Chefs find inspiration in many places, from their childhood memories to the terroir of the region where they live. Chef Dylan Sanden ‘12 has not only mastered the art of cooking but recently brought a unique twist to the culinary scene during his pop-up restaurant residency in Bern, Switzerland. 

For many chefs, the family dinner table is the first stage in their culinary journey. For the Sanden’s, food is a family affair: Dylan’s father owned two restaurants in Leysin (l’Horizon and Feydey), and his brother Enzo opened local favorite The Station Rock Café in 2022. Dylan fondly recalls how his father's cooking brought people together for conversation and bonding, both at the restaurants and at home, forming the foundation of his own interest in food.

Having grown up here, Dylan feels a strong connection to Leysin and the Alpine terroir (meaning ‘the taste of a place’). At the heart of his cooking, Dylan captures the unique combination of local produce and the region's culture by sourcing ingredients locally and respecting nature’s seasons, enhancing the Alpine flavors. His use of Leysin-grown food for his restaurant concept takes the idea of what is considered traditional Swiss food and merges it with this specific terroir, reflecting hyper-local flavors.

While developing his dishes, Dylan faithfully researches culinary literature and aims to push the boundaries of creative flavor combinations. Harnessing his understanding of what chefs before him have created and applying it to the specific ingredients available in this region of Switzerland is what sets Dylan’s cooking apart and provides diners with a truly unique taste experience.

For his pop-up restaurant residency in Bern last summer, Dylan served a seven-course tasting menu that formed a bridge between tradition and innovation. The flavors transported the diner to the forests of Leysin, highlighted early in the meal with an iced tea made with pine syrup harvested from young tree branches just steps from the LAS campus. Another showcase dish was a carrot with prepared sous-vide with rose oil, a quince sauce, and crunchy local herbs. 

Six of the seven courses of the meal were vegetarian, reflecting Dylan’s ethos of using animal products consciously, driven by both environmental concerns and his interest in the often-overlooked potential of crafting bold flavors from vegetables. The meat that he does incorporate into his cooking comes from animals who graze on land that cannot be used for growing produce, like the mountainsides and high-gradient pastures of Leysin. The depth and dimension of flavors that Dylan achieved are a testament to the deliciousness of eating locally and sustainably.

Dylan’s time as a student at LAS played a significant role in his culinary journey, providing him with a solid education foundation and fostering friendships that he continues to hold close. The experiential learning opportunities and the immersion in nature allowed him to understand the importance of terroir and how local and sustainable produce can be used in innovative ways. He emerged from the cocoon of his LAS experience into the wider world with a strong sense of where he came from and the ability to think creatively.

An advocate for sustainable local cuisine, Dylan is making waves in the Swiss food scene with his unique take on traditional technique and unexpected flavor combinations. His pop-up Forest Menu showcased his dedication to the terroir of Leysin and the surrounding Alpine environment, creating a nostalgic and delicious experience for anyone who has had the pleasure of immersing their senses in this beautiful place. 

Follow Dylan’s pop-up concept at @le__welsch on Instagram or at lewelsch.com.

Read the full Panorama magazine here.

ALPINE ICED TEA RECIPE 

Alpine Iced Tea

• Boil 7 dl (3 c) of water
• Infuse boiling water with your choice of tea bags (like verbena, hibiscus, or peppermint)
• Steep until the color is pure, but not so long that it becomes bitter
• Remove the tea bags and fill container with ice
• Add 1 dl (⅓ c, or to taste) of your choice of syrup (like elderflower or pine)
• Add a splash of vinegar to round out the flavor (like pine or apple cider)