Enjoy Valais apricots
Enjoy Valais apricots prepared in fresh, ingenious ways
Straight from the sun-drenched orchards of the Valais, these restaurants turn the typical Valais fruit into fresh, ingenious combinations and variations. With its lovely orangey-red colour, velvety skin and mildly tart yet sweet taste, apricots are an indulgent summery experience in salads, preserves, sauces or as a creamy foam dessert. Prepare to succumb to these mouth-watering dishes.
Summer salad or chutney
At the Bodmenstübli Restaurant in Leukerbad, apricot-rocket salad on pomegranate-honey dressing accompanies alpine pork in smoked ham with goat’s cheese au gratin. Not enough apricot for your taste? How about the house apricot chutney with alpine cheese and their aniseed-nut-rye bread?
Preserved and ready for ragout or ice cream
Freshly harvested straight from the tree, the apricots are preserved hot, just like grandma used to do it, at Restaurant Schmitta in Raron. The preserved apricots are used in their veal ragout à la minute with apricot cream sauce, or as a warm apricot dessert soup with vanilla ice cream and whipped cream.
Cordon Bleu Valaisan
At the Hôtel Restaurant L’Escale in Le Châble you can enjoy a Valais-style cordon bleu: the pork cutlet is filled with IGP Valais ham, cheese from Val de Bagnes and dried apricots. Combined with these local products, the Cordon Bleu Valaisan certainly makes it into the schnitzel premier league.