Our Chef, James Cordonnier, discovered his passion for gastronomy from an early age with his mother at home.
After an apprenticeship at the Hotel de Chavannes de Bogis with Chef Philippe Glorieux, he left for a dozen years in the Geneva 5 stars hotels during which he climbed the ranks of commis chefs until sous-chef.
Chef at the Auberge du ChÃ¢teau in Nyon, he moved to ZÃ¼rich at Gamma Catering where he acquired his knowledge as an event caterer before packing his bags at the Tramp since December 2016.
Its traditional cuisine combined with its international culinary knowledge makes it offer a varied cuisine with its trend English, American, French and of course Swiss.
Quality sweet and savoury dishes are available from 9:30am to 6:30pm, providing refreshments throughout your visit to the museum.
We offer a delicious seasonal brasserie menu in a fun film studio decor from 11:30 noon to 3:00pm.Voir la carte