Marine Gasser, Director
Work Team
Introduce yourself: I’ve had a rather atypical career. After years working in the social sector, from psychiatric hospitals to day-care centers, I’ve been the 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? The autumn fondue, the last of the fine weather that makes this park shine and brings together people from all walks of life at large tables. The ephemeral tables 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 it’s stirring.
How do you take your coffee? My Italian lover’s cappuccino.
Jeanne Troillet, Project Manager
Work Team
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.
What’s 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 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 Bialetti or Aeropress. In a café: flat white with vegetable milk.
Sarah Visinand, Head of Communications
Work Team
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 a gourmet. 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.
What’s your favorite place in Lausanne? I’d have to say the Sauvabelin Promenade, a little moment of timeless greenery that’s good for you.
Your favorite Lausanne à Table event? The lotto!
Your culinary madeleine de Proust? My grandmother’s apple pie.
How do you take your coffee? “Team Matcha” with oat milk.
Tiffany Mées, Administrative intern
Work Team
Introduce yourself: Having just graduated from a CFC in library, I decided to reorient myself in event marketing and/or communication. So I started a certificate in marketing and did an internship at Cave de la Côte in event management. I love the diversity and creativity that events and communications bring.
Why did you join Lausanne à Table? To keep up the momentum of my internships, a position that encompassed everything I’d done so far was the perfect fit for me. What’s more, as the daughter of a chef, the spirit of the Association really appealed to me. And of course, the team sounded great (and I validate that now)!
What’s your favorite place in Lausanne? The shores of Lake Ouchy, accompanied by a nice crispy waffle! My perfect combo for being in a super mega good mood!
Your favorite Lausanne à Table event? To be original, I’d say the Miam Festival!
Your culinary madeleine de Proust? The smell of toast in the morning, which reminds me of my childhood weekends in Pau.
How do you take your coffee? The furthest thing from me! I don’t like the taste or the smell, oops…
The committee
Romano Hasenauer
Chairman/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 take part in many cross-disciplinary projects related to culture and the environment.
Why did you join the Lausanne à Table committee? The association shares my values: proximity, fairness, craftsmanship and, above all, conviviality!
The place in Lausanne you can’t get enough of? The Jorat woods, soon to be classified as a nature park.
Your favorite Lausanne à Table event? 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 getting shorter as the day goes on.
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 taking care of the accounts for “Lausanne ville du Goût”, Elise asked me to be the treasurer.
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,
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.
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…
Fabien Pairon, Chef, 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.
What’s your favorite place in Lausanne? The lakeside, whatever the 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!
Henri Jung, Associate Director, Brasserie du Jorat
Committee member
Please 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’re 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? Quite simply, I 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, for all its diversity in one 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.
Grégoire Junod, Mayor of Lausanne
Committee member
Introduce yourself: I’m syndic of Lausanne and Director of Culture and Urban Development. I could almost add “Minister of Taste”, since Lausanne à Table reports to my department… I’d be very happy with that title!
Why did you join the Lausanne à Table committee? To demonstrate the City of Lausanne’s commitment to Lausanne à Table and the importance of promoting our terroir, our artisans, shopkeepers and restaurateurs.
What’s your favorite place in Lausanne? The lake, and more particularly the Parc Bourget.
Your favorite Lausanne à Table event? The ephemeral tables, for the unusual meals that the event offers throughout the city.
Your culinary madeleine de Proust? Sea urchins. I first ate them on the port of La Ciotat almost twenty years ago.
How do you take your coffee? Small and black.
Christophe Mersi, Responsible for events in the Parks and Estates Department of the City of Lausanne
Committee member
Introduce yourself: Aged 53 and 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.
What’s your favorite place in Lausanne? The 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 terrace of Clos des Abbayes.
Sandrine Kursner, independent
Committee member
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 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 support 100% the values defended by the association!
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 was lucky enough to organize 3 editions!
Your culinary madeleine de Proust? The warm tarte tatin of my childhood, with golden, caramelized and crispy puff pastry!
How do you take your coffee? Sweet, round and with a hint of milk.
Elise Rabaey, Head of Gastronomy and Events, City of Lausanne
Committee member
Introduce yourself: After training in social sciences and experience in marketing and culture, I was lucky enough to join the Lausanne Ville du Goût project team in 2012 and then become the Director of Lausanne à Table. Since September 2022, I’ve passed the baton from Director to Marine, and I’m now Head of Gastronomy and Events at the City of Lausanne.
Why did you join the Lausanne à Table committee? Because I’m passionate about taste, gastronomy and local products, and they are real assets for promoting our city. Lausanne à Table is a dynamic association, and an essential partner for the City of Lausanne in the field of gastronomy.
What’s your favorite place in Lausanne? The stairs of the market; I love the view of the cathedral, and the Rue de la Mercerie with its pretty boutiques.
Your favorite Lausanne à Table event? The Caracathon, imagined and realized in 2021. I was so happy to see the public’s enthusiasm for this offbeat marathon dedicated to this typical pastry!
Your culinary madeleine de Proust? I’ve got tons of them. I love cherry clafoutis!
How do you take your coffee? No sugar. I love going to Kooka-Coffee, at La Riponne, on Tuesday mornings.
Emmanuelle Rose
Committee member
Introduce yourself: I’m a communications and digital marketing specialist. I started my career in startups. My first job was for a search engine (Lycos), then I moved on to companies in the travel sector such as oui-sncf and expedia, and worked for 10 years at the Lausanne tourist office, where I created the Digital and Communications department and set up a 360° communications strategy.
Why did you join the Lausanne à Table committee? Being part of a movement that is committed to promoting local gastronomy, promoting short distribution circuits, promoting culinary know-how and its transmission, promoting sharing and conviviality around the table, I feel concerned by these values and I’m happy to be able to participate in one way or another. Gastronomy is a strong element of tourism, and part of the travel experience. It was interesting to be able to bring this point of view to the Committee. And this dream team 🙂
What’s your favorite place in Lausanne? Le lacustre, because it’s like being at home, and if we were talking about a place I particularly love, it would be the little Gastéréa bookshop, so pretty, timeless and full of treasures.
Your favorite Lausanne à Table event? Frankly, Miam, because I like not to make any reservations, to be able to improvise an outing for 6 and take a culinary trip around the world.
Your culinary madeleine de Proust? Chocolate charlotte.
How do you enjoy your coffee? On the Montriond terrace, with friends and children running around.
Member of Honor
Philippe Ligron