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.
Fleury - dried meat
The preparation of this Valais speciality dates back to ancient times, and has been honoured and maintained by the Fleury family. The dry, perfumed Valais air and the region's regular breezes enable the dried meat to fully mature while in a still environment. Bon appétit!
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.
Château de Brignon
In this castle built in the beginning of the century, gourmets are seated in three small halls with rustic charm. The creed of «fresh and authentic» inspires the chef to propose a fresh market cuisine, which marries the flavors of the South with regional produce. The wine list promises nice discoveries of different Valais wines. 14 GaultMillau points.