Our Vatel restaurant is located in a magnificent park and a bucolic setting. Our team of students and professionals will do everything possible to satisfy you.
Our chef offers you a world tour through the restaurant's menu. To end your meal in softness, our pastry chef invites you to a gourmet moment.
The restaurant is open every day from 12:00 AM to 09:30 PM. At lunch, our teams offer you a business lunch that is quick and excellent value for money.
Every Sunday, you can enjoy our traditional Sunday brunch from 12:00 AM to 01:30 PM.
Reservations
Reserve your table at 027. 720. 13. 13 or via the form opposite (contact this restaurant button)
Restaurant
| Monday to Sunday | 12h00 -21h30 |
Bar
| Monday to Sunday | 7H00 – 23H00 |
Breakfast (CHF 21.-)
| Monday to Sunday | 6.30 – 10.00 |
| Valais slate platter, assortment of Valais charcuterie and cheeses | 24CHF |
| The perfect egg, creamy cep mushrooms, caramelised chestnuts, Vacherin Mont d'Or cheese foam and brioche toast | 17CHF |
| Normandy scallop, hazelnut crust, Jerusalem artichoke cream, passion fruit gel and kaffir lime coral emulsion | 18CHF |
| Pork polpette , soft centre with St Bernard cheese, sage-flavoured cream and pear pickles | 15CHF |
| Beetroot & goat cheese ravioli, fresh goat cheese, ginger-lemon and black sesame | 12CHF |
| Crispy tapioca bonbons, harissa, caramelised peanut pesto | 13CHF |
| Sharing Platter, Pork polpette, Crispy tapioca ‘bonbons’, Beetroot & goat cheese ravioli | 27CHF |
| Caesar Salad, crispy chicken, soft-boiled egg and parmesan | 20CHF |
| Swiss pork from head to tail, parsnip mash and pickles, chipotle sauce | 31CHF |
| Gruyère Poultry, sauce with ‘vin jaune’ and truffles, pressed potatoes and salsify | 35CHF |
| Wild halibut, celery variation, dashi seaweed sauce and liveche oil and smoked herring roe | 29CHF |
| Creamy carnaroli risotto, creamy squash, ricotta, caramelized chestnuts and butternut & chanterelles pickles | 23CHF |
| Perch filets from Loë “meunière”, tartar sauce, seasonal vegetables | 47CHF |
| Swiss Burger, bun, Hérens beef, Valais bacon, tomatoes, salad, raclette cheese from the Fromathèque de Martigny, tartar sauce | 32CHF |
| Hérens beef filet, butternet mash and grilled sucrine lettuce | 49CHF |
| Knife-Cut Hérens Beef Tartar, seasoned to your preference, toasted bread, grated old Gruyère | 36CHF |
| A garnish of your choice for our Valais dishes (Homemade fries, vegetable casserole, small salad, risotto) | |
| Lundi 17 novembre : Curry japonais de poulet, riz, navets et patates douces | |
| Mardi 18 novembre : Côte de porc, sauce charcutière, gratin dauphinois et jeunes pousses | |
| Mercredi 19 novembre : Parisienne de bœuf, épinards à la crème d'ail et pommes paille | |
| Jeudi 20 novembre : Secreto de porc d'alpage grillé aux épices douces, courges en texture | |
| Vendredi 21 novembre : Moules marinières au fendant et frites belges |