Nestling at the foot of the Jura, the historic village of Mollens features a gastronomic restaurant characterised by tradition and a sense of welcome. The menu card of the district’s inn concentrates on noble products and seasonal specialties.
As soon as you cross the threshold, a pleasant warmth fills the atmosphere of Auberge de Mollens. Welcomed by Céline Huck, the clientele then discovers a cosy atmosphere that goes together perfectly with the gourmet cuisine of chef Guy Huck.
Made within minutes, the dishes of the “classic cuisine” type feature seasonal products. The true taste of good things, in short. The card varies according to nature’s rhythm, highlighting combined menus, as well as a clever selection of Vaudois wines.
Throughout the year, the chef offers theme meals according to the seasons. Between January and April, wild boar is roasted in the wood fire. Spring invites gourmets to a culinary trip to Asia. Come September, game is given a place of honour.
With 13 GaultMillau points, Auberge de Mollens will delight gourmets in search of tradition, refinement and attentive table service.
