The hotel has two restaurants: Le Bistro and les Quatre Saisons.

Le Bistro has a brasserie-inspired menu, enriched with regional specialities and cheese-based dishes like the famous fondue. Enjoy in the restaurant’s elegant, yet relaxed atmosphere.

The Quatre Saisons is a more gourmet restaurant with white table cloths and outstanding service. It offers meat and fish dishes that vary according to season.
Orchestrating this gourmet symphony is the chef, Jean-Marie Pelletier.

Every week the chef proposes:

• Friday evenings: Traditional Buffet
• Sunday lunchtime: the Sunday Brunch

> For the gourmet menu of the Quatre Saisons, download this PDF file  
> For the menu of Le Bistro restaurant, download this PDF file
> For the wine list, download this PDF file

Son of a restaurant owner, Jean-Marie Pelleter has bathed in the cuisine business since childhood.

His many different seasons have taken him from Verbier to Bern and Montreux where he has exercised his talents.

At ease with classic and local “terroir” dishes, he also excels at cooking buffets and banquets.

Our gourmet restaurant’s new menu allows him to give full rein to his talent with dishes that look as delicious as they taste.

Discover the menus below, all composed by our chef.

Spring Menu

Poached giant prawns with green peas
and timbale of baby mangetouts

***

Tournedo fillet of cod royal
in courgette boats
with glazed juice of red beetroot and saffron

***

Entrecote of lamb in new potato crust
with morel mushrooms and wild garlic leaves

***

Strawberries solo

Bon appétit

> To discover our spring menus, download the PDF file