Inside, relaxed business people sit alone at dinner, while a cheerful team fills the back of the "La Cène" restaurant with life. The 35 seats are served by two chefs, a patissier and the three-man service team. Head chef Mohamed Azeroual, who has been co-owner of the Fribourg restaurant for eleven years, changes the business lunch every week and the evening menu every month - a high cadence that ensures many regulars, as the Moroccan explains. Our visit takes place at lunchtime and starts with crusty bread, fleur de sel and soft butter. André Robert champagne bubbles in the glass. A glance at the wine list shows that the focus here is on Switzerland and France. The lunch could be extended to five courses. The starter is a soft-boiled egg, served on a bed of fried onions and mushrooms. No one can resist the temptation to finish the plate with a baguette. For the main course, confit seasonal vegetables such as carrots and parsnips shine out of the plate. Azeroual also serves potatoes flavored with thyme. Then the highlight: an onglet, cut into small pieces, refined with chives, paprika and thyme, formed into a round and briefly fried - fantastic in taste and texture. The tiramisu is served chef-style: as a sponge cake with mascarpone, surrounded by white chocolate couverture, with coffee ice cream and cream. And the nut crumble provides the bite. The dish also gives an idea of what Mohamed Azeroual's evening menu dishes are like: crisp, colorful, delicate, fresh - a cuisine of the heart, as he calls it.
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