Restaurant Tignousa

Tignousa's wedding brochure lists funicular transport under a heading called Information complémentaires, the same short list that carries the corkage fee and the children's menu price. It reads, in full: "Transport en funiculaire: 3 transports sont inclus. A définir selon vos besoins. Puis 100fr le voyage supplémentaire." Three funicular rides come with the wedding package, the couple works out with the venue what those 3 rides actually cover, and every trip past that costs CHF 100. Nowhere else in the brochure does Tignousa price anything by the trip. Everything else is priced by the person, the bottle or the hour.

That line only makes sense once you know what sits underneath it. Tignousa's own practical-information page states the access plainly: "Tignousa se trouve au cœur du domaine skiable de St-Luc, à la station supérieure du Funiculaire. Il est accessible uniquement en funiculaire ou à pieds (pas d'accès en voiture)." At the heart of St-Luc's ski area, at the funicular's own upper station, reachable only by funicular or on foot, with no car access at all. The restaurant and lodge sit at 2,180 meters, and the funicular that carries a wedding party up there is run by the same company that runs the venue, Funiculaire St-Luc/Chandolin SA, which its own footer credit says also operates 5 other establishments in the resort. There is no separate lift operator to negotiate with. The wedding brochure is signed by Mathieu Moreau, Tignousa's Responsable de la restauration, at a Funiculaire St-Luc/Chandolin SA address: coordinator and transport company share the same signature.

What that means in practice is that a wedding here is not booked as a room with a view. It is booked as a fixed allotment of trips up a single track, and the couple has to decide ahead of the day how those 3 included rides get spent: guest arrival, a vendor delivery, a late return, whatever the day actually needs. Tignousa does not publish a clock timetable for the funicular anywhere on its own site. The "Dates et horaires du Funiculaire" link on its practical-information page routes off to the regional tourism board's own page for St-Luc/Chandolin rather than listing times itself, so a couple planning around a specific last departure has to get that figure directly from Tignousa or the lift company, not from tignousa.ch. What the site commits to in writing, instead of a time, is the trip count and the CHF 100 rate for anything past it.

The privatization includes the beds, so nobody has to ride down that night

Both wedding packages include "Privatisation complète y compris le logement," full privatization including the accommodation. That accommodation is 31 beds across 9 rooms: 3 double rooms, 3 triple rooms (a bunk bed and a single bed each), 1 room with 4 beds (2 bunk beds), and 2 rooms with 6 beds (3 bunk beds each). Tignousa's rooms page says the lodge takes groups from 10 people upward, self-catering or half-board, and each room has its own sink; the showers and toilets sit on the floor, shared. Check-in is before 16:00, check-out before 10:00. A group kitchen sits in the basement, equipped for 31 people, and the building has a separate picnic room available to groups from 16:00 in the evening. The homepage adds that the lodging itself runs 11 months of the year, closing only for the operator's own off-season window.

None of that changes the transport math on its own, but it changes what a couple does with it. If up to 31 of the wedding party sleep at Tignousa itself, that is 31 people who need 1 ride up and 1 ride down across the whole weekend rather than a timed descent at the end of the night. The 3 included transports stop being about clearing the guest list off the mountain by a set hour and start being about moving whoever is not staying: catering deliveries, day guests, anyone who wants their own bed down in the valley that night.

Two forfaits, CHF 39 apart, both capped at one in the morning

Tignousa offers 2 named wedding packages, both requiring 50 adults minimum. Forfait Toûno runs CHF 149 per person: an hour of aperitif service with regional white and red wine, mineral water, orange juice and a salty snack mix; the Menu Toûno itself, a forest tart with smoked turkey ham and a young-leaf vinaigrette, slow-cooked veal shoulder with potato mousseline and buttered vegetables, then a crisp brie candy with homemade chutney; a wedding cake and a glass of Champagne per person; white tablecloths and napkins; fruit juices, mineral and sweet drinks, coffee and tea; and an open bar after midnight. Forfait Buffet runs CHF 110 per person, with the same aperitif hour and drinks list but a buffet instead of a plated menu: a smoked salmon wrap with cream cheese, a country terrine with red-fruit mustard, a potato salad with cervelas, an onion tart and a pea-and-mint velouté to start, then farmhouse chicken with thyme, grilled salmon, roasted fingerling potatoes, squid-ink arancini and sautéed asparagus, closing with a cheese assortment, a tart assortment, macarons and a fruit basket cut in front of the guests.

Both packages state service runs "jusqu'à une heure du matin," until 1 in the morning, and both name a cost for going past it: CHF 160 per additional hour. A children's menu is CHF 37 per child under 12, 3 adapted courses. A cheese plate is an CHF 18 per-person supplement. Corkage runs CHF 18 per bottle of wine, CHF 45 per bottle of Champagne and CHF 65 per bottle of spirits, all 75cl. A couple who wants something neither forfait covers can build a menu with Tignousa's own Conférences & Evènements team, though the brochure is clear the choice applies to every guest: 1 menu, not a per-table pick.

A self-service that runs all year, a sit-down room that runs one winter

Tignousa actually runs 2 separate kitchens. The self-service seats 450, indoors or on a terrace looking out over the Val d'Anniviers, and stays open all year, according to the homepage. The table-service side is smaller and seasonal: "une cuisine soignée au pied des pistes," refined cooking at the foot of the slopes, open in winter only. Chef Jérémy's table-service menu runs to meat specialties: tartares, pierres chaudes (meat cooked at the table on a hot stone) and meat fondues, with 3 set evening upgrades on request, a cheese fondue menu at a CHF 5 per-person supplement, a raclette menu at CHF 10, and a meat fondue menu at CHF 19.

Ask Mathieu Moreau for the actual last run

Tignousa's own pages do not agree with each other on the calendar. The practical-information page gives the property's season dates as winter running from 18 December 2026 to 11 April 2027 and summer from 14 to 17 May, then 23 May to 1 November 2026, the season ahead of today. The dining page, fetched the same day, still lists the table-service window from last winter, 19 December 2025 to 15 March 2026, daily in high season and Thursday to Sunday in low season, not yet updated to match. The self-service kitchen's own hours are stated precisely, 11:30 to 14:30, and nothing on the site contradicts that one. But the number that would actually shape a wedding day, the last funicular down, sits on neither page. It is the one figure Tignousa's own material never states in writing, on a site that otherwise prices almost everything down to the bottle and the hour. A couple booking Tignousa should ask Mathieu Moreau for that time directly rather than assume one: it is the single gap in an otherwise itemized brochure, and the itemizing is exactly why it stands out.