Tasting regional dishes

"FLAVOURS OF VALAIS " (cont.)

By signing the charter “Flavours of Valais”, the restaurant owner commits himself to serving at least 3 hot regional dishes, 2 desserts based on Valaisan products, an ‘assiette valaisanne’ (selection of cold meats and cheeses) at any time, ‘pain de seigle AOC’ (rye bread), ‘viande séchée IGP’ (air-dried beef), a choice of Valaisan cheeses, ‘abricotine’ (apricot brandy), ‘eau-de-vie de poire william AOC’ (William pear brandy), as well as 8 speciality wines, of which 2 should be house wines.
According to the season and as far as possible, the chef will give priority to the fruits, vegetables and spices of Valais. If he serves raclette, he will use a cheese made from unpasteurised milk.

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