When it comes to culinary expertise, the canton of Fribourg is right up there with the best. It boasts 25 Gault&Millau-rated restaurants, five of which also have a Michelin star. Moreover, Fribourg holds the Swiss AOP (Protected Designation of Origin) record: as many as six regional products have been granted the prestigious label. It is therefore no coincidence that the cantonal capital was recently added to UNESCO’s Creative Cities Network (for gastronomy).

While top restaurants are dotted across the canton, the city of Fribourg is home to the most celebrated of them all: Les Trois Tours. With its 18 Gault&Millau points, one Michelin star and stunning location in a 19th-century mansion, the fine-dining establishment features on the list of the 1,000 best restaurants in the world. Since 2021, Frenchman Romain Paillereau has been at the helm and oversaw the restaurant’s recent re-design. When he arrived in Fribourg a decade or so ago, the chef discovered a region that shares the deep gastronomic roots and love of food of his native Périgord.

Paillereau is an intrepid explorer, always venturing outside his comfort zone and conjuring up dishes that showcase seasonal, local and even exotic produce. The wild herb and citrus fruit enthusiast, who is famed for his unique and “daring pairings”, learned his craft under the watchful eye of illustrious French chefs like Anne-Sophie Pic, Eric Frechon, and the great Michel Troisgros, whose human qualities and business acumen have left a lasting impression on him. Paillerau has also traveled further afield, working and honing his skills in professional kitchens in the United States, the UK and Austria.

Leading the way

His recipe for success is perseverance mixed with a keen eye for detail, a real sense of hospitality, high standards and unrelenting commitment. “Cooking is not a game. It’s my life. My restaurant is my home. I want people to feel good here,” the Michelin-starred chef passionately proclaims. “I follow my inner voice. I’m not easily influenced. When an idea comes to me, I see it through to the end.” And ideas are not in short supply where Paillerau is concerned.

With a philosophy like this, it is not surprising that the decorated chef considers a second Michelin star a “life goal”. Given his passion and dedication to excellence, he may not have to wait too long before his dream comes true. His loyal team is also happy to join him on his quest for perfection. Unlike the negative stereotype of the hotheaded chef, Paillereau, like all good bosses, prefers to set a positive example.