62 venues for discovering the “Saveurs du Valais”.
1 Hotel Restaurant Landhaus 5 Berghaus Toni Münster Riederalp The Landhaus serves local cuisine This traditional chalet converted into that is as authentic and irresistible as a hotel and restaurant is located by the region itself: specialities range the pistes and the finest walks of the from dry-aged beef to handmade tra- Aletsch Arena region. The high-qual- ditional local “Cholera” tart. ity cuisine and fondues invariably landhaus-goms.ch impress. 027 973 22 73 berghaus-toni.com 027 927 16 56
2 Hotel-Restaurant Croix d’Or & Poste 6 Restaurant Edelweiss Münster Riederalp From fresh trout to homemade ice Modern, seasonal cuisine made with cream: this historical hotel & restau- local ingredients to be enjoyed in- rant dating from 1620 offers regional doors or on the magnificent pano - cuisine, tranquillity and a warm wel- ramic terrace of this restaurant lo- Lötschenpass come in the heart of the Goms (upper cated in the heart of Riederalp. Rhône) valley. edelweiss-riederalp.ch hotel-postmuenster.ch 027 927 37 37 027 974 15 15 7 Pension Albrun 3 Hotel Tenne Binn Gluringen Framed by the lush landscapes of the Located in the idyllic Goms (upper idyllic Binntal valley, this charming Rhône) valley, this restaurant with 13 restaurant housed in an authentic Parc naturel/Naturpark Landschaspark Gault&Millau points serves fine cui- wooden chalet serves superb regional sine in a convivial setting. cuisine (15 Gault&Millau points). Pfyn-Finges Binntal tenne.ch albrun.ch 027 973 18 92 027 971 45 82 N 4 Hôtel des alpes 8 Restaurant Channa Fiesch Brig This historical hotel offers a welcom- Conveniently located in the centre of Bürchen ing ambiance with an attractive decor Brig, this family restaurant combines inspired by Feng Shui. Enjoy delicious Valais specialities with Italian cuisine. MassstabEchelleScale specialities from the valley and a wide In summer, the inner courtyard is full choice of beers. of Mediterranean charm. km des-alpes.ch channa-brig.ch 027 971 15 06 027 923 65 56
Copyright: Federal Topography Office of and Valais. Canton of holder. copyright from permission without forbidden Reproduction © 9 Hotel Fletschhorn 13 Restaurant Schmitta Location. Contact. Simplon Raron The hotel has a cosy historical parlour This charming restaurant is a real ha- as well as a dining room with superb ven of tranquillity, with its lovely views. Highlights include tasty air- shady terrace full of blossom. Speci- Valais, land of the young river Association des dried meat and delicious Wiener- alities include Raron perch fillets pre- Rhône, is located in south-western «Saveurs du Valais» schnitzel, made to family recipes pared in a variety of ways. Switzerland, about 100 km from c/o Valais/Wallis Promotion handed down over generations. schmitta-raron.ch hotelfletschhorn.ch 027 934 22 33 Geneva and from Bern. Aosta Rue Pré-Fleuri 6 027 979 11 38 (Italy) and Chamonix and Evian 1951 Sion (Valais / Switzerland) (France) are about 1 hour’s drive +41 (0)27 327 35 90 14 Hotel–Restaurant Flaschen away; Turin and Milan (Italy) are [email protected] 10 Restaurant La Ferme Albinen about 2 hours’ drive. Saas-Fee This family-run venue is an island of visitvalais.ch/saveursduvalais-restaurants Fine views of the glacier, a comforta- tranquillity in a lush setting. From the ble atmosphere and tasteful decora- Raron perch fillets to the meat cooked tion perfectly complement the diver- at the table on a hot stone, the cuisine sity of regional and seasonal dishes is delicious, authentic and created served in this building dating from with love. 1893. restaurant-flaschen.ch saasfee.sunstar.ch 027 470 17 55 027 958 15 60
15 Wirtshaus Godswärgjistubu 11 Lifestyle & Spa Hotel Albinen Grächerhof A historical building dating from 1636 Grächen in the heart of Albinen offers a unique Easily recognisable thanks to its im- taste of living history. The authentic pressive stone tower, this restaurant village house promises a trip in time Switzerland offers a traditional and exceptionally as well as superb cuisine, in the spirit convivial atmosphere in which to en- of past generations. joy Valais specialities and wines. On reservation graecherhof.ch godswaergjistubu.ch 027 956 25 15 027 473 21 66
12 Hotel Bahnhof 16 Restaurant Buljes Ausserberg Leukerbad Framed by magnificent World Herit- This idyllically located restaurant sur- age landscapes, this family restaurant rounded by nature is accessible on Further info: with a delightful vaulted cellar serves foot, rewarding guests with glorious visitvalais.ch/saveurs- specialities such as “Cholera” vegeta- views of the Gemmi cliffs. Highlights duvalais-restaurants ble tart, Herens beef ragout and include perch fillets from Raron and perch fillets from Raron. “Fleur d’Hérens” beef. Motorway Sion Airport hotel-bahnhof.com buljes.com 027 946 22 59 027 470 38 14 Main road Regional Nature Park Regional main route Vineyard Railway, funicular, cable car, chairli Wine Trail (Chemin du Vignoble) (operating in summer)
17 Bodmenstübli 21 Becs-de-Bosson 25 Restaurant Le Mayen 29 Le Refuge 33 Au Vieux Valais 37 Café des Vergers 41 Auberge du Mont-Gelé 45 La Marmotte 49 Bivouac Napoléon 53 Caveau du Moulin Semblanet 57 Restaurant Coquoz 61 Relais fermier Leukerbad Grimentz Crans-Montana Évolène Sion Leytron Isérables Verbier Bourg-Saint-Pierre Martigny-Bourg Champéry Plans-sur-Bex VD Located at the end of a charming trail This large family-run chalet in the vil- This traditional restaurant harmoni- “Fleur d’Hérens” beef, cheese from This typical Valais restaurant in the Set in the heart of Leytron, this village Nestling in the heart of the “4 Vallées” This authentic alpine chalet with a The Bivouac Napoléon celebrates the This typical Valais restaurant full of Located at the heart of the ski area, Baked “Croûtes” and quiches made that follows an ancient Roman route, lage of geraniums offers a delicious ously blends wood and stone for a Les Haudères and lamb from Évolène heart of Sion’s Old Town celebrates café-restaurant celebrates the wealth holiday area, this country inn was built superb location high up in the Sa- region’s long tradition of warm hospi- history offers a wide choice of local this restaurant offers a superb view of with cheese from the Val de Bagnes this restaurant offers a mouth-water- menu showcasing cheese dishes and wonderfully convivial atmosphere in are among the regional delicacies the pleasures of Raclette and the of Valais produce: fondue, meat in 1943 and renovated in 2020. The voleyres ski area offers an idyllic set- tality. The restaurant promises deli- specialities that can be enjoyed on the Alps and an inventive take on local and Les Haudères, Herens beef and ing menu that showcases meat, sausages from the valley. the heart of Crans-Montana – and showcased in this large chalet with its mouth-watering variety of its aromas, cooked on a hot stone at the table, menu of Valais dishes prepared with ting for a meal. The restaurant show- cious cuisine that showcases local the sunny terrace with views of the cuisine: veal sweetbread with apri- Chermignon sausages are among the cheese dishes and other Valais prod- becsdebosson.ch showcases the best that Valais has to dining room furnished in pine. serving a version of 3 cheeses. tartiflette & more. great care showcases local produce. cases cheese and mountain flavours. meat and products from the region. vineyards and surrounding mountains. cots, lamb shank stewed with hay, rack specialities served at this oasis of ucts. 027 475 19 79 offer. lerefuge.ch vieuxvalais.ch 027 306 30 62 montgele.ch lamarmotte-verbier.com bivouac.ch moulinsemblanet.ch of venison with a rye crust. tranquillity. Added attraction: collec- bodmenstuebli.ch mayen.ch 027 283 19 42 027 322 72 72 027 306 26 88 027 771 68 34 027 787 11 62 027 722 51 98 restaurant-coquoz.ch tion of farm animals. 027 470 14 84 027 481 29 85 024 479 12 55 079 452 36 81
22 Chandolin Boutique Hô- 38 Relais de la Sarvaz tel – Le Restaurant 30 La Taverne Évolénarde 34 Refuge du Lac de Derborence Saillon 42 Auberge La Tzoumaz 46 Raclett’House 50 Auberge de l’Hospice 54 Café du Midi 18 Restaurant Tea-Room Chandolin 26 Hôtel-Restaurant de la Poste Évolène Derborence Located on the scenic “Chemin du La Tzoumaz Bruson Col du Grand St-Bernard Martigny 58 Restaurant Le Virage Mathieu The restaurant of the Chandolin Bou- & Boîte à Fromage The charm of stone, the warmth of Nestling in the idyllic Derborence Vignoble” vineyard trail, this former This restaurant welcomes you with The cheerful owner sets the tone at The Auberge de l’Hospice is a haven With its vaulted stone ceiling, the res- Champoussin Susten tique Hôtel blends stylish design, Anzère wood: this attractive venue offers a valley, the restaurant offers a perfect country auberge enjoys a heavenly authentic charm and glorious views. this mountain restaurant, which was of tranquillity that combines history, taurant has the atmosphere of an Conveniently located at the foot of This third-generation family business authentic charm and superb cuisine. Generous cuisine focusing on typical, convivial setting in which to enjoy stop for hikers exploring the vast nat- natural setting among the Valais or- The cuisine, a delicate blend of sim- once the canteen for the Bruson culture and gastronomy, promising a authentic Valais “carnotzet”. A top the pistes, with a fine view of the invites guests to relax on a delightful The chef creates dishes focusing on authentic dishes. In the basement, the cheese dishes, meat and other delica- ural reserve: delicious local dishes chards, and adapts its menu according plicity and creativity, focuses on re- chairlift. Today it is a temple to Ra- refreshing break at the heart of the venue for cheese dishes: classic fon- iconic Dents du Midi, this mountain terrace. Highlights include specialities high-quality, seasonal local produce. “Boîte à Fromage” with a large selec- cies from the region. served throughout the day. to each season. gional produce and dishes: local meat, clette and cheese fondue (9 varieties, Alps. The menu focuses on regional, dues, goat’s or sheep’s milk fondues, restaurant offers homemade local made with grape seeds, using home- chandolinboutiquehotel.ch tion of alpine dairy products from lataverneevolenarde.ch Closed in winter sarvaz.ch cheese from the alpine pastures, Gault&Millau fondue). seasonal products. oven-baked cheese “Croûtes” and cuisine in an idyllic setting. made grapeseed oil and flour. 027 564 44 44 Valais. Added attraction: the marmot 027 283 12 02 refugederborence.ch 027 744 13 89 homemade sausages and terrines. racletthouse.ch Closed in winter more. restolevirage.ch baeckerei-mathieu.ch park. 027 346 14 28 aubergelatzoumaz.com 027 776 14 70 aubergehospice.ch cafedumidi.ch 024 565 04 26 079 567 54 40 / 027 473 13 59 restaurantlaposte.ch 027 306 20 50 027 787 11 53 027 722 00 03 027 398 27 41 23 Château de Villa 31 La Paix & La Grange 39 Relais des Chasseurs Sierre Évolène 35 Le Clair-de-Lune Chiboz (Fully) 47 Auberge des Glaciers 59 Restaurant 19 Au Manoir d’Anniviers This magnificent castle is a temple to Typical local 18th-Century barns have Erde Perched at an altitude of 1,350 m high 43 L’Escale La Fouly 51 Drapeau Suisse 55 Steak House Chez Steve et Les Fontaines Blanches Vissoie Raclette, celebrating the wealth of 27 Les Premiers Pas been converted into a charming res- This mountain restaurant celebrates above Fully, this family-run restaurant Le Châble Restaurant with a panoramic terrace Martigny-Combe Arnaud Morgins This large chalet festooned with flow- flavours of Valais in its historical halls. Anzère taurant offering specialities including all the flavours of local nature and offers local cuisine along with breath- Located by the road up to Verbier, the and bountiful cuisine: grilled aged The “Drapeau Suisse” offers a breath- Martigny Run by farmers from the valley, this ers in the heart of the Val d’Anniviers The cellars, with more than 650 In the heart of Anzère’s pedestrian a cheese fondue served in a “caque- gastronomic tradition: highlights in- taking views of the Rhône valley. restaurant l’Escale offers an attractive Herens beef in summer, lamb, Valais taking view up the Rhône valley, way With an attractive terrace shaded by restaurant showcases the rich variety is known among gourmets for special- wines, also offer tastings. zone, this restaurant decorated in lon” pot made of bread. clude rack of veal with fir buds in Closed in winter gastronomic pit stop: Herens ham - oven-baked cheese “Croûtes”, and below. The restaurant focuses on the plane trees, the steak house cele - of flavours from the region along with ities including Muscat fondues, Val chateaudevilla.ch Valais chalet style offers a menu full lapaix-lagrange.ch spring, and Valais trout fillet in sum- chiboz.ch burgers, Cordon bleu with local Ra - fondues that have won awards at the finest flavours of Valais: Herens beef brates the best of local cuisine: pure Herens beef from the farm. Added d’Anniviers fondues, fresh trout and 027 455 18 96 of variety: Valais specialities, hot- 027 283 13 79 mer. 027 746 29 98 clette cheese, perch fillets from Ra- World Fondue Championships. fillet cooked on a hot stone at the ta- Valais Herens beef burger, meat attraction: direct sale of farm pro- more. stone dishes and meat fondues Closed in winter ron. aubergedesglaciers.ch ble, fondues and oven-baked cheese cooked on a hot stone at the table, duce. aumanoirdanniviers.ch served with homemade sauces. clairdelune.ch restaurantlescale.ch 027 783 11 71 “Croûtes”. cheese “Croûtes” and more. fontaines-blanches.ch 027 475 12 20 24 Restaurant – Grill Le Rocher lespremierspas.ch 32 Restaurant du Sapin Blanc 027 346 16 78 40 Restaurant La Promenade 027 776 27 07 drapeausuisse.ch steakhouse-martigny.ch 024 477 13 42 027 398 29 20 027 722 00 73 027 722 25 65 Corin (Sierre) Nendaz Ovronnaz Framed by vineyards, this authentic The chef is a great believer in authen- With its panoramic south-facing ter- 48 Hôtel du Crêt 20 La Gougra restaurant invites you to enjoy local tic, generous seasonal cuisine: speci- 36 Relais du Valais race, this mountain chalet above Ov- 44 Restaurant Bourg-Saint-Pierre 60 Café-Restaurant de La Treille Saint-Jean dishes made with care and passion. 28 Le Trappeur alities include Herens beef tongue in Vétroz ronnaz promises a warm welcome and La Croix-de-Cœur This charming auberge promises a 52 Café-Restaurant de 56 Restaurant de la Gare Muraz (Collombey) With glorious views of the “Imperial The venue is well-known for its Her- Mase a caper sauce, and pure Valais Malak- A former abbey dating from 1734 now an authentic ambiance. Highlights Verbier - La Tzoumaz satisfying gastronomic pit stop: Plan-Cerisier Saint-Maurice La Treille is known for two superb Crown” of 4,000-metre peaks, this ens beef entrecôte cooked at the ta- This attractive hideaway with a wel- off cheese fritters. houses a veritable temple to local include dishes made with raw-milk Popular with skiers and hikers, this flambéed Herens beef, rye bread Martigny-Croix Known for its high-quality cuisine, the specialities: the fondue with Herens village restaurant is the perfect spot ble on a hot stone. coming atmosphere and terrace over- cafedusapinblanc.ch gastronomy at the heart of the wine - cheeses from local alpine pastures. restaurant on the ridge between Ver- soup and traditional potato gratin are A winemaker’s house built in 1948 in Restaurant de la Gare showcases the beef and the cheese fondue topped for a fondue or Herens beef burger. le-rocher.ch looking the wild landscapes of the Val 027 565 02 33 making village of Vétroz; the wine list chezmicky.ch bier and La Tzoumaz offers a generous among the mouth-watering choice of the heart of the vineyards is now a gastronomic heritage of Valais with a with fine whipped cream. Guests can Adjoining eco-friendly grocery. 027 456 44 00 d’Hérens is known for its superb meat is also outstanding. 027 306 32 04 menu: beef tartare, Valais burgers, specialities. restaurant with a menu that cele- focus on seasonal produce, fine beers select their wine themselves in the lagougra.ch cooked on a hot stone at the table. lerelaisduvalais.ch Röstis, fondues and oven-baked hotel-du-cret.ch brates the best of Valais produce and and local wines. cellar. 027 475 13 03 le-trappeur.ch 027 346 03 03 cheese “Croûtes”. 027 787 11 43 cuisine. The big Sunday brunch buffet caferestaurantdelagare.ch latreille-muraz.ch Symbols 027 281 28 28 croix-de-coeur.ch in summer is famous far and wide. 024 485 13 60 024 472 47 25 027 775 25 36 plan-cerisier.ch Raclette du Valais AOP 027 722 25 29 Asparagus during the season Brisolée during the season Game during the season Valais wines. Mund saffron AOP.
Petite Arvine, Johannisberg, Heida (also known as Païen), Cornalin, With its magnificent colour and subtle, highly prized flavour, saffron is a Humagne Rouge, Syrah, Amigne and Ermitage are just a few of the many rare and precious spice that is still cultivated in Mund in Valais. Remarkably, Valais wines full of character and depth. With more than 50 grape vari - this little village has managed to maintain an ancient tradition dating back eties cultivated over an area of nearly 5,000 hectares, Valais is a para - centuries, to the delight of gourmets from far and wide. dise for winegrowing, with an impressive diversity of native and histori - cal grape varieties. This great diversity of Valais wines allows for a vast Key info choice of food pairings, from classic to original – countless possibilities • Saffron has been cultivated in • About 2–3 kg of saffron are all well worth trying ! Mund since the 14th Century produced every year in Mund Key info • Saffron is also known as on nearly 1.5 hectares of land “red gold” because of its • Saffron adds a distinctive • Valais is Switzerland’s leading • The vineyards at high price, thanks to the flavour as well as an attractive winegrowing canton, home to Visperterminen, at an altitude painstaking work involved. yellow tint to a variety of 1/3 of the country’s vineyards of 1,100 m, are among It takes 180 flowers to savoury and sweet dishes. • 400 wineries produce the highest in Europe make 1 gram of saffron The spice features in wine in Valais • Saffron comes from the various recipes for crème • More than 3,000 km of stigma and styles of a brûlée, sauces, risottos, dry-stone walls support flower, Crocus sativus velouté soups and bread the terraced vineyards L, which is harvested in October and November
visitvalais.ch/wine visitvalais.ch/saffron
Raclette du Valais AOP cheese. Valais dried meat products IGP. Valais fruit brandies AOP.
Raclette du Valais AOP is a mountain cheese made with raw full cow’s milk: The abundant sunshine, dry climate and wind in the Rhône valley inspired Valais is the land of Williams pears and Luizet apricots par excellence. creamy, tasty and the heart of countless convivial gatherings throughout local herders to salt and dry meat as far back as the 14th Century. This Fermented and distilled in copper stills, these fruits produce a transparent Valais. Its unique flavour echoes the lush alpine flora on which the cows ancient know-how, handed down over generations, is responsible for the brandy that is both fruity and delicate. Enjoy them at the end of a fine meal, feed. Enjoy at any time of year, either cold and sliced or melted as part of subtle and characteristic flavour of Valais dried meat IGP, Valais bacon in a flavoured sorbet (Valais brand) for dessert, or in a refreshing cock - a Raclette meal. The cheese is also ideal for oven-baked dishes such as IGP and Valais raw ham IGP. These can be used in a wide variety of reci- tail. These fruit brandies also add a delicious touch to cakes and sauces. gratins or “Croûtes au fromage”. pes, and are all also central to the “Assiette valaisanne” (Valais cold platter). Key info Key info Key info • Abricotine AOP is made • Valais pear brandy • The first historical evidence their flavour to the cheese. • Valais dried meat is • It is during the drying process with a minimum of 90% has an intense taste of the existence of cheese As a result, the cheese’s beef, while the raw ham that the full flavours develop Luizet apricots of Williams pears in Valais dates to the 4th taste varies depending on and bacon are pork • It takes between 4 and 16 • Only the Williams pear • The recommended serving Century BC. During ancient where the cows graze • The dried meat products weeks to craft the different variety is used to make temperature is between Valais rye bread AOP. AOP-IGP products. A taste of Valais traditions. Roman times, cheese was • More than 70 cheese dairies of Valais are not smoked, dried meat products Valais pear brandy AOP 8 and 12 degrees used as a means of payment and alpine dairy pastures but simply dried • The IGP label guarantees • It takes 12 kg of pears • The AOP label guarantees With its round shape, its cracked, grey-brown crust and its aromatic and AOP (Appellation d’Origine Protégée, also known as Protected Designation Valais is a land of sunshine and fine flavours, home to people who are • The practice of eating in Valais produce Raclette • The pieces of meat are that the products are or apricots to make 1 that the cultivation of the tart flavour, Valais rye bread is unlike any other. It is baked according to of Origin or PDO) and IGP (Indication Géographique Protégée, also known passionate about their food and wine, known for their convivial charac- cheese in melted form in du Valais AOP cheese coated with a mixture of made in Valais litre of fruit brandy fruit, storage, fermentation, traditional craft methods using flour that is 90% Valais rye – a condition as Protected Geographical Indication or PGI) are two official Swiss quali- ter and generous spirit. The region has a cuisine and specialities to match: Valais dates at least to 1574 • The AOP guarantees that salt, herbs and spices, • Abricotine has a strong distillation and bottling for obtaining the AOP label. Valais rye bread AOP is the essential accom- ty labels reserved for typical products rooted in a region that gives them authentic and inimitable. • Raclette du Valais AOP is the milk is produced and the unique to each producer taste of apricot with all take place exclusively paniment to the “Assiette valaisanne” (Valais platter) with its different lo- a specific character and an inimitable flavour. They guarantee the authen - a lactose- and gluten-free cheese made and matured in a hint of almond in the canton of Valais cal cheese and meat specialities. The bread also tastes delicious in sweet ticity of the products, made using traditional expertise. The combination of natural moun- sion – also because they are the cheese, rich in protein Valais, at a cheese dairy or form, spread with a rich Valais fruit jam. tain landscapes and Mediterra- result of generations of exper- • The alpine flora on which on an alpine dairy pasture The 8 AOP-IGP products nean-style climate has given rise tise, with great care and love going the cattle feed pass on Key info to wines with subtle aromas and into every product. The “Saveurs • Abricotine AOP • Valais raw ham IGP fruit with intense flavours, as well du Valais” association was estab- (apricot brandy) • Valais bacon IGP Assiette valaisanne. Sorbets flavoured with fruit brandy. • Historical records show that • Valais rye bread AOP as rare spices and golden cere- lished to showcase these typical • Valais pear brandy AOP • Valais rye bread AOP rye bread has been baked in looks the same today as als. The fine cheeses and typi- products, the people who make Valais since at least 1209 it did 100 years ago • Mund saffron AOP • Raclette du Valais Raclette. The traditional “Valais cold platter” combines many of the region’s icon - Finish a meal in style with a Valais sorbet: a wonderfully refreshing way cal meat delicacies fully deserve them and the professionals who • Rye is the only cereal able • 44 bakeries produce • Valais dried meat IGP AOP cheese ic products. Designed for sharing, this is one of the region’s emblematic to enjoy the sweetness of Valais pears or apricots. Sprinkled with Valais their outstanding reputation. The transform them into a boundless to adapt to extreme climatic Valais rye bread AOP The Raclette is the emblematic dish of the people of Valais, based around dishes, at the heart of every convivial gathering in Valais. fruit brandy AOP, these traditional desserts showcase the fruit of Valais, gastronomic treasures of Valais variety of gastronomic creations. conditions and high altitudes cheese melted from a half-wheel of “Raclette du Valais AOP” in front of bursting with sunshine and goodness. invariably leave a strong impres- • Rye bread is a wholegrain a wood fire or under an electric fire or gas burner. The melted cheese is Composition bread with little gluten. It usually served with boiled potatoes, cornichons, silverskin onions and a To ring the changes • Valais dried meat IGP • Valais rye bread AOP is rich in fibre, filling and glass of white Fendant wine. A Raclette meal can be enjoyed at any time • Valais raw ham IGP • Valais cured sausage • An apricot sorbet sprinkled • A pear sorbet sprinkled with contains little fat or sugar of year – also using a special table-top grill. • Valais bacon IGP with Abricotine AOP Valais pear brandy AOP • Raclette du Valais AOP cheese visitvalais.ch/raclette visitvalais.ch/meat-specialities visitvalais.ch/brandy visitvalais.ch/ryebread aop-igp.ch
VALAIS/WALLIS PROMOTION Rue Pré-Fleuri 6 P.O. Box 1469 | CH-1951 Sion +41 (0)27 327 35 90 [email protected] | visitvalais.ch
Williams pear. Valais apricot. Asparagus. Products certified with the Valais brand. “Saveurs du Valais” charter of commitment.
Abundant sunshine, fertile soils and a backdrop of mighty mountains: Valais The emblematic fruit of Valais grows in orchards flooded with sunshine. The arrival of Valais asparagus in spring is one of the highlights of the gas- The Valais brand is a quality label that guarantees to consumers that they The “Saveurs du Valais” label is awarded to restaurateurs who showcase has provided the Williams pear with the perfect terrain and climate for it With its attractive reddish-orange colour, velvety skin, tender flesh and tronomic year. The sandy soils on the floor of the Rhône valley are perfect are buying and eating local, high-quality products. Each labelled prod - regional dishes and delicacies to the delight of all who enjoy authentic fla- to develop all its legendary flavour. Enjoy the incomparable taste of this sweet/tart flavour, the apricot is one of the great gastronomical pleasures for the vegetable to develop all its delicate and prized flavour. uct has to meet strict specifications and undergo certification checks. vours. The restaurants must meet the following criteria: exceptional fruit in all kinds of ways: in savoury or sweet dishes, in liquid of the summer season. Producers, meanwhile, undertake to respect the brand’s values and the or even frozen form, the Williams pear of Valais offers an infinite variety Key info principles of sustainable development. The range of certified items in - • Use products labelled AOP, • Have at least 8 typical of gastronomic treats. Key info cludes emblematic Valais AOP products as well as wine, meat products, IGP and Valais brand Valais wines on the • 15% of the Swiss asparagus to light, which depends on fruit and vegetables, beers, eggs, perch fillets and much more. • Offer a cold platter of local wine list, including 2 • The apricot originated in • Thanks to the antioxidants harvest comes from Valais the method of cultivation: Key info products at any time of day served by the glass China and probably came that they contain, apricots • The asparagus harvest in the open air for green Promises of the Valais brand label • Offer at least 3 hot dishes • Highlight Abricotine AOP • The question of the origin • Cultivated from mid- to Valais with the Romans promote an attractive begins in April and continues asparagus, underground for and 2 desserts made and Valais pear brandy AOP and time of arrival of July to March in an area • 95% of the Swiss complexion and are an until mid-June, and covers white asparagus and partially • Short supply chains • Superior product quality with Valais ingredients Williams pears in Valais is extending from Sierre to apricot harvest is from important source of an area from central Valais exposed for purple asparagus • Products or other • Producer responsibility • Serve fruit, vegetables, the subject of legend – but it Martigny. Keeps up to two Valais orchards vitamins and minerals to the Valais Chablais • Valais asparagus are delicious ingredients from Valais • Independent checks cheeses and other fresh is believed that the fruit has months in the fridge • More than 70 varieties • It is possible to tell when • White, green and purple in a gratin, with a risotto or Valais products in season been cultivated in the region • 25% of the Williams pear of apricots are apricots are ripe by gently asparagus are in fact all the simply boiled and served with since the 19th Century harvest is distilled to make cultivated in Valais squeezing them: the same variety. Their particular cured ham and mayonnaise. • The Williams pear is a fruit Valais pear brandy AOP • The fruit is harvested from flesh should give slightly. colour and flavour are Enjoy with a glass of white low in calories but full late June to mid-September Ideally keep at room determined by their exposure Johannisberg wine of vitamins, antioxidants between Sierre and Vernayaz temperature after purchase and mineral salts to preserve the full aroma A strong commitment to 2021/22 sustainable and visitvalais.ch visitvalais.ch/williams-pear visitvalais.ch/apricots visitvalais.ch/asparagus responsible agriculture. visitvalais.ch/brand visitvalais.ch/saveursduvalais-restaurants