Chef Benoit Violier is already winning hearts—and stomachs—with his fresh twist on haute cuisine. Secure in his position as heir to Philippe Rochat, Violier draws on his decade of experience with the famed chef to ensure the restaurant's well-earned reputation as one of the best in Switzerland. It's a quick drive west from Lausanne to this understated manse. The service is spectacular, the staff is friendly, and the food is absolutely stellar. Violier's style is superluxe
French, and he is famed for his imaginative combinations of flavors plus stunningly refined presentations. For these finely orchestrated prix-fixe menus the ingredients are key—lamb raised in the Pyrenees, cardoons (an artichoke-like vegetable) grown in the village. Pace yourself, making sure to leave time and room for selections from the immense cheese cart or celestial desserts. Reserve as far ahead as possible—lunch may be your only option.