Hazelnut oil and mandarin filets lifted our starter salad well above standard, but more was to come. The French inspiration shows in the way the hosts take food seriously - and in the white tablecloths. The young couple have been delighting guests for some time now and they're not running out of ideas. Whether halibut with estragon sauce on white bean purée or veal entrecôte wrapped in parma ham, the chef from the far west of Switzerland combines tradition and innovation with a light touch, which well matches the easy atmosphere.