My 100% Homemade Day in Collective Catering

November 18 to 22, 2024

From November 18 to 22, collective catering takes center stage! During this special week, each participating establishment will choose a day to offer meals that are entirely homemade, from breakfast to dinner.

This initiative highlights the expertise of collective catering teams, a profession often overlooked but essential in our daily lives. Although these restaurants are not open to the public, their commitment to providing authentic and high-quality cuisine is celebrated here. By promoting the “Fait Maison” label in large-scale kitchens, this campaign shows that it’s possible to bring the authenticity of homemade food to a larger scale. Take this opportunity to discover the dedication of collective catering professionals and savor the authenticity of their creations!

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Participating Restaurants
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Hunting season is here!

Autumn in Switzerland not only brings a change in the landscapes but also heralds the eagerly awaited return of hunting season. This is the perfect opportunity for chefs certified by the “Fait Maison” label to elevate game meat using seasonal ingredients, while honoring the craftsmanship that underpins the label’s reputation.

The certified restaurants are getting ready to welcome you into a warm and inviting atmosphere, where each dish tells a story and transports you to the heart of autumnal flavors.

Without further ado, discover the list of “Fait Maison” certified restaurants offering hunting specialties to delight your taste buds. Book your table!

Explore the restaurants

Restaurant Miroir d’Argentine, Solalex (VD)
Brasserie Les Trois Rois, Lausanne (VD)
Hôtel de Ville Grandcour (VD)
Brasserie du Cercle, Neuchâtel (NE)
Restaurant Claire-de-Lune, Erde (VS)
Restaurant Rubina, Zürich (ZH)
Restaurant La Fleur de Lys, Porsel (FR)
Restaurant Barrique, Bienne (BE)
Restaurant de l’Ecu, Bulle (FR)
Buffet de la Gare, Glion
Restaurant de la Plage, Genève
Le Petit Manoir, Morges
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RHUBARB ANNOUNCES THE RETURN OF SUMMER

A week of discovery from June 8 to 18 dedicated to this often forgotten seasonal vegetable, which lends itself perfectly to the preparation of sweet (or savoury) dishes. During these 10 days, enjoy 100% homemade desserts made with Swiss rhubarb in participating Label Fait Maison restaurants.

The list of participating restaurants will be published in early June.

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Restaurant Besenstiel (BS) – Cheesecake with rhubarb and rhubarb sorbet
Restaurant Beyeler (BS) – Rhubarb compote sorbet crumble
Crusch Alba (GR) – Quark soufflé with strawberries and rhubarb sorbet, rhubarb spritzers or rhubarb mustard with cheese.
BoboTea (FR) – Fresh Strawberry and Rhubarb Mochi
Restaurant l’atelier MIC (FR) – Tiramisu strawberry rhubarb
Restaurant les Six-Communes (NE) – Crumble rhubarbe et pomme servi avec sorbet rhubarbe et chantilly
Cruch Alba (GR) – Panna cotta with rhubarb compote and rhubarb sorbet
Crêperie du Molard (GE) – Rhubarb crepe confit with grenadine, fresh strawberries, crushed hazelnuts, homemade chantilly.
Auberge de la Croix-Blanche (VD) – Country Rhubarb Crisp with Pistachio Praline Cream
Restaurant Monna Isa (GE) – Rhubarb Cheesecake
Auberge de la Croix d’Or (VD) – Rhubarb poached with poppy, light citrus cream, honey crunch and rhubarb ice cream
Restaurant Zum Tell (BS) – Pistachio sponge cake, rhubarb compote, cardamom marshmallow, mint pearl
Bistrot Chauffage Compris (NE) – Rhubarb confit in syrup and fresh strawberries in jelly with almond biscuit
Crêperie de l’Ancien Port (VD) – Crepe with Swiss strawberries, rhubarb coulis and meringue slivers
Sowieso (LU) – Rhubarb crumble
Restaurant Fischerstübli (BE) – Ricotta and rhubarb meringue tart with basil mousse
Restaurant du Creux-de-Genthod (GE) – Pan-fried duck foie gras escalope with strawberries and rhubarb, served with a Porto sauce
Crêperie SucréSalé (FR) – Crêpe with goat’s cheese, diced grilled aubergine with thyme, rhubarb and a hint of honey
Auberge de la Mairie (GE) – rhubarb cake infused with verbena and shortbread crumble
La Pinte Vaudoise (VD) – Rhubarb tartlet
Les Trentenaires (FR) – Whole roasted rhubarb with brown sugar, chocolate sorbet and a gingerbread-flavoured crumble
Restaurant du Creux-de-Genthod (GE) – Crumble with Gruyère butter, poached rhubarb and fresh raspberries
Auberge de la Croix Fédérale, Villars-sous-Yens (VD) – Chiboust cream on a strawberry coulis, with rhubarb in a white chocolate half-spire.
L’Odéon (GE) – Rhubarb cream and fresh strawberry meringue tartlet
O’terroirs at Beau-Rivage Hôtel (NE) – Rhubarb coconut, elderflower
Auberge de l’union, Palézieux (VD) – Rhubarb shortbread rhubarb sorbet rhubarb jelly with savory
Café de la poste (VD) – Rhubarb and strawberry tiramisu
Refuge du Grammont (VS) – Osso bucco with rhubarb
Au 1er Table Hôtes, Bulle (FR) – Duck fillets with balsamic vinegar and rhubarb! Roasted potatoes
Auberge de Chouilly (GE) – Rhubarb tart with fresh goat’s cheese and rhubarb chutney
Au 1er Table Hôtes, Bulle (FR) – Rhubarb and Valais strawberry compote and sorbet
Restaurant Le Pavillon Des Chevrières, Boncourt (JU) – Baba Rhubarb
Chez Tof, Le Mont-sur-Lausane (VD) – Swiss Rhubarb Crumble with Red Fruits
Dans la Forêt lointaine, Vaulruz (FR) – Strawberry Rhubarb Déclinaison
57° Grill, Lausanne (VD)
Ceviche of Féra from the lake Geneva with rhubarb, Tasmanian pepper and candied ginger
57° Grill, Lausanne (VD)
Paris-Brest with double cream from Gruyère and Madagascar vanilla, rhubarb stewed and Gariguette strawberry
L’Accademia, Lausanne (VD)
Clams and rhubarb chilled soup, flavored start anis red shrimp, virgin candied rhubarb
L’Accademia, Lausanne (VD)
Meracinque carnaroli rice with rhubarb, “guanciale” and roasted peanuts
Auberge Ben Ouais, Corcelles-le-Jorat (VD)
Candied rhubarb millefeuille with strawberry-tail syrup, bourbon pastry and Vaudoise strawberries
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Discovery weeks 2024

“Fait Maison” discovery weeks showcase the regional products, know-how and creativity of the Label’s restaurants. In participating restaurants, taste 100% home-made suggestions based on the themes below. The list is published 14 days before the start of each discovery week.

3 Discovery Weeks – in participating restaurants

March 7 to 17
Le Gruyère AOP that crunches!
In collaboration with the Interprofession du Gruyère.

Enjoy the famous Gruyère AOP in a crispy variation – whether as a malakoff, in a Cordon bleu or on a crispy pastry – there are no limits to the chef’s creativity.

June 8 to 18
Rhubarb announces the return of summer!

Rhubarb is a Swiss summer classic, and suits perfectly for sweet dishes. During this discovery week in June, enjoy a homemade rhubarb dessert in participating restaurants.

September 12 to 22
Pumpkin in all its states!
In collaboration with CultureFood &
the Swiss Taste Week.

At this time of year, we can’t get enough of the Swiss pumpkin! During this 10-day event, Taste Week focuses on Swiss cereals. Combined with pumpkin, the result is a seasonal regional menu. Enjoy the chef’s suggestions for starters, main courses and desserts.

1 exclusive discovery week in catering

November 18 to 22
My 100% homemade day!

On one of these days, 100% homemade dishes are served to customers for breakfast, lunch, afternoon tea and dinner. In this way, the work of the kitchen team is showcased, demonstrating that it’s also possible in the catering industry!

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