Le Pérolles

Chef Pierrot Ayer, who is the darling of the residents of Fribourg, he rolls out his manifold talents in this swish, designer venue. Done up in a snazzy futuristic vein, Le Pérolles, which is in the basement, provides the perfect foil for delicate, well-curated dishes, whose expressive generosity reflects the chef’s personality, particularly in his inspired new takes on Gallic classics: lamb, wild thyme, chard and pimiento. At lunchtime, there is a more accessible 3- or 4-course menu and, in the evenings, there is also a vegetarian version. Splendid cheese trolley. For a “simpler” experience, head for the ground-floor bistro-cum-grocery store, le Petit Pérolles, open from 9.30am, and dig into fresh regional produce in a more casual vibe.

What makes it distinctive

• A Mario Botta setting: A swish, designer dining room with a kitchen-facing openness.
• A deep cellar: Over 1,000 wine references, roughly 10,000 bottles in reserve.
• A new chapter: Julien Ayer leads the room and wine, Victor Moriez leads the kitchen.

Signature ingredients and dish anchors

• Lamb, wild thyme, chard, pimiento: A frequently cited combination in the restaurant’s cooking.
• Seasonal local produce: The kitchen frames its work around seasons and producers in the Fribourg region.

Menus

• MENU « MOMENTS » (lunch and dinner, downloadable PDF)
• MENU « DÉJEUNERS » (lunch only, downloadable PDF)

Evenings include a vegetarian menu option. A cheese trolley is part of the experience.