A day at La Riveraine
From the pier to your table.
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6:30
Morning, with the fisherman
Before the town wakes up, the chef walks down to the harbour. Féra, perch, Arctic char: whatever the lake gave overnight decides the menu of the day.
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11:00
Noon, market cooking
Vegetables come from local growers, herbs from the garden. Simple, precise cooking that keeps the produce at the heart of the plate.
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19:30
Evening, lights on the quay
Candles are lit, the Alps turn pink. A glass of Chasselas, a few friends, and time slows down.
Chef Julien Morel*, 12 years in kitchens from Lausanne to Montreux * A fictional character, like the restaurant.








