La Chaumière

The story

La Chaumière Troinex: Serge Labrosse's Gourmet Cuisine Near Geneva

The Chef and His Roots

At La Chaumière in Troinex, chef Serge Labrosse applies a Burgundian perspective to his gourmet cuisine. After earning a Michelin star at the Flacon in Carouge and leading the Buffet des Eaux-Vives, he took over the Auberge Communale de Troinex in 2016 with his wife Els to establish the restaurant. Ten years later, the kitchen delivers meals that are both true and generous, blending his roots with local terroir through a style that honors tradition while embracing creativity.

Signature Creations and Local Ingredients

The kitchen highlights regional produce with precise technique, evident in a risotto featuring truffles and Genevan carden, or a porcini ravioli paired with Walliser speck and broccoli. Guests frequently return for the chef's signature pain perdu aux herbes et féra, while the tasting menus reveal bold pairings like goose liver with coffee jelly or sea crayfish served over celery foam. These compositions balance richness with freshness, showcasing the creative side of this fine dining approach.

An Elegant Terrace and Welcoming Space

Set against a quiet landscape, the venue offers a paradisiacal terrace that draws diners during the warmer months alongside the indoor "La Guinguette Estivale." Inside, the atmosphere balances simplicity with refinement, aiming for a feeling of being "like at home" while maintaining the standards of gourmet cuisine. The intimate setting allows Serge Labrosse's constant presence to guide the evening, ensuring every detail supports a relaxed yet polished experience.

A Cellar Curated by Expert Hands

Beverage service is led by sommelier Dewald Coetsee, whose selection complements the chef's diverse flavors. The wine cellar features an excellent range of labels, supported by a staff dedicated to matching each course precisely. Whether accompanying the delicate felchet amuse-bouche or the richer roasted poultry wrapped in cabbage leaves, the drinks program adds depth to the gastronomic offering.