The story
4 Saisons is the fine dining restaurant of the Hotel Cailler at Gros-Plan 28 in Charmey (Bulle), serving classic cuisine with French roots. Gault&Millau rates it 14 in its 2026 guide.
Chef Jean-Marie Pelletier has long kept visitors happy with fondue in the hotel's bistro. In the Quatre Saisons he cooks an inventive, classically French menu. The Michelin Guide also lists the restaurant as Recommended for 2026.
A Gault&Millau visit began with crisp nettle chips and a whitefish biscuit with almonds. Tender langoustine followed, set with green asparagus on asparagus jelly, lemon purée and Oona caviar. Pasta came in a deep morel sauce with a vin jaune emulsion.
The main course was regional veal chops, steamed until butter-soft and served with licorice jus and potato mousseline. Dessert was a raspberry and sour cherry sorbet with crunchy coconut.
The restaurant sits inside the Resort Hotel Cailler, a large chalet 900 metres up in the Gruyère. The hotel carries a chocolate theme throughout, and its kitchen follows the seasons. A chef's table and a private room are on offer, and the menu can be paired with wine.
Recognition
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