Auberge de la Cergniaulaz

The story

Auberge de la Cergniaulaz: Seasonal Swiss Cooking in Montreux's Alpine Heights

The kitchen and its creators

Lisa Stucki leads the kitchen at the Auberge de la Cergniaulaz, working alongside Orianne Weber and drawing reinforcement from Lawrence Bamberger of the Cantine du Neubourg. Their approach centers on a 100 percent homemade philosophy that tracks the rhythm of local harvests and producer offerings. The menu appears on large slate boards, reflecting a commitment to raw, unprocessed ingredients treated with precision. The kitchen's exacting standards earn a 13-point rating from Gault&Millau, balancing inventive creations with enduring house classics passed down through generations of hosts.

Creative plates and terroir staples

The slate list reveals dishes where tradition meets unexpected pairings, such as the generous marrow bone served with home-made coffee butter. Guests can order the rabbit in cocotte with red wine sauce and creamy polenta, a recipe cherished by previous owners. More playful presentations include a fresh pea cake accompanied by ricotta sablé, sardines, and peppermint sorbet. Sweet endings feature a strawberry chou with sage ganache or a light lime cheesecake paired with kiwi jam made on site.

A warm refuge above the lake

Perched in Orgevaux, the building offers views toward grazing pastures where cowbells drift across the valley. Inside, the dining room features a wooden-beamed hall that feels both lively and protective. The atmosphere remains relaxed yet attentive, welcoming groups and families alike. On certain Sunday evenings, visitors gather for a half-wheel raclette accompanied by a chibre tournament. The team also collaborates regularly with regional artists and artisans to keep the space culturally active.