Luciole

The story

Luciole La Chaux-de-Fonds: Plant-Based Botanical Fine Dining with Gault&Millau Recognition

The chefs and their reactive kitchen

Luciole brings micro-seasonal plant-based cuisine to La Chaux-de-Fonds through the efforts of chef Daniel Baker and partner Anne-Gabrielle Dubuis. Just two pairs of hands manage the entire operation, preparing 10-to-14-course tasting menus that shift monthly based on what regional growers deliver. Their distinctive plant-based cooking style blends ancient methods with modern techniques to highlight botanical flavors while maintaining a BioSuisse certification and a strict commitment to zero waste.

Vegetable-focused tasting notes

The kitchen transforms humble vegetables into intricate plates. A kohlrabi slice gets flambéed at the table with a blowtorch, then dressed with Zurich-style wasabi, algae, and a sorrel-white wine sauce. You might also encounter a carrot variation featuring mousse, tartare, and a pest made from carrot greens, all finished with cinnamon and elderflower. Even the amuse-bouches demand attention, presenting a morel hidden beneath a delicate gold leaf or a dashi broth infused with blackberry leaves.

An intimate glass-fronted room

Guests dine in a setting where a small, glass-walled kitchen sits open to the floor, allowing diners to watch the precise plating of each course. The space carries a nostalgic charm that complements the elegant service and a limited seating policy designed to preserve a personal connection with every visitor. By capping the number of covers, Luciole ensures the refined plant-based menu remains the central focus without rushing the evening.