Thoos Raphaël

Holder of a CFC in pastry and confectionery obtained in Lausanne in 2007, Raphaël has refined his experience in several brands. In particular, he worked for 4 years in the luxury hotel industry, which gave him a taste for excellence.

Passionate about his job and also about the mountains, he put his first foot in Valais by bringing his creativity and his knowledge to the Café du Mont Fort in Sarreyer, concocting desserts that are very much appreciated by the customers and the inhabitants of the village.

In 2018, he opened his laboratory a few steps from the restaurant and created a line of refined chocolates. He works with quality chocolate that is mainly organic and fair trade.

A member of the Sarrayer banal oven association, he uses it for his wood-fired meringues. He is also a member of the Grand Entremont - le goût des Cimes. He is also a member of the Association des Paysans et Artisans de Sarreyer et environs, the first Slow-Food community to be created in Switzerland.

Raphaël loves the local people and has forged links with producers in the surrounding villages and buys his eggs, milk, butter and cream from them. He values the alcohols distilled in Sarreyer, and buys organic fruit from the Valais and wild fruit, cherries, blueberries or aromatic herbs.

When he is not at the Mont Fort café or in his lab, you can meet him on a mountain path, on foot or by bike, with chocolates in his rucksack.

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