Gilles Varone

Discover a passionate cuisine, featuring the most local flavors possible.

A different experience

The restaurant's aim is to promote responsible cooking based on seasonality and the quality of local produce.

flavors & values

In five, six or seven courses and always served by the kitchen team.

Rich and varied experience

Whether in the kitchen or in the dining room, you'll be in the hands of a certified team motivated by the sole ambition of serving you a moment of excellence.

a cutting-edge workforce

The restaurant and its team
Got awarded their
first Michelin star

Le Restaurant

a fine, remarkable and different experience

Nestlied in the heart of the charming village of Saint Germain in the centre of Savièse, Restaurant Gilles Varone offers an intimate and relaxed atmosphere.

Located in the new district of Saint Germain centre, the restaurant on the ground floor offers a breathtaking view of the Valais Alps and will quickly put you at ease in its warm atmosphere.

More than just a meal, my ambition as a Chef is to offer you an authentic moment, focused on sharing my love of cooking.

Experiences

a unique menu, changing according to the quality and seasonality of products

The experiences I propose are differentiated by the number of services they include.

Please note that the chosen experience will be identical for all guests seated at the same table.

The experiences I propose are differentiated by the number of services they include.
Please note that the chosen experience will be identical for all guests seated at the same table.

Experience in 5 services

139 CHF

Amuse-Bouche - First Course - Second Course - Main Course - Dessert

Experience in 6 services

169 CHF

Amuse-Bouche - Starter - Fish - Main Course - Pre-Dessert - Dessert

Experience in 7 services

199 CHF

Amuse-Bouche - First Course - Second Course - Fish - Main Course - Pre-Dessert - Dessert

Business experience

75 CHF

Find out about business experiences, only on Fridays at noon

Vegetarian experiences

Vegetarian versions of all experiences are available on request only.

For groups

Experiences for more than 8 people are available on special request.

– from 2024 –

The 5-course experience – 130 CHF The experience in 6 services – CHF 165 The experience in 7 services – CHF 190 Business experience – 75 CHF

– Please inform us of any allergies or special dietary requirements at the time of booking.

Book a table

Wine list

The wine list is regularly updated.

– Gift vouchers –

Personalized gift vouchers can be ordered.

order a gift voucher

Values

The gilles varone restaurant also promotes values that are closed to its heart

Terroir

Seasonal dishes and ingredients that I carefully select from local producers, while paying particular attention to promoting local products. I strive to forge strong links with a wide range of players, from the producer to the customer, and including my team.

Haute cuisine

I honor the legacy of Michelin-starred chefs by finding the perfect balance of flavors, paying special attention to detail, working on the aesthetics of my dishes and surprising your five senses as much as possible.

I’ll be delighted to welcome you and help you discover the culinary world I’m so passionate about. What’s more, I’m keen to reveal the subtleties of each dish myself, so I’ll come and serve you personally at your table.

team

a young, dynamic team

CHEF & boss

His background

My relationship with cooking began with an apprenticeship at the CRR SUVA in Sion. To perfect my art, I then flew to England, where I was awarded the title of Best Young Chef in the country by The Craft Guilds of Chefs.

Thanks to this experience, I was then given the opportunity to work in some of the country’s most renowned kitchens:

Mosimann’s Private Club
Chef de Partie

Pétrus(*) by Gordon Ramsay
Senior Chef de Partie

Trivet(*) by Johny Lake
Senior Chef de Partie

Bibendum(**) by Claude Bosi
Second de Cuisine

Passionate about cooking and the world around it, I like to constantly innovate and seek out new flavors. So I decided to launch my first restaurant in my native land, to share my discoveries and expertise with you.

LETIZIA VARONE

co-manager

His background

Letizia was immersed in the restaurant business from the moment she met Gilles.

With a background in accounting and finance, she coordinates and manages the day-to-day running of the restaurant with Gilles.

Valentine luyet

Sommelière

His background

Valentine’s career began with an apprenticeship as a wine merchant with Cédric Flaction in Chamoson.

She then took the road to Bordeaux and Cos d’Estournel to perfect his winemaking skills. Her path continued in Argentina, where she took up the position of Red Sector Manager at Bodega Roland.

Back in Switzerland, Valentine works as an Oenologist at the Cave Renaissance and continues her apprenticeship at Küferei Suppiger (SZ), learning about cooperage and the different effects of wood on wines and spirits.

Following the acquisition of her Brevet Fédéral de Sommelière from Changins University of Applied Sciences, she went on to work as a sommelier at Cave 20G and then at Restaurant Le Flacon(*), both in Carouge (GE).

Fascinated by the world of wine, of which she has experienced every aspect, Valentine will be delighted to guide you through her world to find the perfect match for you.

Michelle Minestrini

waitress

His background

Michelle has acquired her skills over many years of experience, starting with a position as Housekeeper at the Gstaad Palace.

Michelle will then spend some time at the Kulm Hotel in St. Moritz. Moritz to perfect his skills in the same role.

She was then hired by the Chedi Hotel in Andermatt as a commis waitress, which enabled her to showcase her passion for gastronomy and her attention to detail.

Apart from her professional skills, she is a very pleasant and smiling person. Now well integrated into the restaurant team, Michelle will offer you a warm welcome and a quality experience during your visit.

Giuseppe Papapicco

cook

His background

After learning the fundamentals of cooking, Giuseppe began his career at Il Capriani restaurant in Antwerp (Belgium) as Chef de Partie.

He then headed for London and Hai Cenato, Jason Aterthon’s establishment, where he also worked as Chef de Partie.

He then spent some time in the same position in the kitchens of the Neptune restaurant at London’s Principal Hotel.

Decidedly talented and at ease in this role, his career continued at the Bibendum(**) restaurant, where he met and worked alongside Gilles.

While awaiting the opening of the latter’s restaurant, he is working at The Chedi in Andermatt as Junior Sous-Chef of the Japanese restaurant.

Now based in Chandolin, Giuseppe puts his international experience and fine creativity into every dish he prepares.

Federico Farinelli

baker

His background

Originally from Italy, Federico began his pastry training at chef Rossano Boscolo’s Etoile Academy in Tuscania.

He then flew to London to join chef Claude Bosi’s Bibendum(**) restaurant in London as Demi Chef de Partie pâtisserie.

After honing his skills in this position for 8 months, he was promoted to Chef de Partie, where he met and worked alongside Gilles.

He continued his career in Switzerland, at the luxury hotel The Chedi in Andermatt, where he also took over the position of Chef de Partie pâtisserie.

Now based in the Valais, Federico works his magic in the restaurant kitchen, bringing out the best in our local wonders. You’ll be amazed by the finesse and craftsmanship of our different creations, subtly incorporated into our different experiences.

Noé savioz

apprentice

His background

Noé began his apprenticeship as a catering specialist (CFC) at the EPCA vocational school in Sion and joined the restaurant team in March 2023.

Her smile, good humor and professionalism will guide you through your experience.

Michelin Guide entry

Gault & Millau entry

“french discovery of the year 2023”

The Chef at the awards ceremony.

The restaurant was awarded its first star in the new edition of the Michelin Guide 2023. In addition to this rating, the chef and his team are awarded a Green Star in recognition of the eco-responsible initiatives implemented by an establishment and which are likely to reflect a strong commitment to sustainable gastronomy.

The restaurant would also like to take this opportunity to thank all those who, in one way or another, have contributed and continue to contribute to its success.

In the new edition of the Guide Gault Millau 2023, the restaurant was awarded an honorable score of 15 points, marking its entry alongside the book’s most outstanding recommendations. In addition to this rating, the chef and his team were awarded the prestigious distinction of
“French-speaking Discovery of the Year”.
.

The restaurant would also like to take this opportunity to thank all those who, in one way or another, have contributed and continue to contribute to its success.