Once upon a time…
In order for us to tell the story of our deli in its entirety, we must travel back in time, to the moment where our hotel, the Mirabeau, was founded. The hotel was built in 1975 by our grandfather, Meinrad Julen, and has since been taken over by the second generation Sepp & Rose Julen, and now also by the third generation Marie & Francis Reichenbach. Our grandpa Meinrad had seven siblings, whereof one was named Maria Julen. Auntie Marie remained single and being the self-reliant woman that she was, opened her won business - a risky venture for an unwed woman at the time. Her comestible shop (see picture above) was the first of its kind in Zermatt and in the region. She sold luxury fine food products, "tourist provisions" and exotic fruits, therefrom her nickname "Frichte Mari", the word "Frichte" meaning "fruit" in the Zermatt dialect.
Today, approximately 50 years later, we had the idea of opening a comestible shop in combination with a restaurant concept - and what better name could ew have found as "Marie's Deli"? The name pays homage to our auntie Marie, to her girl power and innovation, and to the good old days, where hearty, homemade food was cherished, and fresh produce was considered a luxury good.
Family Julen, Reichenbach & Kracht
Already in the second and third generation, the Julen and Reichenbach family remain hosts of the Deli operation.
Foodies at heart, they allow themselves to be inspired by the lingering tastes and food trends that the world has to offer.
In collaboration with Executive Chef Alain Kuster, Marie and Francis, as well as the rest of the family, regularly create new menu offerings based on seasonality and by integrating renowned family recipes.
Dishes can be enjoyed either on the spot or at home.
Executive Chef Alain Kuster
Alain started as young cook at the Mirabeau an astonishing 28 years ago, where he at the time was still learning the tricks of the trade, and thus makes him the most loyal executive chef in Zermatt. With the previous gastronomic restaurant the "Corbeau d'Or", which has now been replaced by the Deli, Alain led the culinary evolution of one of the best restaurants in Zermatt, with top recommendation from Michelin as well as his well-deserved 16 points Gault Millau. The offer at the Deli certainly has a strong influence from Chef Kuster's Alsatian roots; for example the "Coq au Riesling" of the "Cassoulet Toulousain". But not to forget, you will also find Chef Kuster's famous chutneys, salz and spice mixes as well as his fonds and demi-glace sauces - so that your dishes taste just as good as those made by Chef personally.