The story
At the Auberge du Pont-de-Nant in Gryon, Swiss mountain cuisine meets isolation at 1200 meters. Guests encounter a restaurant that explicitly advises against Wi-Fi, directing attention toward connection with the surrounding nature reserve. The cozy chalet rests at the foot of the Grand Muveran, featuring a view terrace that attracts visitors during the warmer months. Winter transforms the scene into absolute silence, as the access road closes and diners must hike to reach the entrance.
Chef Cédric Fossé structures his alpine kitchen around a balance of dependable standards and inventive dishes. Reliable staples such as Vacherin Mont-d'Or, Rösti, tartare, and fondues provide familiar anchors. Fossé sets these safe values against refined creations that demand closer attention. The kitchen lifts a pumpkin soup with a whisper of truffle. Duck liver arrives seasoned with gingerbread spices and a portion of pumpkin chutney.
Sweet finishes maintain this level of craftsmanship throughout the service. Patrons find a traditional blueberry tart alongside a lemon tart brightened by kombawa zest. Such meticulous work warranted 13 points from Gault & Millau in 2026. Reviewers note the secluded location enhances the meal by removing outside noise and allowing the cooking to take center stage.
Recognition
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