Auberge St-Hubert

In the heart of the lush Ajoie region, the Saint-Hubert lives up to its name. People come from far and wide to sample the game dishes prepared by Stéphane Gschwind and his team.

Guests also enjoy dining in the brasserie for "Jeudis canailles" (Ragged Thursdays), evenings where diners can grill meat at their tables or in the dining room, where beautifully laid tables showcase the restaurant's beautifully presented dishes. The menu varies with the seasons, while retaining a few signature dishes that have made the restaurant's reputation

of the restaurant.

These include delicious, melt-in-the-mouth frogs' legs topped with a tasty wild garlic cream. A few asparagus spears complete the picture. The fresh perch fillets from Loë (in Raron, Valais) are a bouquet of flavors, with just the right amount of chewiness to make them a real delight. Equally accomplished, the lamb fillet, as tender as butter, is hidden under a crust of bright green, aromatic pistachios. It is pleasing to the palate and charming to the eye. The full-bodied jus, a string of baby potatoes and a generous serving of crunchy vegetables complete the picture. The whole dish is joyful and colorful, providing a welcome contrast to the somewhat sterile atmosphere of the dining room. The Parisian beef fillet, grilled to perfection, is topped with an exquisite morel sauce. The desserts are also seasonal and colorful, such as the "Délices du Saint-Hubert," led by a springtime strawberry variation. Beautiful shaded terrace in summer.