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Roland Pierroz
Roland Pierroz

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Restaurant Name
Michelin Ranking
Switzerland, Verbier(Valais), Route de Medran
Restaurant Phone
+ 41(27)771 63 23
Restaurant Fax
Restaurant Website
Chef Name

Roland Pierroz

After his training at l’Hôtel Beau-Rivage in Lausanne, Roland Pierrot acquires the Rosalp restaurant. In 1980, he receives a note of 16/20 at the Gault-Millau as well as 2 Michelin stars. The third star comes in 1985, then the fourth, accompanied by a note of 19/20 and the title of cook of the year in 1992. In 2007 Roland Pierroz sells the Rosalp and retires.

★★★★   57 votes
Reviews (11)
byJohn, June 26, 2012
I thought I can save money staying in this hotel. The service is not quite good. Our needs for the hotel are incomplete, especially the things that we needed for the rest room. They also forgot to clean the room it is dusty. It became unsatisfactory staying here at the hotel.
I love his dishes and once I’ve checked in to his hotel and there are lots of fancy decoration and the place is cozy and very refreshing to the eye. I don’t know the concept of his hotel but it’s the best place that I’ve ever checked in.
byTrixe, June 21, 2012
I love visiting this place so much; it benefits my mind and body because of the good surroundings in here, very appealing! I admire how it was designed and the furniture’s are all looks very elegant. Add to that the food in here are all have great taste!
byRachelle, June 18, 2012
The hotel was relaxing and comfortable. The staff are charming they are friendly and helpful. The food was delicious. The hotel is right in the hub of things and close to the lift. I don’t know where to start praising this hotel. Its realy amazing. The rooms are enormous with lovely fluffy white robes to put on at the end of a tiring days skiing. The location of the hotel is second to none and is only a 2 minute walk to the Medran ski lift.
byCambridge, June 11, 2012
The food was great and seemly presented, the chef was not approachable though. We just want to give him a compliment but he did't come near us. I guess all he cares about is preparing good food.
byRamonM., June 7, 2012
I love the way he prepares his dishes and the way he cooks is like an art. His ways are way too cool and can be followed by amateur chefs and aspiring chefs. If I had a chance to meet him, I’ll ask his favor to teach me his ways.
byHugh Elkin, June 3, 2012
Seriously? This guy has a Michelin star? I’m sorry, nothing personal but the food was awful man. Why was it on the menu then? I don’t know if I have a bad taste to food or the food itself tastes bad. The food was bland and was so awfully presented.
byIrene, May 22, 2012
The food that this chef is serving is incredible. This chef truly deserves to have a Michelin rating. Good thing that upon our stay on that hotel, their ingredients are at a peak season that’s why the food was bountiful. Overall, on a scale of 1-10 I would give him a 8 because there is always a room for improvement. :)
I fall in love with Verbier and The Rosalp. Perfect location, great service and amazing meals using the best products... Try both restaurants, save some money for the gastronomic one, but don't forget to go downstairs for traditional dinners because it is more affordable. Also ask the staff about the wine cellar. Winter and summer are the perfect time to discover the charms of Switzerland.
byFarrah J., April 19, 2012
He’s really a good chef. I have learned a lot of recipes from him. They’re quite simple and easy to follow, so I have memorized some of them and even make them on my own. Good thing I have stumbled upon this website months ago.
byMargery Begaye, April 4, 2012
He is an inspiration to aspiring chefs, as well as to amateur cooks like myself.
If you have a specific diet choice or preference, and are looking for a specific recipe, has good range of recipes.

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