The story
Les Mazots du Clos in Villars-sur-Ollon anchors its menu in a bold fusion of South African roots and Alpine setting. Johannes van Eeden and Saskia Wicomb converted their family chalet into a private estate where executive chef Marco Cardoso directs the kitchen from his base in Cape Town. Alain Bourreau oversees the floor, championing a sharing style that turns the dining room into a space for conversation. Gault&Millau awarded the venue 13 points for 2026, highlighting how the modern chalet makes the term fusion food truly resonate.
The kitchen encourages diners to share plates that play with texture and global flavors. Oysters appear alongside a Bloody Mary, while a tuna snack combines curry aioli with crispy fried onions. Korean-inspired pork belly skewers bring soy, honey, and pickled cucumbers to the table. A precise beef tataki uses ponzu and jalapeños, though the accompanying crème fraîche is rich enough to dominate the palate. Artichokes arrive with a subtle chili mayonnaise. The wine program offers a mix of regional Swiss bottles and vintages from South Africa.
The dining space sits within a modern, elegant chalet that avoids the stiffness of traditional five-star hotels. A stylish veranda frames views of the Rhône Valley, extending the sense of openness into the mountain landscape. Guests often describe the venue as an antidote to crowded resorts, preferring the warmth found in the private rooms and historic mazots. Madame Figaro captures the mood well, observing how luxury aligns perfectly with hospitality and the art of living. The result is a setting that feels exclusive yet deeply welcoming.
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