La Table du Lausanne Palace

The restaurant of this lavish and long-standing luxury hotel is run by husband-and-wife team Franck Pelux and Sarah Benahmed. The chef's cuisine is expressive and intense: petits pois à la française meet melt-in-the-mouth gnocchi with caviar; spring delight of roast turbot meunière; pistachio soufflé. The silky smooth service, both charming and laid back, underscores this luxurious setting and magnificent views over the lake.

Panorama d’exception

• Le restaurant offre un panorama unique sur les toits de Lausanne, le lac et les montagnes, offrant une expérience visuelle aussi spectaculaire que culinaire. (Source: La Table du Lausanne Palace – Le Restaurant)

Une double étoile Michelin et une équipe en duo

• La Table du Lausanne Palace est classée 2 étoiles au Guide Michelin et obtient 17/20 au Gault & Millau, signe d’un haut niveau de gastronomie. (Source: Le Restaurant, Lausanne Palace)
• Franck Pelux en cuisine et Sarah Benahmed en salle forment un duo qui cadencent l’expérience et incarnent la cuisine française contemporaine présentée par La Table. (Source: SwipeIn)

Implication personnelle du chef dans le service

• Le chef peut personnellement présenter les plats aux convives, illustrant une approche plus intime et directe de l’art culinaire. (Source: SwipeIn)

Signature Ingredients

• Petits pois à la française (delicate green peas): A cornerstone of La Table's signature dishes, these locally sourced Swiss peas are showcased in a classic French technique that amplifies their sweetness. They anchor tasting menus and are celebrated for their seasonal, terroir-driven character, reflecting the restaurant's commitment to regional producers.
• Gnocchi (potato gnocchi): A velvety, melt-in-the-mouth accompaniment that pairs with luxury elements; in La Table's signatures, it serves as the luxurious bed for caviar, highlighting the interplay between textures and the chef's refined techniques.
• Caviar: A luxurious accent that crowns the gnocchi dish, embodying the restaurant's embrace of premium ingredients and contemporary haute French gastronomy; its use signals a balance of opulence and restraint in presenting seafood luxury.
• Turbot (roast turbot meunière): A centerpiece seafood ingredient in the restaurant’s celebrated menus, the turbot is prepared meunière with butter, lemon, and herbs to showcase the fish's delicate, clean flavors and the kitchen's respect for seasonal Swiss seafood.
• Pistachio: A signature nut in the pistachio soufflé, this ingredient provides a refined, nutty essence that closes the meal with elegance; its use reflects the pastry team's virtuosity and the restaurant's penchant for notable, market-fresh flavors.