What drives us
Our Cooking
Our Values
Mountain cooking, shaped by what grows around us and by the hands that craft it. Here is what we believe in, and how we work.
Who we are
The mountain on the plate
At La Bergerie des Bains, our cooking starts long before the kitchen. It starts in the forests of Val d'Illiez, on alpine trails, by the streams — where Chef Moreno forages, gathers, and observes.
Wild mushrooms, mountain herbs, woodland snails, forgotten berries — every ingredient tells a story of place, season, and moment. We work with local farmers and producers who share the same commitment to what's alive and real.
This is not a concept. It's self-evident: cook what grows here, respect what lives here, and share what has nourished us all along.
Chanterelles foraged in the forest
Wild foraging in the mountains
Foraging in the undergrowth
The biodiversity of our alpine pastures
Wild raspberries from Val d'Illiez
Fishing on the Léman
The summits of Val d'Illiez
The Moreno family
Wild alpine flowers