The Best Restaurants in Canton of Jura
Jérémy Desbraux and Anaëlle Roze's new restaurant looks elegant and sophisticated, we notice as we eat the amuse-bouches: we start with mushroom tartelette, salmon blini, a cheese-filled air cushion and the Totché cake typical of the region. We opted for the tasting menu, with an à la carte menu for those with a smaller appetite. The first course is appropriately staged for the Jura: Beans are served on fir branches under a glass with a bean vinaigrette and a mousseline of fir shoots. After the artichoke à la barigoule (Provençal style, stuffed with ham and mushrooms) with a hearty bedstraw broth comes Chef Jérémy Desbraux's signature dish: the surprise egg with a summer mushroom rim and meadow queen emulsion. How he prepares it remains his secret. Our discussion about the egg is interrupted by the next course, moules marinières with a ratatouille juice. A course with depth, followed by another fish course: a trout marbré with a lemon verbena broth. Fantastic! The main course is a perfect fillet of beef with reduced dark berries and a layered salad. We skip the cheese course, even though the cheese trolley is certainly tempting. The pré-dessert reminds us of the altitude of the Jura: the strawberries - served with farm milk and croquant - are only ripe here at the beginning of September. As a brilliant finale, Valais apricots are served as a warm Amandine tart, accompanied by elderflower ice cream. A dinner for which there are simply no words.
The name of the restaurant is justified. Although chef Matthias Waser does not only cook with plants, he highly values what the forest and meadows have to offer. Fir, saffron, black garlic or miso could be integrated into the changing nature menu.
The Château de Pleujouse in Ajoie is a gastronomic gem on a rock. The cuisine combines traditional craftsmanship with modern accents and has a French-influenced signature. Dine like royalty in these medieval walls.
Of all the Cheval Blancs in Switzerland, the white horse from Delémont is probably the most surprising. Thanks to chef Giuseppe Lanzilotto, the focus here is on Ticino specialities alongside Italian ones, such as tagliata with polenta or semifreddo with farina bóna.
Whatever the market has to offer is served: be it fresh fish, tender meat or crisp, seasonal vegetables. The main thing is that the quality is right at du Mouton in Porrentruy. Natural wines complement the small but exquisite menu, which is regularly updated.
The name is quickly explained: pasta in the tavern. Or rather: a cool gastronomic concept that does not dispense with meat, but emphasises pasta. Tagliatelle with sauce is a fully-fledged main course. But the peanut dessert still fits the bill.