The story
In Corseaux, just a short walk from the shores of Lake Geneva, Le Lab by Adel & Niko is a restaurant that wears its philosophy on its sleeve: “Profiter – Partager – Trinquer” – enjoy, share, toast. This trio of verbs sums up the experience here, where the kitchen turns out international cuisine rooted in seasonal, locally sourced ingredients.
The team behind Le Lab is driven by a love for good wine, homemade food, and a deep respect for the environment and animal welfare. They personally meet their suppliers and taste every product before it lands on the menu. The result is a short, thoughtful carte that changes regularly based on what’s fresh and what inspires the chef.
At lunch, a weekly-changing menu at 38 CHF offers a straightforward, high-quality meal. In the evening, the focus shifts to creative, flavourful plates designed for sharing – whether you’re dining as a couple, with friends, or family. The kitchen’s ambition is clear: honest, generous cooking that lets the ingredients speak.
This commitment to quality and value earned Le Lab a Bib Gourmand from the Michelin Guide, a recognition for restaurants that serve good food at reasonable prices. It’s a fitting nod to a place where the cooking is both accessible and ambitious.
Le Lab also offers cooking classes, catering, and private event hosting. The first Sunday of each month features a brunch, and special holiday menus appear throughout the year – like the Easter menu that paired roasted Valais asparagus with a perfect egg and morels, followed by lamb in a hazelnut crust and a St. Honoré with salted caramel.
The atmosphere is relaxed and welcoming. With outdoor seating, a wine bar, and table service that encourages lingering, Le Lab is the kind of restaurant where a meal becomes an occasion – without ever feeling fussy. Whether you stop by for a weekday lunch or a celebratory dinner, the guiding principle remains the same: enjoy, share, toast.
Recognition
Ambience
Details
History
good quality, good value cooking
Last year, Nikola Popovic in the kitchen and Adeline Boëchie secured a place in the GaultMillau with their stylish restaurant, complete with a charming little garden, located between Vevey and Corseaux. This year, we are adding another point straight away. What the duo offers in their sharing dishes on the à la carte menu or in the five-course tasting menu has thoroughly convinced us from start to finish. For instance, there was a delicate pikeperch served with leche de tigre, alongside Lostallo salmon prepared as a tataki with subtle Asian notes, rice chips, and a miso jus. The chef skillfully presented pan-seared duck liver with morels atop a focaccia, while pairing potato and tomato churros equally well with Manchego cheese and chorizo. The beef tartare, featuring a creative touch of warm bone marrow, was excellent; the kitchen also scored high marks with its slow-cooked vitello tonnato and diced tuna accompanied by parmesan crisps. Finally, applause was due for the desserts—a harmonious blend of fresh fruit slices, rhubarb, or blackcurrant.
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