Close to Nyon, Auberge de Bogis-Bossey is located in the district building that is adorned by a bell tower. Chef Olivier Martin has worked there since 2001. He creates highly personalised recipes that are marked by his international experience.
Just like his cuisine, Olivier Martin’s career is very international. After training with the greatest-ever chef of all time, Frédy Girardet, chef Martin worked in Verbier and Lausanne before going to the USA, Jamaica, Senegal and Bermuda. These mostly exotic and sunny destinations gave rise to his love for spices, tea and, above all, rum, his specialty. Indeed, in his restaurant in Bogis-Bossey, which is noted with 16 GaultMillau points, groups from 10 persons can order a specially prepared six-dish menu, which feature the best rums in all possible variations.
At the stove, this “I’ll try anything”, as he defines himself, loves to combine world cuisine flavours with modified traditional meals. The wine card delights lovers of great vintage wines. They can also request the selection (full or half glasses) that goes together with the menu. In summer, the peaceful sheltered terrace is ideal to finish a meal with a glass of the chef's rum.