Français
Français

Welcome to L'Auberge

Communale de St-Légier



Nestled in the heart of the village of St-Légier - La Chiésaz in Switzerland, just ten minutes from Vevey and Montreux, the inn and his team offer a varied menu of tasty dishes which will delight your taste buds.

Enjoy a drink on our terrace, away from the bustle of the city, or have lunch with family or dinner head to head, in a sober and bright environment, or stay in one of our peaceful rooms.

The team looks forward to welcoming you soon at L'Auberge.

Emilie Schuler Julien Konrad


Français

Restaurant


Emilie Schuler & Julien Konrad

While the pressure rises already in the kitchen and Julien refines the last chords on his range cooker, Emilie welcomes you with a smile and advises you on the menu, assisted by the staff for the wise choice of a good bottle of wine...


In addition to the dining room, the terrace is open on sunny days.

Services:

Lunch: noon-1:45pm
Dinner: 7pm-9:15pm

Every evening, we welcome you in our room on the 1st floor to discover our menu with local cuisine and regional products.

Closed on Sunday and Monday

Closing days: possible opening on booking (from 10 pers.)


For your special occasions, like a wedding or a family reunion, a banquet hall with 60 seats is at your disposal. *

A room with 15 seats is also available for seminars, meetings, etc. *

Rental price: 30.- per hour for people who don't eat on site.

* On booking.

* On booking.

Reservations:

+41 21 943 11 77



Français

The Menu


Les Menus

" Gourmet "

  • Amuse-bouche surprise
  • (Surprise appetizer)
  • Tataki de thon au gingembre et citron vert,
    compotée de tomates vertes et chantilly au wasabi
  • (Tataki of tuna with ginger and lime,
    stewed green tomatoes with whipped cream of wasabi)
  • Poitrine de porc du Chablais cuite en 12 heures,
    jus au poivre de Jamaïque, cromesquis de champignons au sésame noir
    et mousseline fumée au foin
  • (Slow cooked (12h) pork belly from Chablais,
    ground allspice sauce, mushrooms - black sesame croquettes
    and hay smoked mousseline)
  • or
  • Dos de sandre aux chanterelles du Valais
    et fricassée de coco de Paimpol au jus de volaille rôti
  • (Back of pike perch with chanterelles from Vallis
    and fricassee of coconut from Paimpol with roasted poultry juice)
  • Ananas rôti entier aux épices douces
    et parfait glacé rhum – noix de coco
  • (Roasted whole pineapple with sweet spices
    and rhum - coconut ice cream parfait)
  • Frs 68.-

" Fin bec "

  • Amuse-bouche surprise
  • (Surprise appetizer)
  • Effilochée de lièvre façon «à la Royale»,
    crème de foie gras, noix et pickles de légumes
  • (Shredded hare made «à la Royale»,
    cream of foie gras, nuts and pickles)
  • Filet de perdreau à la pistache,
    velouté de courge «Winter sweet» à la crème de Gruyère
  • (filet of partridge with pistachios,
    «Winter sweet» pumpkin cream with Gruyère double cream)
  • Trilogie de gibier (chamois, cerf et sanglier)
    aux airelles sauvages et garniture de saison
  • (Trilogy of game (chamois, deer and wild boar)
    with wild cranberries and seasonal vegetables)
  • Assortment of matured cheeses
    from the cheese dairy of Blonay
    (3 pcs)
  • Ganache montée au chocolat parfumée à la liqueur de bourgeons de sapin,
    meringues croquantes et pomme verte
  • (Ganache with chocolate flavoured with pine buds liquor,
    crunchy meringue and green apple)
  • Whole menu: 95.-
    Without cheeses: 85.-
    1 first course, main course & dessert: 72.-

Prices are in Swiss Francs (CHF) and VAT included.



À la carte



See the menu with our local cuisine and regional products (pdf file ) »
(Every evening)


L'ouverture

{First course}

  • Effilochée de lièvre façon «à la Royale»,
    crème de foie gras, noix et pickles de légumes
  • (Shredded hare made «à la Royale»,
    cream of foie gras, nuts and pickles)
  • Frs 27.-
  • Filet de perdreau à la pistache,
    velouté de courge «Winter sweet» à la crème de Gruyère
  • (filet of partridge with pistachios,
    «Winter sweet» pumpkin cream with Gruyère double cream)
  • Frs 26.-
  • Fleur de courgette au brochet,
    écrevisses et écume de champignons
  • (Zucchini flower with pike
    crayfish and mushroom scum)
  • Frs 24.-
  • Tataki de thon au gingembre et citron vert,
    compotée de tomates vertes et chantilly au wasabi
  • (Tataki of tuna with ginger and lime,
    stewed green tomatoes with whipped cream of wasabi)
  • Frs 25.-
  • Green salad (8.-) or mixed salad (12.-)

Le concerto

{Main course}

Fishes from lake and sea
  • Dos de sandre aux chanterelles du Valais
    et fricassée de coco de Paimpol au jus de volaille rôti
  • (Back of pike perch with chanterelles from Vallis
    and fricassee of coconut from Paimpol with roasted poultry juice)
  • Frs 39.-
  • Homard du Maine en nage de bisque safrané,
    topinambours et mousseline de pomme de terre fumée au foin
  • (Maine lobster cooked in saffron,
    Jerusalem artichokes and hay smoked potato mousseline)
  • Frs 63.-
  • Ballotine de sole et langoustines aux artichauts,
    pâtes fraiche à l’encre de seiche et crème estragon – coco
  • (Meat loaf made with sole and scampi with artichokes,
    Squid ink fresh pasta with tarragon - coconut cream)
  • Frs 46.-
  • Queue de lottillon rôti au beurre noisette,
    artichauts et sauce matelote au Gamay de St-Légier
  • (Roasted monkfish tail in butter,
    artichokes and matelote sauce with Gamy from St-Légier)
  • Frs 37.-

Meat
  • Entrecôte de bœuf de race limousine du village aux bolets
    et pressée de pommes de terre aux oignons confits
  • (Prime rib of Limousine Cattle from our village with boletus
    and mashed potatoes with candied onions)
  • Frs 54.-
  • Selle de chevreuil en deux services:
    - jus corsé au Whiskey, poire pochée et spätzli maison
    - à la crème de bolet et cromesquis de champignons
  • (Saddle of venison in two services:
    - strong Whisky juice, poached pear and home made spätzli
    - with a cream of bolets and mushrooms croquettes)
  • ( 2 pers )
    Frs 54.-/pers
  • Trilogie de gibier (chamois, cerf et sanglier)
    aux airelles sauvages et garniture de saison
  • (Trilogy of game (chamois, deer and wild boar)
    with wild cranberries and seasonal vegetables)
  • Frs 49.-
  • Epaule de Chamois du Pays braisée lentement
    et garniture automnale
  • (Slow cooked chamois shoulder roast
    and seasonal vegetables)
  • Frs 42.-
  • Our speciality:
  • Poitrine de porc du Chablais cuite en 12 heures,
    jus au poivre de Jamaïque, cromesquis de champignons au sésame noir
    et mousseline fumée au foin
  • (Slow cooked (12h) pork belly from Chablais,
    ground allspice sauce, mushrooms - black sesame croquettes
    and hay smoked mousseline)
  • Frs 38.-
  • On request, we can also offer you a dish for your children.
  •  
Origin of meat: pork, beef (CH), game (CH/FR/AUT)

Le troisième mouvement

{Cheese and desserts}

  • Assortment of matured cheeses
    from the cheese dairy of Blonay
  • from Frs 12.- (1 to 3 pcs)
  • to Frs 24.- (max 9 pcs)
  • Ganache montée au chocolat parfumée à la liqueur de bourgeons de sapin,
    meringues croquantes et pomme verte
  • (Ganache with chocolate flavoured with pine buds liquor,
    crunchy meringue and green apple)
  • Frs 14.-
  • Nougat glacé aux figues et abricots du Valais
  • (Frozen nougat with figs and apricots from Valais)
  • Frs 14.-
  • Ananas rôti entier aux épices douces
    et parfait glacé rhum – noix de coco
  • (Roasted whole pineapple with sweet spices
    and rhum - coconut ice cream parfait)
  • Frs 15.-
  • Crème brûlée aux coings de la région
  • (Crème brulée with local quinces)
  • Frs 9.-
  • Homemade ice creams & Sorbets
  • (1 scoop) Frs 3.60

Prices are in Swiss Francs (CHF) and VAT included.



Wine list

Wines by the glass
{ 1dl }
Champagnes
Champagne Gosset Brut Excellence (Blend of Pinot Noir, Chardonnay and Pinot Meunier)   16.-
Champagne Taittinger Brut réserve-édition limitée « MJF 50TH »
(Assemblage Pinot Noir, Chardonnay et Pinot Meunier)
  19.-
Medium sweet white wines
Jurançon moelleux, Bi dé Casau, Guirardel, Gros Manseng, Petit Manseng 2011 10.-
White wines
Domaine des Châbles (Chasselas) 2015 6.80
Alpha-Pinot Blanc (La maison du moulin, Reverolle) 2014 6.90
Viognier secret de famille (La Roche de Glun) 2015 7.80
Domaine des Rueyres (Pinot Gris) 2013 12.-
Les Sorcières du Clos des Fées (Grenache blanche, Vermentino, Roussane, Macabeu) 2014 8.-
Rosé wines
Oeil de Perdrix de Montreux (Rosé de Pinot Noir) 2015 6.80
Hecht & Bannier, Côtes de provence (Grenache, Cinsault, Syrah) 2014 7.20
Red wines
Gamay, Gamaret (La maison du moulin, Reverolle) 2015 6.90
Marne Brune Cave Fontanafredda (Nebbiolo d’Alba) 2013 11.50
Cornalin, Valais AOC 2015 12.-
Syrah, Domaine Faury 2015 10.50
Evidence (Syrah, Cabernet Sauvignon) 2010 12.-

 

Complete wine list (Fr, PDF - 120ko)
Download Download

Prices are in Swiss Francs (CHF) and VAT included.



Français

Hotel


The hotel offers six rooms with bathroom, TV and Wi-Fi.
An elevator is available for easy access.

Tarifs:
All year long
1 bed  75.-
2 beds 135.-
3 beds 195.-
  • Continental breakfast: 15.- / pers.
  • Tourist tax: 3.- / pers. and night.
  • Baby cot: 25.- extra fees.
  • Free Wi-Fi
  • Free parking
  • Prices are in Swiss Francs (CHF), VAT incl.
Booking:

+41 21 943 11 77

+41 21 943 11 77
One-line booking:
(with Booking.com)
Book on-line with Booking.con

Arrival time:

We will be happy to welcome you on Sunday and Monday from 3:00 p.m. to 6:00 p.m., and from Tuesday to Saturday from 3:00 p.m. to 9:00 p.m. Please be sure to make your check-in during those timetables.

Departure time:

When you leave, thank to vacate your room by 10:00 a.m. at the latest.

Breakfast:

Breakfast is not included.
In case you want to take breakfast, please warn us before 8:00 p.m. the day before.
Continental breakfast: 15.- / pers.

Free parking:

You will find the parking lot behind the hotel.

Animals:

Dogs are allowed: 15.- extra fees. Any other animal is strictly forbidden.

Internal rules:
  • The rooms must be vacated before 10:00 a.m.
    In the event of non-compliance, you will be charged of 60.- extra fees, but you will have to imperatively vacate your room by 12:00 a.m. at the latest.
  • Please note that our establishment has a non-smoking policy.
    In the event of non-compliance, you will be charged of a 200.- extra fees.
  • No refunds will be given for cancellations.
    Cancellations received until 2 days before your arrival day will not be charged, cancellations received after this date will be charged of the first night.
  • When you leave, please give the room key back to the hotel staff.

Please feel free to make contact for any request or question to: +41 21 943 11 77
or by email: contact@auberge-st-legier.ch

 

We thank you to choose our hotel and wishes you a pleasant stay.


Français

Contact


Information and booking

Route des Deux-Villages 78
1806 St-Légier - La Chiésaz
Switzerland

+41 21 943 11 77
+41 21 943 29 70
contact@auberge-st-legier.ch
Route des Deux-Villages 78
1806 St-Légier - La Chiésaz
Switzerland

+41 21 943 11 77 +41 21 943 29 70 contact@auberge-st-legier.ch

Open hours:

Tuesday to Saturday, 7am-11pm
Closed on Sunday and Monday

Services:

Lunch: noon-1:45pm
Dinner: 7pm-9:15pm


Find us:


Google Maps - ©2012 Google
By car:
Highway A9 exit 14 "Vevey Blonay St-Légier"
follow the main road crossing the village
up to the church, you are done!
By train:
 Golden Pass , line: Vevey - Blonay
arrêt "La Chiésaz"
follow Chemin de la Chiésaz (200m)
[GoldenPass ] [CFF ] GoldenPass CFF