Le Café du Cerf

There are many ways to keep busy in retirement. A resident of Rougemont for almost 34 years, former Lausanne Palace Michelin-starred chef Edgard Bovier chose to take this step when he took over management of the Café du Cerf four years ago, following the departure of the previous tenants. With its inscriptions on the front of the building, its wrought-iron balustrade and granite steps, this is one of the most beautiful houses in the village," he comments. We wanted to preserve the values and the history of the place, to prevent it all going to waste."
Born in a bistro in Valais, son and grandson of a chef, this is basically a return to his roots for the sixty-year-old. "I didn't want a gourmet restaurant. Our café is simple, accessible and warm. It's open to the people of the village, as well as to all lovers of good things."

Typical recipes and specialities
With Yanick Poidevin at the stove, Edgard Bovier has chosen to maintain the local cuisine, but with a few personal touches. As a result, alongside traditional regional dishes such as fondue (classic, half-and-half, tomato, Pays-d'Enhaut boletus), raclette and cheese crust, his specialties include chalet soup, Swiss chard pie, sliced veal liver with herb rösti or malakoffs (cheese and white wine fritters), the recipe for which he immortalized in his book dedicated to L'Etivaz cheese. For wine lovers, a fine menu also pays tribute to the vineyards of the Vaud region, with a rigorous selection of vintages from the Chablais, Lavaux and Côte regions, regularly updated.

In addition to its welcoming interior, the café also boasts two terraces in summer, one upstairs and one on the first floor, with a magnificent view of the Videmanette summit.