L'Ours
Two decades of Michelin-starred mastery where Provence meets the Alps
About
Chef Franck Reynaud—Gault&Millau Chef of the Year 2018—has commanded this kitchen for over 20 years, blending his Provençal roots with Valais terroir to create the region's most celebrated table. The wine program draws particular praise—an enticing selection of Valais wines from the 5,259 hectares spanning Switzerland's largest wine region.
Insider Intelligence
The Chef's Table experience seats you directly in the kitchen with dishes served by the cooks themselves. Request window seating overlooking the peaks—the bay windows frame stunning Alpine panoramas. Seasonal closures matter: Winter 2025-26 opens December 19; the restaurant closes between seasons.
Franck Reynaud
Provençal-born, 20+ years at L'Ours. Classical French technique with Alpine ingredients.
Signature style: Seasonal game in autumn, spring lamb, mountain herbs woven throughout
What to Order
- 1Five-, six-, seven-, or eight-course discovery menus
- 2Seasonal game (autumn)
- 3Spring lamb preparations
- 4Chef's Table experience for full immersion
Exceptional Valais wine selection from Switzerland's largest wine region
Recognition
Essentials
- Price
- CHF 200+ per person
- ~CHF 350 per person
- 8-course menu: CHF 230
- Five-course menu CHF 170, up to eight courses at CHF 230
- Booking
- 1-2 weeks minimum
- Chef's Table requires advance arrangement. Request window seating.
- Location
- Hostellerie du Pas de l'Ours
- Route du Pas de l'Ours 41
- Hours
- Dinner: 19:00-21:30
- Closed between winter and summer seasons. Winter 2025-26 opens December 19.
- Best for
- celebrationromancebusiness
- Dress code
- Smart elegant. No jeans or sneakers.
Last verified: 15 December 2025