High up on the lush alpine meadows of the Lake Geneva Region graze the brown-and-white cows that are at the origin of L'Etivaz. They produce the healthy milk for this celebrated summer alpine cheese, which is made in large copper cauldrons over an open fire. This was the first cheese to receive the Swiss AOP (Registered designation of origin) label.
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.