We drove through the winding roads of the Jorat forest, rain tapping against the windshield, mist rising from the damp earth like breath on a cold morning. By the time we reached the Abbey, its warm glow felt like a quiet invitation. Inside, candles flickered on wooden tables, every seat filled with diners leaning in over their glasses and gorgeous locally hand-thrown plates, the low hum of conversation wrapping around us like an embrace.
Then came the first glimpse of what makes this place special: the waitstaff, moving with an effortless rhythm, their hunter-green overcoats swishing past as they introduced the meal—not just as a list of dishes, but as an experience carefully shaped from start to finish. Welcome to L’Auberge de l’Abbaye de Montheron, where nature, craft, and care come together in one of the most atmospheric dining rooms around.
At the helm are Alba Farnós Viñals, a chef whose Catalan roots meet the wild bounty of the Jorat, and Paul Marsden, sommelier and director, whose deep appreciation for natural wines shapes the cellar. If their past ventures—like LEGRAM in Renens and those sought-after pop-up tables—are any indication, this is a duo that knows how to create something memorable.
The menu reflects its surroundings: foraged ingredients, hyper-local produce, bold but thoughtful flavors. Everything comes from within 100 kilometers, sourced responsibly and prepared with creativity and restraint. It’s the kind of food that makes you pause—not because it’s fussy, but because it feels so deeply connected to the place where you’re eating it.
And the wine? Paul has curated a selection that champions organic, biodynamic, and natural winemaking, each bottle carefully chosen to complement the flavors coming out of the kitchen. This is wine that enhances rather than overpowers, adding another layer to an already transportive experience.
Alba’s path to Montheron started in the kitchens of Paris, where she trained at L’Astrance (3 Michelin stars) before moving through some of the city’s most respected institutions. In 2021, she landed in Switzerland, quickly earning a spot on Gault & Millau’s “Ten Chefs to Watch” list. Paul’s journey, on the other hand, took him from the British military to the world of hospitality, where he honed his skills managing luxury chalets and running a wine bar in Verbier before teaming up with Alba. Their combined energy has fueled one successful project after another—and now, they’ve poured all of that experience into Montheron.
With lunch and dinner service from Wednesday to Saturday and a long, lingering Sunday lunch, the auberge strikes that perfect balance between special-occasion dining and a place you simply want to return to, again and again. Whether you arrive after a crisp forest walk or just need a change of scene, this is the kind of place that reminds you why taking your time over a meal is always a good idea.
So, go. Make the drive, sink into your seat, let the journey unfold. Montheron will take care of the rest.
L'Auberge de l'Abbaye de Montheron
Route de l’Abbaye 2, 1053 Cugy
+41 21 731 73 73
www.montheron.ch
