- 1 Le Berceau des Sens | EHL – Ecole hôtelière de Lausanne – 1 Michelin Star
- 1.1 Place
- 1.2 Service
- 1.3 Food
- 1.3.1 Autumn Garden, set of textures around vegetables and herbs from the market.
- 1.3.2 Crunchy bluefin tuna maki, sesame emulsion and caviar
- 1.3.3 Duckling fillet with peaches, almond crusted potato and almond-scented cauliflower.
- 1.3.4 Foie gras, seared/poached in Sudachi scented Dashi, roasted fig and walnut Gomashio
- 1.3.5 Monkfish medallions confit, poached chicory with Jorat saffron, crushed potatoes with cream de la Gruyere.
- 1.3.6 Steamed line-caught sea bass, spaghetti of calamari, black ricotta ravioli, citrus butter
- 1.3.7 Grilled king prawns lacquered with crustacean caramel, “Burned” onion cream and Pata Negra chips
- 2 Desserts
Le Berceau des Sens | EHL – Ecole hôtelière de Lausanne – 1 Michelin Star
Address: Route de Cojonnex 18, 1000 Lausanne, Switzerland
Average Price per person (no alcohol): $100-150
Telephone: +41 021 785 11 11
Date Visited: 25th September 2019
The EHL – Ecole hôtelière de Lausanne is one of the best hospitality management schools in the world. Founded in 1893 in Switzerland it has helped 25’000 students in its history.
One of my colleagues told me that their educational restaurant, “Le Berceau des Sens”, recently received a Michelin Star.
I was super intrigued to understand how a restaurant where the waiters and chefs are students between 19 and 22 years old could have gathered such a prestigious award for the first time in Switzerland, so I went there for dinner.
In general facilities at the Ecole hôtelière, de Lausanne are impressive. I studied in a very modest hotel school in Las Palmas, and when I entered the campus of EHL, I was mindblown. Common areas, as well as kitchens and dining room, are proper of a five-star hotel. They even have a shop with the products that the students have baked, brewed or cooked.
You can smell the cleanliness, and you see the level of organization, care and love that they have put in EHL – Ecole hôtelière de Lausanne.
If you are interested in Hotels, Hospitality or Restaurants, the EHL – Ecole hôtelière de Lausanne is probably one of the best options for you to study. You can understand more about them here (this is not a sponsored link).
It is a cool place, warm lights, big tables and exquisite decoration. You feel that you are entering an upscale restaurant.
They received us at the entrance, took our coats and guided us to our table. For that night, they gave us a lovely round big table inside one of the private areas.
The staff are mostly students, who with the supervision of the teachers are taking the difficult task of serving and cooking in a Michelin starred restaurant with only one or two weeks at the school. That creates a positive atmosphere that you can see across the dining area, everyone understands that these boys and girls are pupils and that they are doing their best, even if sometimes they fail or look nervous, it is alright.
Please note that the Michelin guide does not evaluate the service as part of their criteria for awarding a restaurant (which I find odd). You can read more about their rating, frugality and enjoying restaurants in this blog post I wrote for Medium.
As I mentioned before, most of the staff are students. They are, however dressing very elegantly to the style of the restaurant. They seem excited and smile at all times. You can also see that there is a big mix of nationalities, the EHL is like a Babbel tower, so you can expect that apart from English they speak a ton of languages.
I must give a special mention to the teachers at EHL. They provide so much care to the pupils while maintaining the quality of the service.
In terms of service, they seem to have enough staff to serve all tables properly. Speed of the service was excellent. They explain every dish and deliver in a coordinated way; all guests helped at the same time.
It is worth mention that one of the persons in our party is a former student at The EHL – Ecole hôtelière de Lausanne and she managed to sneak us into the kitchen; an exceptional facility filled with students and sous chefs (teachers).
They have two taste menus:
4 Services: $97 Starter/ Fish or Meat/Cheese/Dessert
5 Services : $128 Starter/Fish/Meat/Cheese/Dessert
We went for the 4 services menu.
We started with a couple of appetizers a veal spoon and a small piece of seafood. I love restaurants that welcome you with an appetizer as a visit card, it as a great way to tease and increase the excitement of the guests.
There was also homemade bread and butter along with the dinner. Some of the bread was outstanding, like the brioche.
All in all, the dinner went around 130 euros per person.
They also have an a-la-cart menu. We order pasta for one child from it.
Autumn Garden, set of textures around vegetables and herbs from the market.
A refreshing salad, with crunchy items and different textures on it. It was good.
Crunchy bluefin tuna maki, sesame emulsion and caviar
Presented with delicacy and style, it is a very colourful plate and quite tasty. The red tuna was very fresh.
Duckling fillet with peaches, almond crusted potato and almond-scented cauliflower.
The duck was cooked rare, the peaches give a nice sweet contrast, and the potato was a crunchy stick, another surprising touch.
Foie gras, seared/poached in Sudachi scented Dashi, roasted fig and walnut Gomashio
Sudachi is small citrus fruits, and the dashi is a Japanese form of broth.
The saltiness of the foie along with the sweetness of the fig and the roasted seeds. Pleasing.
Monkfish medallions confit, poached chicory with Jorat saffron, crushed potatoes with cream de la Gruyere.
It was juicy and well-cooked but a bit bland. The potatoes, however, turn to be a perfect side for the fish.
Steamed line-caught sea bass, spaghetti of calamari, black ricotta ravioli, citrus butter
The seabass was well cooked, and the calamari spaghetti was a nice touch covering the plate. We though the spaghetti would be actual spaghetti, but it was skinny slices of calamari.
Grilled king prawns lacquered with crustacean caramel, “Burned” onion cream and Pata Negra chips
There were two big king prawns in the plate, while they were perfectly cooked, missed a bit more of the taste of the Pata Negra chips, they were almost invisible.
Grands Crus chocolate soufflé
Is a classic souffle served in a cup with the right texture and subtle flavour. The melted chocolate at the centre is smooth and creamy.
A beautiful selection of Swiss cheeses with some excellent additions from Italy and France. The service was perfect with the classic tray.
What we liked from Le Berceau des Sens – EHL – Ecole hôtelière de Lausanne
- Being served by students
- Some creative courses like the Foie or the Tuna maki
- The standards of the service “by the manual”
Where to improve
- A bit pricey for an educational restaurant
Overall I liked the experience at “Le Berceau des Sens” at EHL – Ecole hôtelière de Lausanne. Putting aside the expected services mistakes, I think the food was creative, well elaborated and tasty. The price is a bit high but still reasonable for a Michelin starred restaurant in Switzerland. We recommend “Le Berceau des Sens” if you’d like to have a different event than a traditional fine dining dinner.