The story
Auberge du Prévoux in La Chaux-de-Fonds serves seasonal classic French cooking at Le Prévoux 10, Le Locle, 2400, Switzerland, and Gault&Millau awarded it 15 points in its 2026 guide. The inn sits on the heights of Le Locle, a short walk from the French border.
Frédéric Marchand has been cooking here for nearly two decades, and his classic French kitchen follows the seasons. The team works with local producers, many farming organically, and menus change with what farmers, breeders and fishers bring in. Game comes from hunters in the region, and animals arrive whole so the meat can mature properly.
In spring, the kitchen has paired leek with potato emulsion and Périgord truffle, and filled raviolo with poultry from a nearby farm. The sauce for that raviolo combines March snail mushroom, wild garlic and green beans. Dessert might be a chocolate-hazelnut crumble with praline cream and ice cream. Vegetarians and guests with allergies are asked to say so when they book.
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Whether it's a daily special at the bistro or a gourmet menu with up to six courses at the restaurant, the charming "Auberge" between Le Locle and La Brévine offers chef Frédéric Marchand's classic, skillfully prepared, and seasonal cuisine, which he has been serving for nearly two decades. He first served us a leek pressé with potato emulsion and Périgord truffle, accompanied by a subtly sour, grass-green dandelion salad. Perfectly suited to spring was the raviolo filled with poultry meat from a nearby farm, served in an emulsion of March snail mushroom, wild garlic, and green beans. Green was clearly the color of the evening: kale chips accompanied the beef course with precisely cooked faux-filet steaks and rustic shredded oxtail, finely complemented by Macaire potatoes perfumed with tarragon. A convincing conclusion to an equally convincing meal was provided by a chocolate-hazelnut crumble, alongside praline cream and ice cream.
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