Romain Dercile

At École hôtelière de Villefranche-de-Rouergue, Romain Dercile learned the discipline that would later define his cooking. The training shows up in a style built on technique, instinct, polish, and appetite, with no need to overstate any of it. Since 2020, he has been chef of La Fleur de Sel in Cossonay, Switzerland, where the kitchen is shaped by renewal, seasonal rhythm, and close attention to what is available nearby.

Since 2020, Dercile has led La Fleur de Sel with a hand that favors clarity over noise. The menu moves with local produce and the season, so the cooking stays responsive rather than fixed. Modern French cuisine is the frame, but his own terms keep it grounded: “Even if I remain more rooted in French tradition, noble products, and I allow myself seafood products.” That balance keeps the work tied to French tradition while leaving room for measured departures.

The plates make that approach easy to read. Ricotta de Cuarnens au naturel, camomille et salade de potimarron brings together local cheese, chamomile, and pumpkin salad in a composition built on freshness and restraint. Selle de chevreuil grillée, jus de bourgeons de sapin et sauce au whisky goes in a deeper direction, with grilled venison saddle, fir-bud jus, and whisky sauce giving the dish woodland weight and autumnal length. In both cases, the ingredients are not forced into a display; they are arranged to hold together cleanly.

Signature dishes include Selle de chevreuil grillée and Ricotta de Cuarnens au naturel, two plates that show Dercile working with local produce, seasonality, precision, and a restrained hand.