Taste is not a matter of age. The younger patrons of the Auberge Communale at Mont-sur-Lausanne are as attached to culinary traditions as their elders. On the restaurant menu, and in the more modern brasserie, servings are generous and prices reasonable. The enjoyment of food always begins with the eyes, so much care is taken with the presentation of every dish. The menu changes with the seasons, but the style of Chef Eric Gauvin remains the same, traditional with creative touches. Tangerines to refresh a Hollandaise sauce, squash to enhance the sweetness of foie gras and for dessert, blackcurrant sorbet to enliven a rum baba.
All the menus offered allow diners to choose their dishes themselves or reserve some surprises for the more adventurous. The dish of the day, the hamburgers and steak tartare in the brasserie, offer a simpler but still tasty meal.