“The most Parisian of Vaudois bistrots !”
Authentic and generous cuisine, straight from the heart.
Hard at work in the kitchen, François Claveau, a native of the Vendée region of France offers true “bourgeois bistrot” cuisine.
Each dish is intirely homemade with the finest local produce.
Beef tartare, Sauerkraut with meat (from end October to April), Andouillette, Cassoulet, Tripes, T-bone steak with mustard sauce…
Our famous homemade seasonal fruit tarts and sweet surprises, not forgetting our legendary RUM BABA every Saturday !
On the wine side, Olivier is keen to provide his guests with the best vineyards can offer. His years working as an oenologist have led him to discover and work with multiple “terroirs”. White and red Swiss wines, distinctive French wines: you will have the pleasure of discovering or rediscovering the finest classics as well as rare little gems.
Our specialties on order at least 48 hours in advance
Calf’s head, Beef tongue, Coq au vin, Sweetbreads…
(for 4 people minimum)
“L’Académie de la Tête de Veau” (“Academy of the Calf’s Head”) was founded in 2013 after it was ordered from the Chef François Claveau by the well- known Czech-born amateur violinist René Klima.
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