Amoureux de la cuisine française, nos chefs mêlent tradition et modernité, mettent en valeur les produits régionaux qu’ils travaillent avec les techniques d’aujourd’hui et un goût marqué pour les saveurs authentiques et les alliances malicieuses. Vous trouverez à la carte et dans les menus une offre variée, allant des plats végétariens aux poissons, sans oublier différents types de viandes.
Origine des produits
L'Ecole hôtelière de Lausanne s'inscrit dnas un process de développement durable.
A ce titre, nous privilégions au maximum les ingrédients et viandes locaux.
Expériences et qualifications du chef exécutif
OUR CHEF COOKER:
Winner of a national cooking and pâtisserie award in 2000, and awarded the title of “Meilleur Ouvrier de France” in 2011, Christophe Pacheco started his career at the Jamin restaurant (ranked three stars in the famous Michelin guide) with Joel Robuchon. He then moved to the Prince de Galles restaurant on the Avenue George V in Paris, then to La Closerie des Lilas and finally joined the team of Guy Kreuzer, Meilleur Ouvrier de France in catering.
Christophe Pacheco went on to open the Les Armes de France restaurant in Corbeil-Essonne, near Paris, where he quickly obtained his first Michelin star (2004).
In 2007, he became head of the Events and Catering department in the Deauville resort managed by the Lucien Barrière Group.
In 2011, he was hired as Executive Chef of “5″, the gastronomic restaurant of the five star Au cœur du village hotel, a brand-new Relais & Châteaux establishment in La Clusaz. Christophe Pacheco created menus combining tradition and modernity, promoted regional products that he cooked using modern techniques, and demonstrated a real feel for authentic flavours and innovative combinations.
Christophe Pacheco joined the École hôtelière de Lausanne in early September 2012 and is Executive Chef of its gastronomic training restaurant, Le Berceau des Sens, as well as senior lecturer in Practical Arts.
OUR CHEF PATISSIER:
Franck Michel has received many international awards, including the title of “Meilleur Ouvrier de France” in the patisserie category in 2004 and world champion for pâtisserie in 2006.
Mr Michel’s career started at Mr Saffroy in the Lorraine region of France. After working as a pastry chef for several establishments in the east of France and later in Paris, he became Head Pastry Chef at Oberweis Relais Dessert International in Luxembourg before working for Flo Prestige in Paris, where he developed the entire patisserie range.
Since 2007, Franck Michel has been working as a coach and consultant and has recently coached the French and Spanish national teams who won the world cup in 2009 and 2011 respectively.
Once the new academic year begins in 2012, Franck Michel will continue his role as coach by teaching his specialty and art to EHL students in the Preparatory Year. He says that he is delighted to see “so many different skills and talents united within the same establishment. I’ve never seen anything like it!”.