In the heart of Montcherand, the Restaurant de la Treille is run by two brothers, Cédric and Manuel Fertig, united by a love of quality produce and a warm, welcoming atmosphere. Cédric, a trained chef, completed his apprenticeship at the Auberge Communale in Éclépens, where he learnt the importance of precision and working with seasonal produce. Manuel, a baker and pastry chef, trained at Court in Chavornay.
This takeover is part of a family legacy: the two brothers are the grandsons of Raymond Fertig, director of the Brasserie d’Orbe Fertig Frères in the 20th century, who helped to promote the region’s brewing expertise. From homemade main courses to artisanal desserts, the restaurant combines a warm welcome, culinary expertise and a deep connection to the Vaud region.
During the hunting season, the restaurant is extremely popular for its many specialities, notably its hunter’s fondue served with four homemade sauces and spätzli.