Cooking on Instinct
Chef Christian Aeby returns at Le Pavy with a restaurant that feels closer to his own nature. Known from Restaurant Du Bourg in Biel, where he earned 17 points, he stepped away after a demanding period and a concept he later found too cerebral. In Sugiez, he cooks with more instinct and less constraint. His food keeps regional products in focus, but leaves space for halibut, mussels, lobster, trout or meat when the product and producer are right. Le Pavy gives him a smaller, freer stage for pleasure-led cooking.
“I want Le Pavy to be like us: open, uncomplicated, for everyone, and devoted to enjoyment.”
Le Pavy
Le Pavy in Sugiez is the personal restaurant of Christian and Fiona Aeby, built around pleasure, ease and the happiness of eating together. With only 20 seats, it keeps the scale intimate, but the format open: guests can come for à la carte, a four-course menu, a six-course dinner, or simply for the lounge, where beer and snacks sit beside Champagne and caviar. The atmosphere is deliberately free from labels and fixed rules. Plates and glasses do the talking, supported by warm hospitality and a deep love for gastronomy.
