The story
Le Café du Cerf in La Rochelle anchors its menu in straightforward Alpine cooking. Edgard Bovier drafts the recipes while chef Yanick Poidevin oversees daily execution. Their combined experience at Lausanne Palace and Ermitage Küsnacht grounds the entire Savoyard cuisine in practical technique.
Saibling fillets steam inside paper parcels alongside white wine butter, fresh shallots, and a light herb rice timbale. Beef stuffed ravioli arrive coated in a robust jus seasoned with sage and crushed chili. A separate zucchini and Etivaz tart offers a sharper dairy profile. Grandmother’s apple tart and an orange blossom brioche with vanilla ice cream close the service.
Wooden paneling lines the main gastropub area to create a quiet backdrop for conversation. Guests can step outside onto a raised terrace that catches afternoon light. The layout supports a relaxed pace that matches the unhurried nature of regional cooking. Reviewers specifically praised this comfortable environment during their recent assessment.
Recognition
Details
