A la Valsainte

The restaurant "À la Valsainte" in Vevey offers generous Vaudois brasserie cuisine in what was once a former convent east of the town of Vevey, located right next to the college.

The philosophy is based on the freshness of the food and the fact that it is cooked "in-house." You can enjoy authentic slow-cooked dishes, such as brasserie fare, traditional dishes, and the daily special. Specialties include: fondue vigneronne, cheese dishes, homemade hamburgers (with artisan bread from the baker), perch fillets from Lake Geneva, kidneys, calf's head, pig's trotters, skirt steak, and game in season.

The restaurant consists of a 30-seat café, a bar, a 50-seat dining room, and two electric bowling alleys dating from 1971, making them the oldest in Switzerland.
We also host temporary exhibitions of paintings and photographs in our dining room.

Yannick Dufresne, chef and partner, trained with renowned chefs such as the late Philippe Rochat at the Hôtel de Ville in Crissier, where he worked for two years as a chef de partie, and spent a year at Le Pont de Brent with Gérard Rabaey. Spread the word...

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