The story
Le Cerf, at Rue des Allamans 8 in Rougemont (Saanen), serves seasonal cooking in a chalet at the center of the village. Gault&Millau gave it 12 points in 2026, and the Michelin Guide lists it as Recommended for the same year.
The menu is still written by Edgard Bovier, whose earlier posts include the Lausanne Palace and the Ermitage in Küsnacht. Chef Yanick Poidevin carries it out. The cooking stays grounded, and cheese runs through much of it.
A tart of zucchini and Etivaz cheese is finely seasoned. Char arrives cooked in a papillote, with white wine butter, shallots, mushrooms and an herb rice timbale. The beef-filled "Ravioli della Nonna" come in a robust jus with sage and chili, topped with melted alpine cheese.
Guests sit in the paneled Gaststube, or outside on the terrace with its view. Desserts are classic: grandmother's apple tart, or a tender brioche with orange blossom and vanilla ice cream. The wine list is international.
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