Le PĂ©rolles
Fribourg, Switzerland
â1 Star
The Experience
From Michelin Guide
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 PĂ©rolles, which is in the basement, provides the perfect foil for delicate, well-curated dishes, whose expressive generosity reflects the chefâs 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 âsimplerâ experience, head for the ground-floor bistro-cum-grocery store, le Petit PĂ©rolles, open from 9.30am, and dig into fresh regional produce in a more casual vibe.
Unique Things
From Visitor Experiences
Atypical Setting Designed by Mario Botta
Le PĂ©rolles is housed in a recently renovated, modern building in downtown Fribourg designed by renowned architect Mario Botta, offering a unique and sensory-awakening atmosphere uncommon for Michelin-starred restaurants.Dual Dining Experience: Gourmet Restaurant and Brasserie
Since 2019, Le PĂ©rolles features an associated brasserie called "Le Petit PĂ©rolles," which provides a simpler, more affordable daily lunch menu, contrasting with the main restaurantâs refined, high-end gastronomic offerings priced between 150 and 200 Swiss francs.Innovative Menu with Vegetarian and Accessible Options
The restaurant offers a sophisticated classic French and contemporary cuisine with inventive twists on Gallic classics. It provides a more accessible 3- or 4-course lunch menu and a vegetarian menu option in the evening, along with a notable cheese trolley, catering to diverse tastes and dietary preferences.
Ingredient Stars
From Visitor Experiences
The most honored or signature ingredients at the Michelin-starred restaurant Le PĂ©rolles in Fribourg include:
Lamb: Featured prominently in inspired new takes on Gallic classics, lamb is a key protein that reflects the chef's refined approach to traditional French cuisine.
Wild thyme: This herb is used to impart aromatic and earthy notes, enhancing the flavor profile of dishes such as lamb and other meat preparations.
Chard: A leafy green vegetable that adds both color and a slightly bitter, vegetal contrast to richer components on the plate.
Pimiento: This ingredient brings a mild sweetness and vibrant color, often used to complement and balance savory flavors in signature dishes.
Foie gras (implied from menu examples): While not explicitly listed as a signature ingredient, foie gras appears in classic French dishes like medallion of foie gras with ravioli, indicating its importance in the restaurant's gastronomic offerings.
These ingredients are carefully curated and combined to create delicate yet expressive dishes that showcase Chef Pierrot Ayerâs personality and his contemporary reinterpretation of French classics. The use of local and high-quality produce is central to the dining experience at Le PĂ©rolles.
Menu & Pricing
Current Offerings & Prices
Tasting Menus
- Lundi au Samedi
- Menu du Chef : âŹ180
- Menu Gourmand : âŹ220
A La Carte
- Foie Gras : âŹ45
- Filet Mignon : âŹ55
- Blue Lobster : âŹ95