President / Committee Member
Introduce yourself: A lifelong cook and restaurateur for 30 years, I run the Chalet-des-Enfants inn, as well as the one at Montheron Abbey, and participate in many cross-cutting projects related to culture and the environment.
Why did you join the committee of Lausanne à Table? The association shares the values that I defend: proximity, equity, craftsmanship and above all conviviality!
The place you never get tired of in Lausanne ? The Jorat woods, soon to be classified as a natural park.
Your favorite event of Lausanne à Table? Impossible to choose, everything is so great 😉
Your culinary madeleine de Proust? Grilled costine and polenta from my childhood in Ticino.
How do you take your coffee? In large quantities, always black and shorter and shorter during the day.
Treasurer / Committee Member
Introduce yourself: Accountant first in the finance department of the City of Lausanne, then 30 years administrator of the Swiss Cinematheque. Now retired…
Why did you join the committee of Lausanne à Table ? After having taken care of the accounting of “Lausanne ville du Goût”, Elise asked me to be the treasurer; being fond of good food, I accepted…
What is your favorite place in Lausanne ? The City Hall, I lived there for 10 years.
Your favorite event of Lausanne à Table? The Ex Grande Table des Lausannois and Ouchy celebrates its lake.
Your culinary madeleine de Proust? A gastronomic weekend at Georges Wenger’s in 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!
Suzanne Gabriel, Brand Manager, Freelance
Introduce yourself: I started out as a saleswoman and then a saleswoman in Zurich and Lausanne, which taught me about the field, the connection to people and the sense of business. Then I had the opportunity to take over the family wine estate. In love with the land, I switched from textiles to agriculture with happiness and conviction. I am now Brand Manager at Prometerre and my wish is to continue to discover and above all to transmit to future generations.
Why did you join the committee of Lausanne à Table ? I find myself in the convictions of Lausanne à Table. The committee and the members correspond to my values. And it allows me to discover new producers.
The place you can’t do without in Lausanne ? The Haldimand tower, which I reach by bike and the Chalet des enfants for the gourmet side.
Your favorite event of Lausanne à Table? The 1st of August, between the solemnity of this day and the relaxed aspect of this market, it is an event that I love and in which I participate as a spectator as well as a stand with pleasure! This year, I’m looking forward to the picnic basket!
Your culinary madeleine de Proust? Pike with sparkling sauce and double cream, recipe of Pierre Alain, fisherman from Cully.
How do you take your coffee? Coffee cream without sugar but with the Italian coffee maker.
Henri Jung, Associate Director, Brasserie du Jorat
Introduce yourself: 58 years old, married, father of 3 boys, French-Swiss, I grew up in Strasbourg where my parents were shopkeepers. After my studies, I joined the Kronenbourg breweries for the French market and then my professional career in beer brought me to Lausanne. Living in Corcelles Le Jorat, I met the founder of the Brasserie du Jorat, Raoul Gendroz, who wanted to restore his brewery. Also in 2018, with my partner Alexandre Clerc, we took over the Brasserie du Jorat. We have at heart to develop on the long term, betting on the proximity and conviviality, putting forward the craft brewery.
Why did you join the committee of Lausanne à Table ? Simply to help within a dynamic team to promote local products and conviviality around the pleasures of the table.
Your favorite place in Lausanne ? The Saturday morning market, from the Place Riponne to the City Hall: a real place of life and meetings.
Your favorite event of Lausanne à Table? The Miam Festival for its great diversity gathered on a single square.
Your culinary madeleine de Proust? A tarte flambée cooked on a wood fire shared with a large table of friends.
How do you take your coffee? Small and black, the first after breakfast, the last after lunch.
Grégoire Junod, Syndic of the city of Lausanne
Introduce yourself: I am a syndic of Lausanne and Director of Culture and Urban Development. I could almost add “Minister of Taste” since Lausanne à Table depends on my direction… I would be very happy with this title!
Why did you join the committee of Lausanne à Table ? To show the attachment of the City of Lausanne to Lausanne à Table and the importance of promoting our land, our craftsmen, traders and restaurant owners.
Your favorite place in Lausanne ? The lake and more particularly the Bourget park.
Your favorite event of Lausanne à Table ? The ephemeral tables, for the unusual meals that the event allows throughout the city.
Your culinary madeleine de Proust? Sea urchins. I ate them for the first time on the port of La Ciotat almost twenty years ago.
How do you take your coffee? Very small and very black.
Christophe Mersi, Head of Events at the Parks and Estates Department of the City of Lausanne
Introduce yourself: Aged 53 and father of 3 adorable children, I first worked in horticulture and then reoriented myself in the event industry within the Parks and Domains of the city of Lausanne. I work mainly for the vineyards of the city of Lausanne as well as for the forestry department. I am also in charge of the management of the Burignon and Château Rochefort guest houses.
Why did you join the committee of Lausanne à Table ? The values defended by Lausanne à Table speak to me and I wish to invest myself in this project which is close to my heart
Your place that you never get tired of in Lausanne ? The Escaliers du Marché for its historical side, its cathedral and its old buildings, I love this place
Your favorite event of Lausanne à Table? There are so many but I like the festive atmosphere of the Miam Festival
Your culinary madeleine de Proust? The wood-fired prime rib at Nos Monts and a good carac for dessert
How do you take your coffee? A small ristretto Italian style, squeezed on the terrace of the Clos des Abbayes
Sandrine Kursner, independent
Introduce yourself: A graduate of the Ecole Hôtelière de Lausanne and freelancer since 2017, I manage, create and help develop event projects in the Lake Geneva region. My specialty is managing projects related to catering, but I love challenges of all kinds!
Why did you join the Lausanne à Table Committee? To invest myself in my city of heart, to contribute to make Lausanne shine as a gastronomic capital and because I support 100% the values defended by the association!
The place you never get tired of in Lausanne? The Brasserie de Montbenon, for its setting, its team and its local and gourmet cuisine!
Your favorite event of Lausanne à Table? The Miam Festival, of which I had the chance to organize 3 editions!
Your culinary madeleine de Proust? The warm tarte tatin of my childhood, with a golden, caramelized and crispy puff pastry!
How do you take your coffee? Sweet, round and with a hint of milk.
Renaud Meichtry, associate owner of the Brasserie de Montbenon
Introduce yourself: I am one of the (many!) patrons of the Brasserie de Montbenon. I started in the restaurant business in 2004 in this project, after having worked for about 20 years in the Swiss music business.
Why did you join the committee of Lausanne à Table? Because I like “organizing things” and the values that LàT defends correspond exactly to what I defend in my work.
What’s your favorite place in Lausanne that you can’t get enough of? I’m a fan of the Ristorante St Paul, where the exuberance of the cuisine is matched by the service!
Your favorite event of Lausanne à Table? The autumn fondue.
Your culinary madeleine de Proust? The cheese soufflé of my childhood!
How do you take your coffee? Naked, if it’s good!
Elise Rabaey, Head of gastronomy and events at the City of Lausanne
Introduce yourself: After a background in social sciences and experiences in marketing and culture, I had the chance to join the project team of Lausanne City of Taste in 2012 and to become the Director of Lausanne à Table afterwards. Since September 2022, I have passed the baton from the position of Director to Marine, and I am now in charge of gastronomy and events for the City of Lausanne.
Why did you join the committee of Lausanne à Table ? Because I am passionate about taste, gastronomy and local products, which are real assets to promote our city. Lausanne à Table is a dynamic association, and an essential partner for the City of Lausanne in the field of gastronomy.
What is your favorite place in Lausanne ? The stairs of the market; I love the view on the cathedral, and the rue de la Mercerie and its nice stores.
Your favorite event of Lausanne à Table ? The caracathon, imagined and realized in 2021. I was so happy to see the enthusiasm of the public for this offbeat marathon dedicated to this so typical pastry!
Your culinary Proust’s Madeleine ? I have tons of them. I love cherry clafoutis!
How do you take your coffee? Without sugar. I love going to Kooka-Coffee, at the Riponne, on Tuesday mornings.
Introduce yourself: I am a specialist in communication and digital marketing. I started my career in startups. My first job was for a search engine (Lycos) then I joined companies in the travel industry such as oui-sncf and expedia and worked 10 years at the tourist office of Lausanne where I created the Digital and Communication department and implemented a 360° communication.
Why did you join the Lausanne à Table committee? To participate in a movement that is committed to promoting local gastronomy, that puts forward short distribution channels, that puts forward culinary know-how and its transmission, that puts forward sharing and conviviality around a table, I feel concerned by these values and I am happy to be able to participate in one way or another. Gastronomy is a strong element of tourism, it is part of the travel experience. It was interesting to be able to bring this point of view to the Committee. And then this dream team 🙂
Your favorite place in Lausanne that you never get tired of? The lake because it’s like home and if we talk about a place I particularly like it would be the little Gastéréa bookshop, so pretty, timeless and full of treasures.
Your favorite event of Lausanne à Table? Frankly the Miam, because I like not to reserve anything, to be able to improvise an outing with 6 people and to make a culinary world tour.
Your culinary madeleine de Proust? Chocolate charlotte.
How do you take your coffee? On the terrace of the Montriond, with friends and children running around.
Marine Gasser, Director
Introduce yourself: I have a rather atypical background, after years in the social environment from the psychiatric hospital to the day care center here I am, after 5 years within Lausanne à Table, director and it is a real happiness!
Why did you join LAT ? After an internship of a few months within the association, I fell in love with it, for the values it defends, the meeting with the craftsmen of the taste, the passion of the actors of the gastronomy and the happiness to see the events taking place.
Your favorite place in Lausanne ? The Parc Mon Repos while sipping a lemonade at the Folie Voltaire.
Your favorite event of Lausanne à Table ? The autumn fondue, the last beautiful days that make this park shine and brings together on large tables people from all walks of life. The ephemeral tables and seeing the magic in the eyes that they bring to a handful of lucky people. And the adrenaline of the Miam festival!
Your culinary madeleine de Proust ? My mom’s vanilla cream, dipping the spoon in the pan while she stirs.
How do you take your coffee ? The Cappuccino of my Italian lover.
Jeanne Troillet, Project Manager
Introduce yourself: Passionate about the world of hospitality and catering for as long as I can remember (at 10 years old I wanted to be a director of a 5-star palace…my desires have evolved somewhat since then), I obtained my Bachelor’s degree at the Ecole Hôtelière de Lausanne in 2018 and then worked 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 and then took the opportunity to extend my contract as project manager in charge of events.
Why did you join LAT ? For the love of gastronomy, because the values defended are dear to me and for the pleasure of meeting the artisans and the public and contributing to the cultural life of Lausanne.
Your favorite place in Lausanne ? La Couronne d’Or for a moment of coffee and reading in a simple, authentic and welcoming setting.
Your favorite event of Lausanne à Table ? The Miam Festival for its diversity and its friendly and accessible side.
Your culinary madeleine de Proust ? The apricot tart from my native Valais prepared by my mother with a shortcrust pastry according to my grandmother’s recipe that she mastered like no other.
How do you take your coffee ? At home: black Bialetti or Aeropress. In a café: flat white with vegetable milk
Sarah Visinand, Communication & Social Networks Officer
Introduce yourself: Plunged in communication for almost 10 years, I decided to work as a freelancer to be able to evolve on different projects, I love culture, gastronomy and events. So I am well served at Lausanne à Table!
Why did you join LAT ? As previously mentioned, I am very greedy. Joking aside, I loved the convictions, the image, the projects and the ambitions of Lausanne à Table. I am therefore delighted to be part of the adventure for this new year.
What is your favorite place in Lausanne that you never get tired of? I would say the Sauvabelin promenade, a little moment of greenery out of time that feels good.
Your favorite event of Lausanne à Table ? The ice cream course
Your culinary madeleine de Proust ? My grandmother’s apple pie.
How do you take your coffee? Team cappuccino with almond milk.
Mélanie Tanner, Project Manager – Marketing & Events
Introduce yourself: Born in Neuchâtel, having worked in Geneva for many years, I have now been living in Lausanne for 3 years. I have more than 10 years of experience in the luxury watch industry and have become a Swiss Army knife in marketing and communication. I love project development, starting from an idea, looking for solutions, thinking and growing as a team to appreciate the outcome of a project.
Why did you join LAT? I wanted to contribute to the dynamism of the city of Lausanne through gourmet events with local actors and products so that my work has a direct impact on the happiness of the people of Lausanne. Being able to combine my skills, my experience and my passion as a “foodie addict” seemed to me a great professional emulsion.
Your favorite place in Lausanne that you never get tired of? The view from the Sauvabelin tower, contemplating the beauty of the city, the lake and the Alps from the top of this tower is like being on top of a mountain.
Your favorite event of Lausanne à Table ? All the events offering a brunch, a great passion!
Your culinary madeleine de Proust? The chocolate fondants that my grandmother used to make, which I enjoy making again at Christmas time.
How do you take your coffee? An espresso base that can be adapted according to your mood… flat white, dirty matcha, golden latte with oat milk and without sugar.
Lara Steiner, Administrative Intern
Introduce yourself: A student at the École hôtelière de Lausanne, I am completing my second year of Bachelor’s degree thanks to the six-month internship at Lausanne à Table.
Why did you join LAT ? I love Lausanne, its cafés and restaurants, I always knew I wanted to live near this city and work there after my studies. When I saw the internship offer for Lausanne à Table on the platform of my school, I knew it was the perfect internship to make my first steps in this world I like so much.
Your favorite place in Lausanne ? The Payot café: books and one of the best Matcha latte in Lausanne, too good.
Your favorite event of Lausanne à Table? The Caracathon !
Your culinary madeleine de Proust? The waffle of the Hotel des Bains in Ovronnaz.
How do you take your coffee? In the sun, with oat milk.
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l’association Lausanne à Table ?
Le Comité de Lausanne à Table est hétéroclite; il réunit des experts en gastronomie, communication, évènementiel, tourisme et politiques publiques.