The idea of Swiss steak doesn’t always thrill meat lovers. But the meats served in a small village of Cully in Switzerland makes it worthy of the trip. Wind the clock back to 1996 when Jean-Jacques Gauer (a.k.a JJ) served as the General Manager of the Lausanne-Palace, eventually he retired in 2016 to continue his career as a hotelier and took over the Auberge du Raisin.
Auberge du Raisin is a quaint 10 room Auberge with a small garden and two indoor dining rooms, one more casual with a fireplace grill, the other white table cloths. Chef Julian Ostertag cooks some delicious fitting foods on an open grill, a fireplace in the dining room is used to cook local chicken, pork ribs and a voluptuous rib eye.
Auberge Du Raisin Pork Ribs
Pl. de l’Hôtel de Ville 1
1096 Cully – CH