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Edmond Bavois

Graduate Chef


Originally from the Ardennes, but from Neuchâtel at heart, he defines himself as a passionate of the land and a lover of beautiful products, he likes to go to small local producers. He is always on the lookout for demanding, tasty or forgotten products, curious about all culinary innovations, without forgetting the precious foundations of traditional cuisine. 

During his years of apprenticeship in the French Ardennes, he took part in numerous competitions and won first prize (best young Ardennes cook, competition of the food industry in Dunkirk, finalist in the Lenoir trophy). 

At the age of 20, he moved to Australia for two years before returning to his native land. He then refined his knowledge in France at the Relais de la Magdeleine in Gémenos, then at the Pré du Moulin, in Serignant, du Comtat, 1 Michelin star. He then set sail again to Scotland to work at The Horseshoe Inn, in Peebles.

Since his return to the continent in 2012, he has made a significant contribution to the reputation of La Maison du Prussien in Neuchâtel by putting his stamp on the restaurant as pastry chef, sous chef, and then by taking the reins of the renowned Neuchâtel restaurant alongside chef Jean-Yves Drevet. 

In January 2020, he takes over the top position in the kitchens of the Beau-Rivage Hotel in Neuchâtel.