Oh yes, someone's really in the mood! Victor Moriez is the new head chef at "Le Pérolles" right next to Fribourg train station. After years at the "Restaurant de l'Hôtel de Ville" in Crissier, the "Valrose" in Rougemont and the "Alpina Gstaad", he now has the chance to show what he can do. The full menu comprises nine courses, the best snack beforehand is the crispy, intense AOP tartelette with three Fribourg originals: Vacherin, Gruyère and Jambon de la Borne. The start of the menu: Scallop, bitter orange, marigold. He serves the muscle of the scallop in a tempura wrap! Then the chef delights us with a black truffle flan, served with a rocket and truffle puree, young rocket sprouts and pickled olives, as well as an olive and mushroom tapenade. The sauce: a cuvée of mushroom jus, truffle cream and rocket oil. To clean the plate at the end, there is a bao bun filled with rocket puree. Great class. The wine goes perfectly with it: L'Art-Vine by Alex Stauffer - an elegant Valais Petite Arvine. Pike-perch, lobster, chicken "Patte Noir", but perhaps the best course is vegetarian: Moriez fills shallots baked on salt with a leek puree and a brunoise of raw potato, shallot and leek greens. It is accompanied by deep-fried leek greens, potato fondant, burnt leek and black garlic. Licorice notes in veggie jus. The simplest ingredients - everything brought out. A dish that you would expect to find at the veggie temple "Magdalena". Unsurprisingly, host Julien Ayer, son of long-time "Pérolles" chef Pierrot Ayer, says: "My father was already there for dinner and was very happy."
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