Saddle of venison from Café du Soleil

There are addresses that feel good, that have stood the test of time without ever changing, that reassure and guide us like a lighthouse in the night. Le Café du Soleil is just such a place. Run by Tony Teixeira, this little café, nestled in a bucolic Corsier street, transports us back in time. A Swiss bistro par excellence, present in Corsier since 1850, it offers a clever blend of traditional dishes that are veritable Proust’s madeleines, awakening warm memories. In summer, we come especially for the famous two-course perch fillets, which delight the most discerning palates on every visit. In winter, it’s for the cheese fondue, the fondue bourguignonne or the potence “flambée au whisky” that we make the detour.

For the food dish of the week, let’s talk about saddle of venison, cooked to perfection and perfectly melting. It’s a generous, gourmet dish that respects all the classic hunting codes. While hunting cuisine is being revisited in gastronomic and bistronomic restaurants, it’s good to rediscover the traditional markers: spätzles, pear in wine, Brussels sprouts, lingonberry jam, chestnuts, the famous “grand veneur” sauce and pan-roasted bacon. Café du Soleil always welcomes you with warmth and heartfelt, generous and comforting cuisine.