The story
Du Cerf, in Biel/Bienne, Switzerland, is a Classic French kitchen at Rue du Collège 4, Sonceboz, that holds one Michelin star (2026). Gault&Millau also awarded it 16 points in 2026, which places it among the region's haute cuisine tables.
Jean-Marc Soldati has led the kitchen since July 2015, supported by two younger cooks. He took over the historic inn in late 1999 with Christian Albrecht, and the house has held its Michelin star since 2001. The cooking balances tradition and terroir with exotic accents.
The Gault&Millau review describes a spring menu that opened with a pea tartlet, citrus jelly and parsley oil. Tuna tataki with wasabi and soy arrived beside crisp octopus, while Bremgarten trout was cooked mi-cuit in a brunoise sauce. Dessert ended on milk chocolate biscuit with caramelised apple and pear.
Recognition
Ambience
Details
Location