The story
Table de Mary serves Classic French cuisine at Route du Gymnase 2 in Cheseaux-Noréaz, a few minutes from Yverdon-les-Bains. The restaurant holds one Michelin star in the 2026 guide.
Maryline Nozahic cooks and her partner Loïc runs the dining room. Gault&Millau, which rates the kitchen 16 in 2026, singles out his warm service and a first-rate wine list. The inspectors have been returning for nearly twenty years. Lunch comes as a bistro-side menu, while the evening choices are a signature menu in four surprises or the à la carte.
The classical French cooking follows the seasons. A ceviche of Antarctic cod arrives with leche de tigre, and carrots are shaped into spheres and served as a pistachio tiramisu. Turbot is poached in herbs under a buckwheat tuile in a rockfish stock. Quail is stuffed with morels, wrapped in puff pastry and set against a Malabar pepper gel with marinated rhubarb. Veal appears three ways, including croquettes, beside wild garlic gnocchi. Dessert might be strawberry tartare and sorbet with rhubarb, meringue and tonka bean mousse.
The dining room is bright, and the shaded terrace looks out to the Jura. The restaurant sits high above the lake, and the setting is quiet. Private groups of up to 40 can take all or part of the space.
Recognition
Ambience
Details
History
High quality cooking
For nearly twenty years, we have repeatedly enjoyed visiting "La Table de Mary," perched high above Lake Neuchâtel near Yverdon. What host Loïc offers through his warm service (and expertly curated first-rate wine list), alongside Maryline Nozahic’s classical French cuisine, continues to captivate us every single time. The amuse-bouches were as impressive as ever: a wonderful leek and potato gratin with house-smoked salmon. A small pastry-wrapped saucisson, a classic among aperitif bites. And a light mini-cake with Kalamata olives. Served as a ceviche, delicate Antarctic cod arrived with leche de tigre and perfectly paired accompaniments: peas and carrots, the latter shaped into spheres, julienned, and prepared as a tiramisu with pistachios and onions. Precisely herb-poached turbot was served beneath a buckwheat tuile, resting in an intense rockfish stock, skillfully complemented by aioli and vinegar-marinated seaweed. Exceptional was the boneless quail stuffed with morels, wrapped in puff pastry, served with a robust Malabar pepper gel, accompanied by marinated rhubarb. With the veal, the chef surprised us with three preparations: poached and stuffed with morels, glazed, and also served as croquettes; accompanied by roasted white and green asparagus and airy wild garlic gnocchi. For dessert, strawberries were presented classically as tartare and sorbet, combined with rhubarb, meringue, and tonka bean mousse.
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