La cuisine de l'Apothicaire

The story

La cuisine de l'Apothicaire in Pfetterhouse | Herb-Driven Tasting Menus

The chef and the kitchen

La cuisine de l'Apothicaire in Pfetterhouse grounds its herb-driven cuisine in Chef Massimo Pellegrini’s lifelong fascination with botanicals and spices. Born in Le Locle and trained as a sommelier cook, he previously managed kitchens across the Jura mountains before opening this location near the French border alongside his partner Stéphanie. The evening kitchen operates entirely off the chef’s inspiration, tracking seasonal market deliveries rather than fixed recipes. This culinary approach relies on precise technique and careful sourcing to turn simple produce into layered plates.

Standout dishes

Guests navigate the six course Rituel menu by following the seasonal direction. Early courses often feature bright contrasts like a carrot and Thai curry amuse bouché topped with an elegant tuile, followed by salmon rillettes dressed with local beer mustard. Savory layers peak with tandoori seasoned ravioli stuffed with feather kale and pancetta, then transition to slow cooked duck breast resting on a lightly bitter sauce spiked with Indian pepper. Sweet finishes lean equally deliberate, pairing a chocolate moelleux with mango mascarpone and house made verbena grapefruit sorbet.

Room and atmosphere

The establishment takes its name directly from Pellegrini’s preference for fresh herbs rather than any literal apothecary decor. Visitors appreciate the relaxed pacing and reasonable price points that accompany these carefully composed seasonal kitchen meals. Wine lovers can select from curated vineyard matches, while non alcoholic herbal infusions designed by the chef offer an alternative route through the tasting progression. This commitment to herb-driven cuisine craftsmanship recently earned the program a solid thirteen rating from Gault&Millau.