La Table du Lausanne Palace

Excellent cooking

In a hotel icon such as the Belle Époque palace of the Lausanne Palace, everything at the gourmet restaurant La Table is consistently excellent: the reception and service by Sarah Benahmed and her outstanding team. The highly skilled sommelier team led by Alexis Attal. And, of course, the kitchen of veteran head chef Franck Pelux and his team. Originally from Burgundy, Pelux begins with a captivating œuf en meurette, followed by a surprising bite that captures the essence of a Caesar salad, paired with a scampi tartare served on crispy rice. One of the chef’s signature dishes features airy steamed buns filled with leek in an herb broth, finished with sesame and ginger; perfectly suited to spring is the next creation: an asparagus millefeuille adorned with vine-wood-smoked asparagus tip tempura, harmoniously balanced with curry and a lovage sabayon. The kitchen presents confit Breton lobster served with beurre blanc, Swiss miso, cucumber slices, and mango. The next highlight features yuzu-filled gyoza served in spider crab bisque, while yuzu also complements the poached sea bass with peas and caviar. Served as a millefeuille, the savory grilled lamb arrives on a bed of zucchini cream; for refined finger food, the Moroccan kefta—lightly fragrant with peppermint and cumin—round out the selection. Finger food remains trendy with the cheese course as well: Rose d’Ogoz from the Gruyère region, served between two slices of grilled bread. A crème prise and sorrel sorbet pave the way to a heavenly dessert: a rhubarb variation infused with vanilla.