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MAGNIFICENT RESTAURANT GOURMET A VERY NICE TABLE TO DELIVER HEALTH CAUSE

Who does not know the Auberge à Baulmes restaurant so highly rated in the region.
Are you a passionate young chef? You will be delighted the Inn is for rent fully equipped. ! Customers are already waiting for you.

www.lauberge.ch

For rent fully equipped with magnificent cellar.

Possibility also to acquire the building.

Some references :
Gourmet Switzerland: safe values 2019-2020 - “Homemade” label

Christiane Martin has made her Auberge a very popular address in the region. Original, its cuisine is well worth the detour. Even vegetarian dishes hold great surprises, especially since the chef attaches great importance to the choice of local and organic products. The wine list honors regional wines, but also presents some really interesting discoveries. Pleasant: all the dishes are also available in half-portions or in “small pots to share”. It is also possible to compose your menu for example by adding three entries! Finally, for those who no longer want to leave, this friendly establishment also offers some atypical and warm rooms.
Guide bleu - la suisse gourmande - Edition la colombe gourmande sàrl -2019 - Colombier

Michelin from 2011: Gourmet Bib and quality plate until 2017

Inn from 1621 located in a small picturesque village. The restaurant offers fine cuisine inspired by the Slow Food movement: freshness, respect for products and promotion of the region. On the hotel side, very simple and pleasant rooms.

Michelin Swiss edition 2011

TRIPADVISOR 4.5 / 5 Certificates of Excellence

Gault et Millau from 2011 until 2019: 13 points

The Auberge à Baulmes is a proud old-style building planted at the entrance to the village. It offers homemade, minute gastronomy, with carefully selected fresh and local products. The chef even offers to deliver at home, to make life easier for her fellow citizens (there are just a thousand). Here, all the dishes are available in small or large version: "If you want to compose a menu with three starters free to you", tells the owner. The formula is funny, the portions studied for. As an aperitif, a transparent cumin bricelet accompanies the chardonnay from the vines opposite, then a small appetizer arrives: a few strips of smoked duck breast and pickles. To begin with, a divine morel crust masterfully executed. The sweetbreads, with green asparagus and cooked in yellow wine are also perfect. The langoustines du Cap, six large-size pieces cooked to perfection, are served with braised pak choï and cutlery ink tagliatelle. The pinkish cooked pigeon is flavored with Japanese black garlic and simply accompanied by small vegetables and roasted potatoes. The cheese board is a "jumble" of neighboring farms. For dessert, the rhubarb tiramisu is served in vodka shots, while the artisanal ice creams and sorbets of the village merchants keep their promises of taste and originality.

Gault