Meat and pork evening at Pérolles

The title may frighten some. For others, it’s the ultimate gourmet treat. Dear epicureans, choose your camp, but stay curious and open-minded, because gastronomy will be the order of the day on Tuesday March 11 in Fribourg. For lovers of offal and cochonnailles, the Ayer family of Le Pérolles restaurant is offering an evening entirely dedicated to this traditional cuisine. Pierrot Ayer’s commitment to local produce has led him to create an audacious menu featuring the all-too-frequently forgotten culinary jewels that are offal. Each dish will be enhanced by a selection of exceptional wines, precisely chosen by Julien Ayer, who will draw from the 800 references and 10,000 bottles of the prestigious Pérolles cellar. In a convivial atmosphere, this evening will offer guests a unique opportunity to rediscover these traditional dishes revisited with creativity and refinement. Tartelette of shredded pig tail, crispy veal head au gratin, small cabbage stuffed with veal head, sweetbread saltimbocca… The evening promises to be unique!