Le Pérolles

High quality cooking

The «Pérolles» is a successful family business: as restaurant manager, son Julien oversees the service of dishes in the Mario Botta-designed venue, while his father, Pierre-André «Pierrot» Ayer, creates them in the kitchen with great flair. The experienced chef demonstrated his expertise once again with the spring menu, opening it with an exquisite snail cromesqui. The subsequent courses were equally elegant and refined: a Neuchâtel trout ceviche with a delicate curry emulsion. Red prawns, gently seared and served as a tartare, complemented by Thai basil, peas, piquillo pepper sauce, and yuzu bisque. White and green asparagus combined with morels, pizokel pasta scented with wild garlic, and a white port wine emulsion, cleverly enhanced with wild asparagus and nettles. Ray wing cooked to precisely 43 degrees Celsius, served alongside artichokes and barba dei frati. And a veal trio: tenderloin, tongue roulade, and agnolotti stuffed with chimichurri and veal jus. Following the cheese course featuring an impressive 40 (!) varieties, the new pastry chef, Alexis Rick, presented contemporary desserts: rhubarb served as ravioli, emulsion, and ice cream alongside a blanc-manger, along with a heavenly strawberry carpaccio drizzled with balsamic. In addition to the excellent wine pairing, the non-alcoholic options, ranging from a rosemary Negroni to an Austrian quince jus, were equally impressive. P.S. New head chef; Victor Moriez