Four Seasons of Life
Post 1
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Your content goes here. Edit or remove this text inline or in the module Content settings. You can also style every aspect of this content in the module Design settings and even apply custom CSS to this text in the module Advanced settings.
Restaurant Trois Amis: A fine dining experience in the heart of Biel Seeland
” Elegant, fresh and relaxed.
If I were to sum up our fine dining experience at the Michelin-starred Restaurant Aux Trois Amis, these three words would perfectly encapsulate it. And these are the exact things I am looking for in my summer.
Restaurant Aux Trois Amis is nestled at the heart of the vineyard region of Biel Seeland in the beautiful, small town of Ligerz. It is headed by the highly skilled sommelier Cynthia Lauper and the acclaimed Michelin-starred chef Marc Joshua Engel. This duo is known for offering a fine dining experience in a relaxed atmosphere. Their al fresco dining offers a panoramic view of the Bienne Lake, the lush Presque-île de St. Pierre, and if you are extra lucky and have clear skies, the Swiss Alps are visible from a distant horizon.
I booked our table online a week in advance, so when we arrived, the staff promptly showed us to our table. The panoramic view was beautiful, and despite the overcast sky, the early evening sky was spectacular. The table had only a round placemat, a plate and menu, and a neatly folded napkin. There were minimal decors on top of the table; a small vase with fresh pink flowers, a small lamp, and a wooden box with all the cutlery.
The absence of a white tablecloth and the spread of cutlery on the table set the mood for a relaxed atmosphere. You feel welcomed as if you are invited by a friend to their home for dinner. Only that you know very well that here, the food is better (haha!)
We opted for the 6-course surprise menu. Not knowing what we would get, we sought the staff’s recommendation on the wine that would best pair with the dishes. Our only request was that the wine come from the region or, better yet, from one of the wineries we passed by on our way to the restaurant.
We began with a glass of crisp Chardonnay and warm bread served with olive oil and balsamic vinaigrette. Alongside the vinaigrette was a smooth, whipped butter garnished with crispy shallots. This wasn’t the amuse-bouche yet, but it was an ideal start to awaken the palate and build anticipation for the upcoming dishes.
Les Amuses-Bouches
For appetizers, we were served with a clear, chilled tomato soup with peeled cherry tomatoes inside- refreshing and bursting with flavors. It was served alongside with a freshly baked focaccia and a delicious purée of tomatoes and fresh cheese.
First Fish Course
If I were to pick a favorite, it would be the seafood dish that Chef Marc personally served. Don’t let the small pieces of calamari and octopus in the photo fool you- they are packed with incredible flavor that bursts inside your mouth. The white fish from the North Sea was cooked to perfection; fresh, flavorful and delicious.
The remaining courses were perfectly timed, letting us savor each one at our own pace. A fresh berry sorbet was served before the meat course, giving us a refreshing palate cleanse before moving on the next dish.
A menu à la carte is also available if multiple dishes do not suit your foodie mood. The surprise menu is available from 4 to 7 courses, and there’s an option for a delectable serving of caviar and a cheese platter. If you are on for a fine food adventure, then the surprise menu is the best way to experience their unique cuisine. Their menu changes according to the season and the availability of fresh and local products so if you are a returning customer, you are in for surprises from season to season.
Their food and wine menu are available to download on their website. It is always best to take a peek to have a general idea of what they offer.
Our experience in a nut shell
Every dish we were served lived up to Chef Marc’s renowned reputation: refined, sophisticated, and beautifully presented. We especially appreciated that most of the ingredients came from local markets and producers and that we were treated to seasonal fruits and vegetables. It wasn’t just a feast for the palate; each dish was like a work of art, with incredible attention to detail in color, form, and texture.
Some people might be put off by the restaurant’s minimal decor and table setting. To be honest, I was a surprised by how ‘casual’ it all seemed, and I even thought someone might come by later to set the table. But once we were seated, enjoying the stunning panoramic view and our little ‘couple’s’ conversation, I realized it was perfect just as it was—a bare table with only the essentials for the dish in front of us, no white tablecloth needed. We could be our silly selves here, with great food. It all felt just right for the season.
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