Prévelle was the place named for the where Chef Romain Meder grew up – drawing a link from past to present.  He thought he might become a farmer but instead decided to put his love of nature into cooking – which is good for all of us.  After working in numerous places and locations he opened Prévelle in April 2025, his first solo restaurant.  We were there at lunch when you have the choice of a 2 or 3 course lunch or you can enjoy the dinner 5 or 7 course tasting and finally you could just chose to order a la carte.  The restaurant used 2 floors of the building with the kitchen on the first floor and the dining room on the second floor.  Painted stone walls worked well with the natural wood tables and glassed in wine racks making up one wall.  Windows to the street, music in the background and various sprouting vegetables serving as table decorations give the room a warm, inviting feel.  We chose the 3 course lunch which was served efficiently with super friendly service.  The food was delicious, wonderfully creative  and nicely plated.  I would easily recommend that this place be on your radar.

Set-up

 

Food

They start all with an iced glass of kombucha, to open your palate.  It was tasty.

 

The amuse bouche was a cracker made with acorn flour topped with red berries, raw carrots and beet root.  The very crisp cracker tasted nutty and was fun with the tart berries and crunchy vegetables.   It was good and the garnish was pretty enough I wanted to eat it too.

 

Another amuse bouche was a brioche with a fermented beet root mixed with black olives in the center.  Another bowl held a kimchi salad with sardines and the third one a beet sauce.  You were to dip the briche into the beet sauce and punctuate it with bits of salad.  It was some really different flavor combinations that worked well.  Lots of textural contrasts too.  Fun.

 

A dark brown bread from a local bakery was served in slices.  It was possibly the best bread we had the week we were there.  A perfect crisp on the crust and dense doughiness in the center with great flavor.  It came with a delicious salted butter which you could have made a meal of.

 

The starter was a combination of shrimp, squash and almond purée.  The perfectly cooked shrimp were mixed with equally orange ribbons of squash and some toasted seeds that added crunch.  Something tart as well as spicy was also in the mix that sparked this plate to greatness.

 

The main course was sea bass that had been grilled  and plated with browned broccoli.  Almond, garlic and chili oil were some of the seasonings I got written down.  Some “leaf sauce” was under the broccoli and fish.  It was not the greatest color but sure tasted good with both.  It was a tastyt plate.  Another note I made was about the widely set tines on the fork which made some bits tricky to manage.

 

Dessert was a sorbet on a dacquoise (cake usually with almonds and hazelnuts) with pistachios and topped with candied kumquats.  This one had lots of pistachio flavor and some candied ones for accent and texture.   It was a nice mix of flavors.

 

Last treats were a salty and sweet mix with a crisp sheet of chocolate set with salt and nuts and a carved out yellow kiwi that was sweet and soft.  Nice ending for a great meal.