The Luciole restaurant focuses on sustainable, environmentally-friendly gastronomy, featuring both ancient and modern techniques in its cuisine and entrepreneurial approach with only two pairs of hands. Indeed, our philosophy is fueled by a desire to preserve our natural world. Our challenge is to celebrate gastronomy with refinement while maintaining a small-scale system - "small is beautiful". Accordingly, we aim to pay homage to our Swiss and British roots, while maintaining a small, local and often organic list of producers.
The phrase "from garden to table" resonates perfectly with our vision for the restaurant, especially as these gardens and producers will be an intrinsic part of our community. Alongside our craftsmen, our aim is to support our community in other areas.
We hope to crystallize what a reasonably sized establishment can achieve ecologically with a few new habits; responsible cleaning products, zero waste, organic produce, etc. A tailor-made "closed loop system" is essential to us all.
In the long term, we look forward to providing more concrete support to a growing number of social and cultural entities in the region. It's important to us that our establishment celebrates the culture of its region, past, present and future. Through the careful use of the finest local ingredients and attentive service, we hope to occupy a niche in the world of plant-based cuisine and high-end catering.
We want to be able to welcome our guests in elegant surroundings and continue to perfect our welcome. To this end, Luciole welcomes a limited number of guests, guaranteeing an intimate dining experience. It offers 6-course formulas for lunch, and 8 to course formulas for dinner.
