Bringing the local landscape to the plate—that is his passion. And his restaurant "Pinte des Mossettes" is the perfect place for it.
Secluded in the idyllic Swiss mountain landscape of Cerniat, Nicolas Darnauguilhem has realized his dream of perfect cooking. Regionality, seasonality, and the highest quality are the most important ingredients. His signature dish is a salad harvested from his own garden. Each leaf is sprayed with dressing, such as fennel blossom apple brandy. The flavors of the salad vary according to the season, with ingredients from different altitudes ensuring an unmistakable culinary experience.
The restaurant seats a maximum of 24 guests; on the ground floor, jazz music plays on an old record player, upstairs a fireplace crackles, and pictures with rural motifs hang on the walls. They refer to the star chef’s roots and his childhood on his father’s farm in southwestern France. In his memories of this idyll, according to Darnauguilhem, “it seems as if the entire daily routine was aimed solely at the magical moment of dining together.”
Each dish in his multi-course menus consists of three main components. Such sustainable care in composing his dishes has earned the 43-year-old father not only an impressive 17 Gault Millau points, one Michelin star, and one Michelin Green Star, but also the distinction “Green Chef of the Year 2025” from Gault Millau.
