Vevey: my casserole, the new brasserie on the quays

Opened on March 6 on the Quai Perdonnet in Vevey, my casserole has already found its audience. Both chic and relaxed, the brand offers a magnificent decoration: tables, bar, floor lamps, tapestries, star ceiling. “We have taken over all the codes of the Parisian brewery, with this friendly and warm side as in the Chartier bouillons in Paris or the traffic jams in Lyon,” says Romain Estrabols, director. The restaurant is part of the Mayer galaxy, which has hotels and restaurants on the Riviera.

On the piano, it was the chef Philippe Landry, that we knew at the Petit Train Bleu in Chernex and Cuckoo in Montreux. His bistronomic cuisine, concocted with local and seasonal products, is generous and refined. After simmering and long cooking, it is often served in … casserole. The dishes are beautiful and the service is impeccable, warm, always of good advice. Inside, there are 60 seats, 50 outside. Original touch and already much appreciated by customers, a singer-clavianist puts the mood.

A bistronomic kitchen

As a starter, we let ourselves be seduced by the perfect egg – but really perfect – baked 45 minutes at 63 ° C. Good idea, he sits on a bed of beans, asparagus and morels (15 fr.). But also by the very iodized raw bar marinated with lime, enamelled with fennel, all for a well-crafted assembly and enhanced by an Aneth-Framboise vinaigrette (18 fr.).

As a dish of resistance, the Burgundian beef (38 fr.) Mijoté with red wine, served in a casserole dish, is hypertrender. Crunchy vegetables accompany him with a very refreshing citrus twist. Always on the meat side, you can opt for a delicate 7 -hour lamb leg placed on a bed of braised vegetables and a crushed potatoes (50 fr.). Incredibly effiled and therefore tender at will. To accompany everything, the wine list is mind -blowing. Tanic and powerful, the deep red of the quintus castle (Saint-Émilion) vintage 2020 makes the mesh perfectly (76 fr.).

Finally place with sweets – quite classic – with a soft chocolate -style cake, embellished with a vanilla mascarpone whipped cream, strawberries and strawberry ice cream (10 fr.); The lemon and orange cake “like a rum baba” (12 fr.) Could just be a little more wet.

Address: My casserole, Quai Perdonnet 22, 1800 Vevey

Hours: Open every day, noon and evening.

Phone: 021 921 73 77

Site internet: www.macocotte.ch

2 forks: Brasserie of beautiful outfit, tasted and generous.

2 ecus: Entrance, main course, dessert and drinks between 100 and 120 fr.

3 bottles: Exceptional selection of Swiss, French, Italian wines.

“Gastronomy & terroirs”

“24 hours” has always followed the gastronomic and culinary news of the canton. Receive, every Friday, a selection of items on catering, kitchen, local products and wine.

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