Under the expert guidance of head chef Steven Schuster and hotelier Gottfried Supersaxo, the aim of this incentive is not simply to look into the pots, but to spend two hours actively putting on one's own hand and conjuring up a pleasurable Valais palate fireworks display with colleagues based on regional products. Whether it's a club event, team building, or just a group of friends - literally put the other team in the pan without letting yourself look in the pots...

On request

• Expert instruction
• Cooking in the professional hotel kitchen
• Aprons, chef’s caps, gloves, knives
• All ingredients for the Kitchen Battle menu
• One glass of aperitif wine from a choice of two

• Group sizes: Between 8 and 80 people
• Time required: 2-3 hours