Bistro Chez Be

The story

Bistro Chez Be in Sursee: A Gault&Millau Rated French Brasserie

The Kitchen and Its Founder

Chef Beat Amrein runs the pass at Bistro Chez Be in Sursee with a clear focus on precise French cooking. He and his partner Romy translated memories from trips along the coast into a compact culinary project. Their approach strips away unnecessary complexity while maintaining exact standards across every plate. The Gault&Millau guide recognized this disciplined method with a score of fourteen points for the 2026 season.

Signature Plates and Seasonal Shifts

The menu relies on time honed techniques rather than fleeting trends. An entrecote arrives perfectly cooked alongside a generous portion of Café de Paris butter. Cold water dishes like vintage sardines and beef tartare appear alongside steaming bowls of mussels in spiced broth. Guests finish with the local Soorserli, a sour cream ice cream finished with cassis sauce and a drizzle of olive oil.

The Dining Room and Service

Twenty five seats fill the former old town building on Mühleplatz. Romy manages the floor with steady attention to guest comfort and table timing. The space balances bright surfaces with quiet corners suited for both quick lunch breaks and extended dinners. Classic bistro fare shapes the daily rhythm here without imposing rigid formality.

Wine Selection and Pairings

The cellar draws heavily from vineyards across France and Switzerland. Recommendations point toward crisp whites that cut through rich sauces and structured reds that complement grilled meats. Champagne and Cremant bottles sit ready for celebratory occasions. This curated approach to beverages supports traditional brasserie standards where food and wine share equal weight.