La Chaumière by Serge Labrosse

The story

La Chaumière by Serge Labrosse: Michelin-Starred Modern French in Genève

A Chef from Burgundy

Serge Labrosse is a familiar name in Genevan gastronomy. A Burgundian at heart, he earned a Michelin star at Le Flacon in Carouge and before that at the Buffet de la Gare des Eaux-Vives. In 2016, together with his wife Els, he took over the Auberge Communale de Troinex and renamed it La Chaumière. The couple’s warmth is palpable: they describe their restaurant as a place where every detail is orchestrated so you feel “comme à la maison.”

A Cuisine Rooted in Terroir

Labrosse’s cooking is “vraie et généreuse” – true and generous. The menu changes with the seasons, centred on produce from the local terroir. A signature dish that captures this spirit is his pain perdu aux herbes et féra, a savoury twist on the classic French toast, pairing lake fish with fresh herbs. The restaurant’s own words promise “le goût subtil de notre terroir” – a subtle taste of the land. This commitment to honest, creative Modern French cooking earned La Chaumière a Michelin star, a recognition that feels natural, not forced.

A Star-Studded Table

The Michelin star (2026) is a testament to Labrosse’s consistency and passion. Yet the atmosphere remains unpretentious. The dining room is elegant and intimate, with space for private events and a summer guinguette that opens in June for a more relaxed experience. In 2024, the restaurant celebrated its tenth anniversary – a decade of “art de vivre” that Labrosse and his wife have cultivated with care. Whether you come for the starred table or the seasonal lunch menu, the welcome is genuine, the cooking precise, and the setting quietly refined.