A large number of starred chefs compete with each other to promote the gastronomy of Vaud
The award-winning restaurants and passionate chefs who put all of their creativity into showcasing local products have transformed the region of Vaud into a gastronomic Mecca. This year, after a decade of success in the kitchens of the Pont de Brent (18/20 in the Gault&Millau) above Montreux, Stéphane and Stéphanie Décotterd have taken on a new challenge. Since September they have been installed at the Bellevue, the independently run restaurant at the Glion Institute of Higher Education.
Benoît Carcenat, their predecessor at Glion, has moved on to the Table du Valrose in Rougemont, where he is now busy blending modern cuisine with local flavours. His talent joins that of Edgar Bovier, who has been at the helm of the restaurant Le Roc by Edgar Bovier at the Hôtel de Rougemont since leaving the kitchens of the Lausanne Palace.
In Vevey, Lionel Rodriguez left the Trois Couronnes (16 points in the Gault&Millau) to take over the Baron Tavernier, a renowned wine tourism destination. The famous Deck terrace with its incredible view over the vineyard of Lavaux is the perfect spot to try the wines of the region.
And finally, since May 2021 Marie Robert from the Café Suisse in Bex (16/20 in the Gault&Millau) has been responsible for creating the menu for the CGN’s Belle Epoque fleet, the most prestigious of its kind in the world with its eight paddle steamers.
