Yann Klein is preparing his fine-dining restaurant
Edouard Amoiel
29 septembre 2026
Following Basuges, his highly acclaimed bistro in Saint-Prex, Yann Klein is preparing to open Auberge Klein, right across the street. Together with his wife Ludmilla, he is envisioning a gourmet restaurant where French cuisine will feature Alsatian and Chinese influences, in an atmosphere they want to be “just like home.”
The opening is scheduled for late October or early November 2027, depending on the progress of construction. Currently head of Basuges, Yann Klein is working with his wife, Ludmilla, to create an experience that will unfold across several rooms, far from the sometimes overly strict conventions of haute cuisine. Ludmilla will primarily handle hospitality and administration. And since good things come in pairs, the couple is expecting their first child… right around the week of the opening. What wonderful plans!
From Megève to Lausanne
Trained at the Institut Paul Bocuse, Yann Klein cut his teeth at Il Lago, the Italian restaurant at the Four Seasons Hotel des Bergues in Geneva, then at Anne-Sophie Pic’s restaurant in Lausanne and at Flocons de Sel, under “Meilleur Ouvrier de France” chef Emmanuel Renaut. He then worked for twelve years with Éric Pras, including a stint in China. To define his future restaurant, he chose this concept: “French cuisine with a twist.” This twist comes from Alsace, where he is from, but also from China, which left a deep impression on him. Sauce will serve as the common thread throughout the meal.
