Flavours of altitude – Alpine terroir and gastronomy in the heart of Valais

Between historic passes and alpine valleys: the taste of altitude

Around Le Biolley and Orsières, the local terroir reveals itself with both elegance and authenticity. Each flavour tells a story — of mountain pastures, ancestral know-how, and alpine precision. In just half a day, you can enjoy a gourmet itinerary: an easy walk, visits to local producers, and a return to the chalet to savour a carefully prepared alpine platter.

Dry-cured meats & specialties

Valais is renowned for the art of curing: air-dried beef, cured ham, and dry bacon refined in the pure air of the valleys. Local workshops often highlight the Hérens breed, offering elegant tasting assortments — fine slices, rustic rye bread, and homemade pickles.

Cheeses of the Grand-St-Bernard

At the Orsières dairy, alpine milk becomes raclette, tommes, sérac, and “Grand-St-Bernard” specialties. Depending on the season, visitors can attend demonstrations of production and ageing, and leave with a selection ready to elevate a cosy chalet dinner.

Mountain honey & alpine delights

Beekeepers from the Grand-St-Bernard region harvest mountain honeys from various blossoms — spring, summer, and alpine forest. Delicate and fragrant, they pair beautifully with cheese, rye bread, or a local herbal tea for an elegant gourmet break.

Discovery itinerary (half day)

• Morning: gentle walk along the forest edge around Orsières or Champex-Lac.
• Midday: visit the dairy for tastings and purchases, then stop by a butcher for cured meat and ham.
• Afternoon: meet a local beekeeper or visit a nearby shop for honey, then return to the chalet to prepare your alpine platter.

Access & practical information

Orsières is accessible by train or bus, with parking available near the hiking starts.
Book visits in advance — spots are limited. For wine lovers, opt for eco-friendly transport (bus or taxi). Bring a soft cooler for cheese and a sturdy bag for honey jars to maintain product quality.

Pairings & suggestions

• Dried meat: rye bread, pickles, Humagne Rouge or Cornalin
• Raclette / tommes: Petite Arvine (white wine), dried fruits, light honey
• Sérac: alpine herbs, drizzle of forest honey

A terroir to savour

In Le Biolley and Orsières, flavour meets altitude, landscape, and alpine light.
Each tasting becomes a timeless moment, where craftsmanship, tradition, and pleasure unite in an unforgettable alpine experience.

Want to extend the experience? Enjoy a warm dinner and stay overnight in Léonore’s barn (Le Biolley) or explore our other lodges.