Q&A
Paul Cabayé, head chef at Glacier Fine Dining, Grindelwald
WHAT’S YOUR CONNECTION TO THE ALPS?
I’m originally from Reims [in northeastern France], but I’ve always had a close connection to the Alps, where I spent every winter skiing as a child. After training as a chef, I worked with Marc Veyrat in Col de la Croix-Fry in the French Alps. As a three-star chef, he passed on knowledge about nature and wild herbs. Working in Grindelwald now, facing the Eiger, is an obvious choice. The Alps are a constant source of inspiration, whether I’m trail running, ski touring or at the stove.