“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 stage in the steady growth of the association, which now boasts over 70 members and is representative of gastronomy throughout Switzerland.
Chef Mike Wehrle, Corporate Culinary Director of the Bürgenstock Collection and a member of the association since last year, hosted the first Grandes Tables Suisses annual meeting in the unique setting of the Bürgenstock Resort Lake Lucerne. “It’s a great pleasure to welcome the crème de la crème of Swiss cuisine to our establishment. We share the values of excellence and knowledge transfer with the Grandes Tables Suisses association.”
The annual gathering of Switzerland’s most renowned chefs, with a combined total of over 1,000 Gault & Millau points, was marked by an atmosphere of commitment and collaboration. The Grandes Tables Suisses association aims to bring together chefs from all regions of Switzerland, encourage mutual support, and foster the desire for joint projects among its members. Guy Ravet, President of Grandes Tables Suisses, comments: “Our association is continuing to grow, and is increasing its presence in all regions of the country. We now want to strengthen the female presence within our association, and our door is wide open to you!
The association’s aim is to promote Swiss hospitality and gastronomy, both at home and abroad, as well as the training and professional development of young and future Michelin-starred chefs. The highlight of the event was the Monday morning brunch, offering members the opportunity to exchange ideas and make new contacts.
Working together for the future of gastronomy
The Grandes Tables Suisses are committed to promoting Swiss gastronomy at national and international level, with an emphasis on sustainability, local products and the education of future generations. They share an exceptional team spirit and constantly strive for high standards of service, while promoting conviviality and the art of living. One of the pillars of the association is to establish suitable partnerships.
12 new members from 9 cantons
The following establishments and top chefs have been admitted as new members, distinguished by their exceptional commitment, creativity and constant pursuit of superior quality. They represent a variety of regions in Switzerland and come from all over the world.
the excellence of the “Grandes Tables Suisses”.
Canton de Berne :
• Martin Göschel, The Alpina Gstaad, 18 points G&M, 1 étoile Michelin
• Markus Arnold, Restaurant Steinhalle Berne, 17 points G&M, 1 étoile Michelin
• Christian Aeby, Restaurant du Bourg Bienne, 17 points G&M, 1 étoile Michelin
Canton de Genève :
• Ivan Baretti, Restaurant Tosca Genève, 16 points G&M, 1 étoile Michelin
Canton des Grisons :
• Paolo Casanova, Chesa Stüva Colani Madulain, 17 points G&M, 1 étoile Michelin
Canton de Neuchâtel :
• Gerardo Metta, Restaurant La Dispensa Neuchâtel, 15 points G&M, 1 étoile Michelin
Canton de Nidwald :
• Dietmar Sawyere, Gasthaus zum Kreuz – Dallenwil / Gourmet Stübli beim Kreuz & Bijou des Kreuzes, 16 points G&M, 1 étoile Michelin
Canton du Tessin :
• Marco Campanella, Eden Roc / La Brezza Ascona, 18 points G&M, 2 étoiles Michelin
• Marco Badalucci, Badalucci Lugano, 16 points G&M
Canton d’Uri :
• Dominik Sato & Fabio Toffolon, The Japanese Andermatt, 17 points G&M, 2 étoiles Michelin
Canton de Vaud :
• Philippe Deslarzes, Njørden Aubonne, 16 points G&M, 1 étoile Michelin
Canton de Zurich :
• Marco Ortolani, Eden Kitchen & Bar / La Réserve Eden au Lac Zurich, 16 points
