{"id":18822,"date":"2025-11-03T16:31:01","date_gmt":"2025-11-03T15:31:01","guid":{"rendered":"https:\/\/amoiel.ch\/non-categorise\/lauberge-dhermance-a-timeless-interlude\/"},"modified":"2026-07-22T11:52:12","modified_gmt":"2026-07-22T09:52:12","slug":"lauberge-dhermance-a-timeless-interlude","status":"publish","type":"post","link":"https:\/\/amoiel.ch\/en\/chronicle\/lauberge-dhermance-a-timeless-interlude\/","title":{"rendered":"L’Auberge d’Hermance, a timeless interlude"},"content":{"rendered":"

Housed in a 19th-century manor house, theAuberge d’Hermance<\/strong><\/a> retains all the charm of a period residence: original earthenware, exposed woodwork, a quiet outdoor patio planted with trees… A unique setting that seems frozen in time. The establishment is masterfully run by the discreet founder Franz Wehren, who has been with the company since 1981 and is a key figure in its history. <\/p>\n

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The room at the Auberge d’Hermance \u00a9Studio PAW<\/figcaption><\/figure>\n

Middle-class house<\/h2>\n

In summer, the sun-drenched, flower-filled terrace is reminiscent of Tuscany. In autumn, we retreat indoors to enjoy a fireside meal in a warm, bourgeois atmosphere. Over the decades, chefs have come and gone, but one guiding principle has endured: to preserve the flavors of yesteryear and the emblematic dishes that have made the establishment’s reputation. The salt-crusted chicken, a true monument of the menu, has never left the menu since it opened. <\/p>\n

As a prelude, the house starts the ball rolling with a cauliflower velout\u00e9 enriched with a powerful poultry broth, which structures the taste and reveals its nuances. Alongside, a toast topped with an avocado cream with mint and yuzu adds a well-executed touch of freshness, although we would have preferred a mushroom mousse, more in keeping with the season. <\/p>\n

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Saut\u00e9ed ceps and foie gras \u00a9Edouard Amoiel<\/figcaption><\/figure>\n

Gathering and hunting<\/h2>\n

For starters, saut\u00e9ed porcini mushrooms topped with pan-fried foie gras seduce with their generosity: the mushrooms are soft throughout, perfectly browned, and the foie gras adds a lovely richness to the whole. Next, it’s impossible to resist the hunter’s pie, proudly displayed in the dining room and executed with care and precision. <\/p>\n

Next, the saddle of venison arrives on the table, accompanied by its classic garnish: sp\u00e4tzli, cranberries, grand veneur sauce, chestnuts and celery pur\u00e9e. If the whole is just right, some superfluous elements disrupt the score: the cherry tomato seems out of place, while the broccoli and carrots seem too bland. Glazed carrots would have added coherence and relief. <\/p>\n

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Saddle of venison \u00a9Edouard Amoiel<\/figcaption><\/figure>\n

By the fire<\/h2>\n

To round off this Sunday lunch, we serve a melting, caramelized tarte tatin, warm with a scoop of vanilla ice cream. By the fireside, in this inn where time seems suspended, we savor the moment to the full, before heading back to the city. A timeless interlude, where tradition continues to shine with discretion and elegance. <\/p>\n","protected":false},"excerpt":{"rendered":"

In the picturesque village of Hermance, just a stone’s throw from the lake, the Auberge d’Hermance traverses the ages with authenticity and gourmet pleasure. <\/p>\n","protected":false},"author":15,"featured_media":18824,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"slim_seo":{"title":"L'Auberge d'Hermance, a timeless interlude | Restaurant Geneva | Edouard Amoiel","description":"In the picturesque village of Hermance, just a stone's throw from the lake, the Auberge d'Hermance traverses the ages with authenticity and gourmet pleasure."},"_slim_seo_primary_term_category":0,"_slim_seo_primary_term_post_tag":0,"_slim_seo_primary_term_restaurants-par-lieux":0,"_slim_seo_primary_term_style-de-restaurant":0,"footnotes":""},"categories":[356],"tags":[],"restaurants-par-lieux":[353],"style-de-restaurant":[],"class_list":["post-18822","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-chronicle","restaurants-par-lieux-geneva"],"acf":[],"_links":{"self":[{"href":"https:\/\/amoiel.ch\/en\/wp-json\/wp\/v2\/posts\/18822","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/amoiel.ch\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/amoiel.ch\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/amoiel.ch\/en\/wp-json\/wp\/v2\/users\/15"}],"replies":[{"embeddable":true,"href":"https:\/\/amoiel.ch\/en\/wp-json\/wp\/v2\/comments?post=18822"}],"version-history":[{"count":1,"href":"https:\/\/amoiel.ch\/en\/wp-json\/wp\/v2\/posts\/18822\/revisions"}],"predecessor-version":[{"id":27087,"href":"https:\/\/amoiel.ch\/en\/wp-json\/wp\/v2\/posts\/18822\/revisions\/27087"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/amoiel.ch\/en\/wp-json\/wp\/v2\/media\/18824"}],"wp:attachment":[{"href":"https:\/\/amoiel.ch\/en\/wp-json\/wp\/v2\/media?parent=18822"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/amoiel.ch\/en\/wp-json\/wp\/v2\/categories?post=18822"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/amoiel.ch\/en\/wp-json\/wp\/v2\/tags?post=18822"},{"taxonomy":"restaurants-par-lieux","embeddable":true,"href":"https:\/\/amoiel.ch\/en\/wp-json\/wp\/v2\/restaurants-par-lieux?post=18822"},{"taxonomy":"style-de-restaurant","embeddable":true,"href":"https:\/\/amoiel.ch\/en\/wp-json\/wp\/v2\/style-de-restaurant?post=18822"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}