Alles tipptopp,

Welcome! Experience the Rhone Valley in all its glory! The small mountain hotel with a total of 6 double rooms was gently renovated in early summer 2022, all rooms were completely renovated and newly furnished. Four superior rooms have a balcony, the view stretches from east to west. The restaurant of the same name in our house has tailored the variety of cheeses to suit. From sausage cheese salad to Valais cheese slices to specially created cheese burgers, cheese lovers are sure to find something for their stomachs. Our wines are "Valais" and come exclusively from our region. For motorcyclists or cyclists we have a large, closed garage for up to 10 motorbikes or bicycles. A charging station is available for e-bikes. Enjoy a wonderful drop of wine on our terrace and spoil your eyes with the view as far as Conthey. We are looking forward to your visit! Didier Julier & his team

This Restaurant L'Entrecôte concept is inspired by our family who loves meat on a famous Café de Paris sauce . Savour our own in-house sauce Café de Paris served with a beautiful piece of Entrecôte and our pommes allumettes . 🍽️✨The Café de Paris Sauce is a rich, flavorful butter-based sauce that pairs perfectly with grilled meat, especially entrecôte. Its history dates back to the 1940s when it originated at the Café de Paris in Geneva, Switzerland. The exact recipe of Café de Paris Sauce often remains a closely guarded secret , but generally, it includes a variety of herbs, spices, and ingredients such as garlic, onions, tarragon, thyme, rosemary, basil, mustard, Worcestershire sauce, ketchup, cognac or brandy, along with butter as the main component. The precise proportions vary from restaurant to restaurant or chef, and some places keep their unique recipes under wraps. The sauce is traditionally served with entrecôte, a juicy and tender cut of beef from the rib area. The meat is typically grilled or roasted and served with the Café de Paris Sauce generously slathered over it.

Wir wurden sehr gut bedient. Inmer wieder gerne. Danke Pöschtliteam.