At the Chasseur, Pierre-Pascal Clement rolls out two very different concepts under the same roof: Devant (front) offers à la carte dining, while Derrière (rear) invites diners to immerse themselves in a gourmet experience opposite the open kitchen. The chef has a knack for enhancing local produce: whitefish from the lake, Sévery walnuts, Galmiz salsifies, hazelnut crème from Saint Prex or saucisson from la Borne. Expressive, delicate flavours celebrate seasonal, regional produce, including the Swiss-led wine list. Enthusiastic service and a Scandinavian edge set the scene in this 18C edifice. Unexpected and upbeat!