Jacques regale!
Nestled in Rue Beau-Séjour, Lausanne’s nugget Jacques restaurant charms guests with tasty cuisine in an intimate setting – by Jessica Bertoncini
The atmosphere is hushed and calm: service has not yet begun. The sobriety of the place doesn’t detract from its charm, quite the contrary. Once at the table, the discovery begins. The menu is well thought-out and the titles enticing. Customers flock in, the room fills up and soon this quiet corner, with its thirty or so covers, is transformed into a lively place. The room bubbles, sometimes too intensely: service!
Land and sea
For starters, the grilled octopus and caramelized pork belly with fennel opens the ball. Like the restaurant itself, the dish is simple in appearance, meticulous in care, yet brimming with detail. This land and sea dish, enhanced with blood orange, whets the appetite: the cooking is perfect, the emulsion tasty and the whole thing delicious! The same goes for the bewitching bisque of scallop coral and transparent crab and celery with vadouvan, green apple and bergamot. Next come the main courses: roasted salsify with ponzu and truffles, followed by veal collar, candied beets and Darphin apples. In his dishes, Chef Allisson passionately expresses a quality technique. Every dish is a feast for the eyes and the taste buds.
After a highly rewarding career at the Golf Club de Genève and the Château d’Ouchy, Jacques Allisson, who trained with Philippe Chevrier, donned the chef’s hat at the Auberge de l’Onde until February 2021, before realizing his dream of opening his own restaurant. The challenge has been met, as the Chef and his team have turned this showcase into a place dedicated to good taste, already distinguished with a 15/20 Gault&Millau rating. He brilliantly combines seasonal foods with the pleasure of introducing lesser-known products. For the most curious gourmets, the Chef offers a surprise menu, allowing you to immerse yourself in the heart of this bistronomic experience with every fork, enough to make your mouth water. In short, Jacques says: bon appétit!
Land and sea
For starters, the grilled octopus and caramelized pork belly with fennel opens the ball. Like the restaurant itself, the dish is simple in appearance, meticulous in care, yet brimming with detail. This land and sea dish, enhanced with blood orange, whets the appetite: the cooking is perfect, the emulsion tasty and the whole thing delicious! The same goes for the bewitching bisque of scallop coral and transparent crab and celery with vadouvan, green apple and bergamot. Next come the main courses: roasted salsify with ponzu and truffles, followed by veal collar, candied beets and Darphin apples. In his dishes, Chef Allisson passionately expresses a quality technique. Every dish is a feast for the eyes and the taste buds.
After a highly rewarding career at the Golf Club de Genève and the Château d’Ouchy, Jacques Allisson, who trained with Philippe Chevrier, donned the chef’s hat at the Auberge de l’Onde until February 2021, before realizing his dream of opening his own restaurant. The challenge has been met, as the Chef and his team have turned this showcase into a place dedicated to good taste, already distinguished with a 15/20 Gault&Millau rating. He brilliantly combines seasonal foods with the pleasure of introducing lesser-known products. For the most curious gourmets, the Chef offers a surprise menu, allowing you to immerse yourself in the heart of this bistronomic experience with every fork, enough to make your mouth water. In short, Jacques says: bon appétit!
