Gilles Varone

I was fortunate to be able to get a table for the next day when phoning this upscale Michelin starred restaurant late a Friday evening in the beginning of April of 2025. You have to secure your reservation via your credit card and decide when to arrive from 12 and thereafter every 15 minutes till 2 p.m. The restaurant is discretely implanted on the ground floor of a recent building in the modern center of Savièse with a large nearby parking. You are kindly and efficiently received and installed at your table by one of six young ladies that will take your order from a limited choice of menus, all composed from local products and decorated with flowers of the season. Thirteen cooks work in an open kitchen like in a well rehearsed choreography and your are served by one of them, depending on his assignment to that particular dish. There is not a trace of kitchen odor which is much appreciated. The restaurant is open from Wednesday to Sunday and on Tuesdays the whole team working there spends time in nature to harvest whatever the various menus require. The meal was memorably delicious and the choice of wine exhaustive. Highly recommended.