At rustic-chic La Grange the lofty epicurean choices on the menu might include foie gras with plum sauce or Asian-inspired turbot with saffron and vegetable pearls—saffron from Mund being a Valais specialty. Chef Thierry Corthay's cuisine is not only seasonal (read: frequent menu changes) but also terroir, which is to say he serves regional products with pride. Other treats here include the beautiful way each dish is presented on the plate, the entirely smoke-free environment, and the wine list's excellent selection of local vintages. It's best to call ahead; in low season it may close on some days. The terrace is open in season.