Le Pont de Brent

High quality cooking

The bankruptcy of the Pont de Brent was a shock to the Swiss dining scene. Now, the legendary, skillfully revitalized venue has a promising future once again thanks to Joeffrey Fraiche and Helena Collaud from the Hôtel de Ville in Avenches. The hostess ensures charming service with her elegantly dressed team; the chef, a member of the Jeunes Restaurateurs, presented a sophisticated and masterfully staged ode to spring in the April menu. The enchantingly arranged amuse-bouches combined Gruyère, caviar, and onion blossoms with lamb rillettes, alongside char roe presented as a trompe-l'œil of fish bones in fragrant smoke. Wonderfully fresh was the goat cheese with wild garlic from Brent, served with homemade bread for dipping in nettle jus, which accompanied an impressive composition of morels, peas, and quail eggs. Asparagus caramelized with a blowtorch and confit bergamot brought a fresh, vegetal note to the nettle sabayon, while hay-smoked Valais dried meat provided contrast. Following a Japanese-inspired zander came a captivating pork trio: a suckling pig taco, pork fillet with carrots, and rather dry but finely seasoned ribs. Sheep’s cheese with cucumber, accompanied by milk tuiles and a burnet leaf, led into the outstanding dessert: a combination of rhubarb and strawberries with woodruff, paired with a matching cocktail. Excellent wines and carefully selected non-alcoholic beverages were served. A great compliment and 16 points to start!