separate their professional and private lives, they at least have the advantage of sharing the same reality, of understanding one another, of being able to support each other and of finding their own shared approach to management.
And on site, how are the tasks divided up? The dining room, décor, seating plans and welcoming guests are Sophie’s responsibility; she also handles all HR matters. Christophe, on the other hand, manages the admin, the office, and the Rooftop and Schuss Bar areas. The tasks are clearly divided according to each person’s skills and strengths; they have the advantage of complementing one another.
They are, however, unanimous when it comes to describing the Head Chef: “He’s a gem! He embodies the spirit of Espace Weisshorn perfectly, and the atmosphere in the kitchen is excellent.” And they really care about ensuring there’s a good working atmosphere. Retaining staff and fostering a sense of family and belonging are the keys to success. “And besides, it’s always very satisfying to see a customer delighted to recognise the same faces in the dining room and in the kitchen, season after season. ”
They also appreciate how fortunate they are to be supported by Didier DeCourten, whose experience and finesse consistently provide that little something extra that makes all the difference.
The golden rule, established at the outset of the project, is to work with local producers and source ingredients from within 300km of the kitchen. As a result, you’ll never find seafood at Espace Weisshorn. Instead, they choose to showcase local produce through a carefully curated menu throughout the year. The current menu gives pride of place to game: roe deer, chamois and red deer; available every day until 25 October, including Saturday evenings.
Christophe and Sophie used to dream of running a small snack bar together. Today, they are at the helm of a renowned, high-class yet thoroughly friendly restaurant – just like them!
