The story
Restaurant de l'Hôtel DuPeyrou serves classic cuisine at Avenue DuPeyrou 1 in Neuchâtel, Switzerland. Gault&Millau awarded the restaurant 14 points in 2026, and it also holds a Michelin Recommended listing for the same year.
Chef Edmond Bavois leads the kitchen. Guests can compose a meal from the à la carte menu or choose a tasting menu, which changes on the first Friday of each month. A glass of wine can be paired with each course. One recent guest described the cooking as inventive and noted that it draws mainly on products from the Canton of Neuchâtel.
Gault&Millau's 2026 review describes a menu honouring Champagne. The starter, an herb cream with panna cotta, herring roe and potato espuma, arrived in a caviar tin. The reviewer found the veal breast cold and less tender than expected, though the pre-dessert stood out: a porcini cream with yuzu gel, pine nut crumble and parsnip emulsion. The meal closed with a Carolo, an almond meringue on champagne sabayon.
The building dates from 1765 to 1770-71 and takes its name from Pierre-Alexandre DuPeyrou, whose circle included Jean-Jacques Rousseau. The garden is an enchanting spot in summer, and outdoor seating is available. The ground-floor dining rooms are decorated in a modern style that contrasts with the historic facade.
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There is hardly a more magnificent setting for an urban gastro-restaurant. The garden is enchanting, and the modernly decorated rooms on the ground floor create a sophisticated contrast to the historic 18th-century palace. During our last visit, Chef Edmond Bavois presented a menu as a tribute to his homeland, Champagne. Unfortunately, the result did not live up to the usual standard. The starter, an herb cream with panna cotta, herring roe, and potato espuma, tasted good, but the presentation in a caviar tin was rather peculiar. A slice of blood sausage on toast, a pork trotter cromesqui, a beet chutney, and a pear with ratafia liqueur formed an aromatic but ultimately disjointed composition. Nor did the "Potée champenoise" (meat and vegetable stew) under crispy puff pastry manage to impress. The overnight-cooked veal breast lay cold on the plate and was therefore far from tender; the perfectly cooked vegetables could not save the dish. Amusing and playful was the pre-dessert: a blind tasting of porcini cream with yuzu gel, pine nut crumble, parsnip emulsion, and chips. A Carolo – almond meringue on champagne sabayon – then provided a flawless finale.
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