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LET THE MAGIC OF FLAVORS INSPIRE YOU
T. +41 27 771 19 29

In Verbier, Le Chaman opens the doors to an enchanting world where gastronomy rises to the level of ritual.

A fine and mysterious brasserie where every dish becomes a spell. Here, indulgence takes on a poetic touch, and each bite awakens the senses like a delicious incantation.

Beneath the aura of the place, aromas dance, textures bewitch, and plates turn into delicate rituals. A culinary journey that captivates the palate — a blend of refinement and bold creativity.

A restaurant with a unique atmosphere, where mysteries await you. Step inside, let yourself be guided by the magic of flavors, and surrender to the charm of Le Chaman.

STARTERS
Grilled Octopus
$36

Ricotta, goat cheese, beetroot and datterini.

Tuna Tartare
$39

Oysters, Clams, Lobster, Shrimp.

Lobster Salad
$26

Half Lobster with Avocado and Grapefruit.

House Salad
$36

Blistered Shishito Peppers.

Escargot
$16

Crushed Pistachios, Lemon Confit Butter.

Broccoli al forno
$26

with Balsamic or Dijon Vinaigrette.

Nos Plats
Signature

STEAK/CHOPS
Filet Mignon
$58

18oz. Green Bay, Prince Edward Island.

New York Sirloin
$66

Avocado, Black Tobiko, Truffle Hot Sauce.

Prime Porterhouse
$88

24 oz. Erin, Ontario.

American Prime
$98

12oz. Aged 28 Days. Barrel Cut Filet.

Lamp Chops
$99

Culatello, Spalla Cotta, Mortadella, Culacciona.

Veal Piccata
$36

Ricotta, goat cheese, beetroot and datterini.

Nos entrées
Salade Verte & jeunes Pousses
8.-

Vinaigrette blanche aux herbes fraîches.

Foie Gras & Morilles
28.-

Foie gras du Périgord poêlé et flambée

Ceviche de thon Rouge
26.-

Thon au Sésames fumé, Mirin et gingembre,

Mosaïque de Poireaux & Caviar
24.-

Grillés et fumés,

Saint-Jacques & Choux Fleur
25.-

Tartare de Sain-Jacques et citron vert à l'espelette

Nos plats signature

Nos plats
Médaillon de bœuf & Myrtilles
54.-

Filet de bœuf mâture et fumé au bois d'oliviers,

Canard aux herbes & abricot
48.-

Magret de canard Cotisé aux épices,

Tartare de Bœuf & Miel
42.-

Filet de bœuf de la région trachée au couteau.

Aubergines grillées & Coco
32.-

Mijoté des petits légumes au lait de coco

Tagliatelles morille & Truffe
45.-

Culatello, Spalla Cotta, Mortadella, Culacciona.

Our signature dishes

Our starters

Crisp baby leaves, herb vinaigrette.

Corsican sea bass crudo, creamy mango with mild chilli.

Hand-cut roe deer tartare.

Braised heart of butternut squash, delicate roasted chestnut sauce, vanilla-infused pear condiment.

Porcini ice cream, freshly sautéed chanterelles with thyme, crunchy chestnut and almond crumble.

Our signature dishes

Our mains

Aged Beef Fillet Smoked over Olive Wood

Herb-roasted medallion of roe deer, red cabbage braised in tangy cider, rich poivrade sauce with dark chocolate.

Slow-cooked guinea fowl, gently braised morels, celeriac cream scented with tonka bean, Jura Vin Jaune emulsion.

Slow-cooked venison shoulder with autumn aromas, saffron-infused pear with Alpine honey, glossy Grand Veneur sauce.

STARTERS
Grilled Octopus
$36

Ricotta, goat cheese, beetroot and datterini.

Tuna Tartare
$39

Oysters, Clams, Lobster, Shrimp.

Lobster Salad
$26

Half Lobster with Avocado and Grapefruit.

House Salad
$36

Blistered Shishito Peppers.

Escargot
$16

Crushed Pistachios, Lemon Confit Butter.

Broccoli al forno
$26

with Balsamic or Dijon Vinaigrette.

Featured
Menus

STEAK/CHOPS
Filet Mignon
$58

18oz. Green Bay, Prince Edward Island.

New York Sirloin
$66

Avocado, Black Tobiko, Truffle Hot Sauce.

Prime Porterhouse
$88

24 oz. Erin, Ontario.

American Prime
$98

12oz. Aged 28 Days. Barrel Cut Filet.

Lamp Chops
$99

Culatello, Spalla Cotta, Mortadella, Culacciona.

Veal Piccata
$36

Ricotta, goat cheese, beetroot and datterini.

A unique restaurant offering exclusive culinary experiences in Verbier.

A gastronomic journey in the heart of the Alps.

THE
RESTAURANT
THE
TERRACE
THE
LOUNGE
THE CHAMAN’S
ROOM
FREE YOUR MIND
OUR STARTER
A satisfied mind
Our Main Courses
Recharge your energy
Our Cocktails
Indulge the senses
Our Desserts
“

Cooking
is the art of turning fire into light,
and matter into life.

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