Verbier's 20th anniversary: a festival of encounters and collisions

The Swiss Verbier Festival does epic, polyphonous music well - but it's real gift is for intimate chamber recitals.

To stand in Verbier’s central square in July is to experience a Charles Ives piece composed live as you listen. From under a brightly-coloured tent a band strikes up a Django Reinhardt-inspired “hot jazz” number – infectious, but not quite enough to draw the ear away from the Schumann string quartet that is filtering out from a hotel dining room. Then there’s the singing: surges of Rossini from the local cinema, and later, as evening falls, the persistent wail of karaoke coming from one of the many bars. It would take a brave man indeed to describe the Swiss Alps as “hills” but, during festival season there’s no denying that they come alive with music.

The Verbier Festival has become a fixture of summer here, transforming an off-season resort to peak activity and energy for just over two weeks each year. The creation of Martin Engstroem, one-time Vice President of A & R at Deutsche Grammophon and before that a major classical agent, the festival has the glossiest little black book in the business and a roster that rivals its setting for glamour.

This year’s performers included not only up-and-comers such as pianists Yuja Wang, Khatia Buniatishvili and Daniil Trifonov, violinists Vilde Frang and Renaud Capucon and cellist and Gauthier Capucon, but also the established old-guard. Evgeny Kissin jostled for programme-space with Emmanuel Ax, Mischa Maisky, Yuri Bashmet and even the elusive Mikhail Pletnev, making a return to the piano after so many years away. It’s a musical feast to sustain visitors all the way through to the next year.

But big though festival celebrations always are, Verbier’s 20th birthday was always going to yield something special. And it doesn’t get much bigger than Mahler’s Symphony No. 3 with its sprawling six-movement structure and cast of hundreds. Conducted here by Andres Orozco-Estrada it was a performance that charmed as well as awed though, that found the intimate colouristic details and narratives among the long musical arcs.

Much of this was down to the young musicians of Verbier’s Festival Orchestra. If you peel back the layers of international soloists, coaches and visiting ensembles that make up the festival company, at the core of Verbier is its resident orchestra. Made up of the most talented young performers from across the world it’s a musical finishing school for tomorrow’s superstars. Indeed many of the festival’s headline performers have graduated up through the ranks themselves. Grouped together into a single ensemble, what’s striking is the willingness of these precocious instrumentalists to exchange centre-stage attention for a corporate identity, blending and dissolving their sound into a larger musical fabric rather than setting themselves apart.

It’s an attitude that’s crucial to the success of Mahler’s polyphonous symphony, which relies on such a careful calibration between its many components if it’s not to topple under its own weight. From the two clarinets, pointing skywards, who here heralded the arrival of summer, to the impossibly sustained and demanding posthorn solo in the third movement, the miraculously hushed web of strings that beckoned us into the final Langsam and the bright pipings of the children’s choir, Orozco-Estrada kept all his elements in balance. We revelled in the landscape of Mahler’s musical mountains (echoed outside the Salle des Combins by the Alps themselves), but remained safely grounded by the sardonic little sallies from the brass and the strings with their brisk march. Soloist Lilli Paasikivi joined this performance in the same textural spirit as her colleagues – amplifying rather than dominating the fourth movement with Nietzsche’s evocative text.

While there’s no denying that Verbier does epic well, the festival is perhaps most synonymous with the intimacy of chamber music. These smaller events – the lunchtime and late-night recitals up in Verbier’s angular contemporary church – bring major performers together in unfamiliar ensembles, allowing them to explore new repertoire alongside new musical relationships. It was one of these events that brought pianist-du-jour Daniil Trifonov together with violinist Renaud Capucon for a programme roaming across centuries from Bach to Franck. Both these young performers have become festival regulars, but seeing them as a duo promised some interesting negotiation between Trifonov’s exuberant virtuosity and Capucon’s precision.

On a stormy, grey day in mountains lost among cloud the subdued melancholy of Bach’s Sonata for Violin and Keyboard No. 3 was the only choice. It’s rare in London’s early-music-dominated scene to hear these performed live with piano rather than a more authentic keyboard instrument, but Bach’s architecture can easily carry the extra sonority and it throws up different shadows and angles on a familiar work. The breezy Allegro was Bach as performed in a 19th-century salon – urbane and always beautiful, with Capucon in particular rounding the rougher edges of period performance. The final movement Allegro, with its athletic accompaniment, had more than a whiff of the Chopin that Trifonov would later perform in his own solo recital, and was none the worse for that, giving us richness as well as dazzle.

Schubert’s Wanderer Fantasy silhouetted virtuosity against restraint with skill, but it was Franck’s Sonata in A that saw both performers at their finest. This French 20th-century repertoire is where Capucon really comes into his own, daring Trifonov on to greater and greater simplicity in the opening Allegro before casting it all aside in fiery release in the second movement. The Recitativo is a tricky section, digesting fragments from various movements into an always-shifting mood, but Capucon led us through without ever losing his hold on the narrative thread through the maze.

Verbier is a festival for encounters and collisions. You won’t find soloists touting their big-hits recital programmes here, but you will find something better. In an industry increasingly obsessed with digital perfection and polish, with achieving a definitive interpretation, Verbier throws wide the door to experimentation and risk. Disguised as a festival, this is really a laboratory for music-making, generating the combustible reactions between music and musicians that release real heat in the concert hall and studio.

The Verbier Festival celebrated its 20th anniversary this year. Photograph: Nicholas Brodard.

Alexandra Coghlan is the New Statesman's classical music critic.

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With the BBC Food’s collection under threat, here's how to make the most of online recipes

Do a bit of digging, trust your instincts – and always read the comments.

I don’t think John Humphrys is much of a chef. Recently, as his Today co-presenter Mishal Husain was discussing the implications of the BBC’s decision to axe its Food website (since commuted to transportation to the Good Food platform, run by its commercial arm), sharp-eared listeners heard the Humph claim that fewer recipes on the web could only be a good thing. “It would make it easier!” he bellowed in the background. “We wouldn’t have to choose between so many!”

Husain also seemed puzzled as to why anyone would need more than one recipe for spaghetti bolognese – but, as any keen cook knows, you can never have too many different takes on a dish. Just as you wouldn’t want to get all your news from a single source, it would be a sad thing to eat the same bolognese for the rest of your life. Sometimes only a molto autentico version, as laid down by a fierce Italian donna, rich with tradition and chopped liver, will do – and sometimes, though you would never admit it in a national magazine, you crave the comfort of your mum’s spag bol with grated cheddar.

The world wouldn’t starve without BBC Food’s collection but, given that an online search for “spaghetti bolognese recipe” turns up about a million results, it would have been sad to have lost one of the internet’s more trustworthy sources of information. As someone who spends a large part of each week researching and testing recipes, I can assure you that genuinely reliable ones are rarer than decent chips after closing time. But although it is certainly the only place you’ll find the Most Haunted host Yvette Fielding’s kedgeree alongside Heston Blumenthal’s snail porridge, the BBC website is not the only one that is worth your time.

The good thing about newspaper, magazine and other commercial platforms is that most still have just enough budget to ensure that their recipes will have been made at least twice – once by the writer and once for the accompanying photographs – though sadly the days when everyone employed an independent recipe tester are long gone. Such sites also often have sufficient traffic to generate a useful volume of comments. I never make a recipe without scrolling down to see what other people have said about it. Get past the “Can’t wait to make this!” brigade; ignore the annoying people who swap baked beans for lentils and then complain, “This is nothing like dhal”; and there’s usually some sensible advice in there, too.

But what about when you leave the safety of the big boys and venture into the no man’s land of the personal blog? How do you separate the wheat from the chaff and find a recipe that actually works? You can often tell how much work a writer has put in by the level of detail they go into: if they have indicated how many people it serves, or where to find unusual ingredients, suggested possible tweaks and credited their original sources, they have probably made the dish more than once. The photography is another handy clue. You don’t have to be Annie Leibovitz to provide a good idea of what the finished dish ought to look like.

Do a bit of digging as part of your prep. If you like the look of the rest of the site, the author’s tastes will probably chime with your own. And always, always, wherever the recipe is from, read it all the way through, even before you order the shopping. There is nothing more annoying than getting halfway through and then realising that you need a hand blender to finish the dish, just as the first guest arrives.

Above all, trust your instincts. If the cooking time seems far too short, or the salt content ridiculously high, it probably is, so keep an eye on that oven, check that casserole, keep tasting that sauce. As someone who once published a magic mince pie recipe without any sugar, I’m living proof that, occasionally, even the very best of us make mistakes. 

Felicity Cloake is the New Statesman’s food columnist. Her latest book is The A-Z of Eating: a Flavour Map for Adventurous Cooks.

This article first appeared in the 26 May 2016 issue of the New Statesman, The Brexit odd squad