Hôtel Restaurant du Cerf: Restaurant J.-M. Soldati

Overview

Hint

Sonceboz-Sombeval

Jura & Three-Lakes

Opening Hours

Sun, Mon, Thu, Fri, Sat	11:00 - 14:30
Mon, Thu, Fri, Sat	18:00 - 23:00

Closed: Tuesday from 2 pm Wednesday all day long

Table reservation

Contact

Hôtel Restaurant du Cerf
Rue du Collège 4
2605 Sonceboz-Sombeval
Phone +41 (0)32 488 33 22

Intro

The establishment has been awarded two toques and 16 points by Gault & Millau since it opened in 2000. A year later, in 2001, it was awarded a Michelin star, a recognition that has been confirmed year after year ever since.

Information

Description

On your right as you climb up the Saint-Imier valley, the Hôtel-restaurant du Cerf sits at the heart of the peaceful village of Sonceboz, on the watchmaking axis between Biel and La Chaux-de-Fonds. Since its takeover at the end of 1999 by Jean-Marc Soldati and Christian Albrecht, formerly of Fredy Girardet and the late Philippe Rochat at Crissier's famous Hôtel de Ville, the venerable building has become a gastronomic mecca.

The establishment has boasted two toques and 16 Gault & Millau points since it opened in 2000. A year later, in 2001, it was awarded a Michelin star, a recognition that has been confirmed year after year ever since. Alone at the helm since July 2015, Jean-Marc Soldati is now assisted by two talented young chefs. A member of Grandes Tables de Suisse since 2013, Le Cerf offers one of the best addresses in the entire Jura Arc. People come here from far and wide.

A cuisine that goes straight to the heart of the matter, in which the product, and only the product, takes center stage. This sums up the philosophy behind the piano at Le Cerf. It's a philosophy that Jean-Marc Soldati has acquired through his contact with the very best: Fredy Girardet, awarded the title of "Chef of the Century" in 1989, and the late Philippe Rochat. It was at their side, at the Hôtel de Ville in Crissier - three Michelin macaroons and 19 points out of 20 in the Gault & Millau guide - that he perfected his technique, becoming in turn a benchmark in the profession.

At Le Cerf, there are no frills. One or two garnishes, no more, accompany the guinea fowl ballottine, for example. The sauce that enhances the red mullet is always prepared with red mullet stock, not fish stock! The quest is always the same: for authenticity. It's the product that creates the pleasure, not the garnishes.

Note: This text was translated by machine translation software and not by a human translator. It may contain translation errors.