The story
Au Chat Noir, at Rue Beau-Séjour 27 in Lausanne, serves seasonal bistronomy and holds 15 points in the Gault&Millau 2026 guide.
Gaëlle Chaudat composes a menu that follows the seasons and the market, with the product coming first. Valentin Jollivet makes the desserts, trained in Alain Ducasse's kitchens at the Dorchester. Maxime Lamour, who worked in the cellars of London restaurants, chooses wines from French vineyards and lesser-known Swiss producers. A fresh lunch menu changes daily.
Gault&Millau describes a brasserie more than 100 years old near the opera, with wood paneling, leather-covered banquettes, mirrors and black-and-white photos of singers. The house is now under new direction, and Michelin lists it as Recommended for 2026.
Recognition
Ambience
Location