It has been since December 2016 that three partners have been in charge of the restaurant Au Boeuf Rouge with the simple and honorable motivation of leaving their own signature in an establishment that belongs to them. They are therefore now more free to share their common vision of a warm welcome and a cuisine that resembles them, that is to say generous, original and sparkling.

Having met at catering college, they first went their separate ways, which for head chef Gabriel Burnier meant to the four corners of the globe because he has already worked in the kitchens of Michelin-starred restaurants in France and been in charge of several restaurants in Switzerland and Burma. The influences of these different countries and fragrances that are often unknown to us stand out in his cooking, even if these days his first love is rediscovering traditional flavours.

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