What an honor! Federal Councillor Guy Parmelin presented Amadé Kalbermatten, chef and owner of the Moosalp restaurant, with the “Swiss Culinary Merits” prize in Bern. This prize places Kalbermatten in the ranks of renowned star chefs such as Andreas Caminada, Irma Dütsch and Anton Mosimann.

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The “Swiss Culinary Merits” award was created to recognize the excellence of Swiss gastronomy. The aim of the award is to reward and honor outstanding chefs who either work in Switzerland or represent Switzerland abroad. The expert jury agreed: Amadé Kalbermatten from Restaurant Moosalp deserves Federal Council recognition for his excellence, his skill and his cooking skills.

Mountain all-rounder

At the presentation of the award before Federal Councillor Guy Parmelin, Amadé Kalbermatten was described by the jury as an “all-rounder in the mountains.” “Surrounded by the majestic Valais mountains, the Kalbermattens live their dreams and are happy to share their happiness with visitors,” says the presenter. Hikers, bikers and skiers are always warmly welcomed and would experience genuine hospitality.

Managing a Swiss restaurant at an altitude of over 2000 meters is a challenging achievement. The genuine hospitality, the high quality and the offer, which consists primarily of fresh local produce, were regarded by the jury as remarkable and by no means self-evident today.

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Recognition and commitment

In his speech, Federal Councillor Guy Parmelin paid tribute to Amadé Kalbermatten. With his culinary skills, Kalbermatten respects professional cuisine and thus significantly promotes Switzerland's culinary heritage. Parmelin emphasized that the prize was not only a recognition, but also an obligation to pass on outstanding skills.

Famous names in gastronomy

Previous winners of the “Swiss Culinary Merits” include renowned masters of gastronomy such as Anton Mosimann, Andreas Caminada and Irma Dütsch — to name just a few of the outstanding personalities who have received this culinary meritum.

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