Lionel Rodriguez has settled in Corseaux, and Edgard Bovier in Rougemont. The two famous chefs propose an original concept, highlighting the flavours of the Alps.
After having left the Hotel "Trois Couronnes" in Vevey, Lionel Rodriguez recently inaugurated a "table d'hôtes" at "the Lab" in Corseaux near Vevey. Planned for about a dozen guests, it should be booked 24 hours in advance. Here, the master chef extends his exploration of alpine flavours which he began in the kitchens of the famous Vevey establishment. A true gustatory journey where the finest flavours are measured against the most rustic tastes, all of this in a quite unusual place.
The restaurant "Le Cerf" in Rougemont in the Pays-d'Enhaut is now Edgar Bovier’s domain. Previously, he spent sixteen years at the helm of "La Table d’Edgar" at the Lausanne Palace in the capital of the canton of Vaud, where he was awarded a score of 18/20 by Gault&Millau. At "Le Cerf", the best regional flavours and produce are always in season, refined with a bistronomic touch. The calf's liver is adorned with mountain herbs, and fir scents tickle the fillets of arctic char. In the cosy decor of a real chalet, surprises for the taste buds are guaranteed, and even without ruining oneself.
Last but not least, Franck Pelux and his companion Sarah Benahmed are taking over the torch of the Lausanne Palace's gastronomic restaurant. Perpetuating the heritage of Edgar Bovier and favouring local products throughout, the young couple invite their guests to explore the flavours of the Swiss terroir.
