Our restaurant offers you a richly varied menu, changing according to the season.
In order to rediscover the recipes and tastes which are being lost: grilled sausages, papet vaudois, different varieties of rösti (a Swiss speciality based on potatoes), sauerkraut with sausages and bacon, pork knuckle or mushrooms on toast.
You will not be able to resist our specialities:
The fondue moitié-moitié (half Gruyere/half Vacherin cheese), the tomato fondue or the boletus fondue. The most difficult thing is to make a choice.
Raclette is served every evening for over 4 persons. You scrape the creamy delicacy off the quarter wheel of cheese yourself: an unforgettable experience.
The croûtes au fromage (cheese toast), another local speciality. Plain, with ham or triple decker (with ham and fried egg).
Oysters and foie gras
In winter we suggest oysters and our foie gras festival. We set out every autumn to stock up in Périgord (France) in order to ensure the best specialities for you.
We are delighted to offer you various pasta dishes and a selection of sauces: Alfredo, au saumon, aux bolets, carbonara, pescatore.
The cuisine bourgeoise
Braised beef, coq au vin, quails with grapes, cassoulet, duckling with oranges, rabbit in a white wine sauce and black olives.
Each autumn our game menu is newly composed.
Let yourself be tempted by one of our numerous tarts of the season. Our ice creams and sorbets produced by traditional methods will captivate you.
Paolo Gervasi at “La Conversion” in Lutry perpetuates traditional methods when producing ice creams and sorbets in which the fruits alone account for more than half of the weight. Without any chemical ingredients (flavours and colourings).
Drink one of our local wines to accompany your meal. Try the Pot des Ormonans which is available as a red or a white wine.
Our professional kitchen team will spoil you with emotions and passion so your visit to us will remain an unforgettable moment.