With its yellow sandstone façade, the former brewery would actually fit perfectly into the cityscape of Neuchâtel. However, the "Maison du Prussien" is located a little out of town. Chef Jean-Yves Drevet welcomes his guests personally. The glassed-in conservatory with its view of autumn-colored trees quickly creates a cozy atmosphere. A delicate bricelet with rosemary is served with the champagne, accompanied by a delicious cheese mousse. The tomato and basil jelly tastes good, but we are less impressed by the consistency. The seven-course menu picks up noticeably from the first plate onwards. The cheese soufflé with mushroom jus and crispy cracker is a surprisingly large amuse-bouche. This is followed by a playful combination of langoustine and peach in different variations: as a jelly, marinated, as a sauce and cracker. The vegetable course that follows impresses with crunchy beans and tomato and basil ice cream on a cracker with confit onions. The sous-vide-cooked salmon with carrots and eggplant seems unusual at first, but is harmonious on the palate - especially thanks to the lime cream, which the waiter tells you to taste at the end. The smoked veal is perfectly cooked, while the artfully folded courgette cube is more of a visual gimmick. A charming interlude: moitié-moitié fondue as a mousse in a mini caquelon, served with a cherry jelly pearl on a spoon - a matter of taste. The dessert, on the other hand, is a hit: melon in the form of cheesecake and mousse. A chocolate cookie on a toothpick, espresso and amaretto round off the evening. Au revoir, "Maison du Prussien"!
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