L’Oxalis

The story

L'Oxalis in Les Evouettes: Seasonal Creation by Chef Julian Delmazure

Julian Delmazure and the kitchen team

L'Oxalis in Les Evouettes presents refined seasonal creation under the direction of chef Julian Delmazure. Located in the Chablais valley near Lake Geneva, the kitchen anchors its menu in fresh regional ingredients while exploring creative techniques. Safia Cherifa manages the service and guides guests through the cellar, highlighting wines that complement the dishes. Together they maintain a charm that reflects the intimate scale of the establishment. Their approach to seasonal creation ensures every visit reveals new flavors.

Signature dishes and terroir

The tasting menus showcase precise techniques applied to regional staples. An amuse-bouche features carassius from Lake Léman served in red wine atop a macaron. Low-cooked felche arrives with flambéed skin, scorched leeks, dandelion sauce, and bear garlic pesto. Crunchy asparagus from Vouvry pairs with verjus, sorrel sorbet, and a crispy tapioca cake spread with pistachios. Meat courses highlight pork from flax-fed pigs raised in Blonay, offered as a tender breast with black garlic and fried onions or as a delicate pluma.

Dining atmosphere and menus

The restaurant features careful decoration within a welcoming space. Guests choose the five-course Menu Découverte for CHF 95, which evolves throughout the year. A separate hunting menu appears from late September to mid-November, focusing exclusively on wild game. Cheese plates with rhubarb pickles and apricot jam accompany the meal, followed by desserts like pear on biscuit. Wine pairings include selections of two, three, or four glasses tailored to the food.