Restaurant Le XIX enjoys an exceptional location. Adjacent to the first hole of the Severiano Ballesteros golf course it offers breathtaking views of the Alps. The property has been completely redesigned and renovated in three individual identities;
- The Restaurant “Le XIX”
- The Bar “Le Miedzor”
- The Cellar “Le Cor des Alpes”
The setting combines tradition and modernity, you find natural wood and stone evocative of the mountains, the pale wood blends with the punctuation of the grey pillars and contemporary furnishings warmed throughout by warm tones of yellow and deep red creating a room in perfect harmony. Everything has been done to create a cozy, comfortable atmosphere where it is fun to meet at any time of day from breakfast to dinner.
Our young team is happy to welcome and serve you where they cook for the love of cooking, not for a star, not for the guidebooks or the critics, just for the pleasure of our customers.
Stéphane Colliet is a young chef from the heart and soul of Lyon where great cuisine is handed down from generation to generation. As a former chef for Jean-Paul Lacombe, he spent over five years working with Michel Roux at The Waterside Inn and then under his leadership at La Maison 1888 in Da Nang, Vietnam.
One of his signature dishes is the Lyon speciality, the pike quenelle with nantua sauce. During his time in Vietnam he developed a knowledge of herbs and spices that opened new horizons for him and which he now subtly reflected in his cooking. With a charming and warm personality do not be surprised if he brings your dish to the table himself, if he has the time. And it is not unusual to catch him sometimes, before service, enjoying a selection of his favourite Valais delicacies.