ZermattZermatt (t͡sɛʁˈmat) is a municipality in the district of Visp in the German-speaking section of the canton of Valais in Switzerland. It has a year-round population of about 5,800 and is classified as a town by the Swiss Federal Statistical Office (FSO). It lies at the upper end of Mattertal at an elevation of , at the foot of Switzerland's highest peaks. It lies about from the over high Theodul Pass bordering Italy. Zermatt is the southernmost commune of the German Sprachraum.
ValaisValais (UKˈvæleɪ , USvæˈleɪ , valɛ; Valês; Wallis ˈvalɪs), more formally the Canton of Valais, is one of the 26 cantons forming the Swiss Confederation. It is composed of thirteen districts and its capital and largest city is Sion. The flag of the canton is made of thirteen stars representing the districts, on a white-red background. Valais is situated in the southwestern part of the country. It borders the cantons of Vaud and Bern to the north, the cantons of Uri and Ticino to the east, as well as Italy to the south and France to the west.
RestaurantA restaurant is a business that prepares and serves food and drinks to customers. Meals are generally served and eaten on the premises, but many restaurants also offer take-out and food delivery services. Restaurants vary greatly in appearance and offerings, including a wide variety of cuisines and service models ranging from inexpensive fast-food restaurants and cafeterias to mid-priced family restaurants, to high-priced luxury establishments.
Fast-food restaurantA fast-food restaurant, also known as a quick-service restaurant (QSR) within the industry, is a specific type of restaurant that serves fast-food cuisine and has minimal table service. The food served in fast-food restaurants is typically part of a "meat-sweet diet", offered from a limited menu, cooked in bulk in advance and kept hot, finished and packaged to order, and usually available for take away, though seating may be provided.
French cuisineFrench cuisine (Cuisine française) is the cooking traditions and practices from France. In the 14th century, Guillaume Tirel, a court chef known as "Taillevent", wrote Le Viandier, one of the earliest recipe collections of medieval France. In the 17th century, chefs François Pierre La Varenne and Marie-Antoine Carême spearheaded movements that shifted French cooking away from its foreign influences and developed France's own indigenous style. Cheese and wine are a major part of the cuisine.
