Le Soleil de Dugny

On the panoramic terrace or in the sun-drenched restaurant of the Sonne, high above the Rhône Valley, one feels close to the sky. Responsible for this feeling, alongside the breathtaking location, are hostess Estelle and her husband and head chef, Jean-Maurice Michellod. The dedicated couple impresses with warm, familial hospitality and a mostly locally sourced seven-course menu. The amuse-bouches were 100 percent Valais: pumpkin cappuccino, bacon espuma, and cured ham mousse. The chef then earned points with the foie gras terrine served with apricot jelly and gingerbread tuile, and equally impressed was the shredded duck leg with honey notes, expertly paired with a chocolate truffle stuffed with foie gras. Two scallops, one quickly seared and the other rolled in puffed rice, were harmoniously accompanied by a fish mousse flavored with herbs from the house garden. An exciting interlude was provided by a tableside-prepared cocktail made from white wine sorbet, lemon and orange juice, Sauvignon Blanc, peppermint powder, and chocolate. The meal progressed skillfully: the twelve-hour braised beef shoulder in red wine sauce was excellently complemented by carrot julienne and carrot mousseline with ground coffee. Following perfectly aged cheese, gingerbread, and homemade sourdough bread, the dessert course began with a passion fruit truffle. A heavenly finale was delivered by a creation of woodruff mousse atop caramelized nuts seasoned with Bex salt, an apple bavarois encased in a shell of Madagascar chocolate, and a blackberry coulis – naturally sourced from their own garden.