The Michelin 2024 is out
There’s no doubt that the Michelin Guide loves the heights of Lausanne. For the third year running, the red bible is once again setting its forks and spoons at the prestigious École Hôtelière de Lausanne. So far, nothing new under the Swiss gastronomic sun. The first prize goes to young chefs, with Savièse-based Gilles Varone winning the “Young Chef Award”.
Arakel and F.P. Journe
Following its entry in the Gault&Millau guide, the Arakel restaurant continues to create a stir with its well-deserved Michelin star. Let’s take this opportunity to congratulate chef Quentin Philippe and his entire team on this exceptional distinction, which rewards the work accomplished in just six months of operation. Staying in Geneva, chef Dominique Gauthier recovers his star for his magnificent work at the F.P. Journe restaurant on Rue du Rhône. From the Right Bank to the Left Bank, this talented chef, who needs no introduction, keeps his distinction and confirms that his cuisine is more in tune than ever.
Nevertheless, we remain surprised by the omission of chef Yoann Caloué, who for many years was awarded a star in his Carouge gourmet den, Le Flacon. Now working at Café des Banques, his cuisine is as elegant as it is technical, and we believe he could have been on the podium of starred chefs since last year. A special thought for Bex in the canton of Vaud, where chef Marie Robert sums up the situation very well on her Instagram account, questioning Michelin about being invited as a mere extra without receiving an award. With its outrageous and disrespectful practices towards a profession that is already suffering enough, Michelin is once again showing a cruel lack of humanity and elegance. Bravo to this chef for her hard work, courage and self-sacrifice.
The return of Mitja Birlo
After winning the service award for her work at Le Crocodile in Strasbourg, Sarah Benahmed is back with the same prize for her outstanding work at the Lausanne Palace gourmet restaurant. After handing out the green stars, the Michelin Guide takes us to Lucerne, to the Colonnade restaurant in the Mandarin Oriental, and rewards chef Gilad Peled’s cuisine with a second star. “Without taking any shortcuts, we cook every day with our hearts and with passion for our guests”.
Staying in the German-speaking part of Switzerland, chef Mitja Birlo wins a second star for his Zurich gourmet counter, having previously been awarded one at Hotel 7132 in Vals, Graubünden. After closing for major renovations, chef Anne-Sophie Pic retains her second star at the Beau-Rivage in Ouchy, but the organizers don’t bother to present her executive chef, Jordan Theurillat, on the dais alongside the two new winners. A lack of know-how and recognition that only accentuates the low standard of the ceremony.
The Four Musketeers
At the top of the culinary hierarchy, the four three-star restaurants retain their coveted titles. Congratulations to Franck Giovannini, Andreas Caminada, Peter Knogl and Sven Wassmer and all their teams for their outstanding work. And that’s it… after an hour’s panto ceremony, the chefs set off again on their gastronomic journey, always in search of recognition… above all that of their customers, who remain, whatever the choice, the greatest reward of all.
