The story
Séchex Nous sits quietly in the village of Séchex, just above the shores of Lake Geneva. The restaurant opened in 2023, the shared project of chef Lucas Dumelie and Manon Moleins-Plassat. Both trained in some of France’s most exacting kitchens – Dumelie at Georges Blanc and La Bouitte, Moleins at the helm of Le Redon and then Maison Meilleur – they came together to create a place that feels both ambitious and welcoming.
In March 2025, the restaurant received its first Michelin star, a recognition that feels earned rather than surprising. The team, as the website notes, is “fidèle, investie et passionnée.”
The menu is built around what the region offers: fish from Lake Léman, vegetables from nearby market gardeners, herbs picked from the garden or foraged in the surrounding forests. Dumelie’s signature is precise cooking – fish confit in butter, cooked through yet retaining a silky, almost translucent texture. Sauces are generous, left on the table so guests can help themselves.
The menu changes with the seasons and is offered in three, five, or seven steps. Desserts follow the same rhythm: a strawberry-rhubarb combination lifted with basil, or a double cream of Gruyère with meringue, cassis ice cream and blueberry purée.
This is Modern Cuisine grounded in place – no unnecessary flourishes, just clear technique and respect for the ingredient.
In the dining room, Manon Moleins oversees service with warmth. The wine list balances local references with thoughtful selections from further afield, always chosen to match the cooking.
For those who want to stay, three guest rooms are available in the same Savoyard house – a quiet extension of the experience.
Séchex Nous is open Tuesday evening, and Wednesday through Saturday for lunch and dinner.
Recognition
Ambience
Details
Location
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