The Inn
Nestled in an enchanting natural setting, the Auberge de l’Abbaye de Montheron offers a contemporary and creative culinary experience, just a few kilometers from Lausanne.
The protected building of the Abbaye de Montheron has served as an inn since the 16th century. Today, we invite you to step into this historic edifice to feel the atmosphere of those who came before you and to enjoy a moment of escape and rejuvenation at the heart of the Jorat Nature Park.
« We work daily to offer you a unique and sustainable culinary escape. »
The Philosophy
Our way of eating is essential for both humanity and nature. Every step of the process, from forest and farm to table, is thoughtfully considered with regard to its environmental impact. We collaborate with producers who share our philosophy, allowing us to offer the best ingredients to our visitors.
Our approach is rooted in our core values:
- Respect for the soil, products, and nature
- Local sourcing in collaboration with the best local producers who share our values
- Exclusive use of seasonal products
- Reducing waste as much as possible
- Empathy toward our team, clients, and producers
- Transparent management of supplies and processes
- Ongoing commitment to raising awareness and continuous improvement
- Respect for nature through the use of organic farming methods and processes that preserve the purity of the earth’s gifts, contributing to a more sustainable future. Maintaining intact soil in agriculture is one of the most crucial factors for a greener planet.
The Team
« We are fortunate to be surrounded by a team of passionate professionals who share our values, vision, and approach to hospitality. We believe in a horizontal management structure and transparent leadership as the best way to motivate each person in a united team to give their best. Jeanne, Fabien, Mattia, Léa, Liton, Juliette and Paul, thank you for your work and dedication. »
Alba Farnós Viñals honed her culinary excellence in Paris, training at the prestigious Ferrandi School before joining the kitchens of some of the finest Parisian establishments: Pascal Barbot’s L’Astrance (3 stars), the French Senate’s Presidency, Cobéa (1 star), and Virtus (1 star). In 2021, the Catalan chef moved to Switzerland to join LEGRAM in Renens, where her talent was quickly recognized: a few years later, she was listed among the “Ten Chefs to Watch” by the renowned Gault & Millau guide.
Founded by Paul Marsden in 2019, LEGRAM was an innovative concept advocating short supply chains, sustainable cuisine, and natural wine. Formerly in the British Army, Paul transformed his service and discipline into a passion for hospitality and catering after several experiences managing luxury chalets and a wine cellar in Verbier.
Their meeting sparked undeniable chemistry, first professional and then romantic. Together, Alba and Paul continuously innovate: pop-up dining experiences, exceptional banquets, and varied gastronomic projects… Their synergy creates unique experiences that captivate Switzerland and beyond. Today, with this inspiring journey behind them, Alba and Paul have chosen to settle at the Auberge de l'Abbaye de Montheron, in the heart of the Bois du Jorat.