IMG_4443_copyIf you enjoy being away from the crowd and love fine dining, booking a night in the Hostellerie de L’Ardève is a win/win situation. Perched at 1350 meters, adjacent to Ovronnaz and Les Mayens de Chamoson, this hotel offers a stunning view overlooking the Rhone Valley and the Alps. The annex to the hotel, le Chalet de Kalbermatten, was built at the beginning of the 20th century and is IMG_4453_copyprotected as a historical landmark.

In 1968, several hoteliers, who believed noise is a social intrusion undermining our health and happiness, created the Relais de Silence. Hotels listed in this guide are often difficult to find, they are hidden in the countryside, by the sea, along the banks of a river, on an island, at the edge of a mountainside or along a side street in a busy city. They are known for their peace and quiet. Located in a natural environment, in comfortable buildings with unique character, Silent Hotels must offer a warm welcome stressing quality of life and gastronomy. Each is reflective of the unique style of the country where it is located.

It is usually a gamble, but to reserve a room with demi pension (half-board), a fixed rate that includes breakfast and the evening meal, is a better deal. Our hotel, a 3 star, also known for its gastronomy, was a good bet. We were not disappointed.

Friday we were served a Russian salad followed by sea bream in lemon sauce with mini potatoes and zucchini au gratin. Desert, an apricot cauflirori, an egg flan with a scoop of rhubard/honey ice cream was served on plates of ardoise, which looked like the old chalk slate we wrote on in grade school. On our walk the next day we found unfinished pieces of slate chipped off the mountain side.IMG_4433_copy

Saturday night, our starter was the traditional “assiette valaisane”, which is a plate of artistically arranged cold cuts – salami, dried beef, cured ham served with pinky sized pickles and baby white onions. The main course was chicken in cream sauce accompanied with risotto and scalped zucchini.

Dessert, a vanilla ice cream soufflé, was the house specialty. The Frenchman charmed the waitress into trading the menu fare for a wild blueberry tart. Why does your husband’s dessert always looks better than your own? Souffléd ice cream – not for me. It was tough and chewy, but Gerald’s tart was exquisite.

We were in the Leytron and Chamoson wine territory, so naturally a glass of Humagne Blanc or Johannisberg Grand Cru, local favorites, were recommended. Every spare inch of soil on the mountain ranges, southern flank was filled with vineyards.IMG_4480_copy

I am not sure what it is about that mountain air the wets your appetite, but, no matter how much you devoured the night before, the next morning you are hungry again.

IMG_4441_copyIn Europe breakfast is often included and in mountains it is usually copious. On a self-serve sideboard an enticing display of cereals, fresh fruits, paper thin slices of salami and ham, and thick chunks of cheese of local cheese as well as a choice of bakery fresh breads and croissants and homemade preserves awaited. All to be savored with piping hot coffee or tea.IMG_4442_copy

Over breakfast, from the brasserie we had a panoramic view of the mountains enticing us to go hiking, if only to work up our appetite for the next gourmet meal.