The story
Marie Robert leads the kitchen at Le Café Suisse in Bex, where she and partner Arnaud Gorse opened the doors thirteen years ago. Her West Swiss cuisine has earned her the Gault&Millau Cook of the Year title and a solid 16 out of 20 points in the 2026 edition. Guests encounter a style described as spontaneous yet relevant, built on fresh seasonal produce and a keen eye for aesthetics. The guide praises how her cooking has matured into authentic authorial work that balances playfulness with precision.
The room blends a vintage, bohemian atmosphere with rigorous cleanliness and contemporary updates. A double spiral staircase and a balcony on the upper level define the high-ceilinged hall. Marie Robert has revised the decor to maintain a welcoming vibe while reflecting her visual sensibility. The layout accommodates the dynamic brigade behind the scenes and offers guests a characterful setting for their meals.
The menu often draws inspiration from nature, presenting ingredients in sculptural forms. One signature dish reimagines duck liver as false asparagus rising from cocoa crumble, served with rhubarber gelée and pickles. Another highlight pairs a morel emulsion cappuccino with potato purée and crispy bacon crumble. Sweet conclusions feature a windbeutel stuffed with caramel and salted butter, alongside kalamansi sorbet perched on a chocolate log. These creations showcase the chef's creative cuisine through bold flavor combinations and artistic plating.
Recognition
Ambience
Details
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