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"I always try to cook with tenderness. There's an attachment to the quality of the products characterised by an especially close relationship with local artisans. Whether it be Vionnaz trout, Cotterg lamb from the valley, Vallorbe snails, or Champsec cheeses from our friend Baillifard. It's the cult of taste, with just the right flavours. The Table d’Adrien is sophisticated and refined. At the Grenier, it's rustic and sometimes rakish, but always deliciously enjoyable."
Terminology: t. = tax, s.n.i. = service not included, s.i. = service included
For your information: 1 CHF = 1 USD
Annual closing
Hotel/“Le Grenier”: from April 26th to June 25th and from September 18th to November 25th. Main Restaurant: from April 2nd to July 15th and from September 1st to December 15th.
