Originally from the Auvergne and a former pupil of Paul Bocuse, chef Bernard Ricou provides a warm welcome at this charming brasserie with a timeless ambience and a terrace boasting one of the best views of Sion. As you embark upon your subtle and colourful culinary journey here, enjoy classic favourites made from top-quality ingredients, with dishes such as scallops from Dieppe, cardoons from Geneva served with crispy bacon from Begnins, and lobster from Brittany, which is a year-round favourite with guests.
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