L'Ancolie

The story

L'Ancolie in Gryon: Bistronomique Cuisine by Lucille Rougeron and William Bouton

A house of cooks in the Alps

L'Ancolie in Gryon operates as a dedicated house of cooks where Lucille Rougeron and William Bouton channel their background from Michel Rostang and Alain Ducasse into a focused bistronomique cuisine. After meeting at the Lausanne Palace, the duo launched their own venture in December 2023, replacing the previous establishment with a short menu that shifts every six weeks to honor the harvest. The open kitchen allows diners to watch the preparation while the chefs draw on over a decade of high-level experience to build dishes rooted in the immediate landscape.

Ingredients and technique

The kitchen balances rustic textures with precise methods, relying on suppliers located less than an hour away. Appetizers might feature a gougère stuffed with local cheese and saucisson, followed by snails tossed in bear garlic butter and served with a yogurt-dill sauce on a buckwheat waffle. The bistronomique cuisine shines in substantial preparations like barbecued lamb shoulder accompanied by a rich cumin jus, glazed carrots, and polenta, concluding with a pear-based tartelette bourdaloue. Ingredients such as morilles from Mission Mycelium and ancient flour from Ferme des Terres Rouges ensure the bread and vegetables carry distinct regional character.

Atmosphere and recognition

The space faces the Argentine Massif, providing large windows for winter views and a terrace overlooking the valley during warmer months. Critical acclaim followed immediately, with the restaurant securing 13 points at Gault&Millau and 89 points at Falstaff within its first year. Reviewers praise the balance of rustic charm and refinement, observing how Lucille and William incorporate ingredients gathered from the surrounding forest into their menus. The setting feels intimate and unpretentious, complemented by a wine selection focused on local vintners from the Valais region.