L'OURS

A modern, stylish vibe, depicted by high-quality fixtures and fittings and a profusion of wood and stone, sets the Alpine scene. The quality of the ingredients is equally superlative and chef Franck Reynaud reverently respects the seasons. His classical recipes with a modern twist are rolled out in a surprise menu of 5 to 8 courses and served by a polished front-of-house team. Enticing list of Valais wines. Treat yourself to a night (or two) in the Hostellerie du Pas de l’Ours, as stylish and cosy as the restaurant.

Distinctive details

• A high-altitude fine-dining room: wood, stone, and big-window views over the peaks.
• Discovery menu only: the kitchen tells its story in 5 to 8 paced courses.
• A hotel restaurant worth the stay: the dining room sits inside the Hostellerie du Pas de l’Ours.

Signature ingredients

• Foie gras: marinated in Armagnac, a classic-luxury opening move.
• Bass: framed in bouillabaisse, French technique with a coastal accent.
• Chocolate: used as a closing theme in multiple textures.

What to expect

• One-star dining room at Hostellerie du Pas de l’Ours, modern French cooking with Alpine polish, strong seasonal focus, and a deep Valais wine bench.
• A discovery menu format, typically 5 to 8 courses.

Discovery menu (current listing)

• 5 courses 180, 6 courses 200, 7 courses 220, 8 courses 240.

Example dishes mentioned on the local listing

• Foie gras marinated in Armagnac.
• Bass fillet in bouillabaisse.
• Chocolate textures and flavours.