{"id":25051,"date":"2026-03-16T09:31:19","date_gmt":"2026-03-16T08:31:19","guid":{"rendered":"https:\/\/amoiel.ch\/non-categorise\/victor-moriez-takes-to-the-stage-at-perolles\/"},"modified":"2026-07-22T12:08:19","modified_gmt":"2026-07-22T10:08:19","slug":"victor-moriez-takes-to-the-stage-at-perolles","status":"publish","type":"post","link":"https:\/\/amoiel.ch\/en\/chronicle\/victor-moriez-takes-to-the-stage-at-perolles\/","title":{"rendered":"Victor Moriez writes new history at P\u00e9rolles"},"content":{"rendered":"

It’s always a joy to take to the road in a territory that’s not quite ours yet. Whatever the means of locomotion, the essential thing is elsewhere: in this suspended time that allows us to watch the scenery go by, to let our minds wander. We can already imagine a menu, a kitchen brigade hard at work, the first precise gestures announcing the services to come. <\/p>\n

\"LeP\u00e9rolles
The dining room at Le P\u00e9rolles \u00a9Aur\u00e9lio Rodriguez<\/figcaption><\/figure>\n

A story of transmission<\/h2>\n

At Fribourg’s Le P\u00e9rolles restaurant, the room is still half bare, like a distant Art Deco theater before the curtain rises. The tables are set, a timid light gently falls on the tablecloths,<\/u> and somewhere, between a notebook and a computer, a few words are exchanged with Julien Ayer. We talk about work, transmission and know-how. Straight to the heart of the matter. <\/p>\n

For here, a page has recently been turned. After the culinary decades marked by Pierre-Andr\u00e9 Ayer, the restaurant enters a new season in its history. A passing of the baton that doesn’t erase anything, but continues the spirit of the house: that of a cuisine that is demanding, sincere and deeply rooted. <\/p>\n

\"LeP\u00e9rolles
Chef Victor Moriez \u00a9Aur\u00e9lio Rodriguez<\/figcaption><\/figure>\n

New chef, first menu<\/h2>\n

Victor Moriez is now in charge. A chef by trade, precise in his gestures, inspired in his seasonings, attentive to local produce and cultures. An alumnus of Crissier’s H\u00f4tel de Ville restaurant, he more recently worked in Beno\u00eet Carcenat’s kitchens, and has also embarked on the Valrose adventure… the CV is already stamped! His first menu is full of promise: high-flying dishes with a philosophy rooted in the terroir and inspired by his life and travels. The sauces are just right, the balance clean, the products respected. <\/p>\n

So here we are, at lunchtime, in the heart of Fribourg. Seated at a high table, a table d’h\u00f4tes in the middle of the kitchens, as if we were front row seats at a play. Here, every gesture counts. In the kitchen and in the dining room. Because behind the apparent simplicity of a meal lies a meticulous ballet, rehearsed every day with the same exacting standards. Then, slowly, the show can begin. And believe me: in these establishments, which are among the finest in France, delighting guests is an art… and never a matter of course. <\/p>\n

\"260304
Victor Moriez’s scallops, bitter orange and tagetes \u00a9Edouard Amoiel<\/figcaption><\/figure>\n

Humble and refined<\/h2>\n

From the very first bite, Victor Moriez’s cuisine reveals itself with a delightful clarity. There’s nothing here to impress unnecessarily: each element tells a story, each plate expresses itself with clarity. The ball opens with a delicate lovage bricelet, enhanced with a lemon gel that awakens the vegetable freshness. This is followed by a broth made from vegetable peelings, infused with smoked oil, adding unexpected depth. Humble in principle, refined in execution. <\/p>\n

The rest plays on contrasts and textures. A tartlet marries Borne ham with a cream inspired by the traditional half-and-half vacherin-gruy\u00e8re, softened by an onion confit that adds roundness and gourmandise. Then comes a potato r\u00f6sti, crisp as it should be, accompanied by a slightly tangy hazelnut cream and trout roe. A treviso subtly softened with balsamic adds a controlled bitterness, like a breath of vegetal air to the score. <\/p>\n

\"260304
Chef Victor Moriez’s olive, truffle and arugula \u00a9Edouard Amoiel<\/figcaption><\/figure>\n

Coral tarama<\/h2>\n

The scallop continues this balancing act. Poached in a court-bouillon and topped with a bitter orange sauce, it is accompanied by its tempura beard, crisp and iodized. Next to it, a puff pastry topped with a coral tarama acts as a gourmet nod to a house classic – a memory revisited with elegance. <\/p>\n

Further on, the plate is deliberately more daring. An almost “imperfect” combination of truffle, olive and arugula. A truffle cream flan dialogues with a mushroom tapenade, while a roasted mushroom jus, enriched with truffle cream and arugula oil, brings the whole together. A composition of aromatic layers, each flavor calling forth another. <\/p>\n

The chef’s signature dish is as intriguing as it is seductive: Lake Maggiore pike-perch, salsify and coffee. Three ingredients, three expressions. The fish is adorned with an exceptional coffee sabayon, both deep and delicate. Next to it, a tartare tartlet of pike-perch, almost naked in its seasoning, and a few salsify chips prolong the play of textures. <\/p>\n

\"260304
Pike-perch, salsify, coffee by Victor Moriez \u00a9Edouard Amoiel<\/figcaption><\/figure>\n

Cereals and honey<\/h2>\n

Breton lobster continues this logic of precision around the product. The tail, simply snacked and coraled, retains all its nobility, while the claws come in shiso-flavored rillettes. The whole dish is enhanced by a civet-style red wine sauce, dense and enveloping, which adds depth and character. <\/p>\n

Then comes the final sweetness. A gourmet dessert based on cereals and Rougemont alpine honey. Cereal infusion, honey ice cream, a touch of fresh honey, bread tuile and cereal emulsion punctuated with granola make up a picture that’s simple in appearance, but rich in nuance. A soft, almost comforting finish, like a last smile before leaving the table. <\/p>\n

\"260304
In the kitchen with Victor Moriez and his brigade \u00a9Edouard Amoiel<\/figcaption><\/figure>\n

A long way to go<\/h2>\n

And for a first menu, the overriding feeling is one of real impression. Impressive for the style, for the precision of the pairings, for the natural way in which the sequences follow on from one another, for the assertive greediness and for the constant interplay of textures that give each plate its distinctive character. Impressive, too, for the selection of products and the overall coherence of an already highly accomplished score. It’s a feat that comes as no surprise, given the young chef’s obvious talent. The road ahead is long – and so much the better. Let’s wish him all the best in this new adventure, and look forward to returning to say hello to Victor Moriez and the whole P\u00e9rolles team. <\/p>\n

 <\/p>\n","protected":false},"excerpt":{"rendered":"

After decades marked by Pierre-Andr\u00e9 Ayer, the P\u00e9rolles in Fribourg welcomes chef Victor Moriez, who signs his first precise and sincere menu. Between transmission and renewal, we took a seat in the heart of the kitchens to discover this new score. <\/p>\n","protected":false},"author":4,"featured_media":25055,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"slim_seo":{"facebook_image":"https:\/\/amoiel.ch\/wp-content\/uploads\/2026\/03\/LePerolles-_-Victor-Moriez-6-Aurelio-Rodriguez.webp","title":"Victor Moriez writes new history at P\u00e9rolles | Restaurant Fribourg | Edouard Amoiel","description":"After decades marked by Pierre-Andr\u00e9 Ayer, the P\u00e9rolles in Fribourg welcomes chef Victor Moriez, who signs his first precise and sincere menu. Between transmiss"},"_slim_seo_primary_term_category":0,"_slim_seo_primary_term_post_tag":0,"_slim_seo_primary_term_restaurants-par-lieux":0,"_slim_seo_primary_term_style-de-restaurant":0,"footnotes":""},"categories":[356],"tags":[],"restaurants-par-lieux":[391],"style-de-restaurant":[],"class_list":["post-25051","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-chronicle","restaurants-par-lieux-fribourg"],"acf":[],"_links":{"self":[{"href":"https:\/\/amoiel.ch\/en\/wp-json\/wp\/v2\/posts\/25051","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/amoiel.ch\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/amoiel.ch\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/amoiel.ch\/en\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/amoiel.ch\/en\/wp-json\/wp\/v2\/comments?post=25051"}],"version-history":[{"count":5,"href":"https:\/\/amoiel.ch\/en\/wp-json\/wp\/v2\/posts\/25051\/revisions"}],"predecessor-version":[{"id":27236,"href":"https:\/\/amoiel.ch\/en\/wp-json\/wp\/v2\/posts\/25051\/revisions\/27236"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/amoiel.ch\/en\/wp-json\/wp\/v2\/media\/25055"}],"wp:attachment":[{"href":"https:\/\/amoiel.ch\/en\/wp-json\/wp\/v2\/media?parent=25051"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/amoiel.ch\/en\/wp-json\/wp\/v2\/categories?post=25051"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/amoiel.ch\/en\/wp-json\/wp\/v2\/tags?post=25051"},{"taxonomy":"restaurants-par-lieux","embeddable":true,"href":"https:\/\/amoiel.ch\/en\/wp-json\/wp\/v2\/restaurants-par-lieux?post=25051"},{"taxonomy":"style-de-restaurant","embeddable":true,"href":"https:\/\/amoiel.ch\/en\/wp-json\/wp\/v2\/style-de-restaurant?post=25051"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}