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L'Auberge d'Hermance

Hermance, Switzerland

Traditional DiningFrenchHotel Restaurant

Insider Compass

An expert assessment built on data, context and gastronomic judgement.

7.11VERY GOOD
7.5Plate
7.8Vibe
6.5Service
7.8Setting

RECOGNITIONS

Gault&Millau 13

About L'Auberge d'Hermance

Set within a 17th-century mansion in the medieval village of Hermance, L'Auberge d'Hermance is where traditional French technique meets the warmth of a neighborhood institution. Chef Romain Reddu upholds a repertoire of classic preparations—including the house signature salt-crusted chicken—executed with care and delivered in rooms adorned with original ceramics and exposed beams. The flower-filled terrace and cozy fireplace dining room have earned a devoted following among Genevois families and couples seeking reliable, heartfelt cooking just beyond the city limits.

Good to know

Reserve a table on the terrace well in advance during spring and summer—the garden setting is the restaurant's crown jewel and fills quickly on weekends.

The chef

Romain Reddu

Romain Reddu leads a kitchen grounded in classical French tradition, following in the footsteps of Colin Rey, who brought experience from acclaimed houses including Yoan Conte and Le Floris before his tenure as Chef at Bottle Brothers in Verbier. Reddu continues the auberge's commitment to seasonal, local sourcing and time-honored preparations that honor the terroir of the Léman region. His approach favors patient technique over trend, allowing signature dishes like the salt-crusted chicken to anchor a menu that respects both ingredient and tradition.