{"id":21130,"date":"2024-02-04T16:39:37","date_gmt":"2024-02-04T15:39:37","guid":{"rendered":"https:\/\/amoiel.ch\/non-categorise\/mathieu-bruno-leaves-la-haut\/"},"modified":"2025-11-29T02:02:51","modified_gmt":"2025-11-29T01:02:51","slug":"mathieu-bruno-leaves-la-haut","status":"publish","type":"post","link":"https:\/\/amoiel.ch\/en\/food-news\/mathieu-bruno-leaves-la-haut\/","title":{"rendered":"Mathieu Bruno leaves L\u00e0-Haut"},"content":{"rendered":"\n

I remember the first time I sat down at the restaurant L\u00e0-Haut<\/a><\/strong>the 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. <\/p>\n\n

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\"Mathieu<\/p>\n<\/figure>\n","protected":false},"excerpt":{"rendered":"

Last week, chef Mathieu Bruno announced the closure of his restaurant L\u00e0-Haut. <\/p>\n","protected":false},"author":4,"featured_media":21131,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"slim_seo":{"title":"Mathieu Bruno leaves L\u00e0-Haut | Restaurant | Edouard Amoiel","description":"Last week, chef Mathieu Bruno announced the closure of his restaurant L\u00e0-Haut."},"_slim_seo_primary_term_category":0,"_slim_seo_primary_term_post_tag":0,"_slim_seo_primary_term_restaurants-par-lieux":0,"_slim_seo_primary_term_style-de-restaurant":0,"footnotes":""},"categories":[351],"tags":[],"restaurants-par-lieux":[],"style-de-restaurant":[],"class_list":["post-21130","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-food-news"],"acf":[],"_links":{"self":[{"href":"https:\/\/amoiel.ch\/en\/wp-json\/wp\/v2\/posts\/21130","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/amoiel.ch\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/amoiel.ch\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/amoiel.ch\/en\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/amoiel.ch\/en\/wp-json\/wp\/v2\/comments?post=21130"}],"version-history":[{"count":1,"href":"https:\/\/amoiel.ch\/en\/wp-json\/wp\/v2\/posts\/21130\/revisions"}],"predecessor-version":[{"id":21134,"href":"https:\/\/amoiel.ch\/en\/wp-json\/wp\/v2\/posts\/21130\/revisions\/21134"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/amoiel.ch\/en\/wp-json\/wp\/v2\/media\/21131"}],"wp:attachment":[{"href":"https:\/\/amoiel.ch\/en\/wp-json\/wp\/v2\/media?parent=21130"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/amoiel.ch\/en\/wp-json\/wp\/v2\/categories?post=21130"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/amoiel.ch\/en\/wp-json\/wp\/v2\/tags?post=21130"},{"taxonomy":"restaurants-par-lieux","embeddable":true,"href":"https:\/\/amoiel.ch\/en\/wp-json\/wp\/v2\/restaurants-par-lieux?post=21130"},{"taxonomy":"style-de-restaurant","embeddable":true,"href":"https:\/\/amoiel.ch\/en\/wp-json\/wp\/v2\/style-de-restaurant?post=21130"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}