Séchex Nous

Séchex Nous is a Michelin-starred gastronomic house on the shores of Lake Geneva, celebrating local terroir with sincerity and seasonal sensitivity. The kitchen presents tasting journeys of three, five or seven courses that evolve with seasonal harvests and arrivals. It earned its first Michelin star in March 2025, a recognition the team attributes to a faithful, invested brigade and an uncompromising relationship with producers. Three simple, peaceful rooms occupy the restored Savoyard building on site. Housed in a renovated Savoyard farmhouse a few steps from the port of Séchex, the restaurant provides a simple, warm and generous atmosphere with calm gardens and an outdoor salon for summer relaxation. The setting combines rustic character and understated refinement to create an intimate, welcoming dining experience. The cuisine is modern, terroir-driven and executed with precise techniques; its philosophy privileges sobriety of preparation to preserve freshness and reveal character, with sauces and careful cookery as constants and dishes that change with seasonal foraging and local arrivals. Lucas Dumelie (Chef) trained at Saint-Joseph-l’Amandier, in Cognac with Rémy Martin, at Georges Blanc in Vonnas and as second at La Bouitte, and signs an elegant, gourmand cuisine with exact cooking and characterful sauces. He and Manon Moleins-Plassat opened the restaurant in 2023; Manon oversees front-of-house and wine selection, favouring local cuvées alongside select discoveries and proposing matched wine pairings for each tasting sequence. Specialties include Lake Geneva (Léman) fish—notably butter‑confit fish cooked to a fondant, near‑raw texture—seasonal vegetables from nearby market gardeners, herb broths and foraged herbs from the garden and surrounding woods, generous sauces left on the table, and seasonal desserts such as strawberry‑rhubarb with basil and a double Gruyère cream meringue with cassis ice cream.