FOR those in the know, the Auberge de Bogis-Bossey is a little hidden treasure, nestled in a pocket of tranquility just off a busy street in the neighborhood after which it’s named.
A charming facade and bell tower hint at the pleasures on offer in its gourmet restaurant and its laid back café (the Auberge, as its name suggests, also offers lodgings). In the summer months, lunch or dinner on its patio offers shade and relaxation as patrons enjoy items from an excellent à la carte menu or a menu du jour that’s comparable in price to those of other auberges but a distinct cut above in the quality and variety of ingredients, and in flavor, imagination and presentation.
Seasonal and locally sourced — of course
As expected from the best in his profession, Chef Olivier Martin favours only the the freshest seasonal ingredients sourced from local producers.
Féra — or whitefish — is a delicate, tasty, white-fleshed fish that’s extremely popular among diners in the area all around Lake Leman, where it’s usually caught, while the mild chilli peppers (piments végétariens) he uses come from nearby Arnex/Nyon. You really can’t get more local than that.
My thanks to Chef Martin for his recipe. Enjoy!
Auberge de Bogis-Bossey
Chef Olivier Martin
Chemin de la Pinte 1
Tel: +41 22 776 63 26
Fax: +41 22 776 63 27
Main photo caption: Tartare of Lake Leman “féra” (whitefish) with mild chilli peppers and vegetables.
Update: Post pandemic, the Auberge de Bogis-Bossey has new ownership.