Fans of French fare, check out Cocott’, where everything from crusty house-baked bread to beef bourguignon is served in small, cast-iron cocottes for feel-good, fuss-free communal feasting – Rui-Yang Monico (an alumnus of the top-rated Ecole hoteliere de Lausanne school of hospitality), Geoffroi Herin (who formerly cooked at Annecy-le-Vieux’s two-Michelin-star Le Clos des Sens) and their young team have cultivated a beautifully distinctive sanctuary for soulful roasts, stews and casseroles.
