Yann Klein,
chef and craftsman.
Alsatian roots.
Years in China.
A cuisine in Saint-Prex.
Precision in every gesture.
Freedom in every flavour.
Yann Klein and his team work with seasonal produce, with simplicity and precision. Cooking, sauces and broths are guided by a search for balance. His Alsatian roots and years in China inspire a personal cuisine in which every influence leaves the ingredients room to shine.
Yann Klein’s journey
Trained in renowned restaurants, Yann Klein has worked in France, Switzerland and China. After twelve years alongside Éric Pras, including seven as executive chef at Maison Lameloise Shanghai, his story continues in Saint-Prex.
Originally from Alsace, Yann began his apprenticeship at sixteen. His career took him to the kitchens of Olivier Brulard*, Michel Troisgros*, Anne-Sophie Pic, Emmanuel Renaut* and Éric Pras**.
These experiences shaped his technical mastery and sensitivity to flavour. In Saint-Prex, he continues this exploration with the same curiosity, letting ingredients express themselves naturally.
Produce and craftspeople
The team works closely with passionate producers and craftspeople, respecting their expertise. Textures and seasoning come together in a thoughtful, deeply satisfying cuisine.
An auberge
in Saint-Prex.
In the heart of the medieval village, a short walk from the lake, Auberge Klein invites you to slow down and enjoy time together around the table.
Your host Loubna Oufdil and the dining room team welcome you into a warm, harmonious setting.
Plan your visitTake time to savour.
Discover Yann Klein’s cuisine at lunch or dinner.