The story
Since 2004, artisan Valaisan chef Jacques Bovier has been at the helm of La Sitterie, a restaurant housed in an early 20th-century building in northern Sion. His career, shaped by professional travels, now focuses on Alpine produce while maintaining an openness to flavours from other regions. The result is a cuisine that feels both rooted and curious.
La Sitterie’s garden is its heart. Surrounded by aromatic plants, cherry trees, and cypresses, the terrace becomes an irresistible spot as soon as the sun appears—gravel paths, patches of grass, and comfortable armchairs create a relaxed, intimate corner. When weather turns, a table awaits inside the contemporary dining room. This jardin-restaurant has earned a Michelin Recommendation for 2026, a testament to its consistent quality and welcoming atmosphere.
The summer 2026 menu is already online, offering a selection of starters, fish, meat, and desserts. Dishes like the warm-cold pea soup with Alpine bacon, langoustine carpaccio with kalamansi vinegar, and the sweetbread fricassée with “peas and carrots” show the chef’s precision. Mains include a Carnaroli risotto with braised beef cheeks, steamed cod with lovage and lemon, and a ballotine of free-range chicken with chanterelles and Vin Jaune. Desserts range from a lemon cream with dynamic sorbet and black-and-white meringue powder to a caramelized mille-feuille with strawberries and mascarpone. A vegetarian menu is available on request, drawing from the best local produce.
Recognition
Ambience
Details
History
Lovers of down-to-earth, classic cuisine frequently return to the small restaurant or the beautiful garden of Jacques Bovier – but on our last visit, the experienced chef partially disappointed us. The dish with asparagus ragout, for example, turned out to be a watery asparagus cream soup with overcooked stalks of white asparagus. It would have been perfect if one could have actually tasted the promised Thai curry in the beautifully caramelized, pan-fried fricassee of sweetbreads served with celery sticks and watercress salad. In contrast, the cooked loin of Corsican amberjack arrived at the table truly flawless, accompanied by an excellent jus of parsley, chervil, and fennel, along with spring turnips and peas. There was absolutely nothing to fault with the juicy pork chop served with gremolata and a jus featuring confited lemon. A creative and refined finale was delivered by a mirabelle sabayon with Japanese plum liqueur. The service was competent and experienced, complemented by a wine cellar boasting magnificent Valais crus.
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