News
“Blooms” by Heiko Niede
THE GARDEN SHOW “I want to make everyone happy,” says Heiko Nieder of his open-air restaurant Blooms. It’s perhaps the biggest culinary show on offer at Swiss Deluxe Hotel The Dolder Grand on the Zurichberg – not least because the integration into a huge, carefully tended garden is exceptionally beautiful. “It makes sense to […]
News
A must-see hidden restaurant in Ticino
AN AWARD-WINNING CHEF. If you’re a fan of the GaultMillau guide, you’ll certainly know Federico Palladino. In fact, he’s won a string of awards: “Discovery of the Year” 2022, “Promoted Chef of the Year” 2024. These distinctions are well deserved, since the chef, who lives in a small village in the Mendrisiotto region, is […]
News
General Meeting 2024
“Grandes Tables Suisses” continues to grow and welcomes twelve new members Obbürgen, May 6, 2024. At its annual general meeting, held on May 5 and 6, 2024 at the Bürgenstock Resort Lake Lucerne, the Grandes Tables Suisses association enjoyed considerable success, welcoming twelve new members to its ranks. This expansion marks a new […]
News
That was great! The Carcenat Gala on the Rhine
“C’est top”, says Benoît Carcenat when he is thrilled. He wowed everyone at the Excellence Gourmet Festival. THE PREMIÈRE: CARCENAT ON THE RHINE. A year ago, GaultMillau named him “Chef of the Year” (with 18 points; twelve months later, Michelin also recognized his talent and added a second star). Now came a premiere […]
News
Mahler & Hartmann : Fourhander at Magdalena
UBS-Fourhander at “Magdalena”, Rickenbach SZ: Dominik Hartmann’s new hairstyle was just one of the highlights. TWO FITNESS BUDDIES. “We speak the same culinary language,” says Patrick Mahler at one point during the event. But with a different accent, one might add: Mahler is head chef at “Focus Atelier”, Vitznau (18 points), where he focuses […]
News
“Widder”, Zurich: four courses in 60 minutes
On Thursdays and Fridays, Stefan Heilemann also offers guests in a hurry a pretty good lunch deal. CLASSIC AND TASTY Most people who make a reservation with an outstanding chef like Stefan Heilemann at the “Widder” on Rennweg in Zurich take their time for this classically tasty cuisine, which the 2021 Chef of the […]
News
On the road in Lavaux: lake, wines and nature
Guy Ravet drives along Lac Léman in a Mercedes-Benz GLC 300 e Coupé to meet winemakers, farmers and colleagues. “IT’S CALLED LAC LÉMAN!” “Lake Geneva” should not be said here, the visitor from German-speaking Switzerland realizes immediately after using the word carelessly. “It’s not called Lake Geneva, it’s called Lac Léman,” says Guy […]
News
GTS star chefs in Gruyère country
For many years, Gruyère AOP has been an inseparable partner of the GTS, demonstrating its commitment to high-quality Swiss cuisine. This partnership involves a number of joint initiatives, such as the TV show Les chefs étoilés des GTS au pays du Gruyère. The idea of this program is to produce an original, easy-to-make recipe […]
News
Voici le seul suisse à la finale Young Chef
Raùl Garcia, 21, sous-chef at Focus (18/20), will be a finalist in Milan. With Guy Ravet as mentor. SWISS HOPE Sous-chef to Patrick Mahler at the Focus (18/20 and 2* Michelin) in the Park Hotel Vitznau, Raùl Garcia qualified last year for the final of the S.Pellegrino Young Chef cooking competition, to be held in […]
News
“The Dolder Grand is “Hotel of the Year 2024”
175 luxurious rooms and suites, 4,000 square meters of spa space – and 64 GaultMillau points: “The Dolder Grand” has implemented new, refined dining concepts in keeping with the spirit of the times. GaultMillau awards the Dolder mountain icon the title of “Hotel of the Year”. For the second time after 2016. Editor-in-chief Urs […]
News
Garden Party : 2400 Amuse-Bouches !
2400 APPETIZERS GONE IN THE BLINK OF AN EYE! The GaultMillau Garden Party got off to a flying start thanks to the Grandes Tables de Suisse dream team. YOU HAVE TO BE ON TIME FOR THE PARTY The amuse-bouches are neatly arranged on their trays, tightly packed together. But with so many guests at the […]
News
General Assembly 2023
ANNUAL MEETING IN THE GARDEN OF VEVEY’S GRAND HÔTEL DU LAC GOOD MOOD IN THE GARDEN The annual general meeting of the Grandes Tables de Suisse chefs’ association gave chefs from all over Switzerland the opportunity to spend the afternoon in the garden of the Grand Hôtel du Lac in Vevey, the new workplace of […]
News
Speed-dating – lunch at Stéphane Décotterd
Top time in Glion: served in 90 minutes, the new lunches from Maison Décotterd are irresistible. TARRAGON INSTEAD OF CITRUS At the 47th minute, I fell in love with a slice of poached féra, the flesh of which is flaked off, served with a salsify crust and beurre blanc, all flavored with drops of tarragon […]
News
Merito Culinario Svizzero
TALENTI DISCRETI Nella Svizzera francese fanno parte di quegli artigiani eccezionali che praticano la loro arte senza fare scalpore e che da anni raggiungono l’eccellenza. Gli chef Franck Reynaud e Pierrick Suter, così come il cioccolatiere David Pasquiet, hanno ora qualcosa in comune: lunedì a Berna hanno ricevuto il premio Swiss Culinary Merit. Un cioccolatiere? […]
News
Benoît Carcenat is the «Cuisinier de l’année»
TRAINED IN CRISSIER, PERSONAL WRITING One can recognize a M.O.F. (Meilleurs Ouvrier de France) at first glance by their chef’s coat with the colors of the tricolor flag on the collar. Benoît Carcenat is one of them. But it is in Switzerland that he made his career. First, at the “Hôtel de Ville” in […]
News
Les cochons noirs des Alpes de Lisi Lisibach
HEUREUX COCHONS DU VILLAGE Il faut avoir de bons amis ! Bernadette Lisibach (“Neue Blumenau”, Lömmenschwil SG, 17 points) a deux collègues qui élèvent des porcs noirs alpins à titre de loisir, pour ainsi dire devant la porte de son restaurant. “J’ai été impressionné par la manière dont ces cochons grandissent. Ils passent leur temps […]
News
Ma cuisine végétarienne a du succès auprès des clients
MICHÈLE MEIER, VOUS VENEZ DE TERMINER LE LUCERNE FESTIVAL. AVEZ-VOUS TOUJOURS EU DU FULL HOUSE ?Honnêtement, non. C’est parce que les concerts n’étaient pas toujours complets. Mais c’était quand même très stressant. Car nous avions en fait toujours trois seatings par soirée : pour les invités avant le concert, les invités réguliers et les invités […]
News
Best of Giovannini : Barbue, Rouget & Moules!
CRISSIER : C’EST COMPLET ! A Crissier, c’est la folie. Le restaurant est complet deux fois par jour, des listes d’attente sont tenues. “Incroyable”, s’étonne le patron Franck Giovannini, “les samedis soirs, le restaurant est réservé jusqu’à l’été prochain”. Conseil GaultMillau : essayer quand même ! Il y a toujours des annulations. Pour la “table […]
News
“1248 Menu” from Chef Domenico Ruberto
1248 Menu – the number of kilometres between yesterday and today! Not just a number, but the distance measured in kilometres between the two places that give I Due Sud its name. There are 1248 kilometres between Mesoraca in Calabria and Lugano, yet, once you are sitting down to eat, they reset to zero […]
News
Guy Ravet et Ivo Adam cuisinent à Abländschen (BE)
Article tiré de : gaultmillau.ch Texte: Urs Heller Photos: Digitale Massarbeit Première! Les amis Guy Ravet et Ivo Adam cuisinent ensemble au Sau, à Abländschen (BE) pour Mercedes-Benz. POINT DE RENCONTRE L’Auberge zur Sau (La truie)! Pour garder le contact avec les Grandes Tables Suisse (GTS) et donc avec les meilleurs cuisiniers de Suisse, […]
News
Garden Party GaultMillau 2022
Article tiré de : gaultmillau.ch Texte: Kathia Baltisberger Photos: Olivia Pulver Six membres des Grandes Tables de Suisse ont apprêté 2500 bouchées pour le lancement de la Garden Party. TRAVAIL MILLIMÉTRÉ 2500, c’est le nombre d’amuse-bouches que les chefs des Grandes Tables de Suisse ont apportés ou apprêtés à Bad Ragaz. Ces dressages millimétrés sont […]
Interviews, News
Franck Pelux at the head of La Table du Lausanne Palace
Photo : @Anthony Demierre Talented chef Franck Pelux and his friend Sarah Benahmed, who is in charge of the dining room, are used to working hand in hand and have done so for many years. In an exclusive interview, The couple talks about the inspirations of their travels and the highlights of their journey together […]
News
Combining fitness and gourmet food
Pan-fried veal fillet with morels & melting gnocchi with parsley by Franck Giovannini (Photo: @Adrian Ehrbar) Ideally launched in the summer, this concept that combines fitness and gastronomy is likely to make more than one follower… the sports coach and former high level athlete Jérémy Peltier created “Sport X Gastronomy by JP360°Transformation”. The goal? To […]
News
Chef’s tip, by Ambrogio Stefanetti
Ambrogio Stefanetti, chef of the Vecchia Osteria Seseglio restaurant in Chiasso, excels in the art of sublimating traditional cuisine to make it exceptional. To do this, the chef tells us his tip for making trout from our lakes to perfection. I must admit that I love lake trout and the way I prefer to cook […]
News
The history of a place: The Hôtel de la Cigogne
Photo : @Adrian Ehrbar The story goes that in 1901, a winegrower from Dardagny decided to build a small restaurant on the Place Longemalle in Geneva in order to sell his wines more easily. 79 years later, the unique soul of the building seduced Mr. Favre and his wife who saw the potential of the […]
Interviews, News
Around the world with Peter Knogl
Peter Knogl, the three-starred chef of the restaurant Cheval Blanc at the Grand Hotel Les Trois Rois in Basel (19 points in the GaultMillau), constantly surprises his guests with the creativity of his culinary creations. Largely inspired by world cuisine, the chef likes to bring together different cultures on the same plate, promising a journey […]
News, Recipes
Stefan Meier’s recipe
How about a trip to Brittany for a meal? That’s what Stefan Meier, the starred chef of the Gasthaus Rathauskeller restaurant in Zug, proposes with his recipe for Breton Bouchot mussels with sepia noodles. A gastronomic creation that promises an exceptional taste journey. The recipe (for 4 people) Ingredients 1200 g bouchot mussels […]
Interviews, News
The history of a myth
Franck Giovannini, three-star chef of the Hôtel de Ville in Crissier, has not skimped on work in recent months since he has created a room dedicated to the history of this legendary establishment. A place of transmission from great chefs to great chefs. Grandes Tables Suisses: How did you imagine this room dedicated to […]
News, Recipes
Domenico Ruberto’s tip
Domenico Ruberto, chef of the I Due Sud restaurant at the Splendide Royal Hotel in Lugano, shares with us his tips on how not to spoil anything with a food he is particularly fond of: the tomato. Grandes Tables Suisses : Which is your favorite vegetable to cook in the spring time and what do […]
Interviews, News, Recipes
Cristian Moreschi’s Spring Recipe
Photo credit : Adrian Ehrbar For Cristian Moreschi, chef of the Villa Principe Leopoldo Hotel’s restaurant, the efforts made throughout this peculiar year have been well rewarded as the young chef was awarded his first Michelin star. Today, with the readers of the Grandes Tables Suisses, he is sharing a delicious recipe that can be […]
Interviews, News
Les Touristes at home
For those who long to return to live exceptional gastronomic experiences, top chefs suggest enjoying a gastronomic experience at home. This is the case at Les Touristes in Martigny where chef Mathieu Biolaz offers an unforgettable taste experience. Flash interview.
Grandes Tables Suisses: What concept do you propose?
Mathieu Biolaz: This […]
News, Recipes
How to make endives bitter-free?
Chef Damien Coche of the Domaine de Châteauvieux is originally from the north of France, as is the endive – or chicon – that he used to glean from the fields as a young teenager. As a lover of this product of the earth, he advises that it should be grown in the open ground, […]
News, Recipes
Spring according to Bernadette Lisibach
For the talented Bernadette Lisibach, chef of the Neue Blumenau restaurant in Lömmenschwil, spring tastes like wild garlic and celery. To mark the occasion, she has given the readers of Les Grandes Tables Suisses a fresh and authentic seasonal recipe: Eastern Swiss veal rump steak tartar with wild garlic cream, celery and garden herbs. It’s […]
News
The secrets of Lausanne Palace
Located in the heart of the vibrant city of Lausanne, the magnificent Lausanne Palace reflects the elegance of the Belle Époque. Like its native city, the Palace has adapted to the dynamism of its visitors, while preserving its mark of excellence: the quality of its welcome. Today, the luxury hotel blends tradition, history and elegance […]
Portraits
Suvretta House: A Winter Palace
The spectacular Suvretta House has stood out for 120 years as a real temple for lovers of winter sports. Situated only 5km from the alpine resort of St. Moritz in the middle of nature, for over a century the hotel has offered countless opportunities for its visitors to make the most of the joys of […]
News
“Palace at Home” with Badrutt’s Palace
In the heart of the alpine resort of St. Moritz lies the magnificent Badrutt’s Palace, where culinary delicacies exceed all expectations. Ranging from innovative and refined traditional specialities to the exotic flavours of Asia, the gastronomic variety offered at Badrutt’s Palace will carry you away in the world of Epicurean delights. The executive chef Maxime […]
Interviews, News
Grand Hotel Villa Castagnola and the arts
There are places where inspiration strikes as soon as you walk through the door. This is the sensation that accompanies each and every visitor who comes to the Grand Hotel Villa Castagnola in Lugano. Beyond the prestigious nature of the establishment, it also hosts an innumerable amount of artworks. From the gardens, to the different rooms throughout […]
News, Recipes
Poached egg, mushroom broth and caviar
Chef Ambrigio Stefanetti, from Restaurant Vecchia Osteria Seseglio, reveals the secrets of his post-holidays recipe : Poached egg, mushroom broth and caviar. “After days of feasting, copious lunches and dinners, my favourite time to eat after the Christmas period is through the right balance of leisure, exercise and the preparation of recipes that satisfy our […]
News
Badrutt’s, the tale of a legend
Some hotels are lucky enough to be associated with extraordinary anecdotes that give them a mythical grandeur. This is certainly true of Badrutt’s Palace in St. Moritz. A look back on an institution with a history as impressive as the hotel itself. As guests open the large, glazed wooden doors to the stunning hotel on […]
Interviews, News
Learn more about truffles!
Truffle season is in full swing, to the delight of chefs, who give it the pride of place on their menus. This is the case with Cristian Moreschi, executive chef at the Principe Leopoldo restaurant. Even though truffles offer a truly tantalising taste, it isn’t always easy to choose the right one… Which is why the […]
News
When the tomato isn’t there, but actually is
Nothing is left to chance, and it isn’t only a sequence of delicious dishes. For the chef of I Due Sud, the gourmet restaurant of the Hotel Splendide Royal Lugano, the making of a menu means creating a gastronomic journey that carries the guest into an experience made of both memories of the past and […]
News
« La Table de Guilde »
L’expérience sous forme de livre Afin de rendre ce moment hors du temps unique, Ivo Adam a complété l’expérience avec la réalisation d’un livre du même nom, en collaboration avec Claudia Engler, Roman Tschäppeler et Benedikt Meyer : “Am Zunfttisch”. Tournez les pages et découvrez des coutumes et des événements culinaires du vieux Berne. Le […]
News, Portraits
Portrait Hôtel Meierhof, Davos
Les gérants actuels, Virginie et Vittorio Rozzato L’hôtel Meierhof, originellement baptisé «la Villa Müller» (du nom de son charpentier Christian Müller) est né dans un contexte tout particulier puisqu’il prend racine dans les années 1890. Alors que la station de Davos était surnommée la «capitale européenne de la tuberculose», le Meierhof était un centre de convalescence pour les patients ayant vaincu la maladie. Ces derniers rejoignaient la station à la recherche d’air frais des montagnes suisses, d’altitude, de soleil et de guérison.Après avoir rencontré de nombreuses transformations, améliorations et agrandissements, l’hôtel Meierhof incarne aujourd’hui l’excellence de l’hospitalité suisse et du savoir-faire d’un 4 étoiles. Sa situation sur la Promenade 135 au centre de Davos Dorf en fait un lieu de
News, Portraits
Portrait, Les Ateliers à Vevey
Rencontre avec Jean-Sébastien Ribette & Sahondra Verdan « J’ai toujours aimé l’idée de fédérer autour d’une table ». Pour Jean-Sébastien Ribette, le choix de faire de la cuisine son métier était une évidence, au vu de sa curiosité sans limite ainsi que de son envie de faire plaisir et de partager. Il commence à l’âge […]
Interviews, News
A la découverte du Café Suisse
Crédit photo : Lena Ka Elle surprend ses convives saison après saison et n’hésite pas à rendre la gastronomie aussi savoureuse que ludique. Marie Robert, nommée «cuisinière de l’année» en 2019 par le GaultMillau suisse, revient chaque saison avec des cartes aussi fraîches et pétillantes que sa personnalité. Rencontre entre deux plats. Les Grandes Tables […]
Portraits
Portrait du Bernerhof Hotel
Randonnées, cyclisme, gastronomie et détente…Une chose est sûre, les vacanciers n’auront pas le loisir de s’ennuyer lorsqu’ils séjourneront au sein de cet établissement légendaire. Avec sa bâtisse datant de 1904, le Bernerhof est l’un des hôtels 4 étoiles les plus attractifs de la région de Gstaad. Situé au cœur du village, sur la promenade piétonne, […]
News
News from the Hôtel de Ville de Crissier
As the Hôtel de Ville de Crissier received yet another 19 out of 20 points from the prestigious Gault Millau guide, Franck Giovannini, now in charge of direction, is determined to keep the spirit of this legendary restaurant alive. And he is rising to the challenge brilliantly. The first thing you notice as you approach […]
