In our world of rapidly changing culinary tastes and trends, it is always nice to revisit some of the traditional classics. The Mazot Suisse is one of them. Opened by Valaisan Théo Mathier sometime in the early 60s, the old Swiss-style restaurant still serves his time-honored recipes.
While fondues and raclettes are very popular, our favorite is La Croûte à Théo, a generous, slightly toasted slice of bread with Black Forest ham, Emmental cheese au gratin and a fried egg on top. Indeed, we were pleased to see that the current owners or administrators are sticking close to Theo's original recipe, yet with a slightly different taste to it. Delicious. One of the other classics here is the air dried beef, Viande de Grisons, which when freshly cut and very thinly sliced is a delicacy second to none, not to be missed.
The restaurant's décor and ambiance are typically old traditional Swiss and the service was friendly and attentive. The property is easy to miss because it sits on a hilly inside curve of Rte 117, so please be aware of oncoming traffic when crossing the road.
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