Our story

From generation to generation

1925 – Construction of the Hôtel de Moiry

At this time, Grimentz was a small farming village where residents still followed the practice of “remuage”. This is where habitants lived part of the year in the village, then moved up to the alpine pastures with their herds, before descending again to the Rhône valley to work on the vines.

It was during this period that Elie Loye and Chrétien Rouvinez built a guesthouse to welcome the first visitors, mainly merchants, travelling salesmen, and passers-by. Later, the first tourists arrived in summer; English and French guests attracted by the snow-covered peaks of the Val d’Anniviers.

Vital & Friedhilde Salamin: from guesthouse to hotel – the passion of a visionary couple

In 1960, Vital and Friedhilde took over the Moiry guesthouse. Vital, a local man, was both a farmer and a mountain guide, while Friedhilde, originally from Stuttgart, followed the love of her life to the small village of Grimentz. As the mother of nine children, she ran the hotel with energy and passion for many years.

Vital had ambitious ideas for the development of the valley, including the installation of a ski lift, marking the beginning of the Grimentz ski resort. He even travelled to Paris to promote the destination. Over time, winter tourism developed, rooms were renovated, and the restaurant expanded to welcome more guests.

Aurel & Andréa: modernisation and love of the mountains

In 1987, Aurel, the second son of Vital and Friedhilde, took over the hotel with his wife Andréa. A child of the mountains and passionate about nature, he knows every corner of the valley and became a mountain guide after training as a ski instructor. Aurel is also a passionate photographer. On his website, he shares a gallery of his most beautiful photos.

Andréa takes great care of the hotel and restaurant, lovingly tending the geraniums that decorate the hotel façade and the vegetable garden, so guests can enjoy fresh vegetables directly on their plates.

Together, they renovate the rooms and modernise the management of the hotel. With their 5 children, they continue to develop the hotel every year with new ideas, combining Alpine authenticity with modern comfort for their guests.

Discover Aurel's gallery

Antoine: the art of Valaisan and creative cuisine

Since 1993, Antoine Menard, a chef originally from Normandy, has been elevating traditional Valaisanne cuisine at the Hôtel-Restaurant de Moiry in Grimentz. A true food enthusiast, he perfectly balances regional dishes with refined creations.

A lover of nature, he enhances his summer plates with flowers picked early in the morning. In autumn, the magic of the hunting season takes over the restaurant. This is a challenge he relishes, Antoine manages the arrival of fresh game from local hunters, the butchery process, and finally the preparation of seasonal game. In winter, wood-fired raclette delights guests and melts their hearts.

Throughout the year, Antoine creatively and delicately reinvents the restaurant menu, enhancing each dish with local and seasonal produce. A passionate and talented chef who is the pride of our Hôtel-Restaurant de Moiry in Grimentz.

Aurélie: the new generation at the Hôtel de Moiry

Today, Aurélie, daughter of Aurel and Andréa, is taking over the reins alongside her mother. Passionate and dedicated, she manages the hotel in Grimentz, maintaining the perfect balance between modernisation and tradition.

Through Aurélie’s modernisation of the administrative management of the hotel, she has streamlined its running, whilst managing to preserve the authentic and family spirit that has defined the hotel for generations.

Her goal is clear: that every guest leaves with stars in their eyes and unforgettable memories of this alpine retreat in the heart of the Val d’Anniviers.

Her vision for the future includes a more ecological approach, reducing fossil energy use, and perhaps creating a spa area, all while respecting the generous nature of the Valais Alps.