Precision, Passion, Creativity
Born in Vevey, chef Cyril Freudiger began his career as a pastry chef, chocolatier and confectioner, before expanding into savoury cuisine with the same rigour and imagination. His dishes reflect both discipline and freedom: precise yet poetic, indulgent yet comforting. Drawing inspiration from local produce and the landscapes of his native Switzerland, he brings curiosity and creativity to every plate. At Auberge de Bogis Bossey, his goal is simple – to create authentic emotions through food that surprises and comforts in equal measure.
What I love most is surprising people with flavours they didn’t expect
Auberge de Bogis Bossey
JREJRE-Jeunes Restaurateurs
Bogis Bossey, Switzerland
In the village of Bogis Bossey, just minutes from Geneva, Auberge de Bogis Bossey brings together refined gastronomy and relaxed brasserie dining under one roof. Chef Cyril Freudiger crafts inventive menus shaped by his pastry background and love of local produce, while Nadège Freudiger curates a thoughtful wine list to complete the experience. With its peaceful garden, welcoming atmosphere, and a spirit of generosity, the inn combines innovation with authenticity, offering both surprise and comfort in every visit.
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Make your dinner reservations through our website for a high-quality gastronomic experience – it’s quick and easy. Book your table here and get ready for an unforgettable culinary event.
