The story
At Restaurant Casino de Morges in the lakeside town of Morges, Chef Rémy Gravelaine and Sommelier Thibaud Gardette have redefined bourgeois cuisine for a new era. Both alumni of Franck Giovannini’s kitchen in Crissier, they share a disciplined approach that favors precision over theatricality. Gardette curates the cellar while Gravelaine oversees daily preparations, a structure that recently secured a Gault&Millau score of 15 for consistent quality and refined technique. Their partnership treats the historic venue as a living table rather than a static monument.
The menu rotates weekly to prioritize lake harvests and local artisan products. Diners frequently order the tempura-fanned artichoke salad or zucchini blossoms dressed with wild garlic to start. Main courses feature an Ardennes pork pât enriched with foie gras and pickled vegetables, while fish plates showcase delicate zander served alongside crushed potatoes. Vegetarian guests often choose the Japanese-grilled eggplant, and pastry chef Sarah Leclerc finishes the meal with an airy chocolate tart paired to Chartreuse or a clafoutis layered with strawberry compote.
Guests dine within a Belle-Époque palace that opens directly onto a wide terrace facing Lake Geneva. The architecture frames panoramic waters, creating a relaxed backdrop for both midweek business lunches and weekend family gatherings. Behind the dining room, Gardette continuously updates the wine list through direct meetings with Swiss and international growers. His selections complement the traditional bourgeois cuisine, balancing rare vintages with accessible regional labels that mirror the kitchen’s focus on honest ingredients.
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