66 67 \ ALTITUDE local life At itshelmareJessicaandJacques Moretti, a couple brimming with energy, whosewarmliltingaccents reveal their Corsican roots. They arrived on the Haut-Plateau in the 2000s and have gradually made their mark. In 2015, they purchased the long-abandoned Constellation. “The place was frozen in time,” they recall. After 100 days of intense renovationwork, the venue reopened completely transformed, featuring bold choices from the outset. “We were already offering Corsican charcuterie, myrtle liqueur, and island whisky,” they say. Then came Senso in 2020, a modern spot inCrans-Montana where they introduced gourmet burgers. At the end of 2023, it was Le Vieux Chalet’s turn to open, this time in Lens. REINVENTING A CLASSIC Previously known as Café des Amis, the building underwent a dramatic transformation, completed in record time. “We redid everything in six months— from insulation to the roof structure. We also added a glass canopy where the old terrace used to be,” explains Jessica. Inside, raw wood blends with natural stone to create a warm and inviting ambiance. The owners personally designed the space down to the last detail. “We had the vision for this future place in mind for a long time. Architect Bernard Rey helped us formalize the plans to obtain permits,” they say. A STRONG IDENTITY Le Vieux Chalet is above all an inn—and a Corsican inn ! Three guest rooms accompany the restaurant, which features a 150 m² terrace—the only one in the village with a direct view of the Christ the King statue. Initially imagined as a half-Valaisan, halfCorsican establishment, the place quickly found its own identity. “We soon realized that people came primarily for Corsica. The wine from the Isle of Beauty, in particular, is a hit—it makes up 90% of table orders,” Jessica and Jacques point out. On the food side, they proudly embrace a return to authenticity. Dishes include pot-au-feu, wild boar stew, lamb shoulder, veal with olives, artisanal charcuterie, and aged meats. These are prepared on a striking wood-fired stove that sits at the kitchen entrance. Equipped with a grill, this indoor barbecue runs on charcoal. “We’ve earned the 100% homemade label. Everything is prepared on site—even the mashed potatoes,” the couple says with pride. The menu even includes dishes with personal stories, such as “Bouillon aux cheveux d’Ange façon Jacqueline”—a consommé with delicate, fine pasta, honoring both Jacques’ mother and their son Ange. ROOTED LOCALLY, OPEN CULTURALLY Their restaurants are never designed to follow trends. Open 365 days a year, they were designed with locals in mind. Yet, the success of their concept goes far beyond Lens. Guests come not only from Crans-Montana, but from across the canton—and much farther—drawn by the Mediterranean soul of the inn. What about the future ? The couple is full of ideas and drive. “We’d love to host Corsican singers one weekend in early December. We’re thinking of a daytime concert in the church, followed by an outdoor stage in the evening. The people of Lens are on board—enthusiastically. We’re not trying to make money from this festival. It’s purely for our enjoyment, to create connection,” they confirm. And connection is exactly what these happy Corsican expatriates build every day around their table—in this little corner of Valais that now feels like a slice of Corsica.
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