The story
Seasonal precision defines the refined French cuisine at La P’tite Maison in Savièse. Chef Margaux Chapuis designs every dish around fresh produce and keeps all preparations entirely in-house. Her approach recently earned a fourteen-point rating from Gault&Millau for its disciplined execution and monthly surprises. Spring asparagus rests beside thinly sliced wild mushrooms dressed with a sharp lemon verbena sauce.
The monthly tasting menu frequently splits a single protein into two distinct preparations. Lamb appears both roasted with warm oriental spices and finely minced inside a chard and peppermint casing. A separate plate highlights purple tongue served over raw fennel, carrying a quiet presence of wild bear garlic. Jeremy Chapuis pairs these dishes with open crus from his curated list, guiding guests toward balanced acidity and clear fruit notes.
The space holds exactly fifteen covers to maintain a steady pace and personal attention. Situated in the Chandolin village outside Savièse, the layout favors relaxed comfort over rigid formality. Margaux and Jeremy launched the project in 2021 after years of shared culinary ambitions. The small capacity guarantees consistent service quality across every seated evening.
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