Aux Trois Amis

1. Location and Access Experience
Aux Trois Amis is uniquely situated in the small village of Ligerz on the slopes above Lake Biel, accessible not just by car but notably via a funicular railway followed by a scenic five-minute walk through vineyards. This journey offers diners spectacular views of the lake and iconic Alpine peaks such as Eiger, Mönch, and Jungfrau, enhancing the dining experience with a memorable approach and setting.

2. Hyper-Local Sourcing and Seasonal Focus
Approximately 90% of the ingredients used at Aux Trois Amis come from the immediate surrounding area, including fresh fish from Lake Biel, meat from a nearby pork butcher, wine from a local winegrower, and herbs grown in the restaurant’s own garden. This commitment to local sourcing supports sustainability and ensures freshness, reflecting a strong connection to the terroir.

3. Culinary Style and Team Dynamic
The restaurant is led by chef-patron Marc Joshua Engel and maître d’ Cynthia Lauper, who together helm a young, dynamic team praised for its creativity and innovation. The cuisine features modern interpretations of regional dishes with sophisticated, creative accents—such as venison fillet with black garlic, asparagus, and cherries—while maintaining balance so dishes feel neither overworked nor heavy. The team’s performance has been notably commended by Michelin inspectors, highlighting a high level of cohesion and excellence.

The most honored or signature ingredients at the Michelin-starred restaurant Aux Trois Amis in Ligerz include:

• Venison fillet: Featured in a signature dish paired with black garlic, asparagus, and cherries, showcasing sophisticated country cooking with creative accents.
• Black garlic: Used to add depth and umami to dishes such as venison, highlighting the chef's inventive approach.
• Asparagus: A seasonal vegetable that complements the venison dish, emphasizing local and fresh ingredients.
• Cherries: Provide a fruity contrast in the venison dish, demonstrating a balance of flavors.
• Local seasonal ingredients: The restaurant focuses on high-quality, locally sourced produce creatively prepared with modern techniques, reflecting the region’s terroir and culinary tradition.

These ingredients are significant as they represent the restaurant's philosophy of combining local Swiss produce with sophisticated, creative culinary techniques to deliver a refined dining experience. The venison fillet with black garlic, asparagus, and cherries is a signature dish that exemplifies this approach.