Assiette au restaurant de la TsermettaAssiette au restaurant de la Tsermetta
©Assiette au restaurant de la Tsermetta|CHRISTOPHE voisin

Enjoying yourself

Discover all the Valaisan and regional gastronomy in Thyon. Local specialties such as raclette, the Valaisan plate or the wonderful alpine cheeses. Our restaurateurs are waiting for you to enjoy gastronomic experiences full of flavor and authenticity.

At the restaurant, at home or in organized tastings, discover how to savor the typical tastes of the region.

Gastronomic specialties

Alpine cheese

Where to find it:At the Thyon alpine pasture and at the Supermarket de la Mura

Only cheeses made with alpine milk can carry the designation “alpine cheese.” That’s why the cows spend the entire summer on the mountain pasture, where the alpagist milks them and turns their milk into cheese.

Aromatic herbs, colorful wildflowers, crystal-clear water and fresh mountain air give alpine milk its unique taste.

Taste: milky, fresh, full-bodied, marked by an acidic, vegetal and fruity note (Source: Raclette du Valais)

La Raclette

Where to taste it: At the restaurant la Cambuse, at the restaurant de l’Alpage, at the Cabane des Crêtes.


For more information: Léon. So is called, according to legend, the Valais winemaker who discovered raclette. On a freezing winter day, Léon approached the fire with a piece and served it to his friends. A miracle! The Valaisan raclette was born. The name “raclette” was written down in 1874. Even today, Valais cheese dairies process raw milk according to an ancestral recipe to obtain the best and most authentic Valais cheese: the Raclette du Valais PDO. (Source

The Valaisan plate

What’s in it: Valais cured meat PGI, Valais cured ham PGI, Valais cured bacon PGI, Valais cured sausage rounds, Valais rye bread PDO, and Valais Raclette PDO.

Learn more about dried meat:The subtlety of flavors – The harsh climatic conditions of the Alps once forced people to build up sustainable reserves in order to survive during the bad season. Thus thanks to the sun, the dry climate, the winds that blow in the Rhone Valley and the ingenuity of the shepherds, the techniques of salting and drying were born. (Source