The story
Racine in La Tour-de-Peilz structures its Swiss regional cuisine around a strict seventy-kilometer sourcing radius. Chef Jérémie Cordier designed this approach to honor the surrounding lakes, forests, and vineyards without compromise. The kitchen recently earned a fourteen-point rating from Gault&Millau for maintaining such disciplined terroir focus.
Guests select a five or seven course tasting menu that deliberately omits dish names. A mushroom and garden herb shot usually begins the service. Subsequent plates showcase precise methods like flambéing a yellow tomato over green oil, while kaviar on an oyster leaf accompanies the lake perch. A plum reduction grounds the veal fillet before absinthe granité wraps into a cherry chocolate finish and génépi sorbet.
A massive sculpted root greets visitors at the entrance, visually anchoring the restaurant’s commitment to earth and seasonality. The interior maintains an elegant yet relaxed posture that suits both the weekday brasserie service and the formal dinner programs. Evening tables receive the full multi-course progression while midday guests enjoy a lighter format. This dedication to hyper-local cuisine ensures consistency across every seasonal shift.
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