{"id":5295,"date":"2015-07-25T14:00:38","date_gmt":"2015-07-25T12:00:38","guid":{"rendered":"https:\/\/lionel-meylan.ch\/actualite\/la-maison-du-tartare-a-recipe-well-worth-the-trip\/"},"modified":"2025-08-13T21:27:36","modified_gmt":"2025-08-13T19:27:36","slug":"la-maison-du-tartare-a-recipe-well-worth-the-trip","status":"publish","type":"blog","link":"https:\/\/lionel-meylan.ch\/en\/actualite\/la-maison-du-tartare-a-recipe-well-worth-the-trip\/","title":{"rendered":"La Maison du Tartare – A recipe well worth the trip"},"content":{"rendered":"

In this place entirely devoted to the art of tartare, Anita Zahno couldn\u2019t give a fig for etiquette and neither could her customers. Amid surroundings featuring simple and warm decoration, a maximum number of nine people can sample or take away a tartare, or else simply purchase portions for freezing. Following the opening of her Maison du Tartare in 2011, Anita\u2019s beef or fish tartares with their unique flavours rapidly became well-known across Vevey.<\/p>\n

\n

Our recipes are developed with quality ingredients by a chef who loves working with the product. Our tartares are very fresh and have a taste of which one never tires.<\/span>
\nAnita Zahno, owner of the Maison du Tartare<\/small><\/p>\n<\/div>\n

The original recipe developed by her husband, a chef and former restaurant owner, has in fact remained unchanged for the past 22 years. Traditional tartare with Swiss beef, Italian tartare for a stronger flavour enhanced with olives and dried tomatoes, or salmon or tuna tartare accompanied by homemade bread, are the four ways of enjoying this delicacy. Your tastebuds are sure to ask for more\u2026<\/p>\n

La Maison du Tartare
\nRue des Deux March\u00e9s 18
\n1800 Vevey \u2013 079 433 45 12<\/p>\n

www.lamaisondutartare.ch<\/a><\/p>\n","protected":false},"template":"","blog_category":[387],"class_list":["post-5295","blog","type-blog","status-publish","has-post-thumbnail","hentry","blog_category-bright-ideas"],"acf":[],"yoast_head":"\nLa Maison du Tartare - A recipe well worth the trip | Lionel Meylan<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/lionel-meylan.ch\/en\/actualite\/la-maison-du-tartare-a-recipe-well-worth-the-trip\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"La Maison du Tartare - A recipe well worth the trip | Lionel Meylan\" \/>\n<meta property=\"og:description\" content=\"In this place entirely devoted to the art of tartare, Anita Zahno couldn\u2019t give a fig for etiquette and neither could her customers. 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