The "À la Valsainte" restaurant in Vevey offers generous Vaudoise brasserie cuisine in what used to be a convent on the east side of Vevey town located right next to the college.
The philosophy is based on the freshness of the food and the fact that it's cooked "in house". You'll eat real simmered dishes, like brasserie fare, old-fashioned dishes and the plate of the day. 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, onglet as well as hunting in season.
The restaurant consists of a 30-seat café, a bar, a 50-seat dining room and two electric federated bowling alleys dating from 1971, making them the oldest in Switzerland.
We also host temporary exhibitions of paintings or photography in our dining room.
Yannick Dufresne, chef de cuisine and partner has notably completed his professional training with great chefs such as the late Philippe Rochat at the Hôtel de Ville in Crissier, for two years as chef de partie, as well as a year at the Pont de Brent with Mr. Gérard Rabaey. Let's hear it...
Minutes: 14 :30
Un lieu authentique à vivre... un accueil magnifique... qu’il fait bon de se retrouver chez nous et de pouvoir se délecter des produits du terroir. De succulents repas qui vous mettent les papilles sur la pointe des pieds. Le goût du vrai... merci de tout cœur.
August 26, 2018 | Marianne Noëlquel grand plaisir de déguster une cuisine avec des produits du terroir et notamment des filets de perche du lac Léman. Et des vrais !
April 18, 2018 | anthony.rauccio