The story
Just outside Lausanne, the Auberge de l'Abbaye de Montheron offers what the restaurant calls a “Forêvasion” – a unique and sustainable culinary escape in the heart of the Jorat Forest. The setting is a historic abbey auberge, where the kitchen is now led by young Catalan chef Alba Farnós Viñals.
Alba Farnós Viñals, alongside her partner Paul Marsden, took over the Auberge in January 2025. Her cooking style, described as marrying Mediterranean warmth with a deep love for local ingredients, has already caught the attention of guides including Michelin, which has recognised the restaurant. The chef has also authored a book titled “Hors du moule”, further establishing her distinctive culinary voice.
The restaurant’s tagline, “Forêvasion,” hints at its ethos: a cuisine rooted in the surrounding landscape. The focus is on sustainable, farm-to-table dining, with dishes that reflect the chef’s Mediterranean heritage and the bounty of the Jorat region. The Auberge offers both lunch and dinner, with private dining rooms and large tables available for groups and events, making it a versatile destination for everything from an intimate meal to a private party.
Recognition
Details
History
A former 12th-century abbey situated by a babbling brook amidst lush greenery – the surroundings could hardly be more idyllic. However, anyone expecting traditional cuisine that matches the setting will be surprised: the new head chef, Alba Farnós Viñals, cooks in a contemporary and bold style. Served with homemade bread are pine-infused rapeseed oil and fermented butter. A Japanese-style flan made from marinated chard and puffed barley is skillfully paired with Frutiger caviar. The anolini pasta is served – surprisingly and elegantly – with white beans, edible flowers, beets, carrots, and a touch of crème double. Spectacularly presented is a zucchini blossom stuffed with whitefish, accompanied by a crayfish bisque from Lake Geneva flavored with verjus and absinthe. Another highlight is the lamb duo: one portion pink-grilled in a cream sauce with mint and mustard seeds, the other a ragout wrapped in puff pastry. An inventive combination of celery, fennel, and hazelnuts leads seamlessly into a convincing finale: a sweet rhubarb, gin, and woodruff savarin. An excellently curated wine list featuring top Swiss crus, paired with charming service.
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