Hostellerie du Pas-de-l'Ours

Chef Franck Reynaud has not forgotten his provincial roots as he prepares local delicacies with passion and care and in harmony with the seasonal rhythms. There is always a seasonal selection on offer. Suckling lamb, cold summer platter, sea bass, swordfish and Rötling. 1 Michelin star, 17... more

Chillon

Provins

The cooperative was established in 1930. With some 23% of Valais production and 10% of Swiss production, it is now the largest producer of Swiss... more

Provins
In the secluded Val de Bagnes

In the secluded Val de Bagnes

Glaciers, giant snow-capped mountains, black cows and simple villages define the Upper Val de Bagnes, one of Switzerland's largest nature reserves... more

Hostellerie du Pas-de-l'Ours

Chef Franck Reynaud has not forgotten his provincial roots as he prepares local delicacies with passion and care and in harmony with the seasonal rhythms. There is always a seasonal selection on offer. Suckling lamb, cold summer platter, sea bass, swordfish and Rötling. 1 Michelin star, 17 GaultMillau points.

Hostellerie du Pas-de-l'Ours

Provins

The cooperative was established in 1930. With some 23% of Valais production and 10% of Swiss production, it is now the largest producer of Swiss wines. Today Provins is Switzerland's most awarded cellar due to the quality of its products, especially the "Mâitre de Chais", "Grand Métral" and "Crus des Domaines" lines.

In the secluded Val de Bagnes

Glaciers, giant snow-capped mountains, black cows and simple villages define the Upper Val de Bagnes, one of Switzerland's largest nature reserves and almost unknown to the outside world.

Glaciers, giant snow-capped mountains, black cows and simple villages define the Upper Val de Bagnes, one of Switzerland's largest nature reserves and almost unknown to the outside world.