Summer at the Kulm Hotel, St Moritz

The hotel that invented the winter holiday also offers an escape from over-sultry summers – as well as some of the most thoughtful luxury in the world

As summers get warmer, summertime in the mountains becomes ever more attractive. At the end of July, sitting on a balcony with warm sunshine by day and cool air descending from glaciers by night seems a positively refreshing prospect – particularly if it is combined with some of the greatest hospitality the world can offer.

Rocky mountains and a camera magna photograph of the scene at St Moritz by photographer Daniel Meuli

The Kulm Hotel, St Moritz, was the original luxury hotel in the Alps. From your balcony, you can see over the whole town, the lake and a 270-degree view around the mountains beyond.

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Downstairs, you are in a subtly modernised grand dame of an hotel – the kind of place where a new generation understands and pays homage to the class and style of generations gone by.

Modern-classic elegance in the Corvatsch Suite

If you want a break high up in the forest, you are here already – the resort is surrounded by hundreds of miles of woodland and meadow. If you want to feel you are amid the heart of the jet set, you are also in the right place, as you can stroll across to the Kulm Country Club, a restaurant and members’ club serving some of the greatest food in Switzerland.

A glorious view from a nook in the lobby

There is a large indoor pool, an open-air pool, spa with everything from steam room to saltwater grotto, and gardens with that mesmerising view.

Read more: Jean-Baptiste Jouffray on the future of the world’s oceans

A breath of fresh air at the outdoor wellness pool

The Kulm may be more famous as the original and greatest of all Alpine ski hotels in winter, but for sunshine, purity of air, cuisine and some very classy encounters, summer is the time to come.

Find out more: kulm.com

This article was first published in the Spring/Summer 2023 issue of LUX

Argonne Aÿ Grand Cru 2013

Ella Johnson visits the oldest family-owned champagne house, Henri Giraud, to taste some of its celebrated cuvées, and hear about the importance of the use of sustainable oak from local forests in its unique ageing process, with twelfth-generation owner Claude Giraud and winemaker Sébastien Le Golvet

Henri Giraud has been producing champagne since 1625 and is still owned by its founding family – a rarity among Champagne’s oldest houses. Together, twelfth-generation owner Claude Giraud, and winemaker Sebastien Le Golvet create their celebrated (and very expensive) champagnes which combine richness, freshness, and saline qualities, from their vineyards in Äy, on the southern cusp of the Montagne de Reims, in the heart of the Champagne region.

Claude Giraud, CEO of Henri Giraud is the 12th generation to lead the estate

The richness comes from the pinot noir grapes, which are warmed by the sun on the south-facing slopes of the Montagne. The River Marne, flowing past the property, provides their wines’ freshness; and saline and mineral qualities come from the 200 metres of pure chalk beneath the soil.

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But their champagnes have something else. They are fermented and matured in oak barriques (small barrels) sourced from the Argonne Forest, which stretches from the flatlands of the east of the Champagne region to the hilly border with Lorraine. The forest has been at the heart of European history for millennia and, for each bottle of the Argonne cuvée sold, Henri Giraud plants new two-year-old oak trees and maintains them for five years to replace the oaks they fell to create their barriques.

Henri Giraud is committed to replanting and maintaining the same number of oak trees that they use to create their barrels, in order to ferment their champagne

So-called ‘kings of experimentation’, Giraud and Le Golvet have identified ten different terroirs in the Argonne Forest, which they use to intensify the complexion of their wines. They know that if they create barrels from the oak trees which come from a plot called Les Châtrices, for instance, the wine will have a lot of “sharpness and tension”, they tell me. If they use another terroir in the forest, Lachalade, “it will be richer and rounder”.

Sébastien Le Golvet has been making champagne at Henri Giraud since 2000

Le Golvet prefers to vinify the majority of his wine in these oak barrels. He meticulously tastes and memorises each one – 1,200 in total – in order to produce the perfect blend. It would be more efficient to produce the Maison’s 300,000 yearly bottles of wine in tanks, of course, but efficiency is not the endgame. ‘When Sébastien creates his wine, he is like an artist in front of a painting. He can create different colours. The result is just in a bottle,’ says the Maison. The remaining ten percent is vinified in egg-shaped amphorae, made from sandstone, which provides the fruitiness for which the Henri Giraud Dame-Jane rosé cuvée is famed.

Fût de Chêne MV17

Champagne Henri Giraud has changed since Le Golvet took the winemaking reins from Claude Giraud in 2000. ‘Claude’s wine was much richer.’ I am told. ‘Sébastien is more precise, young. He has a different style. The more difficult the vintage, for Sebastién, the better it turns out. It’s the challenge. But both want to try new things each year, to discover more and more terroir’.

Read more: A tasting of Dalla Valle wines with the owners

It is fitting, then, that neither Le Golvet or Giraud is able to choose their best wine to date. ‘I like to say that the best wine we have ever produced is the wine we will produce tomorrow. The wines become more precise each time.’

Henri Giraud has been producing the finest champagnes since 1625

We sample their Fût de Chêne MV 17 and Argonne Aÿ Grand Cru Brut 2013 in their tasting room. These are huge, rich champagnes despite the balance and limpidity, and Giraud breaks out a box of the perfect match for them. Not foie gras (which we would in any case have declined) or an aged Pecorino Romano cheese (which would have gone rather nicely), but some Cohiba Behike cigars. The king of cigars went rather well with this, Champagne royalty.

Find out more: champagne-giraud.com

The Waldhaus Sils sits above Lake Sils, in the Upper Engadine of Switzerland. Image by Gian Giovanoli

The Waldhaus Sils sits on a rock amid a forest in the heart of the Engadine, Switzerland’s legendary high mountain valley; and is a cultural inspiration to artists and writers. LUX Editor-in-Chief Darius Sanai on why he’s tempted to make a spontaneous visit to his favourite Swiss hotel

One of the greatest sources of social media FOMO (fear of missing out) in the LUX offices currently emanates from the unlikely source of tourist office Instagram feeds. Normally, these are full of the usual platitudes about activities for all the family and new dine-around packages, and adorned with images of improbably physically superhuman and beautiful families gazing out over vistas in perfectly styled hiking gear.

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But this has been a near-record-breaking winter for snowfall in the Alps. The same bands of cloud sweeping in from the Atlantic that have caused floods in Paris and anxiety in France have dropped their load as snow as they hit higher altitudes. Many resorts have had more snow than they know what to do with, literally in some cases, as poor Zermatt, ringed by some of the highest Alps, was cut off from the world a couple of times.

A table is prepared for dinner at the hotel restaurant. Image by Stefan Pielow

While you wouldn’t wish to be skiing during a snowstorm, the weather has calmed down now, and those resort Instagrams are brimming with images of deep snow, chalets peeking out from drifts, silver woodlands, vistas of powder. The fact that the biggest snowfalls happened after the peak Christmas season means there is plenty of fresh stuff around still, also.

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A ski trip in the next few weeks seems inevitable, but LUX is not tempted by the fleshpots of Courchevel or Verbier. Instead, we are thinking of heading to our favourite, semi-secret hotel in the Alps. A place that does no self-publicising, doesn’t market itself to a market of billionaires, is not interested in whether you are a celebrity (A list or Z list), has no ski-in-ski-out facilities, and yet is, quite possibly, the most entrancing destination we have discovered.

Is it a photograph? No, it’s a view from a window at the Waldhaus Sils. Image by Stefan Pielow

The Waldhaus, Sils, sits on a rock above the tiny but culturally significant village of Sils-Maria near the head of a broad, high, sunny valley in southeast Switzerland. Sils-Maria was the home of Friedrich Nietzsche, and it has been a gathering point of the European cultural aristocracy for more than a century: Hermann Hesse, Thomas Mann, Marc Chagall and Gerhard Richter have all visited for inspiration. Views from the Waldhaus stretch south, along Lake Sils, frozen in winter and surrounded by forest, and north, past St Moritz (just 10 minutes away) and along either side of the Engadine valley.

Image Mart Engelen

The Waldhaus is a family-run hotel that has an other-worldly feeling of design harmony: not ultra-contemporary, not classic, but a perfectly curated collection of modern 20th century design. It’s there in the details – the chairs, the tables, the wood flooring, the lights – above all, the lights – and also in the fundamental layout: a window view from a reading room that looks like a perfectly framed Thomas Ruff image; the way the staircase is lit, and the stair rails designed; the way the keys hang at reception.

There is nowhere we have found that has this encompassing, and inspiring, depth of modern-classic design beauty: the Waldhaus Sils has not been consciously designed, just put together and maintained by its family owners.

There is everything you would expect from a five-star Swiss hotel, including excellent, not over-fussy, cuisine; an indoor pool; and a service to take you to and from all the ski lifts of the St Moritz area to enjoy that snow. But we will be just as happy walking down through the snowdrifts to the wooded promontory on Lake Sils where the Romantic poets took inspiration, or to drink a hot chocolate laced with rum next to Nietzsche’s house in Sils itself. And walking back up to the hotel, crunching deeply through the white, and reflecting that the Waldhaus and its aura will still be with us long after the greatest literary figures of the 21st century have come and gone.

waldhaus-sils.ch/en