{"id":179177,"date":"2026-05-13T16:45:12","date_gmt":"2026-05-13T14:45:12","guid":{"rendered":"https:\/\/lionel-meylan.ch\/actualite\/au-bon-vin\/"},"modified":"2026-05-13T16:45:12","modified_gmt":"2026-05-13T14:45:12","slug":"au-bon-vin","status":"publish","type":"blog","link":"https:\/\/lionel-meylan.ch\/en\/actualite\/au-bon-vin\/","title":{"rendered":"Au Bon Vin"},"content":{"rendered":"

Nestled in the heart of the charming winegrowing village of Chardonne, the place hasn’t changed since the 1950s. It is here, behind the walls of this imposing building, that Thierry Sax and his wife, Helena, nurture a culinary savoir-faire that has become rare. With Thierry in the kitchen and Helena in the dining room, the couple offer a tasty menu featuring mostly pork dishes. <\/p>\n

\n

We do everything by hand, ourselves. We kill the pig, smoke it, cook it… just like in a country butcher’s shop. <\/span>
\nThierry Sax, owner of Au Bon Vin restaurant<\/small><\/p>\n<\/div>\n

Every week, from September to March, the owners kill a pig, prepare it and smoke it. Homemade roast sausages, atriaux, cabbage sausages, sausages, hams and boutefas are served with a glass of wine chosen from the production of the village’s fourteen winegrowers. For cheese and fish lovers, the establishment offers an alternative to “cochonaille” with homemade Malakoffs and salmon smoked on site. <\/p>\n

Au Bon Vin
\nrue du Village 6
\n1803 Chardonne – 021 921 27 04<\/p>\n

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