Gilles Varone
Savièse, Switzerland
⭐1 Star
The Experience
From Michelin Guide
Located in the heart of this quaint village overlooking Sion, this restaurant may appear unassuming from the outside. You would never suspect such culinary delights to be served at the simple wooden tables, showcasing a cuisine that is entirely dedicated to Switzerland and bursting with rich flavours! Following stints with Anton Mosimann, Gordon Ramsay and Claude Bosi in London, owner and head chef Gilles Varone has returned to his homeland to serve up a pleasantly pared-down cuisine, complete with a focus on sustainability. The restaurant itself, with its unpretentious and simple decor, is a perfect match. The front-of-house team win diners over with their charm and expertise. The wine list is exclusively Swiss – alternatively, you could opt for the house-made kombucha.
Unique Things
From Visitor Experiences
Commitment to Sustainability and Local Sourcing: Gilles Varone emphasizes sustainability by sourcing ingredients from local farmers and producers. The chef even uses kitchen cuts to feed local farmers' pigs, which are then served as cured meat in the restaurant, creating a full-circle, zero-waste approach. Additionally, the restaurant produces its own kombucha from the garden inherited from the chef's grandfather, highlighting a unique farm-to-table philosophy.
Unpretentious Ambiance with High Culinary Standards: Despite being a Michelin-starred restaurant, Gilles Varone features simple wooden tables and an unassuming, modest decor that contrasts with the high quality and creativity of the cuisine. This pared-down setting focuses attention on the food and the authentic Swiss flavors it showcases.
Exclusive Swiss Wine List and House-Made Kombucha: The wine selection is exclusively Swiss, reinforcing the restaurant's dedication to regional products. As an unconventional beverage option, guests can also choose house-made kombucha, which is rare for fine dining establishments and reflects the chef's innovative approach to pairing drinks with meals.
Ingredient Stars
From Visitor Experiences
The most honored or signature ingredients at the Michelin-starred restaurant Gilles Varone in Savièse are:
Seasonal local produce: Gilles Varone emphasizes seasonal dishes crafted from ingredients carefully selected from local producers, highlighting the terroir of the region.
Garden-grown vegetables and herbs: The chef inherited a garden from his grandfather, which is central to his cooking philosophy. This garden supplies fresh vegetables and herbs used in the kitchen and for making house-made kombucha.
Pork (cured meats): Kitchen cuts are given to local farmers who raise pigs, and the restaurant serves cured pork products, showcasing a sustainable and circular approach to meat use.
House-made kombucha: This fermented tea is a unique beverage offering at the restaurant, made from ingredients grown in the chef’s garden, reflecting the focus on sustainability and local production.
These ingredients are significant as they reflect Gilles Varone’s dedication to sustainability, local sourcing, and the promotion of Swiss terroir through modern, seasonal cuisine. The garden-grown elements and cured pork demonstrate a close relationship with the land and local producers, while the kombucha adds a distinctive, house-crafted beverage to the dining experience.
Menu & Pricing
Current Offerings & Prices
Tasting Menus
- 5 services: €180
- 6 services: €220
- 7 services: €250
A La Carte
- Asperge en cuisson fantastique: €45
- Agneau de Champéry: €55
- Consommé printanier à l'oignon et au céleri: €25