Auberge de Luins | To book: +41 21 824 11 59
HISTORY
"At the Auberge de Luins, the Marguerat family has been malakoffing for three generations. "
History of the Auberge de Luins
The restaurant was opened by Rosette and Fernand Marguerat in 1957. They already decided at that time to make Malakoffs. Subsequently, it was their son, Roland and his wife Monique, who took over the inn in 1973. In 1976, the inn was renovated and expanded; the total capacity of the restaurant was 140 places. Then the sons, Yvan and Laurent, and his wife Awa, decided to join the team to continue the operation of the restaurant. For all these years, the Marguerat family is delighted to have a loyal clientele and hopes to have the opportunity to serve you its local specialties for many years.
Malakoff, a specialty from Vaud, is a cheese donut.
MALAKOFF: legend or truth? Nobody knows. It is said, however, that Vaudois soldiers who served in the French army and took part in the taking of the fortress of Malakoff in Sevastopol, in 1855, invented the recipe for cheese to fry. Upon their return home, they popularized this recipe and baptized Malakoff, in memory of their victorious campaign. It is found more particularly in the Côte region. Traditionally, malakoff has been used in the form of sticks, but the distinction has become less clear in recent years, with many institutions now serving spherical malakoffs.
OUR CARD
