Hotel Valrose
Hotel Valrose
Hotel Valrose
Hotel Valrose
Hotel Valrose
Hotel Valrose
Hotel Valrose
Hotel Valrose

La Table du Valrose by Benoît Carcenat

Gourmet cuisine, according to Chef Benoît Carcenat, Meilleur Ouvrier de France, conveys the emotion of French traditional cuisine; dazzlingly creative, subtle and delicate, bold and surprising, and always just right.

A magical journey with a promise of wonderment for both the eyes and the palate.

 

Benoît and his team delight in providing you with an exceptional culinary experience.

La Table welcomes you from Wednesday evening to Sunday midday. Closed on Sunday evenings, Monday, Tuesday and Wednesday midday.

Benoît Carcenat, Meilleur Ouvrier de France 2015

Benoît Carcenat’s family of cooks passed on a passion for food from his native Périgord and a love of exceptional products. Benoît Carcenat trained in fine cuisine with Joël Robuchon, in Paris, and then alongside several renowned chefs from the South-West of France, such as Christian Parra and Frank Ferriguti.

He then joined a prestigious Swiss restaurant, the Hôtel de Ville de Crissier (3 Michelin stars, 19 Gault & Millau points, awarded the title of best restaurant in the world in 2015 by “La Liste”), where he worked alongside Frank Giovannini and Benoît Violier.

Over the years, and with a lot of hard work, he learned precision, the importance of good-quality produce and a mastery of technical skills. His passion for new experiences led him on a long gourmet world tour which was a decisive moment in the development of his cuisine. He discovered distant shores, new flavours, and unknown textures and products. The globe-trotting chef finally decided to settle in the home country of his wife Sabine.

Thanks to his exceptional technical prowess and all his rich human and taste experiences, Benoît Carcenat, Meilleur Ouvrier de France 2015, has been running the kitchen of his gourmet restaurant La Table du Valrose in Rougemont since July 2021.

Every day, accompanied by his dedicated team, Benoît nurtures his love of beauty and good taste, unleashes his exceptional creativity, and expresses his childish joy for the pleasure of his guests.

Hotel Valrose
Hotel Valrose
Hotel Valrose

Inspired and bold cuisine

Chef Benoît Carcenat showcases the very best products with his technical skills, combining flavours and textures in perfect harmony.

He creates a new menu every six weeks and breathes “a little touch of distant shores” into his creations, inspired by his travels around the world.

Nothing is left to chance; each part of the menu is mastered to ensure a perfect and exquisite balance.

Unlimited exceptional creativity

For the Chef, each dish is unique and conveys his passion and many years of experience. The score of desserts orchestrated by Josselin Jacquet, talented pastry chef, marks the high point of an exceptional gastronomic journey with his unique creations.

Chef Benoît Carcenat’s La Table is an invitation to experience a moment of absolute wonderment.

Hotel Valrose
Hotel Valrose
Benoît Carcenat with the pastry chef, Josselin Jaquet (left) and the kitchen chef, Victor Moriez (right)
Hotel Valrose

In 5, 7 or 9 courses

Awaken your senses and prepare to be amazed by the magic of the creations of Benoît Carcenat and his team.

From the work behind-the-scenes in the kitchen to the finesse of the presentation, the experience is also enhanced by the beauty and perfection of the service in the dining room under the watchful eye of Mathieu Quetglas.

From appetizers to magnificent desserts, treat yourself to fresh and tasteful cuisine always served with perfectly paired wines.

Let yourself be guided by a menu composed of 5, 7 or 9 courses.

Our selection of exceptional wines

To offer you a complete dining experience, Mathieu Quetglas, Gault & Millau Sommelier of the Year 2022, put together an unequaled wine list with more than 850 references, combining the most famous vintages with wines from all around, old vintages and younger wines, grape varieties from distant shores and small confidential vineyards.

A great journey proposed by our head sommelier.

Our plus: the wine list is available as soon as you make your reservation at the Table du Valrose.

You can take time selecting the wines – grape varieties, years, vintages – that you like. This prior warning means that the wine team will be able to carefully prepare your bottle to ensure optimal tasting.

Hotel Valrose

Our Food & Wine pairing 

In addition to the wine list, Mathieu will suggest two pairings with your menu :

Grande tradition: carefully drawn up by our head sommelier, this selection of wines presents renowned appellations and great names from major regions in the world of wine, all perfect to create classic and subtle pairings.

Modern and atypical: by playing with harmony and contrast, our head sommelier reveals hidden gems from the world of wine-making, distillation and fermentation. This selection from little-known regions and terroirs, far from the beaten track, will surprise you.

Hotel Valrose
Hotel Valrose

Our producers and partners

With strong roots in the regions of Rougemont, Pays-d’Enhaut, Intyamon and Saanenland, La Table du Valrose pays tribute to local farmers, men and women with passion and a rich heritage devoted to authentic quality and a desire to preserve their magnificent region.

Trust and respect are the values we all share.

Potag’Oex: organic vegetable micro-farm in the village of Les Moulins.

La Sapalet: family cheese farm in Rossinière. Dairy products made with cow and ewe milk. Lamb meat.

La Fleurette: cheese factory in Rougemont, a short walk from the Hôtel Valrose.

Pisciculture de la Gruyère: trout farm in Neirivue River.

Burre Metzg: butcher opposite the hotel.

Additional information for your visit to La Table du Valrose

Opening hours

Restaurant open from Wednesday evening to Sunday midday.  Closed on Sunday evenings, Monday, Tuesday and Wednesday midday.

Allergies, food intolerances and special diets

Guests with severe allergies or special diets are asked to contact us at least 3 days in advance so that the kitchen team can adapt the menu and ensure that you get the most out of your experience.

Tasting time

We recommend allowing between 2 and 3 hours for our menu in 7 courses and a minimum of 3 hours for 9 courses.

Cancellation policy

You can cancel your booking three days before your arrival free of charge. After this, we will charge a cancellation fee of CHF 150.00 per person.

Pets

All animals are welcome at our restaurant.