{"id":9925,"date":"2007-01-15T09:32:00","date_gmt":"2007-01-15T09:32:00","guid":{"rendered":"http:\/\/localhost\/thomasvino\/?p=9925"},"modified":"2013-04-02T13:34:02","modified_gmt":"2013-04-02T12:34:02","slug":"gstaad-dalsass-chasse-ducasse","status":"publish","type":"post","link":"https:\/\/thomasvino.ch\/?p=9925","title":{"rendered":"Gstaad: Dalsass chasse Ducasse"},"content":{"rendered":"
Gstaad mise sur la gastronomie<\/font><\/font>
Quand Dalsass chasse Ducasse<\/font>
Il n\u2019y a pas eu besoin de le pousser beaucoup : Alain Ducasse, le plus \u00e9toil\u00e9 des cuisiniers du monde, a abandonn\u00e9 son \u00abSpoon des neiges\u00bb de Gstaad. Et c\u2019est Martin Dalsass, le chef le plus toqu\u00e9 du Tessin, qui s\u2019y installe pour l\u2019hiver.<\/span>
Pierre Thomas<\/span>
L\u2019embellie gastronomique sur le Gessenay est totale. Selon Gstaad Saanenland Tourismus, la station bernoise totalise, au guide GaultMillau Suisse, 180 points r\u00e9partis sur douze restaurants. A lui seul, Martin Dalsass am\u00e8ne 18 points. Et l\u2019autre transfert de l\u2019hiver, au Grand H\u00f4tel Bellevue, Richard Mebkhout, en avait autant \u00e0 la t\u00eate de la brigade de La Grande Cascade, \u00e0 Paris\u2026 Quant \u00e0 Robert Speth, au Chesery, il conserve ses 18 points et son aur\u00e9ole de \u00abchef de l\u2019ann\u00e9e 2005\u00bb.
Au Chl\u00f6sterli, le d\u00e9cor du \u00abSpoon des neiges\u00bb subsiste, apr\u00e8s des travaux \u00e9normes, voulus en 2003 par le prince de l\u2019immobilier mon\u00e9gasque Michel Pastor. Ils ont permis \u00e0 ce chalet du 18\u00e8me, jadis bergerie du prieur\u00e9 de Rougemont, d\u2019allier la r\u00e9novation des vieilles poutres avec l\u2019innovation la plus high tech, notamment pour la disco du rez-de-chauss\u00e9e. Luxe supr\u00eame : deux cuisines, vastes et ind\u00e9pendantes. Du temps du chef fran\u00e7ais, pas question de m\u00e9langer les torchons et les serviettes\u2026
Dix cuisiniers, une seule ligne<\/span>
Martin Dalsass, lui, a d\u00e9cid\u00e9 de reprendre la gestion de l\u2019ensemble et d\u2019y \u00abdonner ma ligne\u00bb, avec une \u00e9quipe polyvalente de dix cuisiniers, \u00e0 l\u2019\u0153uvre en haut comme en bas : \u00abLes produits, comme les p\u00e2tes, sont les m\u00eames, mais appr\u00eat\u00e9s diff\u00e9remment.\u00bb Depuis 1985 \u00e0 Sorrengo, pr\u00e8s de Lugano, au Santabbondio, ce chef d\u2019origine du Tyrol du Sud italien, n\u2019a pas l\u2019intention, \u00e0 50 ans, de risquer le grand \u00e9cart au-dessus des Alpes. Son restaurant est ferm\u00e9 en hiver. Il a emmen\u00e9 avec lui ses propres recettes et la carte qui a fait sa r\u00e9putation au Tessin, mais avec des prix major\u00e9s de 10 \u00e0 15%. Ainsi, \u00e0 l\u2019espace \u00abBy Dalsass\u00bb, ouvert le soir (sauf le mardi), jusqu\u2019au 10 mars, le menu-d\u00e9gustation, servi \u00e0 partir de deux personnes, est \u00e0 158 francs (par personne).
Surtout, pour Martin Dalsass, c\u2019est un retour aux sources : \u00e0 19 ans, il \u00e9tait sous-chef au Bellevue, puis \u00e9tait revenu au m\u00eame h\u00f4tel comme chef \u00e0 24 ans. Au total sept ans de carri\u00e8re \u00e0 Gstaad : \u00abJe suis parti quand Robert Speth arrivait au Chesery : on n\u2019a travaill\u00e9 qu\u2019une saison en parall\u00e8le. Mais on se conna\u00eet bien, gr\u00e2ce \u00e0 la semaine d\u2019\u00e9t\u00e9 Gourmet et Plaisirs.\u00bb (www.saveurs-gstaad.com<\/a>)
Paru dans Hotel + Tourismus Revue du 12 janvier 2007.<\/span><\/p>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

Gstaad mise sur la gastronomieQuand Dalsass chasse DucasseIl n\u2019y a pas eu besoin de le pousser beaucoup : Alain Ducasse, le plus \u00e9toil\u00e9 des cuisiniers du monde, a abandonn\u00e9 son \u00abSpoon des neiges\u00bb de Gstaad. Et c\u2019est Martin Dalsass, le chef le plus toqu\u00e9 du Tessin, qui s\u2019y installe pour l\u2019hiver.Pierre ThomasL\u2019embellie gastronomique sur le […]<\/p>\n","protected":false},"author":3,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"jetpack_post_was_ever_published":false,"jetpack_publicize_message":"","jetpack_is_tweetstorm":false,"jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","enabled":false}}},"categories":[19,20],"tags":[],"jetpack_publicize_connections":[],"yoast_head":"\nGstaad: Dalsass chasse Ducasse - thomasvino<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/thomasvino.ch\/?p=9925\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Gstaad: Dalsass chasse Ducasse - thomasvino\" \/>\n<meta property=\"og:description\" content=\"Gstaad mise sur la gastronomieQuand Dalsass chasse DucasseIl n\u2019y a pas eu besoin de le pousser beaucoup : Alain Ducasse, le plus \u00e9toil\u00e9 des cuisiniers du monde, a abandonn\u00e9 son \u00abSpoon des neiges\u00bb de Gstaad. 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