The story
For decades, Au Chat Noir has been part of Lausanne’s gastronomic heritage—a place of encounters and table pleasures, always cultivating a lively, elegant spirit rooted in tradition. Now, a new chapter opens: the restaurant reinvents itself while respecting its legacy, offering a contemporary and sincere culinary experience.
Under renewed direction, this Lausanne institution enters a new stage, blending heritage with excellence. The same pleasure of returning to a great table remains, now with fresh energy.
Au Chat Noir champions a demanding, contemporary bistronomy built on a cuisine that is readable, lively, and deeply seasonal. Precision of technique elevates the quality of the product. The conviction here is that great cooking begins with those who cultivate, raise, fish, or vinify with integrity. Each plate becomes an extension of the work of committed artisans—the heart of the restaurant's identity.
This direct relationship with producers fuels creativity: seasons guide the menu, arrivals inspire the dishes, and the sincerity of flavours remains the signature.
Gaëlle Chaudat trained in the finest kitchens, refining her eye and technique while keeping the essentials: respect for the product, precision of gesture, and the belief that great cuisine doesn't need to overdo it to convince. At Au Chat Noir, she composes a living menu, anchored in the seasons and the market.
Maxime Lamour cultivated an insatiable curiosity for wines from around the world in the cellars of great London restaurants—from prestigious French vineyards to often-underestimated Swiss gems. Each bottle on the list is chosen for what it tells, not just what it's worth.
Valentin Jollivet grew up in the kitchens of Alain Ducasse at The Dorchester, where pastry is considered a discipline of its own. He brings a rigour without rigidity and a taste for surprising combinations. Each dessert earns its rightful place in a meal, never a mere formality.
The menus follow the rhythm of the seasons, highlighting local products and the passionate work of artisans. A lunch proposal changes daily, fresh and seasonal, according to the moment's produce and the kitchen's inspiration. The wine list celebrates passionate vintners from near and far—a living selection between discoveries and great classics, designed to elevate each plate and each moment.
This approach, recognised by the Michelin guide, affirms Au Chat Noir as a destination for those seeking a sincere, contemporary table in Lausanne.
Recognition
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