Photo: Anne Claire Heraud
Nicolas Darnauguilhem
La Pinte Des Mossettes, Cerniat, Switzerland
You have a strong focus on local ingredients. Are there any exceptions?
-Almost none—only the salt. Local producers prefer regular salt, so we use that.
Tell us about the work with your producers.
-We have a close, transparent relationship. I meet them weekly, and we never argue about prices. Instead, we focus on quality and sometimes experiment—like suggesting a dairy farmer try alpine pork. We work with only a few producers, but they’re essential to us. More than suppliers, they’re friends.
You’ve been passionate about natural wine for a long time. How do you choose your wines?
-I’ve worked with natural wine for 25 years. We focus on organic, natural wines, mostly local Swiss wines. Though we include some Bordeaux, Italian, and German selections. We personally know 90 percent of our producers. Great wine starts with great grapes.
What about alcohol-free pairings?
–We always have around 10 homemade options—distillations, lemonades, juices—because non-alcoholic pairings should be just as exciting as wine.