Set & à la carte menus

Weekly blackboard specials

Menu du Midi ( 45.-CHF )

Salade d’épinards, chèvre et noisettes

Blanquette de veau, riz pilaf

Mille feuille à la vanille et pomme granny  smith


Entrée & Plat                   CHF 39.-

ou Plat & Dessert           CHF 39.-



Hunting season

Mid-october to mid-december

Game and all the trimmings, one of the delights of autumn…

« Suggestions du Chef »

Salade mêlée
CHF 12

CHF 18

Entrée du jour
CHF 14

Velouté du moment
CHF 12

Filets de Perche du lac Léman (180 gr)
CHF 49

Coquelet grillé
CHF 39

Brochette de filet de bœuf
CHF 42

Noisettes de chevreuil (160 gr)
CHF 58

Assiette de fromages
CHF 19

CHF 12

Assortiment de glaces et sorbets
CHF 15

Seasonal menu

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

At lunchtime, in order to offer you a fast and quality service, we propose you the « Ardoise » of the week as well as the « Suggestions du Chef ».

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 and manager of the Auberge de l’Onde 

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