The story
La Cheminée in La Chaux-de-Fonds anchors its identity to a massive stone fireplace dating to 1633. This architectural centerpiece frames a kitchen dedicated to French regional cooking, where wood fire replaces modern convenience. Chef Christophe Pach arrived from Burgundy in late 2024 to steer the menu toward slower methods and honest ingredients. The recent Gault&Millau recognition confirms how effectively his team balances historical architecture with precise culinary technique.
Dishes follow a simple philosophy that prioritizes ingredient quality and controlled heat application. An excellent pâté features crisp pistachios and confit shallots beside a salad of shaved raw vegetables. Velvety pumpkin soup carries toasted kernels and fresh cream before giving way to main courses that reflect traditional French regional cuisine. Those sweetbreads undergo a deliberate double process, boiling in chicken broth first before achieving a crisp finish over the fire.
The property offers multiple distinct rooms designed for seminars, weddings, or private dinners. Each space maintains a warm tone that echoes the original 17th-century farmhouse layout. Patrons explore a cellar focused on Bordeaux, Burgundy, Côtes du Rhône, and Swiss producers to complement regional French cooking. The straightforward approach to both food and service keeps the focus squarely on the meal itself.
Recognition
Ambience
Details
