Bistronomy · Val d'Illiez
Le Bistrot
de la Bergerie
Simple, alive, led by the season
The menu evolves with arrivals, the seasons, and the chef's inspiration. Valley produce, wines from the terroir. Come as you are — the terrace is open.
Menu & reservations — Opening June 2026
Menus
Summer 2026
The Chef's Menu
89 CHF
5 courses
Moreno's welcome
An ode to the summer garden
The pasture along the Vièze
Lamb and wild berries
The forest
Served for the whole table
Starters
Salad of the moment
16
An ode to the tomato
young tomato with passion fruit and liquorice, confit tomato sorbet, garden cherry tomato filled with burrata, bread with tomato juice
19
Breaded goat tomme from Gabi's farm
gazpacho and watermelon tataki
21
Gravlax trout swirl with seasonal courgette
22
Seasonal foie gras
24
Mains
Duo of farm guinea fowl
breast stuffed with ground elder, croquette of confit leg, poultry jus with wild raspberry
42
Slow-cooked leg of lamb
black garlic sauce, carrot mousseline with caraway
40
Ravioli with wild herbs and smoked sérac
34
Tagliolini made with blueberry flour
wild chanterelle sauce
32
Slow-roasted farm veal shoulder
grilled seasonal mushrooms, potato purée with mountain juniper, fir-scented sauce
40
Desserts
House ice cream or sorbet
per scoop
4
Valais apricot cheesecake
almond and verbena
12
Alpine hay tiramisù
12
Wild blueberry salad
fir ice cream
12
Vanilla panna cotta
young pine cone syrup and berries
12
Children's menu
House tagliolini bolognese
16
House-made nuggets
mashed potatoes and carrot smiles
16
House vanilla or chocolate ice cream
3.5
Opening hours