Alpine Game & Fire

Venison, chamois, wild herbs — Zermatt's larder, butchered by hand and cooked over live fire.

This session works with the ingredients that define the landscape around Zermatt. Alpine game — venison, chamois, or wild boar depending on the season — is some of the finest protein in Europe: lean, clean-flavoured, and almost entirely absent from standard cooking class curricula. Marian breaks down a whole joint, explains the cut structure and the logic behind preparation, then moves to the fire. The kitchen ends here. The terrace begins.

The outdoor section is the heart of the session. Cooking over live fire strips back the equipment and requires reading heat, position, and timing by instinct. Everything served is seasonal and sourced from Zermatt.

What you'll learn

• Game anatomy: the difference between game and farmed meat, and what that means for cooking approach
• Seam butchery of a whole joint — trimming, portioning, and understanding the muscle structure
• Fire management: controlling temperature without modern equipment, direct and indirect heat
• Alpine aromatics — juniper, wild rosemary, mountain thyme — and how to use them without overpowering
• Resting, carving, and serving whole joints — why finishing matters as much as the fire

Session details

Duration: 4 hours (includes outdoor fire cooking)
Group size: Maximum 4 guests
Location: Aroleid terrace, Zermatt — weather dependent. Indoor kitchen alternative available if needed.
Includes: Full game joint for butchery, all cooking equipment and fire setup, seasonal alpine sides, wine pairing
Prerequisites: None. Some curiosity about where food comes from is welcome.
Seasonal note: The specific game available depends on the season at time of booking. Menu confirmed two days ahead. Comfortable outdoor clothing recommended.

The only cooking class of its kind in Zermatt. The ingredients, the setting, and the method are specific to this place and this season.

This product may be eligible for a deposit payment.