Experimental and fun are two words that sum up Denis Martin’s cuisine! With his perfect mastery of molecular cooking techniques, this chef is keen to revisit traditional Swiss flavours and products: calf’s milk (béton) from Fribourg, sii (a traditional dessert from Savièse), cryogenised boudin sausage, and langoustine. The surprises and sensations follow one after the other, both for the eyes and the palate!
- MICHELIN guide inspectors
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