{"id":27749,"date":"2026-08-30T14:32:02","date_gmt":"2026-08-30T12:32:02","guid":{"rendered":"https:\/\/amoiel.ch\/non-categorise\/romain-paillereau-takes-to-the-skies\/"},"modified":"2026-08-31T17:07:49","modified_gmt":"2026-08-31T15:07:49","slug":"romain-paillereau-takes-to-the-skies","status":"publish","type":"post","link":"https:\/\/amoiel.ch\/en\/chronicle\/romain-paillereau-takes-to-the-skies\/","title":{"rendered":"Romain Paillereau Takes to the Skies"},"content":{"rendered":"

This coming November 11 will mark five years since Romain Paillereau hung up his knives at the Trois Tours<\/strong><\/a>in Bourguillon, in the hills above Fribourg. It\u2019s a much more imposing establishment than La Pinte des Mossettes, where he had made a name for himself and developed an authentic style of cooking that reflected his personality. After these five years, the chef is still there. But the man himself has changed. \u201cIf it were just about cooking, it would be much easier,\u201d he smiles. At Les Trois Tours, Romain Paillereau has discovered another facet of his profession: that of a business owner. Management, finances, administration, staff\u2026 \u201cThe ship is twice as big. You have to be much more rigorous.\u201d The kitchen remains his natural habitat. The rest, he had to learn. <\/p>\n

\"TroisTours
Chef Romain Paillereau at Les Trois Tours \u00a9DR<\/figcaption><\/figure>\n

Go to the movies<\/h2>\n

When he took over Les Trois Tours, Romain knew he was coming to a restaurant with a history, a clientele, and established routines. He expected customers to make comparisons, just as they had at Les Mossettes. Some are immediately supportive, while others make it clear to him that \u201cthe food isn\u2019t the same anymore.\u201d He needs to give himself some time to fully come to terms with the situation, build a new team, and find the right rhythm. <\/p>\n

Today, some of those who had chosen to wait are once again walking through the door. They return, discover the chef\u2019s cuisine, and realize that he doesn\u2019t hesitate to step away from the stove\u2014if only for a moment\u2014to join them in the dining room. Romain enjoys chatting with his guests. And that, too, is part of the atmosphere he wanted to create at Les Trois Tours. <\/p>\n

\"TroisTours
The Trois Tours Restaurant in Bourguillon \u00a9DR<\/figcaption><\/figure>\n

Growing Up with the House<\/h2>\n

At 42, he describes himself today as more mature and more level-headed. Not really by choice, but rather \u201cby necessity.\u201d A few weeks before the opening of Les Trois Tours, his personal life was turned upside down. Today, as a father who is very involved in his son\u2019s life, he must balance raising a child with the day-to-day realities of running a fine-dining restaurant. This responsibility has also changed the way he leads. The Romain Paillereau of the past might have reacted immediately. Today, he considers the consequences of a decision on his entire team. Does an employee make a mistake? Before making a decision, he thinks about those who will have to cover for the employee\u2019s absence, work back-to-back shifts, or deal with increased fatigue. <\/p>\n

\u201cI always put the company before myself.\u201d A statement that speaks volumes about how much has changed in five years. For him, taking a step back also means accepting that leadership isn\u2019t just about making decisions for oneself. Yet this maturity has in no way dampened his ambition in the kitchen. On the contrary. When he looks at the first dishes served at Les Trois Tours and those of today, he realizes how far he\u2019s come. \u201cThe standard is definitely much higher than before.\u201d This need to move forward seems almost visceral. \u201cIf I stagnate\u2014even personally\u2014it\u2019s not good.\u201d <\/p>\n

\"TT
Shellfish \/ Celery \/ Tosazu \/ Quinoa \u00a9DR<\/figcaption><\/figure>\n

Independence at Any Cost<\/h2>\n

And for Romain Paillereau, progress isn\u2019t just about perfecting a cooking technique or coming up with a new dish. It can lie in an almost imperceptible detail. In his mind, the experience exists even before it takes shape. He envisions the presentation, the table, the objects, and the service. Being independent today also means dealing with an economic reality that has become much more strained. He traces the change back to the pandemic. Purchasing power has shrunk, while the cost of virtually everything a restaurant buys has gone up: fish, meat, fruit, vegetables, and supplies\u2026 Taken together, these increases quickly add up to thousands of francs more, without it being possible to pass on all of these costs to customers. <\/p>\n

Today, he says he feels a gradual improvement. And above all, he remains true to his nature: seeing things through to the end. To understand Romain Paillereau, perhaps all you need to do is look at what will soon be served at Les Trois Tours. With the start of hunting season, his hare \u00e0 la royale will make a comeback\u2014a dish he already prepared at Les Mossettes and for which some customers make the trip all the way from France. Deboned flat, rolled up, and sewn shut, the hare is cooked for two days, rested for one day, and then portioned. It\u2019s served with mashed potatoes in the grand tradition of Jo\u00ebl Robuchon. Two classics. No frills. But a tremendous amount of work. <\/p>\n

\"7
Chef Romain Paillereau \u00a9Adrian Ehrbar<\/figcaption><\/figure>\n

Owner and Chef<\/h2>\n

Romain Paillereau has matured; he has learned to be patient and to control his immediate reactions in order to look a little further ahead. He has become the owner without ceasing to be a chef. More composed, certainly. Less demanding? Never. At Les Trois Tours, in the hills above Fribourg, Romain Paillereau seems to have found what he was looking for: a place large enough to allow him to keep moving forward. <\/p>\n","protected":false},"excerpt":{"rendered":"

Five years at Les Trois Tours and a few storms later, Romain Paillereau is not quite the same person he used to be. At 42, the chef has settled into his role, learned to lead, and gained some perspective. But behind this newfound maturity lies the same obsession: to keep improving, always. <\/p>\n","protected":false},"author":4,"featured_media":27750,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"slim_seo":{"title":"Romain Paillereau Takes to the Skies | Restaurant Fribourg | Edouard Amoiel","description":"Five years at Les Trois Tours and a few storms later, Romain Paillereau is not quite the same person he used to be. At 42, the chef has settled into his role, l"},"_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-27749","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\/27749","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=27749"}],"version-history":[{"count":1,"href":"https:\/\/amoiel.ch\/en\/wp-json\/wp\/v2\/posts\/27749\/revisions"}],"predecessor-version":[{"id":27767,"href":"https:\/\/amoiel.ch\/en\/wp-json\/wp\/v2\/posts\/27749\/revisions\/27767"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/amoiel.ch\/en\/wp-json\/wp\/v2\/media\/27750"}],"wp:attachment":[{"href":"https:\/\/amoiel.ch\/en\/wp-json\/wp\/v2\/media?parent=27749"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/amoiel.ch\/en\/wp-json\/wp\/v2\/categories?post=27749"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/amoiel.ch\/en\/wp-json\/wp\/v2\/tags?post=27749"},{"taxonomy":"restaurants-par-lieux","embeddable":true,"href":"https:\/\/amoiel.ch\/en\/wp-json\/wp\/v2\/restaurants-par-lieux?post=27749"},{"taxonomy":"style-de-restaurant","embeddable":true,"href":"https:\/\/amoiel.ch\/en\/wp-json\/wp\/v2\/style-de-restaurant?post=27749"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}