Les Trois Suisses in Vucherens is on the road between Servion and Moudon and provides the ideal gourmet break. It offers regional products featured in an original way during the Chef’s so-called “fortnights of taste” on themes such as tartares, gourmet salads and frogs from Vallorbe.
Its emblem of a typical Swiss three-finger salute - the same the first Helvetians used on the Rütli meadow when they swore their oath - beckons to passing visitors to stop for a bite. The restaurant offers Yves and Sabrina’s lovingly prepared seasonal dishes. But there are also regional specialties. The excellent village butchery and bakery is their main supplier as are other small artisans and winemakers, who feature in the wine card.
Chef Yves nevertheless takes some liberties with regard to Swiss terroir dishes with his famous “fortnight of foie gras” and his “lobster menu” during the Christmas season. The guests, who book their table several weeks in advance, gladly forgive him these minor “transgressions”. The side dishes of these exceptional meals are local products, especially vegetables from the restaurant’s vegetable garden, season permitting.
