Plan-Cerisier

 

Welcome

Our restaurant is closed all day on Tuesdays and Wednesdays. In July, August, and October, we are open every day.

Our large terrace overlooking the Rhône Valley is a very popular spot on hot summer days.

Our restaurant is a non-smoking area (smoking is permitted on the terrace).

Our restaurant is a member of the "Saveurs du Valais" association. Our menu therefore gives pride of place to local Valais products: AOP cheeses from the Val de Bagnes, alpine cheeses, Valais cured meats, local fruit and vegetables, fruit juices from Martigny, sorbets from Saillon, Valais brandies, a wide selection of Valais wines, and more.

Since summer 2023, we have also been a member of the Slow Food Chefs' Alliance.

Annual closure from December 18, 2023, to January 31, 2024

Our menu varies according to the seasons:

All year round

• Cheese croûtes (plain, ham and egg, bacon and onions, from the cellar)
• Fondues (classic, bagnarde, dahu, tomato, porcini mushroom, wild garlic, chanterelle (summer)
• Raclette (except in October and November)
• Mazot platter (platter of Valais charcuterie and cheese)
• Snacks: rösti, risotto (Valaisan, with porcini mushrooms, with asparagus (spring), with chanterelles (summer), mushroom croûtes
• Meat on a slate (beef and horse) (except in October and November)
• Beef tartare

 

In winter (December, February, March, and April)

• Choucroute garnie, Valais stew, homemade tripe, homemade tripe, Entremont lamb stew with apricots
• Valais asparagus (April and May, when available)
• "Flavors of Valais" brunch, every Sunday (except December)

 

Spring-summer (May to September)

• Hot and cold buffets (every day from 12 noon)
• Large brunch buffet with raclette (every Sunday from 11:00 a.m. to 2:00 p.m.)
• Grilled meats and salads from the buffet
• Valais strawberries and raspberries (depending on availability)

 

Autumn (October and November)

Brisolée served as an all-you-can-eat buffet

 

Group menus

Group menus must be ordered 3 days in advance.

Menus are not served during Brisolée (October and November)

 

Valaisan menu

Small plate of dried meat

All-you-can-eat raclette

Valaisan sorbet or grapes with marc

 

Sauerkraut Menu

(November to April)

Atriaux, braised red cabbage, and polenta

All-you-can-eat sauerkraut

Dessert of your choice

 

Traditional Menu

Country terrine and raw vegetables

Pork tenderloin with morel mushrooms

French fries or noodles and vegetables

Choice of dessert

 

Pierrade (only indoors)

Plate of raw vegetables

All-you-can-eat meat platter

French fries, vegetables, and sauces

Choice of dessert

 

Winemaker's fondue pot (only indoors)

Plate of raw vegetables

All-you-can-eat meat platter

spiced red wine cooking

French fries and rice, vegetables and sauces

Seasonal dessert of your choice

 

 

Brunch

(every Sunday from May to the end of September)

(weekdays for groups of 25 or more)

Large hot and cold buffet

salads, cold and hot meats, cheeses, desserts, raclette

 

 

 

Grilled meats galore

from May to September

Salad buffet

All-you-can-eat grilled meats

Dessert buffet

 

Fondue menu

Small plate of dried meat

Bagnarde fondue

Dessert of your choice

 

Beautiful terrace