Restaurant GERBER WYSS
Yverdon-les-Bains, Switzerland
⭐1 Star
The Experience
From Michelin Guide
Laurena and Grégory Wyss, along with Séverin Gerber, are the team behind this restaurant in the heart of the town, just a stone's throw from their boulangerie-chocolaterie – the two men were previously chocolate-maker and baker, respectively, at the renowned Restaurant de l'Hôtel de Ville in Crissier. The chef serves up creative dishes that showcase the Swiss terroir: for example, crayfish from Lake Neuchâtel, fennel kimchi and oyster leaves are among the various instants comprising the Signature set menu. You will be served by an attentive and charming team, and a sommelier who is a fountain of knowledge.
Unique Things
From Visitor Experiences
Here are three unique or unconventional aspects of Restaurant GERBER WYSS in Yverdon-les-Bains:
1. Creative Use of Swiss Terroir Ingredients
The restaurant showcases the Swiss terroir through inventive dishes such as crayfish from Lake Neuchâtel, fennel kimchi, and oyster leaves. These ingredients are part of the "Signature" set menu, highlighting a creative approach to regional produce.
2. Background of the Culinary Team
The team behind the restaurant includes Laurena and Grégory Wyss, along with Séverin Gerber, who previously worked as a chocolate-maker and baker at the renowned Restaurant de l'Hôtel de Ville in Crissier. This unusual combination of culinary backgrounds influences the restaurant’s approach and menu.
3. Attentive Service with a Knowledgeable Sommelier
The dining experience is complemented by an attentive and charming service team, including a sommelier described as a "fountain of knowledge," which adds an educational and personalized dimension to the meal.
Ingredient Stars
From Visitor Experiences
The most honored or signature ingredients at the Michelin-starred Restaurant GERBER WYSS in Yverdon-les-Bains highlight the Swiss terroir and innovative culinary techniques. Key ingredients include:
Crayfish from Lake Neuchâtel: This local freshwater crustacean is featured prominently, showcasing the regional aquatic bounty and adding a delicate, fresh flavor to dishes.
Fennel Kimchi: A fermented vegetable preparation that reflects the restaurant’s emphasis on fermentation to develop complex flavors and preserve nutritional qualities without cooking.
Oyster Leaves: These wild plants are used to enhance dishes with their unique aromatic profile, aligning with the restaurant’s focus on wild plants, aromatic herbs, and vegetation as central elements in their cuisine.
The restaurant’s culinary philosophy also includes the use of cryoconcentration, a cold extraction method preserving ingredient flavors and quality, and fermentation to deepen flavors while maintaining nutrition. Most dishes are built around a vegetal element, sometimes accompanied by fish, crustaceans, or meat, emphasizing a balance between taste and nutritional benefits.
In summary, the signature ingredients—crayfish from Lake Neuchâtel, fennel kimchi, and oyster leaves—are integral to the restaurant’s creative expression of Swiss terroir and its innovative techniques like fermentation and cryoconcentration. These ingredients are used to craft refined, aromatic, and nutritionally balanced dishes that define the GERBER WYSS dining experience.
Menu & Pricing
Current Offerings & Prices
Gerber Wyss Restaurant Menu
Tasting Menu
- 6 or 8 courses (no price specified)
A La Carte
- Filet de truite de Courtemaîche: €95
- Bœuf de Montalchez: €95
- Écrevisses du lac de Neuchâtel: €95
Desserts
- Poire pochée: €20
- Glace à la bière: €15
Additional Items
- Boîte à mignardises 'made in Gerber Wyss': no price specified