GERBER WYSS

Chef Grégory Wyss champions a technical, veggie-centric philosophy defined by the precision of cryoconcentration and fermentation within this Lausanne destination. The signature menu features poultry oyster meat—sot-l’y-laisse—bathed in an earthy, fermented shiitake water and accented by the crunch of Suchy hazelnuts. Texture is paramount, from the velvety touch of cryoconcentrated parsnip juice to the crisp lamination of sourdough from the house bakery. Aromas of toasted bread and smoked whisky permeate the space, while dishes like lake crayfish with fennel kimchi demonstrate a masterful balance of acidity and regional provenance.