The story
Château Salavaux in Neuchâtel grounds its Swiss regional cuisine in the quiet rhythms of the Vully hills. Owners Neïla and Flavio Benedetto restored the historic property while chef Philippe Bouteille shapes every plate with local cooking that favors restraint over spectacle. A delicate panna cotta paired with fresh peas and lemon leaf emulsion sets this measured tone early, a discipline that recently earned the kitchen a Gault&Millau 14.
Glazed white asparagus arrives alongside a deconstructed mimosa egg and orange mayonnaise. Trout from Lake Geneva appears as both tartare and fried croquette, finished with Vully limoncello gel and dill mayo. Sea buckthorn sorbet with regional sparkling wine cleanses the palate before the heavier courses arrive. Each starter balances bright acidity with careful texture work.
The kitchen highlights lacquered pork breast from a nearby farm, served with a rich meat jus, green asparagus, and corn polenta. A fully Swiss cheese board follows before a crisp Breton sablé topped with rhubarb and strawberry sorbet concludes the meal. Guests often pair these Vully-inspired plates from a well stocked wine cellar featuring strong local representation. The castle dining room retains original stonework while the courtyard terrace offers open air seating.
Recognition
Details
