The luxury of Le Pas de l’Ours

Le Pas de l’Ours is the story of a family — a family that began from modest means and, with perseverance and intuition, patiently transformed this large chalet into a warm mountain retreat. Just one look at the property, made of raw stone and aged wood, with a discreetly carved railing, embraces you in the authenticity of a true mountain retreat. 

Simultaneously rustic and refined, a warm and comforting fireplace crackles just inside — the beating heart of the chalet — instantly making you feel right at home. Nothing feels exaggerated here: the establishment has just 15 rooms and they all beautifully encapsulate the romance of life in the high mountains. Most of the rooms are suites, many of which feature a private fireplace, and all of which encourage you to enjoy the southern-facing sun on the balcony or terrace, surrounded by views of the Valais Alps’ snow-covered peaks. Allow your troubles to slip away as you lounge in the comfort of a luxurious, leather English club chair… or in the bubbles of the room’s hot tub. 

Awaken your senses
In the evenings, the L’Alpage spa awaits, encircled by pine trees, with its large wellness area and indoor/outdoor pool. Dip below the large windows and re-emerge outside to a kiss of fresh mountain air on your face. Straight ahead: a horizon of proud mountains that slowly fade into the sunset. After a soak, eliminate stress and fatigue in the sauna and hammam. 

On the upper level, the large bay windows of the gastronomic L’Ours offer the same stunning views of the snowy Alpine landscape beneath a sky of twinkling stars. The establishment’s headliner restaurant welcomes you in a harmonious ambience of warm wood, stone and fire… but dining here is anything but ordinary. The kitchen is run by celebrity Chef Franck Reynaud, Gault&Millau’s Chef of the Year 2018 and a 2023 Swiss Culinary Merit award winner. Boasting 18 points with Gault&Millau (since 2018) and one Michelin Star, the restaurant proudly reigns over the Valais gastronomic scene. 

Originally from Montpellier, Chef Reynaud, who has lived in Valais for over three decades, embraces the local seasons and flavours — merged with a hint of southern-inspired cooking. His guiding principle? Obtaining ingredients directly from producers and building around them until just a few small bites transform into a full terroir experience.

The Bistrot des Ours, the establishment’s second restaurant, offers convivial cuisine, with a 2025 Christmas Eve menu that reads like a poem: Lake biscuit with absinthe and crayfish nectar. Poached and roasted capon with “vin jaune”, truffle clafoutis. Alpine cheese from the Lens region, cocoa vinegar and juniper-steamed bread. Is your mouth watering? It’s best to reserve quickly — things tend to evolve quickly with Franck Reynaud!

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