Restaurant Le Chalet

Description

Le Chalet welcomes you in a warm and welcoming way. A simple menu with a rural slant helps you discover traditional Swiss dishes. Service is attentive and convivial, whilst the rustic surroundings at Le Chalet provide a mix of quality and congeniality.

Just a stone’s throw away from Château-d'Oex train station, Le Chalet is a gourmet, tourist and everyday hotspot. In a setting decorated as an alpine chalet, waitresses and waiters dressed in traditional costumes serve dishes from the region, such as the famous raclette and fondues. It is no coincidence that cheese is present on the menu at Le Chalet, the ambassador of the "Pays-d'Enhaut Produits Authentiques" (‘Pays d’Enhaut authentic produce’). In a corner of the dining room, near the wood fire, a typical cheese maker makes "Le Chalet Bio" cheese on Wednesday, friday, Saturday and Sunday. Customers can see the transformation of 160 to 200 litres of milk into cheese. After 5 to 6 months of ripening in the cellar, the hard cheese finds its chalet and decorates the shelves of a pretty boutique selling local produce.

Cheese making on Wednesdays, Fridays, Saturdays and Sundays from 11:00 am to 1:00 pm. *Times may vary according to reservations or special requests.

BOOK

Le Chalet welcomes you in a warm and welcoming way. A simple menu with a rural slant helps you discover traditional Swiss dishes. Service is attentive and convivial, whilst the rustic surroundings at Le Chalet provide a mix of quality and congeniality.

Just a stone’s throw away from Château-d'Oex train station, Le Chalet is a gourmet, tourist and everyday hotspot. In a setting decorated as an alpine chalet, waitresses and waiters dressed in traditional costumes serve dishes from the region, such as the famous raclette and fondues. It is no coincidence that cheese is present on the menu at Le Chalet, the ambassador of the "Pays-d'Enhaut Produits Authentiques" (‘Pays d’Enhaut authentic produce’). In a corner of the dining room, near the wood fire, a typical cheese maker makes "Le Chalet Bio" cheese on Wednesday, friday, Saturday and Sunday. Customers can see the transformation of 160 to 200 litres of milk into cheese. After 5 to 6 months of ripening in the cellar, the hard cheese finds its chalet and decorates the shelves of a pretty boutique selling local produce.

Cheese making on Wednesdays, Fridays, Saturdays and Sundays from 11:00 am to 1:00 pm. *Times may vary according to reservations or special requests.

BOOK

Duration

People usually spend 10 minutes here.
Location
Getting There
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