La Table du Valrose
Rougemont, Switzerland
⭐2 Stars
The Experience
From Michelin Guide
At an altitude of some 1 000m, in the triangle formed by the cantons of Fribourg, Bern and Waad, this restaurant takes you to new heights of culinary enjoyment and refinement. Surrounded by a magnificent mountain landscape, the chic decor is an artful blend of Alpine wood, contemporary furnishings and designer lamps. Chef Benoît Carcenat creates modern and seasonal French cuisine that embraces both tradition and innovation. The menu features produce from the Pays d'Enhaut, Saanenland and Intyamon regions – a host of ingredients that have benefitted from the mountain air! List of 700 different wines for you to choose from. Modern guestrooms, exceptional service and a delicious breakfast round off this delightful experience.
Unique Things
From Visitor Experiences
Integration of Local Alpine Heritage and Producers
La Table du Valrose uniquely emphasizes strong ties with local farmers and producers from regions like Rougemont, Pays-d’Enhaut, Intyamon, and Saanenland. The restaurant sources ingredients from nearby organic vegetable micro-farms, family cheese farms, trout farms, and local butchers, showcasing a deep commitment to preserving and honoring the regional terroir and traditions.Culinary Leadership by a Meilleur Ouvrier de France
The kitchen is led by Chef Benoît Carcenat, a Meilleur Ouvrier de France (2015), a prestigious title awarded to the best craftsmen in France. His cooking blends perfect culinary expertise with creativity inspired by global travels, delivering a French gourmet cuisine that evolves seasonally and balances tradition with innovation.Alpine Chalet Ambiance with Contemporary Elegance
The restaurant is housed in a meticulously renovated century-old chalet that combines authentic Alpine charm with modern comfort and design. The decor artfully blends Alpine wood, contemporary furnishings, and designer lamps, creating a warm yet chic atmosphere at an altitude of about 1,000 meters, offering diners a unique mountain dining experience.
Ingredient Stars
From Visitor Experiences
The most honored or signature ingredients at the Michelin-starred restaurant La Table du Valrose in Rougemont reflect a strong commitment to local and regional produce from the surrounding mountain areas. Key ingredients include:
Artichauts épineux (prickly artichokes): Featured with caviar, fine seaweed, and Meyer lemon, highlighting a refined use of local vegetables combined with luxury elements to create a balanced dish.
Ormeau (abalone) from the Plouguerneau fish market: Served with sweet onions and white asparagus from Valais, showcasing the restaurant's emphasis on fresh, high-quality seafood paired with regional vegetables.
Cheeses and dairy products from local farms such as La Sapalet and La Fleurette: These include cow and ewe milk cheeses, which are integral to dishes that pay tribute to the region’s rich dairy tradition.
Lamb meat from La Sapalet family farm: This ingredient reflects the restaurant’s dedication to sourcing authentic, local meats with a strong heritage.
Trout from Pisciculture de la Gruyère: Fresh trout from a nearby fish farm is used to emphasize the freshness and quality of local aquatic produce.
These ingredients are significant as they embody the restaurant’s philosophy of honoring local farmers and producers, preserving regional heritage, and combining traditional French culinary techniques with modern creativity. Chef Benoît Carcenat’s dishes often highlight these elements in multi-course tasting menus that celebrate the terroir of the Pays d'Enhaut, Saanenland, and Intyamon regions.
Menu & Pricing
Current Offerings & Prices
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