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.


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, on request only.

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.

The wine list is regularly updated.

– Gift vouchers –

Personalized gift vouchers can be ordered.


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


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.


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.



Her 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.

Lise Méroz-Donier

Head Sommelier

Her background

My work in the world of haute gastronomy began in England in 2017 at the restaurant L’Enclume. In 2019, I begin the quest for the prestigious Master Sommelier thanks to the influence of my mentor Pierre Brunelli MS. At the beginning of 2020 in London, I become the first winner of the Gérard Basset Travel Scholarship, which will enable me to discover the vineyards of South America for several months. In 2021, I moved closer to my family in the Jura region of France, to the Valais, a region I fell in love with in the first few weeks.
2023 was a year full of success, with me achieving the Advanced level of the Court of Master Sommelier and winning the title of champion of the Ruinart Challenge Switzerland.
I love highlighting the magnificent work of winegrowers all over Switzerland, telling their stories and finding perfect, original combinations that will sublimate the products worked by the chef.

Patrik Simon

head chef

His background

Originally from Slovakia, I worked for some fine restaurants in England where I met Gilles at Petrus by Gordon Ramsay in London in 2017. I then worked at Frantzen in Stockholm and was chef de cuisine at the After Seven in Zermatt for 4 years. I joined Gilles’ team as chef de cuisine in 2023.

Wesley Broden

Head pastry chef

His background

After studying at the St Union Kain hotel school and a constructive apprenticeship at the ‘Au petit château’ restaurant, I flew to London where I was able to learn and specialise in patisserie at a number of famous restaurants such as :
Gauthier Soho
Greenhouse (**)
Bibendum (**)
Alex dilling at Cafe Royal (**)
The Connaught hotel (5* hotel)

After working with Gilles for 2 years at the Bibendum by Claude Bosi restaurant, I decided to join him in his ambitious new project as head pastry chef.

Ana Suarez

Restaurant Manager

Her background

My passion for gastronomy and wine began when I was a teenager in my native Uruguay, where I studied sommellerie. To discover the vast world of the hotel industry, I travelled to Spain to work in one of the country’s top restaurants: Disfrutar in Barcelona (three Michelin stars). My ambition to learn more took me to London, where I worked with Gilles at the Bibendum restaurant. I then worked as Deputy Head Sommelier at Dinner by Heston Blumental in London (2 Michelin stars). My passion for perfection and the search for new experiences finally brought me to Savièse to join Gilles and his team.

Michelin Guide entry

Gault & Millau entry

“french discovery of the year 2023”

“french discovery of the year 2023”

The Chef at the awards ceremony.

The Chef at the awards ceremony © Thomas Buchwalder

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.

Media appearances
Le Nouvelliste

03 / 02 / 24

Rhône FM

03 / 01 / 24

Le Nouvelliste

02 / 10 / 23

Le temps

04 / 01 / 23

Couleurs locales

09 / 11 / 22

Gault & Millau

07 / 11 / 22

Le nouvelliste

07 / 11 / 22

Opening times

From July 2023

Monday – Wednesday



6:30 pm – 12:00 am

Friday & Saturday

12h00 – 16h00
7 p.m. – 12 a.m.


12h00 – 16h00

Holidays 2024


Monday June 17 to Sunday June 30


Monday, September 16 to Sunday, September 29


Monday December 23 to Thursday December 26


— By Car —

Take advantage of the free underground parking, drive your car up to the top floor and take the elevator to floor zero.

— By bus —

Bus routes 341 and 342 from Poste, Gare Sion to Saint Germain center Savièse.

The restaurant is also accessible to people with reduced mobility.

Dogs not allowed.


The Autumn Experiences have arrived, and our new compositions feature game dishes and seasonal ingredients.