May 6, 2024 • 0

Grandes Tables Suisses at the Bürgenstock Resort

Grandes Tables Suisses welcomed 12 new members during its 2024 annual meeting held at the Bürgenstock Resort. Representing nine different Swiss cantons, these chefs “are characterized by their exceptional professional commitment, their creativity and their constant striving for the highest quality,” according to the association. Mike Wehrle, Culinary Director at the Bürgenstock Resort and a new member last year, hosted current and incoming members at the resort, perched high above Lake Lucerne.

*The Palace Hotel’s historic dining room at the Bürgenstock Resort.*

12 New Members of Grandes Tables Suisses

To become a member of Grandes Tables Suisses, a chef must be working at a restaurant that has been in operation for a minimum of two years. Members of the association must demonstrate a commitment to promoting Swiss gastronomy in Switzerland abroad. Furthermore, two existing members of the association must sponsor the chef.

Altogether, the more than 70 members of this association have earned nearly 1,200 Gault Millau points and 117 Michelin stars.

Here are the 12 chefs that have become new members for 2024 by Swiss canton.

Bern:

Martin Göschel, The Alpina Gstaad
Markus Arnold, Restaurant Steinhalle in Bern
Christian Aeby, Restaurant du Bourg in Biel/Bienne

Geneva: Ivan Baretti, Restaurant Tosca in Geneva

Graubünden: Paolo Casanova, Chesa Stüva Colani in Madulain

Neuchâtel: Gerardo Metta, Restaurant La Dispensa in Neuchâtel

Nidwalden: Dietmar Sawyere, Gasthaus zum Kreuz in Dallenwil / Gourmet Stübli beim Kreuz & Bijou des Kreuzes

Ticino:

Marco Campanella, Eden Roc / La Brezza in Ascona
Marco Badalucci, Badalucci in Lugano

Uri: Dominik Sato & Fabio Toffolon, The Japanese in Andermatt

Vaud: Philippe Deslarzes, Njørden in Aubonne

Zürich: Marco Ortolani, Eden Kitchen & Bar / La Réserve Eden au Lac in Zürich

The new members of Grandes Tables Suisses (left to right) for 2024: Philippe Deslarzes, Dietmar Sawyere, Martin Göschel, Markus Arnold, Dominik Sato, Fabio Toffolon, Marco Badalucci, Guy Ravet (President, Grandes Tables Suisses), Marco Campanella, Marco Ortolani, Gerardo Metta, Ivan Baretti. (Not pictured: Christian Aeby, Paolo Casanova). ©Adrian Ehrbar

Promoting Swiss Gastronomy

Grandes Tables Suisses began in 1960, but under a different name. Founded in 1960 by René Gessler, a publisher in the canton of Neuchâtel, the association started out as “La Route suisse des plaisirs de la table.” The goal was to create a directory of Switzerland’s top restaurants.

Since 2020, Guy Ravet of the Emotions restaurant at Grand Hôtel du Lac in Vevey has served as the president of Grandes Tables Suisses. He states, “Our association continues to grow and is expanding its presence in all regions of our country. We would now like to increase the proportion of women in our association – our door is wide open!” Currently, only four female chefs are members: Lucrèce Lacchio of Le Berceau de Sens in Lausanne (Vaud), Bernadette Lisibach of Neue Blumenau in Lömmenschwil (St. Gallen), Michèle Meier of Lucide Luzern (Luzern) and Marie Robert of Café Suisse in Bex (Vaud).

For more information: Grandes Tables Suisses, info@lesgrandestablesdesuisse.ch.