The story
Les Jardins de la Tour grounds its seasonal French-Swiss cuisine in Châtillon-sur-Chalaronne through a strict reliance on local harvests and market catches. Chef Ludovic Garnier directs the pass with a clear directive that ingredients should retain their natural character. He cultivates direct partnerships with regional growers to secure daily deliveries. This disciplined approach to sourcing has steadily elevated the restaurant’s standing, earning a fifteen-point rating from Gault&Millau for the 2026 season.
This French-Swiss cooking presents trout rillette alongside crisp potato cubes, while a light pea cream supports a floating mound of soft cheese mousse. The team prepares Egli from Raron using a gravlax technique, pairing the cured fish with an apple and pear emulsion plus sharp pickles. A tender pork fillet rests on seasonal vegetables and carries a sauce finished with pepper from the Valle Maggia. Dessert closes the progression with a bright variation centred on a Sicilian lemon.
Panelled walls frame the main dining area, which opens onto a sunlit terrace surrounded by mature garden beds. Hostess Christelle Huguenin oversees the floor, ensuring pacing remains relaxed between courses. The beverage program complements the menu with a Swiss selection featuring notable open-cru wines. Guests navigate the layout easily, shifting between the timber-clad interior and the quiet outdoor terrace as daylight fades.
Recognition
Ambience
Details
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