Maison Wenger

Take a drive through the picturesque landscape to this elegant restaurant in a small town in the canton of Jura. Jérémy Desbraux's classical cuisine is impressive – its depth of flavour packs a punch to the palate. There is a coherence to the dishes, with nothing feeling over-egged or contrived. Very pleasant and competent service; the wine recommendations are excellent. There are also guestrooms for an overnight stay.

Seasonal and Regional Focus

• Chef Jérémy Desbraux emphasizes a menu that changes with the seasons, showcasing the freshest local ingredients from the Jura region, which enhances the dining experience with a strong sense of place.

Artisan Bread and Confectionery

• All breads, pastries, chocolates, and candies are made in-house daily, highlighting the restaurant's commitment to craftsmanship and quality.

Unique Dessert Offerings

• The restaurant features distinctive desserts, such as a Soufflé à la Vieille Prune de Zug, which reflects a creative approach to traditional Swiss flavors.

Signature Ingredients

• Artisanal Butter: Produced at the Fromagerie des Reussilles, this butter is a staple in the kitchen, enhancing the richness of dishes and showcasing local dairy craftsmanship.
• Wild-Caught Fish: All fish served at Maison Wenger are caught in the wild and line-fished, ensuring freshness and sustainability, which is a hallmark of the restaurant's commitment to quality.
• Swiss Meats: The restaurant exclusively uses meats sourced from Swiss farms, emphasizing the quality and flavor of local livestock, which is integral to their seasonal menus.
• Damassine Bonbons: A unique dessert that highlights local flavors, these bonbons are crafted in-house and reflect the culinary creativity of the chef, Jérémy Desbraux.
• Zug Old Plum Soufflé: A signature dessert that combines traditional Swiss ingredients with modern techniques, showcasing the chef's innovative approach to classic recipes.