Art/Architecture: Château de la Bâtiaz Tavern
The Château de la Bâtiaz was built in 1260 and is the only remaining witness to the medieval era. It was an object of envy, and passed from the House of Savoie to the Sion bishops (and vice versa) many times. Dishes influenced by medieval flavours are served during the summer season.
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.