Auberge de Luins | To book: +41 21 824 11 59
HISTORY
OUR HISTORY
“At the Auberge de Luins, the Marguerat family has been making malakoffs 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 reins of the inn in 1973. In 1976, the inn was renovated and enlarged; the total capacity of the restaurant was then 140 seats. It was then the sons, Yvan and Laurent, as well as his wife Awa, who decided to join the team to continue operating the restaurant. Over all these years, the Marguerat family has been delighted to be able to count on a loyal clientele and hopes to have the opportunity to serve you its local specialties for many more years.
A malakoff, a Vaudois specialty, is a cheese donut.
MALAKOFF: legend or truth? No one knows. However, it is said that it was Vaudois soldiers who served in the French army and participated in the capture of the Malakoff fortress in Sevastopol in 1855 who invented the recipe for fried cheese. Upon their return home, they popularized this recipe and named it Malakoff, in memory of their victorious campaign. It is found more particularly in the Côte region. Traditionally, malakoff was served in the form of sticks, but the distinction has become less clear in recent years, with many establishments now serving spherical malakoffs.
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