Three restaurants from the region are included in the Gault&Millau Guide 2022, and the “Sommelier of the Year” also works at one of them.
The village in the heart of the Pays-d'Enhaut is becoming a “mini-capital” of Vaud's top cuisine – three restaurants from the region are included in the Gault&Millau Guide 2022, and the “Sommelier of the Year” also works at one of them.
Chef Edgar Bovier, former emblematic figure of the Lausanne Palace with 18/20 in the Gault&Millau, now works with chef Vania Cebula to design the menus of the Hotel de Rougemont restaurant Le Roc, with its score of 15/20. He is also a consultant for the chef Michaël Burri at the restaurant Le Cerf just a few kilometres away. An elegant option in the charm of a traditional chalet, with a score of 12/20 for its luxuriously authentic cuisine. Not far away, the former chef of the Hôtel de Ville in Crissier, Benoît Carcenat, has been awarded 17/20 from Gault&Millau for his entry at the Table du Valrose. He is known for his modern cuisine with local flavours, and the restaurant has also been awarded the distinction of “Sommelier of the Year” thanks to the original combinations of wine, beer and sake proposed by Mathieu Quetglas to accompany the Table’s menu.
