Jérémie Cordier opens Racine

With this new project on the shores of Lake Geneva, chef Jérémie Cordier makes his comeback on the gastronomic scene in French-speaking Switzerland. It’s at the Hotel Bon Rivage in La Tour-de-Peilz, he begins to write a new culinary chapter rooted in an ultra-local approach. An address where each dish tells a story, the story of a producer, a harvested herb, a soil, a lake, a mountain pasture. RACINE works exclusively with products caught or grown within a 70 km radius. A fertile constraint that encourages the teams to think differently and create recipes that are directly linked to the nature that surrounds them. “Through Racine, I want to make the invisible visible: the living, the hands that cultivate, the landscapes that nourish. Each dish is a link. It’s a way of telling the story of our terroir in a different way, of highlighting those who work it with passion.” Chef Jérémie Cordier imagines a menu where the authenticity of the produce and respect for the land are at the heart of every plate. Here, seasonality dictates the menu, in close collaboration with 15 local producers who share this demand for quality and ecological awareness.