L’Auberge de l’Abbaye de Montheron, in the heart of nature
We were immediately seduced. The article could almost end there. But at the start of 2025, it would be a shame not to give you more details about a place, an atmosphere, a culinary commitment of the most surprising kind that you’re sure to fall in love with.
A woodland kingdom
Dressed all in wood, the main dining room is an intimate, sensory invitation to peace and relaxation. A gastronomic ambition is thus highlighted, while distancing itself from certain traditional codes that would not be welcome in this soothing environment. No white tablecloth, but a wall of butterflies. No crystal decanters, but blown and sculpted glass bottles to serve the water. No silverware, but a knife for several dishes. No porcelain, but the most original and varied crockery. This is the height of luxury without ostentation, free and natural, in tune with the elements that surround us.
With Paul Marsden leading the way in the dining room, service is also free, playful and playful. The young staff take pleasure in exchanging and explaining, without falling into the monotonous narrative of a score dictated by the kitchen. As for the wine list, it’s straightforward, informal and appealing to all tastes and budgets. It is still under development, we are told… let’s look forward to making new wine discoveries in the future. The meal begins with celery ball cooked in milk and accompanied by sunflower seeds, all seasoned with black lemon espuma and savory oil. An amuse-bouche that foreshadows a memorable lunch.
Ballotine of trout
The lightly crunchy carpaccio with hazelnut oil and its verjuice gel and hazelnut crunch are a worthy introduction to the vegetable world. Incisive. The Black-Angus beef tartare with shiitake mushroom pickles, salt-cured egg yolk, creamy kohlrabi and hazelnut butter crumble takes a raw approach. Rustic. Deep-fried spinach raviole garnished with potatoes and cabbage is presented on a double cream mousse and cime di rappa coulis. Vegetable purity. Trout ballotine is served with squash crush, butternut confit in chamomile syrup, trout egg and chasselas beurre blanc. Our favorite.
This almost lost journey through the Vaud region will long remain engraved in our memories. Alba Farnos Viñals’ cuisine pierced our hearts and souls with its humble taste. What a joy to be able to enjoy and fall in love with a place that exudes simplicity and authenticity! What a chance to share and appreciate these moments… Thank you, life.
