Philippe Deslarzes

Chef Philippe Deslarzes' culinary philosophy is deeply rooted in his upbringing amidst the Swiss and Swedish landscapes, where he developed an intimate connection with nature through foraging and fishing. This formative experience instilled in him a profound respect for ingredients and a desire to capture the "essence" of nature in his dishes. His approach at Njørden is a deliberate marriage of Nordic traditions and sustainable practices, which he champions by transforming local and seasonal ingredients into refined, pure culinary expressions. The core ethos of Njørden, under Deslarzes' guidance, is built upon Swiss and Swedish values, emphasizing the purity of products and an authentic, often innovative, approach to their preparation. He seeks to provide a gastronomic experience that deviates from the conventional, constantly valorizing the inherent flavors of ingredients and encouraging "associations hors des sentiers battus" (associations off the beaten track). His vision extends beyond mere trend-following, aiming for a deep celebration of flavor, nature, and the craftsmanship involved in every plate, making sustainability and the purity of taste paramount. His commitment to ingredient sourcing is exemplary, prioritizing local producers as a "gage de qualité et de durabilité" (guarantee of quality and sustainability). He takes pleasure in showcasing artisans such as Laiterie du Coteau for butter and cheese, professional fishermen Jean-Daniel and Yves Meylan from Lac de Joux for freshwater fish, and Raphaël of Jardins de Chivrageon, with whom he established a dedicated potager just 2km from the restaurant. Other valued partners include cheesemakers from Croix-De-Luisant and a local beekeeper named Thomas, all contributing to his mission of magnifying regional products. His initial bold choice to focus exclusively on lacustrine and marine treasures at Njørden underscored this philosophy, proving a successful venture in satisfying diners' appetites for discovery and authentic taste. Chef Philippe Deslarzes' signature approach is characterized by authoritative depth and technical mastery, honed through his tenure in some of Switzerland's most esteemed Michelin-starred kitchens, including those of Carlo Crisci, Didier de Courten, and the legendary Hôtel de Ville de Crissier under Philippe Rochat and Benoît Violier. This background instilled in him a rigorous discipline, technical precision, and a fervent creativity that he now applies to his unique blend of Swiss and Scandinavian influences. His technical style is defined by an unwavering pursuit of "purity of tastes" and the courage to forge "associations hors des sentiers battus." He meticulously transforms local and seasonal ingredients, emphasizing their inherent beauty and simplicity rather than obscuring them. This involves an inventive use of textures and careful balance, ensuring each element contributes to a rich yet clean flavor profile. While the text doesn't list many specific signature dishes, one illustrative example provided is "Coques de l'atlantique ouvertes au naturel, fenouil en textures et émulsion à la graine d'aneth" (Atlantic cockles opened naturally, fennel in textures, and dill seed emulsion). This dish exemplifies his style: focusing on marine treasures, utilizing ingredients in varied textures, and employing precise emulsions to enhance natural flavors, all while maintaining an elegant, understated presentation characteristic of Nordic fine dining.

Career

• Cofondateur & Chef at Njørden, Aubonne
• Chef De Partie at Ecole hôtelière de Lausanne, Région de Lausanne
• Sous Chef Production at Hotel Royal Savoy Lausanne, Région de Lausanne
• Sous-chef De Cuisine at RSH quality food sa (service traiteur de philippe Rochat chef 3*michelin), Crissier
• Chef De Parti Au Poste Poisson, Entremetier Et Coquillages Et Crustaces at Restaurant de l hotel de ville de crissier, Crissier
• Chef De Parti Garde Manger at HOTEL TERMINUS, Sierre
• Commis De Cuisine at Le Gaulois Restaurant, Croy en suisse
• Apprenti De Cuisine at Restaurant le cerf, Cossonay en suisse

Mentored by Philippe Rochat, Benoît Violier, Didier Decourten, Carlo Crisci.