Menu to Taste

Le Berceau des Sens

Modern French, Swiss · Lausanne · Michelin One Star · Chef Christophe Schmitt

Awarded one Michelin star, Le Berceau des Sens in Lausanne serves modern French cuisine directed by chef Christophe Schmitt. Located at EHL Hospitality Business School, the training restaurant pairs student service with chef supervision in a bright dining room offering views of surrounding mountains.

Route de Berne 301, 1000 Lausanne 25, Lausanne

  • 1 Michelin Star

Menu

Set Menu

  • Plaisir des Sens with cheese selection (95) — A journey in three acts selected by our Chef Christophe Schmitt, consisting of starter, main course, and dessert, with the cheese selection. The three acts journey can also be appreciated in a vegetal version.
  • Plaisir des Sens (85) — A journey in three acts selected by our Chef Christophe Schmitt, consisting of starter, main course, and dessert. The three acts journey can also be appreciated in a vegetal version.
  • Plaisir des Sens in two acts (65) — Starter and main course or main course and dessert.
  • Voyage des Sens (150) — A journey in five acts selected by our Chef Christophe Schmitt, consisting of a starter, a fish, a meat, a selection of cheeses and a dessert. The five acts journey can also be appreciated in a vegetal version.

Dishes

  • Perch fillets from Valais (44) — Imperial Osciètre caviar from Sologne. Chilled cucumber soup with lime, almond yogurt and dill oil.
  • Carabinero gamba (62) — Gently cooked in salt steam. Carabinero velouté with coconut milk, tandoori masala and pistachio.
  • Tomato and watermelon (38) — All about freshness. Dry-aged beef with Sarawak pepper and burrata.
  • The zucchinis (36) — Zucchinis variations enhanced with a piquillo-tomato sorbet, yellow zucchini saffron broth.
  • Rosé-cooked Brüggli trout (56) — Artichoke in various textures, Granny Smith apple, verjus sauce and agastache oil from our garden.
  • Coral-glazed red mullet (72) — Tangy tomato sauce with savory, baby fennel and eggplant.
  • Herb-roasted free-range guinea fowl (62) — Pressed guinea fowl legs with foie gras and porcini, onion confit with Banyuls vinegar, rich poultry jus.
  • Veal tenderloin from our valleys (76) — Chanterelle mushrooms, layered zucchini, sage-infused potato.
  • Ricotta gyoza (44) — Peas, broad beans, chanterelle mushrooms, Amigne jaune wine sauce.
  • Matured cheeses selection (22) — “La maison du fromage”, La Chaux-de-Fonds.

The Experience

The meal is structured around à la carte dining.

Phone: +41217851221

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