Romain Dercile

Coming Up

Technique at École hôtelière de Villefranche-de-Rouergue gave Romain Dercile the base for a style built on precision and attention to product. The result is a kitchen that keeps discipline in view while staying alert to what each ingredient can yield.

Where They Are Now

Modern French cooking at La Fleur de Sel in Cossonay, Switzerland is anchored in tradition and worked through local produce. Since 2020, Dercile has made that balance explicit: rooted in French tradition, committed to noble products, and open to seafood products. The structure is classical; the movement comes from the season. Seasonal composition shapes the menu, and the dishes map that changing rhythm clearly. In 2022, Ricotta de Cuarnens au naturel, camomille et salade de potimarron set a local dairy product beside chamomile and pumpkin salad, a restrained plate grounded in the surrounding area. In 2024, Selle de chevreuil grillée, jus de bourgeons de sapin et sauce au whisky shifted toward deeper, wooded notes, pairing grilled venison saddle with fir-bud jus and whisky sauce. By 2025, Homard en deux façons à l'agastache et sorbet au corail brought in a more aromatic register; Dercile says the dish is refreshing and slightly surprising, with a little touch of chili. The pace of the kitchen sits behind that work. When Dercile says he was able to step away from the kitchen for two full days, even three, last April, for the first time, he points to the pressure that defines the trade: long hours, constant focus, and the rare value of a pause. The plates read from that context — not as technique for its own sake, but as product, season, and timing held together.

Signature

Signature dishes include Selle de chevreuil grillée and Ricotta de Cuarnens au naturel.

In Their Words “Transforming what nature gives us to make a great dish is the magic of our profession as a cook. Cooking means being intelligent, curious, passionate, rigorous, and knowing the product very well in order to showcase it properly.” “It is that I was able to step away from the kitchen for two full days, even three, last April, for the first time.”