LA CHAVALLERA in der Krone - Säumerei am Inn
La Punt-Chamues-ch, Switzerland
⭐1 Star
The Experience
From Michelin Guide
The time-honoured Krone, long renowned as a destination for foodies, is now run with dedication by the well-travelled James Baron (most recently head chef at the Michelin-starred Amber in Hong Kong) and his charming wife Natacha. Entirely done out in Swiss stone pine, the compact dining space brims with atmosphere, further fuelled by the lively energy of the attentive staff. The cuisine is pared down to the essentials and made with top-notch produce, some of it regional. Comprising four, six or eight courses, the set menu features dishes such as pear ravioli, brown butter and sage, or veal, grapes and black salsify. An interesting touch: the cutlery is made by a local blacksmith. Modern Alpine-style guestrooms for overnight stays.
Unique Things
From Visitor Experiences
Cutlery made by a local blacksmith: An unusual and artisanal detail at LA CHAVALLERA is that the cutlery used is crafted by a local blacksmith, adding a unique regional and handcrafted element to the dining experience.
Chef’s high-altitude garden with rare ingredients: The restaurant features recently planted chef’s gardens at high altitude, growing unusual ingredients such as Szechuan pepper, sea buckthorn, barberries, and myoga (Japanese ginger). These are incorporated creatively into the eccentric tasting menu, emphasizing local and alpine terroir.
Creative use of overlooked fish – sturgeon: LA CHAVALLERA elevates sturgeon, a fish often overlooked for its meat (commonly used for caviar), by pairing it with dehydrated pear purée, crème fraîche, deep-fried garden herbs, and horseradish, showcasing resourcefulness and innovation in ingredient use.
Ingredient Stars
From Visitor Experiences
The most honored or signature ingredients at the Michelin-starred restaurant LA CHAVALLERA in der Krone - Säumerei am Inn in La Punt-Chamues-ch are:
Sturgeon: Often overlooked, this fish is elevated by Chef James Baron with creative accompaniments like dehydrated pear purée, crème fraîche, deep-fried garden herbs, and horseradish, showcasing resourcefulness and refinement in a signature dish.
Pear: Used notably in dehydrated purée form to complement dishes such as the sturgeon, and also featured in pear ravioli paired with brown butter and sage, highlighting Alpine flavors with a modern twist.
Brown Butter and Sage: A classic Alpine flavor combination used in dishes like pear ravioli and guinea fowl tortellini, adding richness and aromatic depth to the cuisine.
Local and Seasonal Alpine Produce: Including ingredients from the chef’s high-altitude garden such as Szechuan pepper, sea buckthorn, barberries, and myoga (Japanese ginger), which bring unique regional freshness and complexity to the tasting menu.
Veal, Grapes, and Black Salsify: Another example of the restaurant’s use of refined, locally inspired ingredients that blend traditional Alpine elements with contemporary culinary techniques.
These ingredients are significant because they reflect the restaurant’s philosophy of combining Alpine culinary traditions with innovative, modern cuisine using top-quality, often regional produce. The chef’s garden and local sourcing emphasize freshness and seasonality, while dishes like sturgeon with pear purée demonstrate creativity in elevating less common ingredients.