A new chef at La Table du Pressoir
We are delighted to welcome Mathis Oberson, who is taking over the kitchen at La Table du Pressoir.
His cooking starts from the produce and the season. Clear plates, few elements, sauces given the time they need: he likes to cook with our wines, with a Chasselas butter for the lake fish and a Gamaret jus for the meat.
What stays the same
The restaurant keeps its spirit: a simple dining room in the old barn, a terrace facing the vines and the estate’s wines on the table.
Come and try his first menus. Opening hours and menus are on the restaurant page.