Le Berceau des Sens

The story

Le Berceau des Sens, Lausanne: Michelin-Starred Teaching Restaurant at EHL

A living laboratory of gastronomic excellence

On the campus of the EHL Hospitality Business School in Lausanne, Le Berceau des Sens operates as both a Michelin-starred restaurant and a working classroom. The restaurant is one of the few teaching establishments in the world to hold a Michelin star, a distinction that underscores its unique approach to modern French cuisine and hospitality.

The philosophy of imperfection and mastery

The team at Le Berceau des Sens embraces what they call "the beauty of imperfection." Here, every lesson and misstep is transformed into a gastronomic opportunity. Under the guidance of Chef Christophe Schmitt and restaurant director Thomas Fefin, a Meilleur Ouvrier de France, students from EHL's preparatory year navigate the kitchen and dining room with increasing autonomy. Each Monday, a new team arrives for two weeks of intensive training, rotating through stations from wine service to the kitchen brigade. The goal is not just to produce excellent food, but to forge the future leaders of the hospitality industry.

A cuisine rooted in terroir and horizons

Chef Christophe Schmitt offers a cuisine that is "lisible et sincère" — legible and sincere. He draws deeply from the seasons and the local terroir, finding daily inspiration in the 3,500 square meters of the EHL educational garden. The garden, filled with two hundred regional plants, an orchard, and beehives, provides fruits, vegetables, and herbs that directly connect the kitchen to the earth. Schmitt's palette is also enriched by his travels, particularly in Asia, where he learned to weave subtle, distant influences into his dishes while reimagining traditional recipes with a modern touch. The result is a menu that respects each ingredient, elevating it with authenticity and harmony.

The team behind the experience

The restaurant is led by a dedicated team of recognized professionals from the highest spheres of the culinary arts, including experts from châteaux and palaces. Alongside Schmitt and Fefin, the brigade includes a sommelier who orchestrates a wine cellar of both world-renowned labels and hidden Swiss treasures. The lounge and cocktail bar, open on weekday evenings, offers a more relaxed setting where students craft creative cocktails. Every element of the experience, from the service rituals to the final bite, is a lesson in the art of hospitality, making Le Berceau des Sens a truly singular destination in Lausanne.