The story
La Maison du Prussien in Neuchâtel serves refined Swiss-French cuisine inside a restored 18th-century brewery beside the river Seyon. The dining room opens onto a glass winter garden and a terrace shaded by ancient trees, surrounded by the stone ruins of three historic mills. Guests enjoy meals in this tranquil setting where the sound of the water complements the service.
Chef Maxime Pot works alongside veteran chef Jean-Yves Drevet to elevate the restaurant's culinary reputation. Their method combines deep respect for local heritage with modern techniques, often merging Neuchâtel ingredients like pike from the lake with French elements such as foie gras from Okzitanien. This partnership delivers a Gault & Millau rating of 15 points for 2026, recognizing the precision in dishes like slow-braised wild boar neck served with Pedro-Ximénez jus, chestnuts, and figs.
The tasting menus highlight creative presentations, starting with carpaccio of Gambero Rosso dressed with capucine and grapefruit or brochet du lac paired with nettles and chanterelles. Roasted lamb shoulder arrives confit with mint and melting potatoes, leading to a selection of regional cheeses. Sweet finishes include cherry accented with hibiscus and fig leaf, or white chocolate balanced by smoked yogurt and black sesame, while the sommelier guides guests through wines suited to these Swiss-French flavors.
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