Franck Pelux

Chef Franck Pelux's culinary philosophy is deeply rooted in a lifelong vocation, ignited by a childhood spent amidst the pots and pans of his family's restaurant. This innate passion is complemented by a relentless drive for continuous self-improvement, guided by the principle that one must "always question yourself and keep working" to avoid stagnation. He views success as "a daily challenge," embodying a fearless approach to culinary risks and new experiences, often shared with his partner Sarah Benahmed, who manages the dining room with a shared vision of warmth and hospitality. Together, they strive to create a dining experience at La Table du Lausanne Palace that feels like "home," breaking the traditional opulent image of palace dining. At the heart of Pelux's cuisine is a "travelling cuisine with local products." He masterfully integrates the rich bounty of the Swiss terroir with a tapestry of flavors and techniques gathered from his extensive global travels—particularly an immense admiration for Asian gastronomy, notably Japanese and Taiwanese. This admiration stems from a profound respect for their "passion for the product, the perfection that they have." His dishes are not merely food; they are an emotional narrative, designed to evoke strong feelings and cherished memories, akin to "Proust's madeleine," creating a comforting and deeply personal connection with the diner. This multicultural approach is constantly fed by new inspirations, which Pelux finds not only in exotic destinations but also in the intimate settings of family and friends, and through the discovery of local artisans. His mentors, Yannick Alléno and Arnaud Donckele, have profoundly shaped his "universe, their conception of cooking and their vision of gastronomy." The result is a vibrant, evolving cuisine that is "multicultural, full of colors, of travels, and of tastes," reflecting his personal journey and the environments he and Sarah have embraced. Chef Pelux's technical mastery is characterized by a sophisticated yet accessible style, emphasizing the nuanced integration of global influences with hyper-local ingredients. While specific technical jargon is not detailed, his admiration for Japanese and Taiwanese "perfection" suggests an exacting attention to detail and precision in execution. His approach to flavor is an adventurous blend of "experiences, desires, travels, loves, [and] favorites," resulting in a "multicultural" palate. He aims to create dishes that are not only delicious but also emotionally resonant, providing comfort and evoking memories, often described as an "effet Madeleine." This is evidenced by his use of elements like "bouillons vapeurs" (steamed broths), which imply a focus on clarity, essence, and delicate extraction of flavors. Plating is implied to be visually rich and expressive, with the description "full of colors." His most legendary signature dishes include "Le Tourteau, souvenir of a Hong Kong alleyway," a dish that directly represents his personal history and travels, and "La Belle Sole Meunière de Bretagne," chosen for its reassuring and comforting qualities. Other examples illustrating his culinary identity and regional influences are "Des oeufs meurette" and the infusion of "saveurs alsaciennes" (Alsatian flavors), demonstrating his ability to reinterpret classic, comforting dishes through his unique, globally-informed lens.

Career

• Apprentice at Restaurant familial, N/A
• Chef (under Laurent Peugeot) at Le Charlemagne, Pernand-Vergelesses
• 1er Chef De Partie Viande Poisson at Résidence de la Pinède (La Vague d'Or), St Tropez
• Chef De Cuisine at Lp Tetsu, Singapore
• Sous-chef at Résidence de la Pinède, St Tropez
• Exécutif Chef at TRB (Temple Restaurant Beijing), Beijing City, China
• Chef De Cuisine at Au Crocodile, Strasbourg, France
• Chef De Cuisine at Lausanne Palace (La Table du Lausanne Palace), Lausanne, Suisse

Mentored by Laurent Peugeot, Arnaud Donckele, Philippe Etchebest, Thierry di Tullio, Yannick Alléno.