La Croisette

The story

La Croisette Le Locle: Refined French Cooking Since 1962

The Kitchen and Its Vision

La Croisette has anchored the culinary life of Le Locle since 1962, steadily refining its approach to classic French cooking under chef François Berner. The kitchen balances historical tradition with modern precision, sourcing premium proteins and seasonal produce to build layered plates. Berner’s background in rigorous hospitality training shapes a brigade that values consistency alongside creativity. Guests encounter this dedication through a menu that respects classic foundations while embracing refined technique.

Signature Preparations

The dining room frequently highlights elaborate showpieces like the sevruga caviar resting atop marinated Sicilian red prawn tartare. Kitchen staff often finish complex compositions at the table, including lobster tails grilled to exact temperatures and scallops paired with pan-seared foie gras. Freshly shaved black truffle falls directly over the dish during service, adding earthy depth to the rich sauce. These precise executions in French cuisine earned a sixteen point rating from Gault&Millau, which praised the careful handling of luxury ingredients and the seamless wine program.

The Dining Spaces

Visitors navigate between a warm brasserie setting and a sharply tailored lounge designed for uninterrupted gastronomic cuisine. The latter features plush seating and dedicated waitstaff who maintain formal standards throughout the evening. Weekend evenings shift toward a relaxed piano bar atmosphere where guests gather for cocktails before dinner. A hidden wine cellar nearby offers quiet tastings drawn from an extensive selection of regional and international vintages.