In the heart of the Jorat Forest, the talented Alba Farnos Viñals boldly and delicately explores local and seasonal flavours. From inventive amuse-bouches to playful desserts, each dish reveals her commitment to a responsible and creative cuisine.That little extra from the food insider "Sabine": the selection of innovative non-alcoholic beverages. The amuse-bouches are always very creative and the homemade bread and butter duo is very moreish.Favourite dish: the courgette flower with crayfish, féra and absinthe
At Montheron, the chef offers a cuisine inspired by the surrounding forest and her Catalan roots. Working hand-in-hand with responsible local producers, the ingredients are carefully selected and enhanced with a creative, respectful touch.The wine cellar is filled with bottles made using organic, biodynamic or natural methods. Most of the winemakers featured here practice low-intervention viticulture - from vine to bottle. Their wines perfectly complement the dishes served.
