Auberge de Mollens

The story

Auberge de Mollens: Terroir Cooking in the Vaud Jura Foothills

The Kitchen and Its Founders

Auberge de Mollens serves grounded terroir cooking from a working farmhouse kitchen in the Vaud foothills. Guy Huck has directed the stove for more than three decades. Céline Huck handles the floor and personally comments on the regional wine selections. The kitchen earned a thirteen point rating in the latest Gault&Millau guide for maintaining this consistent standard.

Seasonal Plates and Signature Preparations

Daily menus shift according to market deliveries, keeping Jurassian cuisine firmly rooted in local seasons. A warm slice of foie gras sits atop a sharp mesclun blend. House-made puff pastry wraps pan-fried veal sweetbreads alongside fresh morels. Diners can also order a lion’s tooth salad dressed with raspberry vinegar or a lamb rack glazed with ancient mustard and raisins. Whole wild boar roasts slowly over an open wood fire during scheduled autumn events.

Rustic Charm and Open Tables

Exposed timber and straightforward furniture create a relaxed countryside setting. The dining room prioritizes comfort over theatrical presentation, which suits French-Swiss cooking traditions well. Natural light streams through large windows during lunch hours, creating a calm backdrop for the traditional cheese trio, nougat hazelnut parfait, and chocolate mousse. The pace remains unhurried, allowing visitors to settle into the village rhythm.