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
Autumn 2026
Starters
Wild salad of the moment
wild herbs and flowers, barbecued plum, smoked sérac
19
Wild spinach velouté
farm egg cooked at 62°, alpine raclette cream, crisps of valley bacon
19
Smoked féra
barbecued chanterelles, celeriac, apple, hazelnut
22
Foie gras of the moment
autumn fruits with vermouth, house brioche
24
Mains
Sérac ravioli with mountain herbs
blackberry and sage butter
29
Tagliatelle made with porcini flour
wild mushrooms of the moment
32
Duo of guinea fowl
ballotine with ground elder, croquette of confit leg, foie gras sauce
42
Lamb from the Dents du Midi
slow-cooked rolled shoulder, barbecued cutlet
45
Swiss beef sirloin aged on the bone
fir and mountain juniper, wild blueberries
49
Pike-perch fillet
cooked on the skin, meunière sauce
36
Desserts
Crème brûlée with mountain pine
9
Goat cheese & fig cheesecake
14
Blueberry tiramisù
12
House ice cream or sorbet
4 / piece
Children's menu
House tagliolini bolognese
16
House-made breaded chicken
Breaded chicken piece and garnish of the moment
16
House vanilla or chocolate ice cream
3.5
Opening hours