How going back to nature wins awards

Plying his trade on the heights of the Grisons Alps,Wassmer embarked on his personal triumphal march through the traditional channels of gourmet critics two years ago. Barely eight months after first taking charge of the Restaurant 7132 Silver, Gault & Millau was already celebrating him as the “discovery of the year 2016”, bestowing a lavish 17 points on the stellar newcomer. 
He has now wowed the prestigious testers a second time and is thrilled to have received 18 Gault & Millau points plus the title “Newcomer of the Year 2018”. 
“Sven is the biggest talent among Swiss chefs,” Gault & Millau wrote in 2016. “An evening with him is, in culinary terms, a veritable explosion of the senses.” This year, they are once again in full agreement: “We stand by every word. And because Sven and his clever cuisine are getting better by the year, we are sending the 18th point down to the valley. Sven is thus approaching Champions League level.”
The atmosphere in Wassmer’s kitchen is one of relaxed professionalism. He and his team are a good-humoured bunch who clearly know the ropes as they fillet fresh char, pick fermented vegetables from bulbous jars and chop energy-packed herbs. 
Wassmer works with ingredients from the immediate vicinity: Nettles and Good King Henry from the lush mountain meadows, Pomeranian ducks looking for the same herbs on the edge of the village, and even wood ants, which the head chef himself marinates in olive oil and salt. 
Now, this whole wealth of practical knowledge flows into his copious menus, some of which run to 19 courses. Last year, Michelin Guide testers reckoned that was worth a second star and their counterparts at Gault & Millau would seem to be equally convinced.
Find out more at www.7132.com