The faces behind our fine grocery, in Nyon

From bread to wine, every shelf has a name. The bread comes from La Forge à Pains in Eysins, part of the cheese from Kevin Gay in Gimel, the oysters from Joël Dupuch at Cap Ferret, the wines from winemakers we know by their first names. Here is who fills the shelves of our grocery and our cellar, place Bel-Air in Nyon.

"Artisans we know" is our grocery's promise. On a label, that's easy to say. Here, we back it up: a name, a place and a trade behind every shelf. No anonymous brand, no generic supplier: seven houses, seven ways of working, found at the table, at Saturday brunch, and in the grocery to take away.

The bread: La Forge à Pains, in Eysins

Our daily bread comes from La Forge à Pains, in Eysins — the village next door. It's the house's regular baker: the bread of the table, the brunch and the grocery, sold by the loaf to carry the meal home. For sandwiches, we work with Le Pain des Frouzes, a Vaud bakery working with natural levain. Two bakers, two uses, zero compromise on a product this central.

The cheese: from Gimel and beyond

Part of our cheese comes from Laiterie-Fromagerie Kevin Gay, in Gimel, in the hills above La Côte — the cheesemaker next door, a few kilometres from the restaurant. The rest of the board is a moving selection: Swiss cheeses matured by Huguenin Fromages, a house established in 1958 with its cellars in Villeneuve, and French and Italian finds that change with the seasons.

The oils: Alexis Muñoz, olive-oil expert

On the oil shelf, one signature: Alexis Muñoz, "élaïologue" and producer — literally, an olive-oil expert, the way one speaks of an oenologist for wine. His extra-virgin oils, organic and single-varietal, are made in limited editions with full traceability. We sell them by the bottle, at the grocery.

The sea: Joël Dupuch, Petrossian and the Pirate Cannerie

The N°4 oysters on our menu come from Joël Dupuch, oyster farmer in the village of Les Jacquets, Lège-Cap-Ferret — his farm, Les Parcs de l'Impératrice, has supplied fine tables for decades. The tarama — plain, lobster or black truffle — carries the Petrossian name, the Paris house specialising in seafood. The La Brújula sardinillas and Agromar Cantabrian anchovies arrive through Les Ibériques, the Geneva house that also supplies our Iberian ham. And the fine tins on the shelf come from the Pirate Cannerie, an artisan cannery in the Landes founded in 2022 by Lucie Lesgourgues: fish from the Basque auctions, filleted and cooked by hand — its braised tuna won the 2025 Épicure d'or.

The coffee: Utopia Coffee, roasted in Gland

Our specialty coffee is roasted by Utopia Coffee, in Gland — ten minutes from Nyon. Artisan roasting, organic coffees: a cup with real depth, served in the dining room, at Saturday brunch, and sold as beans at the grocery.

The tea: Sirocco

For tea and infusions, we work with Sirocco (A. Kuster Sirocco AG), a Swiss house founded in 1908. We serve them at the counter, and sell them by the box at the grocery.

The meat & charcuterie: Boucherie du Palais and Boucherie de la Côte

Our meats and charcuterie come from two houses. Boucherie du Palais, in Carouge (Geneva), taken over in 1978 by André and Marlyse Vidonne, supplies gastronomy professionals across Switzerland. And Boucherie-Charcuterie de la Côte, closer to home, completes the counter — two butchers, one same standard, for our charcuterie plates and the grocery shelf. Behind the meat, a farmer: Valentin Chappuis, in Lussery-Villars — sixth generation on the family farm, free-range pigs raised on straw and fed locally.

A product we can't name has no place on our shelves.

The wines: faces here too

The cellar follows the same logic as the shelves. Paul de Watteville farms the Domaine de Montbenay, in his family since 1543, and vinifies part of his wines in amphorae. Vincent Graenicher signs the Es Cordelières cuvée, a Premier Grand Cru. Raymond and Violaine Paccot, at Domaine La Colombe in Féchy, carry Vaud biodynamics. In Founex, ten minutes away, Julien and Christian Dutruy — Les Frères Dutruy, a century-old estate farmed organically — opened the first of our Soirées du Vivant. Further afield, Justine Vigne, a biodynamic winemaker in Richerenches, in the Enclave des Papes, raises her wines in qvevris — Georgian clay jars. And to source the rest of the well-made wines, we work with CANONS!, a wine merchant specialising in wines made with respect for nature, grapes and people. All of it can be tasted by the glass, and is told in full on our cellar page and in our notebook on natural, organic and biodynamic wine.

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