Le Chalet is more than a restaurant. It is a tourist attraction in the heart of Château-d’Oex, where visitors feel as if they were in an authentic Alpine chalet. While enjoying a traditional cheese dish, guests can watch how it is made over a log fire in the dining room.
Just a stone’s throw away from Château-d'Oex train station, Le Chalet is a gourmet, tourist and everyday hotspot. In a setting decorated as an alpine chalet, waitresses and waiters dressed in traditional costumes serve dishes from the region, such as the famous raclette and fondues. It is no coincidence that cheese is present on the menu at Le Chalet, the ambassador of the "Pays-d'Enhaut Produits Authentiques" (‘Pays d’Enhaut authentic produce’).
In a corner of the dining room, near the wood fire, a typical cheese maker makes "Le Chalet Bio" cheese on Wednesday, friday, Saturday and Sunday. Customers seated between 10.30am and 12.30pm can see the transformation of 160 to 200 litres of milk into cheese. After 5 to 6 months of ripening in the cellar, the hard cheese finds its chalet and decorates the shelves of a pretty boutique selling local produce.