Talented Norman chef Gérard Rabaey, now accepted as an honorary Vaudois, welcomes gourmets to this picturesque residence above Montreux. Rabaey's inventive French cuisine is prepared with the finest local produce. Savour: «morilles farcies sur truffes, poireaux et asperges vertes», «rougets aux choux nouveaux, sabayon au poivron», «éventail à la rhubarbe, glace noix et miel». The cellar is a treasure trove of Swiss and French vintages.