L’Accent de Buchillon

12/20 Gault & Millau

Benoît Riboulet, who hails from Montpellier, and Antoine Gétaz, a true-blue Vaudois, are the founders of this bistro .

Why this name? Because the founders Benoît Riboulet, who hails from Montpellier, and Antoine Gétaz, a true-blue Vaudois, each have their own. They have recently hired a new Chef, Mickael Marini, who previously gathered experience in the kitchens of the Hotel School of Lausanne and that of Glion. He felt immediately at home at L’Accent, cooking mouth-watering, tasty, and pleasantly affordable food. For example, an elegant structure consisting of dry meat from Grisons and matured Emmental: A kind of millefeuille full of concentrated flavours and enhanced by pretty lettuce leaves. Or gravlax trout, a simple and vibrantly fresh dish. All the dishes are wonderfully quick and colourful. Such as the supreme of chicken ballotine, cooked at a low-temperature and accompanied by celery that has been prepared in several ways (roasted, puréed and on its leaves). Then there is the shellfish à la marinière. This dish is presented in a casserole lined with a perfect flan and garnished with shrimps and shells that are topped with knife-shaped herbs exuding a delicate scent of lovage. The desserts are also home-made. They are served in small white bowls: The crème brûlée with tonka beans is perfect, while the peach-verbena crumble complements the already very complete gourmet coffee. The wine list is remarkable and explores the wine regions of often forgotten cantons.

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Restaurant l'Accent de Buchillon

Restaurant l'Accent de Buchillon

Restaurant l'Accent de Buchillon

Restaurant l'Accent de Buchillon

Restaurant l'Accent de Buchillon

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