Auberge Communale Aclens - La Charrue Menu
Auberge Communale Aclens - La Charrue menu gallery
Choose your favorite dish
LES INCONTOURNABLES
sauce tomate, mozzarella Fior di latte Agerola, basilic, origan
sauce tomate, origan, ail, basilic, anchois "Armatore" à l'huile d'olive extra vierge, tomates cerises, olives Tagiasca et câpres
sauce tomate, Mozzarella fior di latte, nduja épicé, salami ventricina piquant, olives
sauce tomate, Mozzarella fior di latte, champignons sautés ail et persil jambon blanc fumé
sauce tomate, Mozzarella fior di latte, artichauts, jambon blanc
ACCOMPAGNÉ DE TOASTS, FRITES, SALADE
BUNS MAISON, STEACK DE BOEUF SUISSE 180G, DE LA BOUCHERIE CHANSSON, COMPOTÉ D'OIGNONS ROUGES MAISON, GRUYÈRE MI-SALE, FEUILLES DE CHÊNE, JUS DE VEAU ET FRITES (AVEC LARD GRILLÉ + 3 CHF)
LES EPHEMERES DE SEPTEMBRE
mozzarella fior di latte, figues, jambon iberico, ecailles de parmesan, roquette
sauce tomate, mozzarella fior di latte, chanterelles, guanciale
ENTRÉES
FIGUES, NOIX, BRIOCHE MAISON
FARCIES À LA RICOTTA ET GAMBAS, CITRON
MORUE À LA VÉNITIENNE, POLENTA CROQUANT
BURRATINA, TRUFFE NOIRE D'ÉTÉ
CHAMPIGNONS, TRUFFE NOIRE D'ÉTÉ
PÂTES
PETITS POULES, CAPRES, OLIVES, FENOUIL SAUVAGE
RAGOUT DE LAPIN, CHANTERELLE, MARJOLAINE
HOMARD ENTIER, PETITES TOMATES, CITRON VERT
PLATS
SERVI AVEC AUBERGINES FAÇON GRAND MÈRE, PURÉE DE POMMES DE TERRE
POÊLÉE DE CREMEUX AU MAÏS EN CROIX ROTIS
VILLIERS, POULOT, MAIS, POIVRONS À LA PLANCHA
SAUCE À LA NDUJA PIQUANT, COCO, HARICOTS CANNELLINI, CELERI, TOMATES CONFITES
VARIATIONS DE FLEURS, AGRUMES
At Auberge Communale Aclens - La Charrue, the menu presents a warm, seasonal interpretation of Swiss-Italian inspired cooking, balancing classic comfort with more refined touches. The selection of pizzas under LES INCONTOURNABLES stands out with familiar yet well-executed options such as LA MARGHERITA, LA MARINARA, LA DIAVOLA, LA JAMBON - CHAMPIGNONS, and IL CALZONE, offering a straightforward but satisfying foundation. The rotating LES EPHEMERES DE SEPTEMBRE section adds a creative seasonal flair, highlighted by dishes like MICA PIZZA E FICHI ! and LA CHANTERELLE, which suggest a focus on fresh, autumnal ingredients.
The starters bring a more gourmet touch, with items such as TERRINE DE FOIE GRAS, FLEURS DE COURGETTE, BACCALA "MANTECATO", TATIN D'OIGNONS, and RIS DE VEAU, reflecting a refined bistro influence. Pasta lovers are catered for with simple but well-defined choices like TROFIE, TAGLIATELLE, and SCIALATELLI, leaving room for sauces and seasonal preparations to shine.
Main courses under PLATS elevate the menu further, featuring hearty and traditional dishes such as FILET DE BOEUF, POULET DE LA FERME, RIS DE VEAU, and POULE DE CHOUX FLEURS, emphasizing quality ingredients and rustic French-Swiss culinary roots. Overall, the menu feels thoughtfully structured, moving from accessible pizzas to more elevated plates, making it a versatile dining experience grounded in seasonal freshness and classic technique.