Lausanne à Table I Événements gourmands de mai à décembre

Lausanne à Table propose plus de 30 événements gourmands, festifs et décalés de mai à décembre !

The Team

Romano Hasenauer

President / Committee member

Introduce yourself: cook since always and restaurateur for 30 years, I manage the auberge du Chalet-des-Enfants as well as the auberge de l’Abbaye de Montheron and participate to numerous projects linked to culture and the environment. 

Why have you joined the Lausanne à Table committee? The association and I share the same values: proximity, equity, local craft and above all conviviality!

The place in Lausanne where you never get bored? The Jorat forest, (soon to be) listed as Parc Naturel.

Your favorite Lausanne à Table event? Impossible to say, everything is 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 increasingly short as the day goes on.

Lancement Lausanne à Table 2018 photo #19

Elise Rabaey

Director / Committee member

Introduce yourself: I am Lausanne à Table’s director and I also manage the gastronomic projects at la Ville de Lausanne. I studied social sciences and had the opportunity to work in the cultural field as well as marketing.

Why have you joined the Lausanne à Table committee? In 2012, I was part of the project team of Lausanne Ville du Goût and I was fortunate to be able to sustain some events and join the committee!

The place in Lausanne where you never get bored? My office overlooks the escaliers du marché and I must admit that I never get tired of the view on the cathedral and the pretty rue de la Mercerie. 

Your favorite Lausanne à Table event? The caracathon. It was a daring gamble, and I am so happy to see how popular this pastry and this unusual contest as become!

Your culinary madeleine de Proust? I have so many. I love cherry clafoutis!

How do you take your coffee? Sugarless. On Tuesdays, I love to stop by at Kooka-Coffee on la Riponne to pick up a cappucino.

Georges Bottinelli

Treasurer / Committee member

Introduce yourself: I was an accountant at the finance administration at la Ville de Lausanne then 30 years at Cinémathèque Suisse as an administrator. I am now retired…

Why have you joined the Lausanne à Table committee? After bookkeeping for “Lausanne ville du Goût”, Elise asked me to become the treasurer; very much interested in good food, I accepted…

The place in Lausanne where you never get bored? The Hôtel de Ville, I have lived there for 10 years.

Your favorite Lausanne à Table event? The former Grande Table des Lausannois and Ouchy Fête son Lac.

Your culinary madeleine de Proust? A gastronomical weekend at Georges Wenger in Noiremont. I am looking forward to tasting his successor’s food.

How do you take your coffee? Black, starting at 9:30am!

Etienne Elsner, promotion and communication manager at service des parcs et domaines of the City of Lausanne.

Committee member

Introduce yourself: From a business training background, I have worked in advertising agencies. Thirsty for authenticity, I switched to the wine business by studying assiduously at the école du vin in Changins while working in a vinothèque. I finally made it via caves de la Ville as a communication manager for the service des forêts domaines et vignobles, called today parcs et domaines.

Why have you joined the Lausanne à Table committee? To represent the Service des parcs et domaines de la Ville de Lausanne, its staple terroir products and its unusual sites.

The place in Lausanne where you never get bored? Café des Avenues, table 14.

Your favorite Lausanne à Table event? The autumn market ProSpecieRara for its great diversity.

Your culinary madeleine de Proust? Veal kidneys in Meaux mustard sauce from brasserie des Trois-Rois. Not with rice but with rösti.

How do you take your coffee? Latte in the morning, short and tight later.

Suzanne Gabriel, brand manager, Prométerre

Committee member

Introduce yourself: I started as a sale person and then as a representative in Zürich and Lausanne, where I’ve learned the field, the connection with people and the sense of business. I then had the opportunity to take over my family wine estate. Lover of the land, I went from textile to agriculture with joy and conviction. I am now the brand manager at Prométerre and my wish is to continue to discover and especially pass on to future generations.

Why have you joined the Lausanne à Table committee? I relate to the convictions of Lausanne à Table. The committee and the members match my values. And I get to discover new producers.

The place in Lausanne where you never get bored? The Haldimand tower where I bike to and the Chalet-des-Enfants because it’s delicious.

Your favorite Lausanne à Table event? August 1st, between the solemnity of that day and the relaxed atmosphere of the market, it’s an event that I particularly like and that I attend with pleasure as a spectator as well as in my stand. This year, I am looking forward to tasting the picnic basket!

Your culinary madeleine de Proust? Pike with sparkling wine and double cream sauce, recipe from Pierre Alain, fisherman from Cully.

How do you take your coffee? Coffee with cream, sugarless, made with an Italian coffee maker.

Grégoire Junod, Mayor, City of Lausanne

Committee member

Introduce yourself: I am Lausanne’s syndic and Director of culture and urban development. I might almost add “Minister of taste” since Lausanne à Table relies on my directorate… I would be very happy with this title!

Why have you joined the Lausanne à Table committee? As a mean of demonstrating the Ville de Lausanne’s dedication to Lausanne à Table and the importance of enhancing our region, our terroir, our artisans, our merchants and restaurateurs.

The place in Lausanne where you never get bored? The lake and particularly the parc Bourget.

Your favorite event from Lausanne à Table? The ephemeral tables, for their unusual meals throughout the city.

Your culinary madeleine de Proust? Sea urchins. I ate them for the time in the La Ciotat port almost 20 years ago.

How do you take your coffee? Very small and very black

Sandrine Kursner, self-employed

Committee member

Introduce yourself: Gradute from Ecole Hôtelière de Lausanne and self-employed since 2017, I manage, create and help develop event projects in the lemanic region. My specialty is about running projects related to the restaurant industry, but I love any kind of challenges!

Why have you joined the Lausanne à Table committee? To invest myself in the city of my heart, to help Lausanne shine as a gastronomical city and because I support the values defended by the association. 

The place in Lausanne where you never get bored? The Brasserie de Montbenon for its scenery, its team and its delicious local food!

Your favorite event from Lausanne à Table? The Miam Festival that I’ve had the privilege to organize 3 editions!

Your culinary madeleine de Proust? The tarte tatin from my childhood, with a golden puff pastry, caramelized and crunchy!

How do you take your coffee? Sweet, round with a splash of milk

Renaud Meichtry, Brasserie de Montbenon co-owner

Committee member

Introduce yourself: I am one (of many) Montbenon’s owners. I started in the restaurant industry in 2004 with this project after working for about 20 years in the Swiss music industry.

Why have you joined the Lausanne à Table committee? Because I like organizing “things” and because the values supported by Lausanne à Table match my own in my work.

The place in Lausanne where you never get bored? I am a fan of restaurant St Paul where the kitchen exuberance matches the service!

Your favorite event from Lausanne à Table? The Autum’s fondue

Your culinary madeleine de Proust? The cheese soufflé from my childhood

How do you take your coffee? Naked, if it’s good!

Emmanuelle Rose, HEAD of digital, Lausanne Tourisme

Committee member

Introduce yourself: I am the head of communication for Lausanne Tourisme. I started in the start-up field. My first job was a research engine (Lycos) and then I worked for companies in the travel industry, like Oui-SNCF and Expedia. My whole career path is digital. It’s broadening now with the implementation of the 360 communication.

Why have you joined the Lausanne à Table committee? To participate in a movement that engages in promoting local gastronomy, showcases short distribution circuits, bets on culinary expertise and its transmission and brings sharing and conviviality around the table.  I am involved in these values and I am happy to be able to participate in one way or another. Gastronomy is a strong component of tourism, it’s parti of the travelling experience. It is interesting to bring this point of view to the committee. Also because of the dream team.

The place in Lausanne where you never get bored? The Lacustre because it’s like at home and if we are talking about a place that I particularly love, it would be the small bookstore Gastéréa, so pretty, timeless and containing treasures.

Your favorite event from Lausanne à Table? Honestly the Miam, because I like not having to reserve, be able to improvise an outing with 6 people and to travel a culinary world.

Your culinary madeleine de Proust? Chocolate charlotte.

How do you take your coffee? On the Montriond’s terrasse, with friends and with children running around.

Henri Jung, Associate Director, Brasserie du Jorat

Committee member

Introduce yourself: 58 years old, married, father of 3 boys, French Swiss, I grew up in Strasbourg were my parents were merchants. After my studies, I joined Brasserie Kronenbourg for the French market and then my professional path in beer brought me to Lausanne. Leaving in Corcelles le Jorat, I met Brasserie du Jorat founder Raoul Gendroz who wanted to sell its brewery. Therefore, with my associate Alexandre Clerc, we took over the Brasserie du Jorat. We are in for the long run, betting on proximity and conviviality, bringing to the fore the artisanal brewery.

Why have you joined the Lausanne à Table committee? Simply the desire to help a dynamic team to promote local products and the conviviality surrounding the pleasure of the table.

The place in Lausanne where you never get bored? The green market on Saturday mornings, from place Riponne to Hôtel de Ville: a true place of liveliness and encounters.

Your favorite event from Lausanne à Table? The Miam Festival for its great diversity reunited on one single place.

Your culinary madeleine de Proust? A tarte flambée cooked in a wood fire shared with a large group of friends.

How do you take your coffee? Short and black, first one after breakfast, last one after lunch.

Marine Gasser, events coordinator

Work Team

Introduce yourself: I have an unusual career path, after years in the social environment, from psychiatric hospital to daycare, here I am event manager at Lausanne à Table and it is pure joy.

Why have you joined the Lausanne à Table? After an internship of a few months with the association, I fell in love with it, for the work they do and the for artisans.

The place in Lausanne where you never get bored? The Mon Repos park, sipping a lemonade at Folie Voltaire.

Your favorite event from Lausanne à Table? The Autumn’s fondue, the last beautiful days that warm up the park and unite people from all walk of life on large tables. The ephemeral tables and the joy it brings to lucky few.

Your culinary madeleine de Proust? The vanilla cream from my mother, dipping the spoon in the pot while she steers it.

How do you take your coffee? My Italian boyfriend’s cappuccino.

Sarah Visinand, communication and social networks

Work Team

Introduce yourself: Immersed in communication for almost 10 years, I have decided to work freelance in order to evolve on different projects. I love culture, gastronomy and events. I am very well served at Lausanne à Table!

Why have you joined the Lausanne à Table? Like I just mentioned, I am a real gourmet. Joke aside, I love the convictions, the image, the projects and the ambition of Lausanne à Table. I am delighted to be part of this adventure for the new year.

The place in Lausanne where you never get bored? I would have to say the Sauvabelin, a timeless greenery moment that feels good.

Your favorite event from Lausanne à Table? The caracathon

Your culinary madeleine de Proust? My grandmother’s apple pie.

How do you take your coffee? “Team cappucc’” with almond milk

Honorary Member

Philippe Ligron

Guest Members

GastroVaud
GastroLausanne

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