The story
At the Auberge de Rivaz in Chexbres, Swiss-French cuisine takes center stage under the guidance of Valais-born chef Damien Germanier. Owners Stéphanie and Jacques Staempfli-Papazian welcomed Germanier into their kitchen while he plans a smaller venture in Sion following the closure of his previous restaurant. His temporary residency has already earned the property a solid fourteen-point rating from Gault&Millau for 2026. Germanier approaches the menu with a focus on seasonal precision rather than heavy technique.
This approach to regional cuisine emphasizes clear flavor pairings and straightforward execution. A pea and cardoon amuse-bouche introduces the meal alongside toasted croutons and caramelized onions. Main plates highlight beef tartare dressed with dried apricots and Abricotine schnaps, accompanied by grilled Cuchaule saffron bread. Poached zander arrives with braised artichokes and black olives, followed by a chilled strawberry soup finished with cracked pepper and vanilla ice cream.
The dining room reflects the owners’ preference for unpretentious elegance overlooking the Lavaux terraces. Wooden tables and natural light create a relaxed environment suited to both weekday lunches and weekend dinners. Guests frequently choose the terrace during July and August when lake breezes cool the outdoor seating area. The straightforward layout keeps the focus on the food and the quiet rhythm of the riverside village.
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