He is the only Swiss to have been honoured with the title Cook of the Century in France, in 1989, alongside Paul Bocuse and Joel Robuchon. Frédy Girardet brought great gastronomy into our country, trained a multitude of cooks in his Hotel de Ville in Crissier and stayed true to his roots in the face of success. From the modest restaurant he had to take over in 1965 (after the sudden death of his father), Frédy Girardet knew how to build a temple, and under the orders of his fourth chef, still attracts his faithful fans today.
At the very bottom of the Canton of St Gallen is a village called Lömmenschwil. Taking over a gourmet restaurant in such a secluded place that had not really brought any luck to its predecessor, requires great motivation and a lot... a lot of courage. This is the case of Bernadette Lisibach. She has been able to put Lömmenschwil on the gourmet radar with a very personal and creative cuisine, carried out with great enthusiasm and professionalism. She is a shining example for all women who aim for a successful career as a cook.
Discovered at the Boéchet (JU), in an unusual little restaurant, Le Paysan Horloger, Mathieu Bruno immediately won all the votes. A young child from Montreux and trained at the Inn de l'Onde in St-Saphorin, he was immediately awarded the title of Discovery of the Year at The GaultMillau 2015. For the past three years, he has continued on the path of success in Chardonne: in his restaurant overlooking Lavaux and Lake Geneva, he sparkles with talent. His elegant dishes play with skillful combinations of flavors, colors and textures. His dishes have a unique signature.
This Fribourg chief does not lack courage. After rubbing shoulders with André Minder's intuition and Gérard Rabaey's perfectionism, he dared to continue the adventure of the Pont de Brent with his wife Stéphanie. In 2009, he finished fifth in the World Bocuse d'Or. In 2011, he returned from Canada to take over the mythical address of the Montreux highlands. In addition, in 2018, he decided to work without imported products to create his 2 Star menu. A decision he has brilliantly navigated.
Talent is one thing. The love of cooking and the will to succeed is another. Ale Mordasini, the young chef from Relais and Château Krone in Regensberg, doesn't stop halfway. Where others would be content with success, he continues his journey to reach the stars. In his restaurant, his experience and talent continue to amaze his guests with surprising gourmet dishes. His current cuisine is very inventive, modern and personal, without being overrated and never dull. Respecting nature, all seasons and regions, Ale Mordasini is a perfect role model for many colleagues.
SWISS CULINARY MERIT
In the presence of guy parmelin
HOTEL BELLEVUE BERN, MARCH 9, 2020
2020 MERIT WINNERS
CULINARY MERIT OF HONOR