Restaurant GERBER WYSS

High quality cooking

The Rue du Four in Yverdon’s old town could also be called Rue Gerber Wyss. Here, Séverin Gerber, along with Grégory and Laurena Wyss, runs a bakery, a tea salon, and an excellent restaurant, whose excellence we are rewarding for the second consecutive time with an additional point. This is because Chef Grégory cooks ambitiously using top-quality local products, ferments with Brio, and employs newer techniques such as cryoconcentration—a method that uses cold to draw moisture out of ingredients, thereby intensifying their flavors. Laurena Wyss first served a sot l'y laisse with hazelnuts and a mushroom purée alongside a small garnish of shiitake mushrooms—a course where the cryoconcentrated jus delivered incredible aroma. The equally cryoconcentrated parsnip jus elevated a vegetable variation to culinary heights, while to the egli from Lake Neuchâtel, the chef paired a watercress sabayon and garum, the ancient Roman fermented fish sauce. Thanks to a filling of local crayfish meat, both the delicate raviolo and the toast-flavored beignet tasted excellent. Gerber Wyss excels at desserts anyway, as the owners were formerly pastry chefs at the Hôtel de Ville in Crissier. A malakoff with apple and umeboshi (salted plums), a pear sorbet with nasturtium espuma, and a dark chocolate and black lemon variation all provided an excellent finale to an excellent meal. The young French sommelière Mathilda Hornez competently recommends crus from the compelling wine list.