Métropole

The story

Métropole Delémont: A Century of Traditional French Cooking

The chef and the kitchen

Métropole in Delémont serves refined French cuisine under the steady direction of Chef Cyril Schwartz. He has guided the kitchen for nearly twenty years alongside his wife Claudia, who manages the dining room inside this century old family brasserie. The Gault&Millau guide awarded them a twelve point score for maintaining a steady standard across more than a hundred years of service. French cooking remains rooted in seasonal produce and straightforward techniques rather than fleeting trends.

Standout dishes

Thursday evenings draw regulars specifically for the hand cut beef tartare served alongside toasted bread and compound butter. Other classics include a rich coq au vin finished with a glossy pan sauce and delicate trout fillets poached in local Réselle wine. Dessert plates feature either a precise crème brûlée infused with clementine zest or a smooth damassine plum parfait. These French dishes rely on balanced temperatures and careful plating rather than heavy garnishes.

Room and atmosphere

The dining space sits just steps from the main railway station, making it an easy stop for travelers and locals alike. Wooden tables and muted lighting create a relaxed environment where conversation flows without competing with noise. Regular patrons often settle into the same corner booths while staff remember their usual orders. This steady rhythm reflects a brasserie that values familiarity over theatrical presentation.