In Fribourg, Le Pérolles opens a new chapter in its gastronomic story. A landmark restaurant in the region, it now embraces a contemporary and demanding vision of cuisine, where respect for ingredients and precision of technique are at the heart of every creation.
Driven by Julien Ayer, a passionate sommelier, and Chef Victor Moriez, the restaurant evolves towards a refined and expressive signature cuisine. Here, the seasons set the pace, producers inspire each dish, and every detail is carefully considered.
Trained alongside some of the most respected figures in gastronomy, notably as sous-chef to Franck Giovannini at the Hôtel de Ville de Crissier and as chef under Benoît Carcenat at Valrose in Rougemont, Victor Moriez now develops a personal, precise and elegant culinary style. Faithful to the product while allowing room for interpretation, his cuisine is both refined and contemporary.
In a setting designed by Mario Botta, the open dining room creates a dialogue between kitchen and guests, offering an immersive experience. The experience is further enhanced by thoughtful and precise food and wine pairings curated by Julien Ayer.
Discover here a signature recipe of this new era: AOP tartlets. A refined and indulgent dish that highlights exceptional regional products and perfectly reflects the spirit of Le Pérolles — a sincere, precise and inspired gastronomy.
AOP Tartlets – (20 pieces)
Tartlet :
Filo pastry:
- 100 g clarified butter (liquid)
- 100 g egg whites
Blend everything until a smooth batter forms.
Brush the filo pastry and place one sheet on top of another.
Stack all the sheets from one package, then vacuum-seal them, making sure to place baking paper between each layer.
Cut using a ring cutter of the appropriate size and place between two tartlet molds.
Bake for 7 minutes at 180°C.
Onion confit
Ingredients:
- 1 kg Sedeilles onions
- 40 g butter
- 20 g neutral oil or mild olive oil
- 10 g brown sugar (optional, depending on natural sweetness)
- 5 cl white balsamic vinegar or cider vinegar
- 10 cl light stock or water Fine salt
- White pepper (optional)
- 1 sprig thyme or 1 bay leaf
Peel the onions.
Slice them finely and evenly (3–4 mm), ideally using a mandoline or a sharp knife.
Sweat without coloring
In a wide pan, melt the butter with the oil over medium heat.
Add the onions and a pinch of salt.
Cover and let sweat for 10–15 minutes, stirring regularly, without coloration.
Remove the lid and slightly lower the heat.
Add the sugar (if used) and mix.
Cook gently for 30–40 minutes, stirring frequently, until very soft and glossy.
Deglaze and bind
Deglaze with vinegar.
Add the stock (or water) and aromatics.
Continue cooking for 10–15 minutes until almost all liquid has evaporated.
Finish
Adjust seasoning with salt and pepper.
Remove aromatics.
The texture should be soft, cohesive, and not watery.
Roasted “Jambon de la Borne” (AOP)
- 100 g AOP Jambon de la Borne
Cut the ham into 1 cm cubes.
Sear in a hot pan until nicely caramelized.
Drain on paper towel.
Siphon Fondue (espuma):
- 300 g whole milk
- 50 ml white wine
- 100 g cream
- 100 g Vacherin AOP
- 100 g Gruyère AOP
- 3 g iota (texturizer)
- 1 g grated nutmeg
- 15 g crushed garlic
- 2 g salt
In a saucepan, combine all ingredients.
Bring to a boil and cook for 5 minutes.
Strain through a fine sieve.
Pour into a siphon with 2 cartridges.
Keep warm.
Oignons sauce :
- 1.5 kg Sedeilles onions
- 40 g butter
- 10 g neutral oil
- 1 L light stock (poultry or vegetable)
- 5 cl white sherry vinegar or cider vinegar
- Fine salt
Juice extraction
Peel and roughly slice the onions.
Place them in a large pot without fat.
Cook over medium heat, covered, for 20–25 minutes, stirring regularly, until the onions release their juices and become translucent (no coloration).
Transfer to a cloth or fine sieve and press firmly to extract as much juice as possible.
Reserve the liquid.
Clarification and reduction
Place the extracted juice in a clean saucepan.
Bring to a gentle simmer and skim if necessary.
Add the stock.
Reduce gently until slightly thickened (about 40–50 cl).
Finish
Off the heat, whisk in cold butter.
Add vinegar for balance and acidity.
Season lightly with salt.
Strain through a fine cloth for a perfectly smooth sauce.
Plating
In the tartlet, carefully place the onion confit.
Add the roasted ham cubes and cover with the fondue espuma.
Finish with finely chopped chives.
Place the tartlet at the center of the plate.
Add a generous spoonful of onion sauce.
LE PÉROLLES
Bld. de Pérolles 1
1700 FRIBOURG
Téléphone : + 41 26 347 40 30
Email : info@leperolles.ch
Site : WWW.LEPEROLLES.CH