Restaurant Hôtel de Ville, Chavannes-le-Chêne

Fillets of perch, pike or bondelle and palée (local varieties of broad whitefish). Whether these fresh fish from lake Neuchâtel are prepared with “sauce meuniere”, crow garlic or served with tartar sauce, the chef adapts his style of preparation to suit fresh deliveries and seasonal ingredients in a variety of delicious ways.
Food lover’s taste buds will also appreciate the chef’s other culinary offerings, such as frogs’ legs and special meat dishes such as game dishes in October and November.