Chef Michael Rochat always favours seasonal ingredients in his dishes, often found on the market stalls of Lausanne every Tuesday and Saturday. But his favourites are seafood and foie gras, specialities that feel festive at any time of year. The foie gras is home-made and renowned throughout the region; it can also be ordered for purchase.
The lunchtime menus bring the excellence of this cuisine with its 15 Gault Millau points within the range of every budget. In the evening, food lovers choose from menus chalked on slate or allow themselves to be guided by the surprise four-course menu, justly named ‘temptation’.
#International cuisine #Gastronomy