Thursday Traditions are back : the taste of recipes from days gone by
Watch the video on Instagram
At Auberge de l’Étoile, we love dishes that tell a story. Dishes that evoke family meals, recipes passed down from generation to generation, and the hearty cuisine that people used to take the time to prepare. In this spirit, we’re bringing back “Thursday Traditions” starting October 1.
Every Thursday at lunchtime, a traditional dish takes center stage
Every Thursday at lunchtime, we offer a rustic, traditional dish, served with a green salad as a starter, for 22CHF.
Each week, it’s an opportunity to rediscover a specialty of traditional cuisine and reconnect with the pleasure of simple, authentic, and comforting food.
Over the coming weeks, our menu may feature dishes such as calf’s head, tripe, beef tongue, sweetbreads, and blood sausage... These are hearty dishes—sometimes forgotten—but they’re part of the great recipes from days gone by that we’re committed to keeping alive.
Cuisine Just Like at a Country Inn
For us, these dishes represent exactly what we love to find in a traditional inn: sincere, generous, and unpretentious cuisine.
“Thursday Traditions” is a return to our grandmothers’ recipes, to ingredients prepared with care, and to dishes that simmer slowly to deliver deep, comforting flavors.
It’s also an invitation to take the time to enjoy lunch, gather around a beautiful plate, and share a convivial moment.
On Thursdays, we go back to our roots
With “Thursday Traditions,” the Auberge de l’Étoile aims to revive a certain vision of traditional cuisine: one that prioritizes flavor, generosity, and the joy of rediscovering authentic recipes.
So whether you’re a fan of regional cuisine, nostalgic for the dishes of your childhood, or simply curious to rediscover these specialties, join us every Thursday at lunchtime at the Auberge de l’Étoile.
Thursday Traditions: a traditional dish, a green salad, and all the pleasure of authentic cuisine, for 22 CHF.
Watch the video on Instagram
Starting October 1. The traditional dish varies by week.