In Fribourg, Le Pérolles confirms its ambitions

A few weeks after unveiling its first à la carte menu under the leadership of chef Victor Moriez, Le Pérolles follows up with a second act conceived as an ode to spring. A refined cuisine that looks to lake perch, Valais asparagus and Fribourg morels, without ever forcing the issue. On the plate, Neirivue trout and crunchy peas are in precise dialogue: here, the product speaks for itself. As for the cellar, the house has stepped up its game with two new pairings, including a tour of Swiss vineyards and a selection of “nuggets” by the glass, which complete an impressive collection of nearly 1,000 wine references. As the icing on the cake, Le Pérolles has been awarded 94 points in the Falstaff 2026 guide, establishing itself as one of the canton’s leading restaurants. Bravo to the whole team!