Restaurant Cheminots is the talk of the town. Diners leave sated, and promise to return. The menu is always a looking glass into traditional Swiss food.
When available freshwater fish from Switzerland’s numerous lakes are transformed into mouth-watering dishes. La pôchouse, the Burgundian freshwater fish stew in a white wine vegetable stock, takes on a Swiss twist.
Veal has been an alpine ingredient for centuries, largely because it has featured in sausage-making. By putting the St. Gallen olmabrätwurst on his menu owner Stefan Welchen is acknowledging the autumn farm fair in St. Gallen when half a million veal-milk sausages are consumed every year, thus paying tribute to a sausage some argue is the best in Europe.
By serving lamb’s lettuce salad with sautéed bacon, boiled egg and garlic croûtons, he is telling his guests, don’t leave the canton without trying the delicious nutty leaves that can be found grown across the slopes of the valley and sold in the market stalls every Saturday.
Always available are local wines, especially the large white wine called fendant, pressed exclusively from chasselas grapes, that goes down well with fondue and other cheese dishes.
Of his signature dishes several are typical Wallis, particularly the famous vegetable pie with apples, cheese, leeks, onions and potatoes known as cholera from the Goms valley, east of Brig.