The story
In the heart of Val d’Hérens, Ô Bois Sauvage invites guests to an experience that is both elegant and rooted in the landscape. The restaurant describes itself as a “parenthèse hors du temps” – a timeless pause – where each bite becomes a discovery. The setting is Alpine, the atmosphere refined, yet welcoming.
Under chef Kevin Villaret, the kitchen draws inspiration directly from the surrounding seasons. The menu is shaped by wild foraged ingredients, vegetables from the restaurant’s own garden, and produce from local suppliers. The result is delicate, creative plates that are deeply tied to the terroir. New menus arrive with each season, conceived as gustatory journeys guided by freshness and emotion.
The quality and value of this cooking have earned Ô Bois Sauvage a Michelin Bib Gourmand – a recognition that aligns with the restaurant’s commitment to offering an exceptional, yet accessible, dining experience. Whether you come for the cuisine or the quiet beauty of the valley, this is a place that celebrates nature in all its richness.
Please note: the restaurant is temporarily closed. Reopening details will be announced.
Recognition
Ambience
Details
History
The South Frenchman Kevin Villaret has found his second home in the Val d'Hérens and at the elegant "Ô Bois Sauvage" with its fabulous view terrace. However, his strongly regional cuisine—which offers both a short menu and a four- to five-course tasting menu—did not impress us as much as it did on previous visits. The Swiss salmon served with saffron and carrot sauce and fish roe was cold and bland, while the gnocchi paired with a very fatty Neuchâtel sausage lacked any noticeable hint of the gratinated Vieux Gruyère caramel and fennel oil. The delicate trout from the Val d'Anniviers, served with crisp vegetables and creamy parsnips in a fine beurre blanc, tasted far better. The Appenzeller duck breast medallions, accompanied by whole grains and confit and grilled beets, were also well received. For dessert, the rice dish (puffed rice served with chocolate mousse and milk) over white chocolate was overly sweet. The wine list is dominated by Valais crus.
good quality, good value cooking
Location
