This semi-cooked duck foie gras with Armagnac prepared by Ulrich Indermühle will delight your taste buds.
Having trained at the Geneva Hotel School, our chef has worked in many starred establishments, both in the German-speaking part of Switze...
The durum wheat specific to pasta making, walnuts and squash are all grown in Oulens-sous-Echallens, in Gros de Vaud. And as this pasta is also made in Lausanne, it has been awarded the very official “Produits du terroir vaudois” label.
Place de l'Église 1
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Tuesday to Friday from 2 p.m. to 9 p.m and Saturday from 10am to 9pm