Restaurant Le XIX

  • Chicken Cesar salad

  • Venison pâté croûte

  • Pike quenelle “à la lyonnaise” served with sauce nantua and salad

  • Salmon gravlax with citrus and horseradish cream

  • Sole fillet with sauce Antiboise, on a bed of wilted spinach and steamed potatoes

  • Veal medaillon

  • Snow eggs floating island on a bed of vanilla custard

  • Rum baba with chantilly cream

  • Chocolate roulade with red fruit coulis

Adjoining the bar, the restaurant has the same convivial atmosphere.  Traditional yet modern at the same time, it is decorated in warm tones of pale yellow and harmonious deep reds with comfortable contemporary furnishings.  The décor is sleek, elegant and warm, bathed in an abundance of natural light and magnificent views.

The design is such that the kitchen is open the dining room.  Chef Stephane Colliet invites you to share his vision of traditional cuisine, generous servings of a wide variety of dishes all full of flavour and created to bring happiness, which is Chef Stephane through and through.  A world of subtle flavours whose aromas exude the seasons, food made with quality ingredients honouring Swiss produce wherever possible, to delight your tastebuds.

The wine list offers more than 70 different wines with the majority coming from the Valais region.

The smiling and attentive service is provided by a young professional team formerly from The Waterside Inn.

A la carte Menu Childrens Menu Weekly Specials Wine List