At Le Bois Sauvage our dining philosophy is very simple; to support Swiss farmers and artisan producers through the use of local and seasonal produce.
Our young Head Chef is passionate about seasonality and sustainability and believes the key to a great menu is great produce. Here in the Valais we are lucky to have an abundance of such produce from amazing juicy apricots and tomatoes in the summer to superb game in the autumn and delicious cheese all year round!
Our Chef works with the seasons to create a constantly changing menu that showcases many of these local ingredients while they are at their best. For example, we buy our cheeses from local laiteries in the area including Hérémence, just down the road.