For its fourth edition, the « Swiss Culinary Merit » has decided to extend its recognition of excellence by also honouring the profession of confectioners.
The « Swiss Culinary Merit » award has been created in order to upvalue the excellence of Swiss gastronomy and in particular that of the chef and now the confectioner*.
Each year, at the end of a national competition, this prestigious prize will be awarded to four head chefs and two confectioners whose activities have honoured or are honouring the profession and who are recognised for their excellence, their know-how and for practising their art while respecting the authentic products of the Swiss culinary heritage.
All applications will be examined by a national jury, made up of experts and professionals from the food industry from the three main language regions of Switzerland. This jury will award the prizes in complete independence.
The « Swiss Culinary Merit » award consists of a case including the emblems of Merit, which were chosen at an international contest at the Art School of Lausanne ECAL. The award will be given to the six laureates at a ceremony at the Swiss parliament.
* Thanks to the support of Villars Maître Chocolatier
Everything you ever wanted to know, from the creation to the realisation
of the Swiss Culinary Merit, can be found
The Swiss Culinary Merit is a top contest and an excellent honorary distinction,
whose rules can be downloaded
RULES OF THE CONTEST JURY
You meet the requirements of the Contest and want to take up the challenge?
Then your candidature form is downloadable here
A PRESTIGIOUS JURY
Knut peter Schwander
A NATIONAL AWARD
OF THE SWISS CULINARY MERIT
In the presence of guy parmelin
HOTEL BELLEVUE BERN, march 6, 2023
He is one of the founding fathers of modern gastronomy in Switzerland: Gérard Rabaey, 75 years old, born in Caen, France, first made a name for himself in Veytaux at the end of the 1970s. Then he and his wife Josette bought the Café du Pont, in Brent, above Montreux. Out of a ruin, they made a world-famous restaurant: their «Pont de Brent» obtained 3 Michelin stars and 19 points from GaultMillau, which named Gérard Rabaey «Cook of the Year» twice. The exceptional chef’s creativity, rigor, consistency, and respect for both products and customers have left their mark on a generation of young cooks whom he has trained. His recipe books have become references.
Rickenbach near Schwyz, a village of 1200 people, has become important on the culinary map of Switzerland because it is here, in the restaurant «Magdalena», that Dominik Hartmann devotes himself to a gourmet cuisine without meat. Mind you, this is a long way from the urban hot spots of vegetarianism. Hartmann masters the multi-step transformation of a red beet into a vegetable «steak». Or the creation of a rich and tasty stock made with mushrooms, herbs and great attention to detail. Thanks to this chef, countless gourmets have learned that it really does not have to be meat every day.
If you expect real Appenzell sausage at the restaurant «Truube» in Gais, in the canton of Appenzell, you are mistaken. Silvia Manser cooks her own style at a very high level. With regional products and her own personal signature, she creates delicious dishes with a typically feminine accent. Down-to-earth and perfection - these are not contradictions, as Silvia Manser proves. In the «Truube» in Gais, she does not immediately jump on every trend, as she says herself. Nevertheless, regionality - currently the biggest trend of all - is a matter of course when it comes to ingredients. And just as Swiss tourism is lucky to have such an idyllic region as Appenzell, the Appenzell gastronomic landscape can count itself lucky to have such a talented chef.
For almost 30 years, this native of Montpellier has been offering Crans-Montana one of the best tables in Switzerland. Franck Reynaud's daring approach to cooking never ceases to challenge our taste buds, juggling great classic cuisine, new flavors, and surprising cooking techniques. He knows how to turn the simplest product into a unique dish whose savors haunt our gourmet memories. He magnifies the products of the Swiss terroir, without forgetting his southern roots. From the gourmet restaurant «Hostellerie du Pas de l'Ours» to the «Bistrot des Ours», the «Cabane des Violettes» and the «Le Partage», Franck explores all facets of cooking with one final goal in mind... pleasure !
One might think that Pierrick Suter only traveled four kilometers between his home village and the town of Lucens, which he has been regaling for nearly thirty years, but his journey took him to Echallens to the Ravets, then to Gstaad, further on to Küssnacht to Edgar Bovier and finally to Crissier and Freddy Girardet. A career that allows him to offer a generous and joyful gourmet cuisine in the little jewel that he took over with his wife Jane-Lise next to the train station. Here, one is welcomed as a friend, dines exquisitely, and never wants to leave the table.
Initially a pastry chef, David Pasquiet has excelled as a chocolatier for the last 20 years. In 2013, he won first place at the Swiss Chocolate Masters and has been in the top 10 of the best chocolate makers in the world ever since. Always at the summit, the sweet alchemist sublimates the famous bean through unique creations marked by an artistic touch. With his wife Virginie, he has created his own couverture chocolate and has established a direct connection with small producers in Northern Peru who respect the environment and offer dignified working conditions. David Pasquiet has ethics, heart, and talent.
Almost 50 years after opening his first store, Giuseppe, known to the people of Ticino as « Mastro Piff », still impresses with consistency, professionalism, and his ability to impart knowledge, and of course with his « Bottega ». International meetings, courses, competitions, television programs, have followed one another throughout his career and, thanks to the skills he has acquired, particularly in the world of yeast, he has become a consultant to the Ticinese section of the Master Bakers and Pastry Chefs Association. More recently, he has created the Panettone World Cup, now a symbol of Ticino production. As a member of numerous professional associations, he is a true ambassador of these beautiful professions well beyond the cantonal borders.
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