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Consultations dans le Haut Valais

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Kitchen confidential

A conversation with our chef about local produce, local cuisine and sustainability

Today, we take a look behind the scenes of our hospital kitchen and talk to head chef Frédéric Armand about using local produce, promoting regional cuisine and implementing sustainable measures in our establishment. Find out how we reconcile taste and the environment while staying true to our motto of Flavour & Balance.

Mr Armand, why do you attach so much importance to using local produce in your cooking?

Local produce is fresher, tastes better and supports the local economy. What's more, transport time is reduced, which protects the environment and improves food quality.

How do you incorporate regional cuisine into your menus?

We draw inspiration from traditional recipes and adapt them to suit modern dietary needs. Seasonal products play an important role, as they offer the best flavours in each season.

What steps are you taking to promote sustainability in your kitchen?

We reduce food waste through careful planning and creative use of leftovers. We also use energy-efficient kitchen appliances and ensure sustainable sourcing by working directly with local farmers and producers.

How do you ensure that the local products you use are produced in a sustainable way?

We select our suppliers carefully and attach great importance to organic certification and sustainable growing practices.

What are the challenges involved in implementing a sustainable kitchen in a hospital establishment?

The biggest challenge is balancing quality and cost. Sustainable products are often more expensive, but thanks to efficient management and creative menu design, we can still operate profitably without compromising on quality and in line with our important Taste & Balance concept, which we created to ensure that patients receive the best possible nutrition for their health.

Integrating local and sustainable products into our kitchen operations is an important step in reconciling quality and environmental protection. Thanks to the commitment of head chef Frédéric Armand, we can offer our patients meals that are not only healthy, but also environmentally friendly. Stay healthy and enjoy the diversity of regional cuisine!

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Kitchen confidential

Mr Armand, why do you attach so much importance to using local produce in your cooking?

How do you incorporate regional cuisine into your menus?

What steps are you taking to promote sustainability in your kitchen?

How do you ensure that the local products you use are produced in a sustainable way?

What are the challenges involved in implementing a sustainable kitchen in a hospital establishment?

Bee Sustainable

Honey - a cure-all?

Rafaël Klock and his passion for bees