After having drawn the portrait of the pastry chef Nicolas Micheli, the lady of the heart Sned Jakovljevic the landscaper Laurent Bruchez in our Besson Mag, we would like to introduce you to a rather unconventional character, who showcases our region shine in an unusual way.  Perhaps you know him from the legendary International Rallye of Valais, or have you come across him on a ski slope or on the Verbier golf course?

A car racing champion in his spare time, a golf instructor in the summer and a ski instructor in the winter, Mike Coppens is a man of many talents, with a creative spirit and a willingness to do whatever it takes to make things happen.

Mike is a bon vivant who likes to share authentic moments with his friends. He is generous and likes to delight his guests with the pleasures of the palate. He is an excellent cook, as his family and friends confirm: “When he invites us round, he likes to give us a certain taste experience and we have a good laugh. We have a great time sharing moments together.

From this passion was born the “Chez Clovis” restaurant on the ski slopes of Verbier in 2014. Without putting aside his job as a ski instructor, he would go back and forth between his customers and the table for the next 4 years.

Mike shared unconditional love with Clovis, his four-legged friend, for many years. More than a friend, Clovis was a son. A very special bond has been established between the two individuals. Mike has an everlasting love for his dog, who has since passed away.  He wanted to pay tribute to him by creating a brand: Clovis & Co.

During a seaside holiday, when Mike was looking in vain for a local sausage, he finally decided he could make it himself with the help of passionate artisans. The Clovis sausage was born from a story of sharing between Mike and Blaise Corminboeuf, manager of the Boucherie du Palais butcher’s shop at Carouge. He then realised, there was little point in having making sausage without bread and wine.  Today, 4 years after his sausage idea, he has developed around fifteen other products sold under the name Clovis & Co: sausages, bread, wines, pear alcohol, beer, apple pie, ravioli made with Bagnes cheese, butter, fondue, etc.

To develop each product, Mike surrounds himself with craftspeople who share the same values, the same DNA: the excellence, the taste and the soul of the products of yesteryear.  He seeks culinary pleasure, regardless of the time and energy required, or the obstacles encountered. Each product is an adventure and tells a story, that of our land, without artifice. Mike is stubborn. As long as the product doesn’t yet have the taste he imagined, he searches, revisits, questions, pushes on and starts again…. It’s a lot of work!

The word “easy” is not in his vocabulary. He is offered industrial, fast and cheaper solutions: this is not his niche. He is aiming for excellence and sharing! Each of his products has a unique identity, history and tradition. All of them have the taste and character of those who have developed and improved them over time, both rustic and delicate… And… they’re just so good! Pure and simple.

For Mike, the pleasures of the table only exist if they are shared. Through taste buds, his products are an invitation to talk, compare and… exchange. Thanks to him, a corner of our region unveils itself, revealing its secrets and hidden treasures. And Mike Coppens, the racing driver, golf and ski instructor from Verbier is proud to be able to help you experience his country through these moments of sharing which are the salt of life. Salt… Here we go, another matter of taste…

Recently, Mike opened a small boutique bar from the Savoleyres’ facilities in Verbier. You’ll find all of his Clovis & Co products there. Stop for a moment, and take the time to savour these little marvels. It seems that at aperitif time, the atmosphere is very lively!