Atelier Greng

The story

Atelier Greng Review: Modern French Cuisine in Murten's Castle Quarter

Origins and Culinary Vision

Michel Hojac and Valérie Bieri established Atelier Greng in spring 2025 following their tenure at the Pinte du Vieux Manoir. The couple repurposed the former Tavola Pronta to create a space centered on personal hospitality, a transition that earned a score of 14 in the 2026 Gault&Millau guide for its immediate execution. Their kitchen applies a French foundation enriched by international perspectives, ensuring every plate highlights seasonal quality and distinct character.

Seasonal Plates and Techniques

Standout preparations include tatar crafted from Swiss beef fillet, finished with dried organic egg yolk, mustard seeds, and truffle. Cross-cultural elements surface in a kingfish course harmonized with kohlrabi, hibiscus, and dashi. Flame-seared scallops sit alongside pickled kohlrabi and a sauce that reuses the vegetable's greens, while char arrives cooked to a glassy texture next to a bean cassoulet. Veal from Seeland rounds out the protein offerings, paired with white asparagus and fresh peas.

Ambiance and Service

The dining room fosters a relaxed atmosphere where hosts regularly guide guests through each dish with personal explanations. Wine service operates on a collaborative model, introducing selected pairings tableside so diners choose freely whether to proceed with each recommendation. This approach balances sophistication with approachability, making the venue suitable for both intimate dinners and celebratory gatherings.