The story
Ô Bois Sauvage is a fine-dining restaurant in Sitten, at Chemin des Mélèzes 26, Hérémence, serving seasonal regional cuisine under chef Kevin Villaret. The Michelin Guide listed it with a Bib Gourmand in 2026 for good quality, good value cooking.
The menus change with each season and are built on wild foraging, a house vegetable garden and local producers. Guests can choose a short menu or a four- to five-course tasting menu. Gault&Millau gave the restaurant 14 points in its 2026 guide.
Gault&Millau singled out the trout from the Val d'Anniviers, served with crisp vegetables and parsnip in a beurre blanc, and the Appenzeller duck breast with grains and confit beets. The same review found the Swiss salmon with saffron and carrot sauce cold and bland, and the puffed rice dessert over white chocolate too sweet. The wine list leans heavily on Valais crus. The website currently notes a temporary closure, with a reopening date to be announced.
Recognition
Ambience
Details
History
good quality, good value cooking
The South Frenchman Kevin Villaret has found his second home in the Val d'Hérens and at the elegant "Ô Bois Sauvage" with its fabulous view terrace. However, his strongly regional cuisine—which offers both a short menu and a four- to five-course tasting menu—did not impress us as much as it did on previous visits. The Swiss salmon served with saffron and carrot sauce and fish roe was cold and bland, while the gnocchi paired with a very fatty Neuchâtel sausage lacked any noticeable hint of the gratinated Vieux Gruyère caramel and fennel oil. The delicate trout from the Val d'Anniviers, served with crisp vegetables and creamy parsnips in a fine beurre blanc, tasted far better. The Appenzeller duck breast medallions, accompanied by whole grains and confit and grilled beets, were also well received. For dessert, the rice dish (puffed rice served with chocolate mousse and milk) over white chocolate was overly sweet. The wine list is dominated by Valais crus.
Location