Dining at Les Deux Chèvres
About Kevin Roehrig
Kevin started his kitchen career with the legendary French pastry chef Yann Bonneau in St Tropez. From there he gained experience in some of the most famous kitchens in Europe. The Waterside in at Bray, (where he met Audrey), then four years at Il Lago 1* in Geneva, then three years in the team of Rasmus Kofoed at Geranium in Copenhagen. Finally, a dash of Italian fine dining with Saverio Sberagli at Tosca in Geneva.
Sample Menu Unique - served at 19.30 and 20.30
Asparagus in two ways
We are passionate about our breakfasts. Almost all of the produce we use is organic. A wide selection of fresh and seasonal fruit is purchased from local orchards and market gardens. Cheeses and artisan saucisson are from the Dijon market, as well as a selection of yoghurts, artisanal breads (including organic wholemeal and sourdough), and eggs cooked to order. We also serve an extensive selection of organic green and black teas and organic, freshly ground Arabica coffee. During summer months, breakfast is on the terrace overlooking the vineyards.