Mathieu Bruno leaves Là-Haut

I remember the first time I sat down at the restaurant Là-Hautthe gourmet stronghold of chef Mathieu Bruno. We tasted a duck egg cooked at 63.2 degrees, accompanied by parsnips and mushrooms and enhanced by an incisive fir juice… revealing all the chef’s talent. It was in 2020; this lunch was the subject of an article for the newspaper Le Temps. It’s been a long time (precisely) since the chef opened a steakhouse in the heart of Lausanne. For the former disciple of Denis Martin – who instilled in him the notions of molecular cuisine – the time has come to move on to something else, according to his statements to the 24 heures newspaper. Mathieu Bruno is also considering a project in Geneva. We are already delighted to welcome him to our beautiful City of Calvin.