At Chez Caro, the aim is not to follow fleeting trends, but to craft an honest and welcoming experience centered around local, seasonal bistronomic cuisine. Caroline is committed to cooking everything from scratch, respecting every part of the product, and sourcing directly from regional producers.
Each dish tells a story: highlighting a local producer, reflecting a memory or emotion, or expressing a moment of seasonal inspiration. Every detail matters – from the plate selection to food styling, background music, and food-wine pairings.
Each dish is conceived as a unique creation: it tells a story, highlights a local producer, expresses a mood or a memory. Nothing is left to chance – from the choice of plates to the presentation, from the background music to the wine pairing.
A responsible and seasonal kitchen. Caroline works with rigorously selected Swiss suppliers:* :
- Montandon for cheese
- Perroud for fine groceries
- Sauser for meats
- Fideco for fish
- Chez Myrwa and Bonotto for vegetables and fruits
She favors seasonal and local ingredients, supports sustainable agriculture, and actively works to reduce food waste through creative and efficient kitchen management.
A welcoming and elegant atmosphere
Beautifully redesigned, the restaurant is intended to be elegant without being pretentious, warm without being casual, and always caring and professional. Caroline and her team want every guest to feel expected, listened to, and truly welcome.
*Origin of meats & fish/shellfish:
Origin of our meats: Beef (Suisse,Paraguay), Horse (Islande), Pork (Suisse), Poultry (Suisse, Thaïlande, France), Veal (Suisse), Fish and shellfish (Suisse, Norvège, Grèce, Vietnam, Russie).