The Ghost Hunt

When discussing the most famous counterfeiter in Valais, Saillon comes to mind. Notably, Verbier also played host to this Robin Hood of the Alps, as he took refuge in the village around 1878—clandestinely, of course. To commemorate the visit by this anarchist, who circulated his counterfeit coins among the locals, Ernest Meilland famously inscribed his name on the facade of his hotel. For those eager to learn more about the hideouts of this rebellious Italian, the story will be revealed in the pages of Verbier Chronicles, releasing in late 2025.

Xtreme—that’s the name of the mindblowing event synonymous with the dizzying ballet of the world’s best freeriders. But here’s the twist: this thrilling competition has surprising aquatic roots. It all began with a passion for surfing, which in 1991 sparked a wild ideas in the minds of Nicolas Hale-Woods and Philippe Buttet: to found the Swiss Surfing Association in a land without waves or swell—a feat that no nation without access to sea had ever attempted. "We did it for fun, thinking that if the Jamaicans could form a bobsleigh team to qualify for the Olympics, why couldn’t we?" At the same time, with their new production company, they set out to make a film showcasing the parallels between surfing on water and on snow. Their decision to tackle the daunting north face of the Bec des Rosses with a camera on their shoulders would ignite the unfolding of an incredible story.

By earning his place among the galaxy of Michelin stars, Roland Pierroz (1942–2015) was the first to raise Verbier's culinary profile with the excellence of his cuisine. Not content with simply being a trailblazer, he was one of the key figures—alongside Frédy Girardet, "Chef of the Century" in 1989, and Basel’s Hans Stucki—in the revival of Swiss haute cuisine. Quite an achievement! But why did some go so far as to say he was Verbier, its very embodiment? Because beyond being a culinary magician who delighted taste buds, Pierroz also donned the mantle of an eloquent ambassador, tirelessly promoting the region he called home. As president of Verbier’s Tourism Office, this king of the kitchen proved to be the resort’s best advocate, making Verbier a recipe for success.