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Overview
An intoxicating take on the traditional ski hotel, Experimental Chalet brings superlative cocktails and Seventies glamour to Swiss ski resort Verbier. Right at the heart of the village, this mountain bolthole is a high-altitude outpost of Experimental Group, the team behind some of Paris’ best cocktail bars and London’s Henrietta Hotel. As much a bon vivant as any of its city-dwelling siblings, the hotel has made good drinking and fine dining its heart and soul. In the restaurant, acclaimed chef Gregory Marchand puts a contemporary lean on traditional Swiss Alpine cuisine, freshening up old favourites like rösti and tartiflette. In the place of a lobby, the bar has become the hotel’s social hub, proving a definitive spot for après-ski soirees. If you’re still going strong at closing time, take the party downstairs to the Farm Club, the cornerstone of Verbier nightlife for over 40 years.
Highlights:
Gregory Marchand restaurant
Best drinks in town
Suave après ski
Smith extra
A cocktail each and VIP entry to the Farm Club (subject to availability)
In the know
Also need to know:
All of the common areas are wheelchair accessible, and there are three specially adapted rooms.The interiors are the work of Paris-based architect and interior designer Fabrizio Casiraghi, whose previous commissions includes lavish Venetian apartments, Parisian boutiques and Hong Kong nightclubs. In his typical style, he hasn’t shied away from combining diverse styles: in the rooms, you’ll see Edelweiss carpets mingled with Twenties furniture and Sixties art.
Packing tips:
With the Farm Club just downstairs, you won’t have to trudge through any snow to get there, meaning you can wear not-so-sensible shoes without risk to life and limb.
Dress code:
Cream cashmere roll necks, suede and mountaineer-style boots will keep you right.
Mr and Mrs Smith reviews
Every hotel featured is visited personally by members of our team, given the Smith seal of approval, and then anonymously reviewed. As soon as our reviewers have returned from this ski hotel in Switzerland and unpacked their Moncler roll necks, a full account of their Alpine break will be with you. In the meantime, to whet your wanderlust, here's a quick peek inside Experimental Chalet in Verbier…
Like many Swiss ski resorts, Verbier is no stranger to glamour – but until the arrival of Experimental Chalet, it couldn’t have claimed to have a hotel that was quite so dedicated to a cocktail lifestyle. Like its siblings – which include Experimental Cocktail Club, Curio Parlour and the Henrietta Hotel – this mountain bolthole has one founding principal at its core: to celebrate the art and artistry of cocktails. That might not sound like enough for a hotel to go on, but it’s really just the beginning, because an inspired drink deserves a setting with both head-turning design and an enticing atmosphere.
In order to ensure the first, the hotel turned to Parisian-based architect Fabrizio Casiraghi, who at 31 years old has already created a signature style. Mingling furnishings and art from different eras and continents, he blends the local with the exotic; Experimental Chalet is no different, drawing inspiration from Twenties, Thirties and Sixties – think shell-shaped lamps next to streamline moderne curves. Creating an atmosphere is a trickier business, but Experimental Chalet have it all sewn up by ensuring the hotel attracts the best possible class of bon vivant. To complement the drinks, the food is by Gregory Marchand, lauded chef behind famed Parisian eatery Frenchie, which has also taken Covent Garden by storm. And then there’s the fact that the basement is home to the most famous nightclub in Verbier, the Farm Club, a one-time hangout of David Bowie and Diana Ross…
Accommodation details
Address:
Route de Verbier, Station 55, Verbier, 1936
Verbier
Switzerland
Location:
0.1 mi / 0.2 km from city centre
General facilities
- Onsite laundry
- Spa
- Valet parking
- On-Site parking
- Internet services
- Lounges/bars
- Room service
Dining information
Restaurant:
Having already taken Paris and London by storm, Frenchie founder Gregory Marchand knows just what it takes to make regional cuisine sing. As with his other restaurants, it’s the local produce that dictates the menu, not the other way round. Trout is on the menu because it can be line caught in crystal-clear mountain lakes; the tartiflette earns its place because of creamy reblochon cheese from Savoy. Alongside the regular menu, there are sharing dishes cooked en cocotte and light bites that can be ordered throughout the day.
Top Table:
Settle into the sunken area by the fire.
Last Orders:
Breakfast is served from 7.30am to 10.30am. The restaurant is open from 7.30pm to 10.30pm daily. Drinks flow in the cocktail bar from 6pm to 2am.
Room Service:
One hot dish and two cold dishes are available every day.
Hotel Bar:
The bar is where a lobby would normally be, turning the ground floor into a cocktail-laced social hub. As with the other Experimental hotels, the drinks are the cornerstone of the experience – a menu of signature and new creations will be on offer, but the barmen are more than capable of going off menu to fulfil a custom request. During the day, post up by the fire or head out to catch a few rays on the sun-soaked terrace; after dark, the bar becomes the perfect prelude to the Verbier’s famous Farm Club, which is just downstairs.
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