There are invitations you politely decline. And then there are invitations from your favourite drink to one of your favourite mountain destinations.
Villars in winter has a way of making everything feel cinematic: the soft crunch of snow under boots, the pink-hued sky at golden hour, the kind of cold that makes you grateful for both gloves and good company. So when Aperol suggested we come up for the weekend, let’s just say… resistance felt unnecessary.
What we expected: a polished brand event, a few photo moments, perhaps a Spritz (or two). What we didn’t expect: to be chopping onions under the watchful eye of a Michelin-starred chef.
Enter David Geisser, the St. Gallen–based chef behind the newly opened yet already awarded Soleil d'Or. Not just any Swiss chef, but the kind who has earned a Michelin star and, more impressively, still laughs easily.
We were divided into teams. Two dishes. A table of ingredients. The chef as judge. Talk about pressure.
And yet something shifted the moment the knives hit the chopping boards. The room softened. Titles dissolved. Journalists, chefs, brand teams – suddenly we were just people sautéing, tasting, debating salt levels. The competition became secondary to the camaraderie. We cozied into the kitchen, shoulder to shoulder, swapping stories about work, families, childhood food memories.
It turns out that behind big names – whether media, Michelin stars, or brands like Campari and Aperol – there are humans. Passionate ones. Kind ones. The kind who light up when they talk about their craft.
The weekend unfolded in layers. A husky trainer named Thomas from Husky-Rando spoke about the bond between dog and human. About responsibility, about the quiet language that forms when you move together through nature. Each of us paired with a dog, connected by a single line and an unexpected amount of trust. It was grounding. Humbling. Joyful in the most uncomplicated way.
Later, over long tables and lingering glasses, the conversations shifted. Local journalists spoke about the realities behind glossy bylines — early trains, late edits, the constant balancing act between creativity and deadlines. The polish fell away. What remained were people who care deeply about their craft.
The team from Campari Group spoke the same way. Not in taglines, but in history. Aperol was created in 1919 by two brothers after seven years of research and experimentation. Parts of the recipe remain secret. Others are shared — rhubarb, for instance, which gives the aperitif its distinctive orange glow. When they described the method, the balance of bitter and sweet, their eyes lit up. Not performance. Pride.
Different industries. Same thread. People who love what they do.
What struck us most? None of this felt far-flung or exclusive. These experiences, from husky treks to mountaintop terraces, are right there in Villars, easily reachable from Lausanne and all gathered under the Alpes Vaudoises umbrella. The kind of weekend you can decide on Thursday and live fully by Saturday.
Then there was the Snowcat.
Oh, the Aperol Snowcat. Bright, unapologetic, slightly surreal against all that white. And it's touring Swiss mountain destinations this season. A pop-up terrace. A moving splash of orange. A reminder that joy doesn’t belong to one season.
Aperol’s invitation to “Join in joy” landed differently up there. Less slogan. More suggestion. Why do we reserve joy for certain months? Why do we wait for permission?
Sometimes joy looks like a terrace in August. Sometimes it looks like chopping herbs in a mountain kitchen. Sometimes it looks like being pulled gently uphill by a husky who trusts you to keep up.
Villars reminded us of something simple: say yes more often.
And if you’re curious where that bright orange Snowcat is headed next, here’s where you’ll find it:
Aperol Snowcat — Winter 2026 Stops
Villars-sur-Ollon — Roc d’Orsay 13–15 February 2026 19–22 February 2026
Lenzerheide — Crest’ota 27 February 2026
Lenzerheide — Goldgräber Bar 28 February–1 March 2026
Arosa — AlpArosa 6–8 March 2026
Arosa — Carmennahütte 13–15 March 2026
