The story
On the heights of Le Locle, just a step from the border, Auberge du Prévoux offers a welcoming gourmet stop. The couple who fell in love with this inn in 2008 have transformed it into a calm and warm place, ideal for a gastronomic moment or a restful night. Their philosophy is simple: work exclusively with local products, sourced from organic or sustainable farming, to create a seasonal cuisine that is naturally creative.
The menus at Auberge du Prévoux change with the rhythm of the seasons, dictated by the availability of their producers, breeders, and fishermen. Beef, pork, veal, and poultry come from Switzerland and France, while fish is sourced from Swiss lakes and rivers. Game is supplied by local hunters, arriving whole to ensure proper maturity. The kitchen describes its approach as intuitive, guided by a quest for authenticity. The restaurant is attentive to dietary needs, adapting dishes for vegetarians and those with allergies upon request.
Lunchtime brings the "Bistro des saveurs," featuring a daily menu served Tuesday through Friday. For a more refined experience, the "Midi Gourmet" is available on reservation, offering a three-course menu that showcases the best of the day's arrivals. In the evening, from Thursday to Saturday, the gourmet menu continues the exploration of seasonal flavors. The wine list receives the same careful attention as the food. This commitment to quality and locality has earned the restaurant a place in the Michelin guide, recognized as a Recommended address.
Recognition
Ambience
Details
History
Whether it's a daily special at the bistro or a gourmet menu with up to six courses at the restaurant, the charming "Auberge" between Le Locle and La Brévine offers chef Frédéric Marchand's classic, skillfully prepared, and seasonal cuisine, which he has been serving for nearly two decades. He first served us a leek pressé with potato emulsion and Périgord truffle, accompanied by a subtly sour, grass-green dandelion salad. Perfectly suited to spring was the raviolo filled with poultry meat from a nearby farm, served in an emulsion of March snail mushroom, wild garlic, and green beans. Green was clearly the color of the evening: kale chips accompanied the beef course with precisely cooked faux-filet steaks and rustic shredded oxtail, finely complemented by Macaire potatoes perfumed with tarragon. A convincing conclusion to an equally convincing meal was provided by a chocolate-hazelnut crumble, alongside praline cream and ice cream.
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