Du Chasseur

The story

Du Chasseur Bagnes: A Quarter Century of Wood Fire Argentine Cuisine

The kitchen and its foundations

Marcelo and Monica Fernandez have guided Du Chasseur in Bagnes for twenty five years, establishing a reliable destination for Argentine cuisine. Their steady standards recently earned a fourteen point rating from Gault&Millau, reflecting decades of careful fire management. The kitchen revolves around an open hearth that mimics traditional Pampas asadores. Argentine cooking forms the core of every plate, though the menu shifts with the seasons to feature regional catches like Le Léman perch and fresh frog legs from Vallorbe.

Signature cuts and accompaniments

Guests typically start with house baked empanadas filled with minced meat or melted cheese before moving to the grill. Argentinian grill traditions guide the preparation of prime cuts including a juicy Bife Angosto and a tender Lomo de cordero glazed with Patagonian honey and fresh mint. Every piece rests on a bed of homemade chimichurri alongside a rustic patagonian potato gratin. The kitchen prepares regional stews like locro or carbonada when requested two days ahead.

Dining space and hospitality

The dining room overlooks Lake Geneva and maintains a relaxed, domestic rhythm throughout the evening. The focus on authentic Argentine cuisine extends to the floor, where Monica personally greets visitors while staff ensure plates arrive promptly. A recent Chic Kids certification reflects their commitment to wholesome family meals rather than processed alternatives. Visitors consistently note how the attentive service turns a casual meal into a proper gathering.