The story
Behind La Table de Mary is a true partnership: Maryline in the kitchen, Loïc in the dining room. Together they have created a house that feels like home – warm, convivial, and built on genuine hospitality. Their Michelin-starred restaurant, perched on the heights of Lake Neuchâtel, is a place where guests return not just for the food, but for the atmosphere.
The dining room is bathed in natural light, and the shaded terrace offers a sweeping view of the Jura mountains. Whether for lunch, dinner, or a private event, the setting promises calm and serenity.
Maryline’s cooking is instinctive and personal. She describes her style as a constant search for the “just and frank” taste – a pursuit of clarity and balance that defines her Classic French cuisine. Her dishes are delicate, beautiful, and deeply tied to the seasons. The menu changes regularly, with options like the Menu au goût du jour at lunch (a more casual, bistrot-style offering) or the Menu signature, a sequence of four surprises. There is also a carte for those who prefer to choose.
Her passion is evident in every plate – she wants to surprise and awaken the palate, sharing her love of cooking through flavours that are both refined and honest.
The restaurant’s location, just three minutes from Yverdon-les-Bains, makes it an easy escape. The terrace is especially popular in warmer months, offering a leafy, panoramic backdrop for a leisurely meal. The interior can also accommodate private parties for up to 40 guests, with custom menus available.
Recognition has followed: a Michelin star since 2017, 16/20 in Gault&Millau, and the title of “Cheffe de l’année” in 2012. But the spirit here remains that of a family-run house, where Maryline and Loïc welcome you as if you were visiting friends.
Recognition
Ambience
Details
History
High quality cooking
For nearly twenty years, we have repeatedly enjoyed visiting "La Table de Mary," perched high above Lake Neuchâtel near Yverdon. What host Loïc offers through his warm service (and expertly curated first-rate wine list), alongside Maryline Nozahic’s classical French cuisine, continues to captivate us every single time. The amuse-bouches were as impressive as ever: a wonderful leek and potato gratin with house-smoked salmon. A small pastry-wrapped saucisson, a classic among aperitif bites. And a light mini-cake with Kalamata olives. Served as a ceviche, delicate Antarctic cod arrived with leche de tigre and perfectly paired accompaniments: peas and carrots, the latter shaped into spheres, julienned, and prepared as a tiramisu with pistachios and onions. Precisely herb-poached turbot was served beneath a buckwheat tuile, resting in an intense rockfish stock, skillfully complemented by aioli and vinegar-marinated seaweed. Exceptional was the boneless quail stuffed with morels, wrapped in puff pastry, served with a robust Malabar pepper gel, accompanied by marinated rhubarb. With the veal, the chef surprised us with three preparations: poached and stuffed with morels, glazed, and also served as croquettes; accompanied by roasted white and green asparagus and airy wild garlic gnocchi. For dessert, strawberries were presented classically as tartare and sorbet, combined with rhubarb, meringue, and tonka bean mousse.
Location
Facebook
Instagram