Set & à la carte menus

Seasonal menu

Wednesday to Saturday evening & Sunday at lunch

Each season brings its delicacies, and Chef Alexandre Noireaux prepares them with a creative touch.

Weekly blackboard & menu

Wednesday to Saturday at noon

At lunch, in order to offer you a prompt and quality service, the Chef offers you the blackboard and menu of the week.


Dimanche 2 et Dimanche 9 avril 2023

Découvrez les propositions du Chef et réservez votre table.

Weekly blackboard

Salade mêlée
CHF 12

Risotto à la betterave
CHF 18

Entrée du jour
CHF 14

Velouté du moment
CHF 12

Filets de Perche du lac Léman (200 gr)
CHF 54

Coquelet grillé
CHF 39

Tartare de boeuf coupé au couteau
CHF 38

Carré de porc farci
CHF 42

Assiette de fromages
CHF 19

Baba au rhum

CHF 12

Tarte au citron meringué


Dessert du jour
CHF 12

Assortiment de glaces et sorbets
CHF 15

The wines

Because every delicious dish deserves a good wine, Jérôme Aké Béda – a renowned sommelier and maître d’hôtel – provides his remarkable wine-growing and wine-making knowledge to best pair each dish with his latest discoveries, tucked away in the cellar of the Auberge.

Discover his informed recommendations on the ever-evolving wine list.

As both sommelier and the manager of the Auberge de l’Onde, Jérôme Aké Béda fervently and passionately shares his love of wine, vineyards and terroirs. He reaches into the souls of grand crus as well as into the Lavaux vineyards, a UNESCO World Heritage site.

Appointed Sommelier of the Year by Gault&Millau Switzerland in 2015, he became 15th Commander of the Order of Vaud Wines in 2018, as well as Member Elect of the Vaud Canton Merit in 2019 for his contribution to the canton’s sparkling reputation.

Jérôme Aké Béda began his restaurant career in his native country, Côte d’Ivoire. When he came to Switzerland in the 1990s to perfect his knowledge, he encountered enthusiastic chefs and discovered wines that proved decisive in his approach to the profession, strengthening his resolve to share his passion. “I have worked with chefs whose passion is the art and science of seeking out quality ingredients. They taught me rigour and showed me that details make the difference.

“We are devoted to sharing our passion for wine in this exceptional setting and offering you vintages that will bring out the very best in the dishes prepared by our chef, Alexandre Noireaux”

Jérôme Aké Béda
Sommelier et directeur de l’Auberge de l’Onde

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