Bert de Rycker is a key figure in the world of gastronomy in Valais. This talented chef was highly rated by Gault&Millau in 2019 for his creative cooking, which highlights the finest flavours of top-quality local produce.
He now manages three Téléverbier restaurants in the Verbier 4Vallées ski area, each with its own distinctive concept. It’s obvious that Bert de Rycker is passionate about his work. It’s in his blood – and on his skin!
From Antwerp to Verbier, via Paris
Bert de Rycker grew up in Belgium, where he was immersed in the world of gastronomy from a very young age. His inspiration comes from his grandparents. His grandfather ran a fish market, working with restaurateurs. He also had a fishmonger’s shop and a catering business.
When he was young, Bert de Rycker already showed an interest in cooking, which led him to enrol at hotel school aged 12!
Following this, he worked with some of the greatest chefs, gaining further experience in the kitchens of Lenôtre and the Tour d’Argent in Paris, as well as with Thierry Marx in Bordeaux and at the Kerselaar in Antwerp.
While working at the Tour d’Argent, he met Claude Terrail, the former owner of the restaurant, who gave him the will and the courage to develop his projects.
Having completed his training, Bert de Rycker settled down in Valais and pursued his career. In fact, Valais wasn’t new to him, as he spent family holidays there when he was young.
Valais
Prior to managing these three Téléverbier restaurants, the chef has already proved himself in a number of restaurants in Valais: the Panorama in Mollens, the Café Cher-mignon in Chermignon, the Rhodania in Crans-Montana and the Rawyl in Randogne.
Don’t wait to discover this rising star!
Le Bistrot stands out with its bistro-style cuisine
Situated at the top of Les Attelas, this gastronomic restaurant offers bistro-style cuisine which will delight all your senses with a perfect balance between taste and the visual presentation of the dishes.
When creating his menus, Bert de Rycker uses produce sourced from the very best suppliers in the area. Cheeses come from La Fromathèque, in Martigny-Combe, which are famous for their high quality. The chef chooses his meat from the Mérat butcher’s in Martigny and Del Maître in Verbier. His creative, gourmet cooking enhances each ingredient.
Le Bistrot has a warm, mountain-style decor, complimented with a wooden interior and comfortable seating.
See more
Le Flocon, for family-style dining
A different style in this convivial family restaurant.
Le Flocon is situated close to Le Bistrot but provides a very different style of dining. It’s a food court, where the chef creates tasty dishes which bring us back to our childhood. Enjoy rediscovering some of the classic dishes that we grew up with.
Gallery
Up to the 3023, at the Mont-Gelé
The 3023 reminds you of a British pub. The menu offers a variety of food and sharing platters, ideal for skiers who wish to take a break and enjoy an aperitif or a bite to eat in this relaxed atmosphere.
