Alexis Attal at the Lausanne Palace
His evolution and apprenticeship have come through encounters, and his almost mystical vision of wine has enabled him to democratize it and make it accessible. “Every pleasure is beautiful” and there is no perfect choice, the most important thing is the moment of sharing. To get out of the kitchen and into sommellerie, it took a few exchanges with some of his mentors, who showed him that wine is above all a human adventure. Alexis Attal developed his role as a mentor in England with Romain Blanc, where he stayed for 3 years before returning to our region. It was alongside Edmond Gasser in particular that he developed his curiosity, and today he enjoys working on food and wine pairings at La Table du Lausanne Palace with chef Franck Pelux to further delight our taste buds.
