L’Ecurie

The story

L’Ecurie Verbier: Modern French Cooking in the Swiss Alps

The kitchen and its founders

L’Ecurie Verbier brings together two culinary professionals who share a dedication to French cooking reimagined for today. Manager and sommelier Damien Gillet previously worked in the bar at Chalet d’Adrien before teaming up with head chef Nicolas Philiponet. Their partnership blends disciplined technique with playful experimentation, a balance that earned the venue a 13 rating from Gault&Millau for 2026. Every plate reflects their commitment to respecting ingredients while adding unexpected layers of flavor.

Seasonal plates and local sourcing

Nicolas treats classic French cuisine as a flexible foundation, building menus around the rhythms of the Valais region and broader European markets. You will find tuna tataki paired with wasabi and slow braised leeks alongside an Œuf parfait en meurette enriched with red Humagne, crispy bacon bits, and toasted croutons. The hand cut beef tartare arrives dressed with capers and fresh herbs, while a generous portion of porcini ravioli melts into Bagnes cheese sauce.

Wines and dining room

Guests settle into a relaxed space defined by warm wood finishes and large windows overlooking the mountains. A sunlit terrace extends the seating area during warmer months, making it easy to watch skiers pass through Place Centrale. Damien curates more than four hundred wine labels to complement each course, focusing heavily on Valais crus, Burgundy reds, and select Italian bottles. This pairing strategy keeps the experience cohesive, guiding diners from the first pour to a finale of salted butter caramel and vanilla ice cream.