The story
In the pedestrian heart of Yverdon-les-Bains, on the Rue du Four, the Maison Gerber Wyss is a rare trio under one roof: a Michelin-starred restaurant, a boulangerie-chocolaterie, and the salon de thé “Chez Lili-Rose.” The house is the project of three friends—Laurena, Grégory, and Séverin—who together have built a place where the aroma of bread, pastry, and serious cooking mingles in the air.
Chef Grégory Wyss leads the kitchen at Restaurant GERBER WYSS, which earned a Michelin star in 2026. The dining room offers what the team describes as “a suspended starry parenthesis, infused with nature.” The cooking is grounded in classic French technique but pushes forward with curiosity. Wyss employs cryoconcentration and fermentation to extract and concentrate flavours, while vegetables and a search for well-being shape each plate. The result is a cuisine that aims to “awaken gastronomic curiosity.”
The menu changes with the seasons, drawing on local terroir and carefully selected raw materials. A business lunch (Menu Affaires) offers a three-step journey for a quicker midday break, while the evening service invites a longer, more exploratory experience.
The same ethos flows through every part of the Maison. “Healthy, tasty, and nutritious” is the guiding line: from the restaurant’s innovative techniques to the boulangerie’s stone-ground organic flours and natural leavens, to the salon de thé’s simple, generous pastries. It is a house where craft and exigence meet warmth—an invitation to eat well, from morning coffee to a starry dinner.
Recognition
Ambience
Details
History
High quality cooking
The Rue du Four in Yverdon’s old town could also be called Rue Gerber Wyss. Here, Séverin Gerber, along with Grégory and Laurena Wyss, runs a bakery, a tea salon, and an excellent restaurant, whose excellence we are rewarding for the second consecutive time with an additional point. This is because Chef Grégory cooks ambitiously using top-quality local products, ferments with Brio, and employs newer techniques such as cryoconcentration—a method that uses cold to draw moisture out of ingredients, thereby intensifying their flavors. Laurena Wyss first served a sot l'y laisse with hazelnuts and a mushroom purée alongside a small garnish of shiitake mushrooms—a course where the cryoconcentrated jus delivered incredible aroma. The equally cryoconcentrated parsnip jus elevated a vegetable variation to culinary heights, while to the egli from Lake Neuchâtel, the chef paired a watercress sabayon and garum, the ancient Roman fermented fish sauce. Thanks to a filling of local crayfish meat, both the delicate raviolo and the toast-flavored beignet tasted excellent. Gerber Wyss excels at desserts anyway, as the owners were formerly pastry chefs at the Hôtel de Ville in Crissier. A malakoff with apple and umeboshi (salted plums), a pear sorbet with nasturtium espuma, and a dark chocolate and black lemon variation all provided an excellent finale to an excellent meal. The young French sommelière Mathilda Hornez competently recommends crus from the compelling wine list.
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