Restaurant

Unique on the Vaud coast, the restaurant’s specialty is the matured beef entrecôte served on a stove in its “Beurre de l’Union” with homemade fries and mixed salad. The Auberge de l’Union invites you to a generous and tasty culinary escape. Guests will be welcomed by a passionate team, ready to delight their taste buds during a culinary experience under the sign of conviviality and deliciousness.

our menudaily menu

Welcome to l’Auberge de l’Union

Sonia and Bruno and their entire team offer you heartfelt, simple, and authentic cuisine.

You will enjoy home-style cooking that we prepare with fresh, local produce.

We prioritize short, local supply chains.

Our menu is created with respect for seasonality, and we pay particular attention to the products we select.

You will understand that an ingredient may occasionally be missing and replaced, as we strive to guarantee you the best without compromise.

We hope you enjoy our friendly, family-style cuisine.

We wish you bon appétit.

Fresh ingredients

Sourced locally

Seasonal

Our menu

Restaurant Specialty

Meats of your choice served on a hot plate and accompanied by homemade fries and mixed salad

Price per person 45.-

Selection of Meats

  • Matured Swiss Alpine Beef Rib-Eye (180 g)
  • Venison Rib-Eye (180 g) – during hunting season
  • Horse Rib-Eye (200 g)
  • Duckling Breast (200 g)

Our Sauces

  • Union Sauce
  • Vigneron Sauce
  • Oriental Sauce

Starters

Mixed salad starter or main course    9.-  /   15.-

Local salad – Saucisson Vaudois, Gruyère and Vacherin   17.-

Egg Cocotte – chorizo ​​cream and soldiers   15.-

Marinated salmon gravelax, dill cream and citrus fruits   18.-

 

Mains

Duck breast – beetroot juice reduction whipped with butter and deglazed with raspberry vinegar  39.-

Beef chuck confit 8 hours – full-bodied sauce  37.-

Salmon fillet poached in brown butter 39.-

(All dishes are served with a delicacy of seasonal vegetables)

 

Desserts

Secret vanilla cloud, floating island style 13.-

Gourmet chocolate fusion  14.-

Tarte Tatin with a scoop of ice cream or double Gruyère cream  14.-

Citrus flower with saffron and its refreshing granita  14.-

Frozen parfait with Grand Marnier 12.- / Flambé 15.–

‘Coupe Arrosée’ 14.–

Scoop of Artisanal Ice Cream: 1 scoop   4,50.–     2 scoops    8.–

* Gruyère cream supplement    2.-

* Homemade whipped cream supplement    1,50.-

Our Cheese Fondues

Half-and-Half Fondue from the Dupatchi Cheese Factory (200g / pers.)

 25.-

Our Meat Fondues

~~~~~ Reservation required 24 hours in advance ~~~~~

Fondue Bourguignonne ( 250g / pers. )

Served with homemade fries, salad, 4 homemade sauces (cocktail, aioli, vigneronne, mayonnaise)

45-

Fondue Bressane ( 250g / pers. )

Served with homemade fries, salad, 4 homemade sauces (cocktail, aioli, vigneronne, mayonnaise)

39.-

For Children

  • Breaded Chicken with Homemade Fries or Pasta

Or

  • Pasta with Tomato Sauce or Gruyère Sauce

One scoop of ice cream and syrup drink included

15-

Our Plates

“Les Raffis” Charcuterie Board

(St Cergue bacon, cured ham, salami)

Small 19.-
Large 35.-

“Les Brénards” Cheese Board

(Gruyère “Réserve”, Vacherin Fribourgeois, Tomme Vaudoise)

Small 14.-
Large 25.-

Mixed Charcuterie and Cheese Board “L’Union”

Small 22.-
Large 38.-

Board of dried meat from Grisons or bacon from St Cergue

Small 18.-
Large 32.-

Our prices are in Swiss Francs, service and 8.1% VAT included.

Upon request, we will be happy to provide you with information on foods that may trigger allergies or intolerances.

Meat sources: beef: Switzerland; horse, duck: France; venison: Austria; chicken: France

Charcuterie sources: bacon: Vuagniaux Butcher’s in St Cergue; cured ham: Switzerland; sausage: Switzerland

Cheese source: Switzerland

Fish source: Norway

daily menu