"French Cuisine" Restaurants in Valais
No one will ever be able to say that chef Yannick Crepaux didn't put enough thought into it. On the contrary! What he cooks as part of Shinrin Yoku ("forest bathing") is full of inspiration. "Eat the Tree" or "Symbiotic Relationship" are examples on the menu.
Les Touristes serves well thought-out, elegant menus. The concept of the two chefs, who place great value on local and seasonal produce, is minimalist and delicious. The wine selection is exciting and focusses on young Swiss winegrowers.
At L'Epicure, the alpine surroundings of the Matterhorn merge with the chic and charm of classic French cuisine. Oysters, foie gras and lobster are perfectly combined with the ingredients of Alpine cuisine by chef Mario La Croix with great attention to detail.
Behind the bar, a door leads to gastronomic heaven. From the exclusive atmosphere to the creative menu, everything here is perfect. The young team understands its craft and the desire and joy of constantly creating something new is the greatest benefit for the guests.
Le Maguet cooks with local ingredients. This has created plenty of room for creativity for over 40 years. The menus are refined and balanced in flavour and texture and are based on the seasonality of the produce. Wonderful dessert and cheese selection.
All-day catering for gourmets. To come for a croissant in the morning, a luxurious burger later on and to experience fine dining of the curious kind in the evening; priceless! François-Xavier Lemploy works closely with the producers and favours "fait maison".
It's all about feeling good - and Damien Gillet and Nicolas Philiponet know that very well. One is the host, the other the chef. Whether it's aubergine with harissa, tomahawk steak or brioche perdue: everything sounds tempting and uncomplicated at the same time. Rich wine selection.
This bistro offers its guests Alpine cosiness in the dining room and a sun terrace in the middle of the Valais mountains. The kitchen prepares modern dishes with a subtle Mediterranean touch. The service and wine list leave nothing to be desired.
Romain Depierre has taken over the restaurant as the new tenant and head chef. A restaurant that has long since made a name for itself with its idyllic location. "Fait maison" is very important here, local produce is the trump card, but curiosity is also part of the programme.
The sun terrace beckons with a view, while the lovingly furnished dining room is cosy when the weather is bad. Alpine specialities and French classics are served. The dessert menu is a dream, especially the soufflés are worth every little sin.
The term "brasserie" has its justification, after all, French classics are celebrated in this Zermatt institution: Foie gras, veal head, crêpes suzette ... The elegance of the wood panelling is just as impressive as the terrace flair.