Fringales muséales: when Lausanne is tasted

In Lausanne, culture is no longer just something to look at: it’s something to taste. After a highly successful first edition, the Fringales muséales are back with an expanded formula on February 26 and 27, confirming the growing interest in these hybrid experiences where the boundaries between disciplines are blurred. The principle remains as simple as it is seductive: to offer a culinary approach to exhibitions and cultural venues. During a small-scale tour, the public discover museums in a new way, through gastronomic creations directly inspired by the works and spaces. A contemporary way of resonating with art. For this 2026 edition, four institutions – from the ArchéoLab in Pully to the Musée romain in Vidy – are taking part, each partnering with a chef or collective from the French-speaking part of the country who is responsible for translating an artistic universe into narrative bites. A process that goes beyond a simple stylistic exercise: here, storytelling, memory of place and emotion become ingredients in their own right. Conceived as an opportunity to meet and share, the event is deliberately limited in size. The aim is to maintain a direct dialogue between chefs, works of art, venues and visitors, far removed from traditional cultural or gastronomic formats.