The sixth version of the ceremony for the Mérite Culinaire Suisse (Swiss Culinary Benefit) happened on March 11, 2024, on the Resort Bellevue Palace in Bern. This nationwide award acknowledges excellence in Swiss gastronomy. The jury awarded the Mérite Culinaire d’Honneur this yr to Bernard Ravet and Lucien Moutarlier. 5 different cooks and three pâtissiers-confiseurs (pastry cooks and confectioners) have been additionally honored as Mérites Culinaires. Every acquired a particular purple scarf establishing them as a part of this unique group, now comprised of 50 members.
Left: Chef Bernadette Lisibach with pastry chef and confectioner Martin Schnyder, Mérite Culinare 2025; Proper: Chef Zineb “Zizi” Hattab, Mérite Culinaire 2025, and her companion, Marc.
A jury of 15 cooks and journalists from Switzerland’s totally different linguistic areas, organized by the Fondation pour la Promotion du Goût, picked this yr’s laureates for Mérite Culinaire Suisse. This award has been introduced yearly since 2020. The winners are Swiss cooks with a distinguished profession, each actively working and retired.
For the previous six years, Swiss Federal Councilor Man Parmelin has introduced every new spherical of laureates. Since its inception, this occasion has taken place on the Resort Bellevue Palace, the official guesthouse of the Swiss authorities.
Mérites Culinaires d’Honneur 2025
Bernard Ravet – Chef: He has been described as one in all Switzerland’s “founding fathers” of Swiss gastronomy in French-speaking Switzerland. Bernard Ravet, along with his spouse Ruth, managed the highly-regarded Ermitage restaurant in Vufflens-le-Château.
Lucien Moutarlier – Pastry Chef and Confectioner: In 1985, Lucien Mourtarlier and his spouse, Angela, opened their bakery, pastry and confectionary store in Chexbres. In the present day, they’ve 5 places and are joined by their three sons.
Mérites Culinaires 2025
Cooks
Zineb “Zizi” Hattab – This outstanding chef runs three plant-based eating places in Zürich—Dar, Kle and Cor. Her restaurant Kle has earned a Michelin star. She has additionally penned an award-winning cookbook.
Paolo Casanova – Chef on the Stüva Colani within the village of Madulain, Paolo Casanova works intently with native producers. He has a ardour for studying about native edible vegetation from the Engadine valley, the place he now calls dwelling.
Nicolas Darnaughuilhem – Since 2021, he has led the kitchen at La Pinte de Mossettes in Cerniat. This particular location has a wealthy historical past, and Nicolas takes benefit of the recent produce from his native gardener, Thomas Philippe, for a really seasonal delicacies.
Franz Faeh – Govt Chef on the Gstaad Palace for the final 10 years, Franz Faeh grew up within the Bernese Oberland. After various years efficiently working at Regent Resort eating places in Bangkok, Hong Kong and Jakarta, he has returned to his Swiss roots.
Pastry Cooks and Confectioners
Adrien and Guillaum Charlet – Boulangerie-Pâtisserie Charlet in Gryon opened over 30 years in the past. Based by Ghislaine and Didier Charlet, at this time their two sons, Adrien and Guillaume, are a part of the enterprise.
Martin Schnyder – In St. Gallen, Confiserie Roggwiller has a historical past spanning greater than 150 years. Together with the bakery, Martin Schnyder and his household run a conventional tearoom. This can be a well-known place to go in St. Gallen for biber.
For extra info:
Mérite Culinaire Suisse, Fondation pour la Promotion du Goût, Avenue Dapples 21, Case postale 99, 1001 Lausanne, +41 (0)21 601 58 03, [email protected].
