From 7 February 2026, Le Pérolles enters a new phase in its history. After more than thirty years shaped by the cuisine of Pierrot et Françoise Ayer, a leading figure of Fribourg gastronomy, the restaurant continues its evolution under the direction of Julien Ayer, General Manager and Head Sommelier, together with Victor Moriez, who takes the helm of the kitchen.

Trained in some of Switzerland’s most renowned kitchens, Victor Moriez develops a clear, precise and restrained cuisine, guided by the product and the accuracy of each gesture. Menus will evolve five to six times a year, following the seasons, with a strong focus on local Fribourg produce, complemented by carefully selected exceptional ingredients.

In the dining room, the team led by Julien Ayer offers attentive and genuine hospitality, encouraging dialogue and connection. The wine cellar, comprising nearly 1,000 references, continues to affirm the restaurant’s commitment to Swiss vineyards, with particular attention to the wines of the Fribourg region.

Le Pérolles moves forward with respect for its heritage and a desire to let the house evolve naturally, without haste.

Discover Victor’s First Menu