The story
In the village of Brent, just above Montreux, Le Pont de Brent has reopened its doors in early 2025, reviving a legend of Swiss cuisine. The restaurant is now led by chef Joeffrey Fraiche and sommelier Helena Collaud, who together have shaped a house that is both historic and vibrantly contemporary. Their philosophy is simple: gastronomy as a lived experience, not a demonstration.
The cooking here is guided by the product, the season, and the instinct of the chef. Lake fish, local vegetables, seasonal herbs — each plate speaks of a place and a moment, without artifice or excess. The Michelin guide, which awarded the restaurant one star, describes the cuisine as “refined writing, attached to regional products, without limiting itself” — noting careful snacks, house-made breads, and fine associations like green beans with Colonnata lard, courgette flower with fresh cheese and redcurrants, or veal from Blonay with carrot and apricot. At lunch, a carte and a menu are offered; in the evening, a single multi-course menu. A fine selection of Swiss wines and a superb cheese trolley complete the experience.
The meal begins long before the first bite. Helena Collaud’s attention to every detail makes each guest feel expected and cared for — the rhythm of the meal, the pairings, the warmth of the room. The restaurant occupies two light-filled spaces with views of Lake Geneva and the vineyards, combining a relaxed atmosphere with refined modern cuisine. It is a place where the terroir of Switzerland meets a playful, global influence, and where the pleasure of the table is matched by the joy of shared moments.
Recognition
Ambience
Details
History
High quality cooking
The bankruptcy of the Pont de Brent was a shock to the Swiss dining scene. Now, the legendary, skillfully revitalized venue has a promising future once again thanks to Joeffrey Fraiche and Helena Collaud from the Hôtel de Ville in Avenches. The hostess ensures charming service with her elegantly dressed team; the chef, a member of the Jeunes Restaurateurs, presented a sophisticated and masterfully staged ode to spring in the April menu. The enchantingly arranged amuse-bouches combined Gruyère, caviar, and onion blossoms with lamb rillettes, alongside char roe presented as a trompe-l'œil of fish bones in fragrant smoke. Wonderfully fresh was the goat cheese with wild garlic from Brent, served with homemade bread for dipping in nettle jus, which accompanied an impressive composition of morels, peas, and quail eggs. Asparagus caramelized with a blowtorch and confit bergamot brought a fresh, vegetal note to the nettle sabayon, while hay-smoked Valais dried meat provided contrast. Following a Japanese-inspired zander came a captivating pork trio: a suckling pig taco, pork fillet with carrots, and rather dry but finely seasoned ribs. Sheep’s cheese with cucumber, accompanied by milk tuiles and a burnet leaf, led into the outstanding dessert: a combination of rhubarb and strawberries with woodruff, paired with a matching cocktail. Excellent wines and carefully selected non-alcoholic beverages were served. A great compliment and 16 points to start!
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