The MICHELIN Plate : good cooking
Fresh ingredients, capably prepared: simply a good meal.
This former café-bar has given way to a highly respected local bistro. The owner-chef creates tasty, traditional dishes based around local products (lamb from the Valais, beef from Choulex, vegetables), some of which are cooked on the spit. Guests can also savour recipes such as white asparagus mousse with soft-boiled and fried eggs, and asparagus and morel mushroom risotto with an accompanying foam. Cookery classes are available here on Monday evenings.
- MICHELIN guide inspectors
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