The Lausanne à Table committee and working team is made up of a strategic committee of 7 professionals from the world of gastronomy and events, and a working team of enthusiasts.
the team
Marine Gasser, Director
Working team
Introduce yourself : I’ve had a rather atypical career: after years in the social sector, from psychiatric hospitals to day-care centers, I’ve been director of Lausanne à Table for 5 years, and it’s been a real pleasure !
Why did you join Lausanne à Table ? After a few months’ internship with the association, I fell in love with it, for the values it defends, the encounters with the artisans of taste, the passion of those involved in gastronomy and the joy of seeing events come to fruition.
The place in Lausanne you can’t get enough of ? Parc Mon Repos while sipping a lemonade at Folie Voltaire.
Your favorite Lausanne à Table event ? La Fondue d’Automne, the last few fine days that make this park shine and bring together people from all walks of life on large tables. Les Tables éphémères and seeing the magic in the eyes of a lucky few. And the adrenalin of the Miam festival !
Your culinary madeleine de Proust ? My mom’s vanilla cream, dipping the spoon into the pan while she stirs.
How do you take your coffee ? Cappuccino from my Italian lover.
Yassna Gauthey, Miam intern
Working team
Introduce yourself : I come from Bourg-en-Lavaux and am the granddaughter of a winemaker. Passionate about conviviality, I love what gastronomy generates: moments of sharing. My experience ranges from coordinating international events to managing corporate projects, always with the aim of creating links and memorable experiences.
Why did you join Lausanne à Table ? Bringing people together around authentic gourmet moments, showcasing the expertise of artisans and creating unique experiences, that’s what drives me. Lausanne à Table embodies all this with a local and human touch that I admire.
The place in Lausanne you can’t get enough of ? The cathedral. My grandfather used to stand watch there while he was studying, and every time I pass by, I think of this tradition that has stood the test of time.
Your favourite Lausanne à Table event ? The Miam festival….what else ?
Your culinary madeleine de Proust ? An apple jalousie from Maison Buet or a pastry made by my daughter.
How do you take your coffee ? Black, no sugar, but any time of the day.
Zoé Lucas, member manager
Working team
Introduce yourself : As the daughter of a restaurant owner and having grown up in the middle of nature in the Onsernone Valley (Ticino), I’ve always had a fondness for cuisine that highlights local know-how. That’s why, through my studies in tourism, I want to work in a field that promotes a territory through its products and know-how, as gastronomy does.
Why did you join Lausanne à Table ? Events ? Around food ? What more could you ask for ? An association that brings together everything that resonates with my sensibility for gastronomy, as well as being in line with my professional aspirations.
The place in Lausanne you can’t get enough of ? Along the lake, especially Vidy and the Parc Louis Bourget… in summer and winter, the sunsets are breathtaking, I never tire of them.
Your favorite Lausanne à Table event ? The Miam Festival for its dynamism, and, as I love to gamble, the Lausanne à Table Loto.
Your culinary madeleine de Proust ? Farina Bòna ice cream, the star of my valley !
How do you take your coffee ? Iced, with milk and a little caramel syrup !
Charlotte Thury, intern
Working team
Introduce yourself : Since I was very young, I’ve been passionate about food. An epicurean at heart, I love to cook. My current challenge: sourdough bread. This passion was passed on to me by my father and grandmother. Coming from a family of producers, I always try to give priority to products from our region. I live, think and sleep food. My ultimate dream ? To become a food critic !
Why did you join Lausanne à Table ? Mixing food, events and communication ? What could be better in life ?
The place in Lausanne you can’t get enough of ? Grancy and The Sweet Sage pâtisserie !
Your favorite Lausanne à Table event ? The Miam festival, without a doubt ! It’s great to be able to taste and discover food from totally different cultures ! I’m also looking forward to the Bingo, because I’m a BIG fan of the atmosphere !
Your culinary madeleine de Proust ? It’s hard to choose just one…, but I’d say either roast pork with cauliflower gratin and my grandma’s white soup, or my dad’s vanilla mashed potatoes. A real treat.
How do you take your coffee ? For me, it’s Matcha Latte every morning !
Jeanne Troillet, Project manager
Equipe de Travail
Introduce yourself : Passionate about the world of hospitality and catering for as long as I can remember (at the age of 10 I wanted to be the director of a 5-star palace…my desires have changed somewhat since then), I obtained my Bachelor’s degree at the Ecole Hôtelière de Lausanne in 2018 and then worked for 4 years in Berlin for a hotel label. I first joined the Lausanne à Table team in 2022 as project manager for the Miam Festival, then seized the opportunity to extend my contract as project manager in charge of events.
Why did you join Lausanne à Table ? For the love of gastronomy, because the values it defends are dear to me, and for the pleasure of meeting the artisans and the public and contributing to Lausanne’s cultural life.
The place in Lausanne you can’t get enough of ? La Couronne d’Or for a coffee moment and reading in a simple, authentic and welcoming setting.
Your favorite Lausanne à Table event ? The Miam Festival, for its diversity, conviviality and accessibility.
Your culinary madeleine de Proust ? The apricot tart from my native Valais, prepared by my mom with shortcrust pastry according to my grandmother’s recipe, which she mastered like no other.
How do you take your coffee ? At home: black like Bialetti or Aeropress. In a café: flat white with vegetable milk.
Sarah Visinand, communications & social networks manager
Equipe de Travail
Introduce yourself : A communications specialist for nearly 10 years, I decided to work as a freelancer to be able to evolve on different projects. I love culture, gastronomy and events. So here I am, well served at Lausanne à Table !
Why did you join Lausanne à Table ? As I mentioned earlier, I’m very fond of food. Joking aside, I loved Lausanne à Table’s convictions, image, projects and ambitions. So I’m delighted to be part of the adventure for this new year.
The place in Lausanne you can’t get enough of ? I’d say the Sauvabelin promenade, a little moment of timeless greenery that does you good.
Your favorite Lausanne à Table event ? The bingo !
Your culinary madeleine de Proust ? My grandmother’s apple pie.
How do you take your coffee ? “Team Matcha” with peas milk.
the committee
Sandrine Kursner, Founder-Director, Events & more Sarl
Chairwoman / Committee member
Introduce yourself : A graduate of the Ecole Hôtelière de Lausanne and freelance since 2017, I manage, create and help develop event projects in the Lake Geneva region. My specialty is managing catering-related projects, but I love challenges of all kinds !
Why did you join the Lausanne à Table Committee ? To get involved in my beloved city, to help promote Lausanne as a gastronomic capital, and because I’m 100% behind the values defended by the association! Your favorite Lausanne à Table event ? The Miam festival….what else ?
The place in Lausanne you can’t get enough of ? La Brasserie de Montbenon, for its setting, its team and its gourmet local cuisine !
Your favorite Lausanne à Table event ? The Miam Festival, of which I’ve been lucky enough to organize 3 editions !
Your culinary madeleine de Proust ? The warm tarte tatin of my childhood, with golden, caramelized, crispy puff pastry !
How do you like your coffee ? Sweet, round and with a hint of milk.
Georges Bottinelli
Treasurer / Committee member
Introduce yourself : First an accountant with the City of Lausanne’s finance department, then 30 years as administrator of the Cinémathèque suisse. Now retired…
Why did you join the Lausanne à Table committee ? After doing the bookkeeping for “Lausanne ville du Goût”, Elise asked me to be the treasurer; being a connoisseur of good food, I accepted…
What’s your favorite place in Lausanne ? The Hôtel de Ville, where I lived for 10 years.
Your favorite Lausanne à Table event ? L’Ex Grande Table des Lausannois and Ouchy fête son lac.
Your culinary madeleine de Proust ? A gastronomic weekend at Georges Wenger’s Noiremont. I’m looking forward to tasting the cuisine of his successor.
How do you take your coffee ? All black from 9:30 in the morning !
Elisabeth de pins, Public Relations
Committee member
Introduce yourself : As the granddaughter of peasants on my father’s side and of the “king of Malagasy green pepper” on my mother’s, I’m convinced that nature, which nourishes us, defines us. The relationship with the land, with culinary traditions, with gastronomic innovation… What an exciting human adventure, what wonderful memories of childhood, love and travel !
Why did you join the Lausanne à Table committee ? I am currently Director of Communications and Hotel Positioning for the Sandoz Foundation. Joining the Lausanne à Table committee is an immense opportunity for me, one that will enable me to continue this quest without limits, without cultural or generational divides.
The place in Lausanne you can’t get enough of ? The view over Lake Geneva from the top of the Beau-Rivage Palace park.
Your favorite Lausanne à Table event ? The Autumn Fondue at Parc de Valency. I think it’s a magical formula.
Your culinary madeleine de Proust ? Fresh vegetable soup, the scent of which mingles with that of the pancakes I’ll be eating for dessert with a little sugar. This makeshift menu takes on the appearance of my grandmother’s and mother’s big, embracing arms, which tell me in the hollow of my heart how much they protect me.
How do you take your coffee ? I don’t take it because I never drink it. I was born overexcited, so I avoid stimulants…
Olivier Delapierre, responsible for tourism policy and promotion for the City of Lausanne
Committee member
Introduce yourself : Born in Lausanne and in love with my city, I’ve also taken the time to travel around the world. I’m curious and eager to make discoveries, especially culinary ones :).
Why did you join the Lausanne à Table committee ? I’m in charge of tourism policy and promotion for the City of Lausanne, and it was in this capacity that I had the opportunity to join the Lausanne à Table committee).
Your favorite spot in Lausanne ? The Esplanade la Cathédrale, which offers a unique panoramic view of the city and allows you to grasp (a little) all the topographical complexity that makes it such a unique destination.
Your favorite Lausanne à Table event ? The Miam Festival, for its popular festival atmosphere.
Your culinary madeleine de Proust ? Sushi prepared by my children.
How do you take your coffee ? Black, strong and naked. And lots of times a day !
Henri Jung, Associate Director, Brasserie du Jorat
Committee member
Introduce yourself : After my studies, I joined Brasseries Kronenbourg for the French market, then my professional career in beer took me to Lausanne. Living in Corcelles Le Jorat, I met the founder of Brasserie du Jorat, Raoul Gendroz, who wanted to hand over his brewery. So in 2018, with my partner Alexandre Clerc, we took it over. We are committed to long-term development, focusing on proximity and conviviality, with an emphasis on craft brewing.
Why did you join the Lausanne à Table committee ? I simply wanted to be part of a dynamic team promoting local products and conviviality around the pleasures of the table.
Your favorite place in Lausanne ? The Saturday morning market, from Place Riponne to the Hôtel de Ville: a veritable meeting place.
Your favorite Lausanne à Table event ? The Miam Festival, with all its diversity in one place. Your favorite place in Lausanne? The Saturday morning market, from the Place Riponne to the Hôtel de Ville: a veritable meeting place.
Your culinary madeleine de Proust ? A wood-fired tarte flambée shared with a large table of friends.
How do you take your coffee ? Small and black, the first after breakfast, the last after lunch.
Christophe KALEAS, Responsible for events in the Parks and Estates Department of the City of Lausanne
Committee member
Introduce yourself : Aged 53 and the father of 3 adorable children, I first worked in horticulture before moving on to events management with the Parcs et Domaines de la ville de Lausanne. I work mainly for the vineyards of the city of Lausanne and for the forestry department. I also manage the Burignon and Château Rochefort guest houses.
Why did you join the Lausanne à Table committee ? The values defended by Lausanne à Table speak to me and I want to get involved in this project, which is close to my heart.
Your favorite place in Lausanne ? Les Escaliers du Marché for its historical aspect, its cathedral and its old buildings. I love this place.
Your favorite Lausanne à Table event ? There are so many, but I love the festive atmosphere of the Miam Festival.
Your culinary madeleine de Proust ? Nos Monts’ wood-fired prime rib and a good carac for dessert.
How do you take your coffee ? A small Italian-style ristretto on the Clos des Abbayes terrace.
Fabien Pairon, Head of the Auberge Communale du Mont sur Lausanne
Committee member
Introduce yourself : Awarded Meilleur Ouvrier de France in 2011, I was recruited in 2012 by the École Hôtelière de Lausanne, where I worked for 10 years. In January 2022, my wife and I took over the Auberge Communale du Mont in Lausanne, where we serve bistronomic, charcuterie and gourmet cuisine in a charming setting with a warm and friendly welcome.
Why did you join the Lausanne à Table committee ? After winning the Malakoff d’Or in 2022, I felt I had to join this association, whose many values I share. Since then, I felt it was important to give a little more of myself by joining the committee and contributing my experience as a chef.
The place in Lausanne you can’t live without ? The lakefront in every season.
Your favorite Lausanne à Table event ? The ephemeral tables that give access to places as unusual as they are improbable.
Your culinary madeleine de Proust ? Black pudding.
How do you take your coffee ? I drink a lot (too much)… often standing up… and dry !
Honorary members
Romano Hasenaueur
Philippe Ligron