Restaurant Pierroz - A gourmet temple in Verbier
In a genuine mountain chalet in Verbier, the Restaurant Pierroz from top chef and owner Roland Pierroz, author of "Vertiges" a superb French book of recipes, proposes top-level creative gourmet cuisine based on seasonal market products. In the same building, you will find two more of his restaurants. These are the restaurant La Pinte, which has a fine and informal menu and the warm and welcoming "restaurant Baravin". He does it with fire and heart, with generosity and with taste. And with art: lemon oil, olive oil and cucumber jelly, carefully one on the other coordinated make from this Italian sea fruit salad a really great entrance course. And with so much simplicity, may it also be for ones a "Foie gras" - especially in the summertime. Quality fanatic Pierroz is setting on heart and finds also the ingenious opposite. The "chaud-froid" a marvelously juicy fig with almonds and possibly the best honey in the world, bought in the Cevennes. By now at the latest you notice that the young French Sommelier Lionel Apollaro meanwhile also is well familiarized with the Valais exclusivities: he uncorks to the "Foie gras" an excellent Muscat wine from Jérôme Giroud from the year 2000. 
Let's get back to the sea: South African luxury-langoustines were roasted "à la plancha" to the second exactly. The product itself is so excellent, that a mini-pepperoni filled with Ratatouille as supplement is sufficient. The best quality is of course also in the "Moules-Cassolette", where fried Zucchini blooms set a rare accent. The "Loup de mer" in one of elegance trimmed very special Syrah-sauce is very tasty. We were astonished once more at the supplement and took great pleasure from the plate-decoration. It shows that the Restaurant Pierroz has a big brigade standing at the stove, 19 chefs in the summer and 25 chefs in the winter to be precise. If Mr. Pierroz knows his guests particularly well, it may sometimes also be a beautifully juicy calf kidney, packed in a potato lattice and served marvelously with mixed champignons. After a seven course menu eaten with great enthusiasm we let the enormous cheese cart just pass by. However we were open again for the dessert cart. We got served big "Duroni" - cherries, which in a noble house are served without the stones, but for that reason in a parched Cannellone and with Amaretto ice cream. We also tasted the locally traditional "Tarte bagnarde" with the juicy local apricots from Valais valley. For many years as owner and chef at the Restaurant Pierroz, he has enjoyed tremendous success. Now I am sad to tell you that Roland Pierroz, one of the best chefs worldwide is nearing retirement age and is in the process in selling his top restaurants in Verbier. It becomes clear that he doesn't have a shortage of buyers either. And that the Restaurant Pierroz continues to stays one of the best restaurants in Switzerland. Therefore, he needs to be sure that it goes in good hands who can continue the reputation that he has built over so many years. Return from Restaurant Pierroz to Restaurants in Switzerland Return from Restaurant Pierroz to High-End-Travel-Switzerland Home Page
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If you visit the Restaurant Pierroz and order a notion less a seafood salad, don't be surprised if suddenly a half aquarium lies on your plate: Mollushi, Gamberi, Seppie Pulpo, Sword Clams and Marrons-River Crabs.
We were also surprised at the main course. The grand chef painted "Challans-ducks and pushes Scottish lamb pieces into the baking-oven and finished off with tender "Pattes noires" - Poulardes. 