Lugano hosted an important event for Swiss fine dining. Among the dining rooms of the Splendide Royal, Villa Principe Leopoldo, and Villa Castagnola, overlooking Lake Ceresio, the association Les Grandes Tables Suisses gathered its members for its annual general assembly, transforming the event into a double celebration: on the one hand, the entry of new protagonists in national gastronomy, on the other, the sixtieth anniversary of the organization.

The meeting confirmed the association's commitment to continuing its efforts to promote high-end Swiss cuisine, while also encouraging generational change and the transfer of skills to the sector's new generation.

Sixty years of service to Swiss gastronomy

The history of Les Grandes Tables Suisses dates back to the 1960s. In 1966, the project called "The Swiss Route of Culinary Pleasures" was launched, promoted by Neuchâtel-based publisher René Gessler. From that experience, the association took shape, which today still brings together some of the most authoritative exponents of the national culinary arts.

Among its founders were names destined to leave their mark on Swiss gastronomy, such as Fredy Girardet, Hans Stucky, Gérard Rabaey, and Roland Pierroz. Six decades later, the association continues to be a benchmark for the quality of Swiss gastronomy and hospitality.

Homage to Pierrot Ayer

One of the most significant moments of the assembly was the tribute paid to Pierrot Ayer, a historic figure in the Romandie restaurant scene who is concluding his career within the association.

The Fribourg-born chef led the renowned Le Pérolles restaurant for years and was a member of the management committee for sixteen years, also serving as president for seven terms.

During the ceremony, colleagues and members thanked him for his contribution to promoting Swiss cuisine, recognizing his role in the growth and consolidation of the association.

A new generation at the helm of restaurants

President Guy Ravet emphasized that the arrival of new members represents a positive sign for the future of national gastronomy.

Among the newcomers are several young professionals who are helping to renew the culinary landscape of their respective regions.

Andrés Arocena, 36, joins the association in Geneva to lead the restaurant La Micheline. Originally from the Spanish Basque Country, he gained professional experience in some of the most prestigious kitchens before taking over as executive director of GastrO'Vives SA.

In Valais, the duo of Maël Gross and Christophe Genetti stands out. The two childhood friends run the restaurant Les Touristes in Martigny and have attracted the attention of food critics thanks to a menu strongly rooted in the region, developed in collaboration with local producers, horticulturists, and artisans.

Alexandre Luquet, chef at Le Bocca in Saint-Blaise, also joins the group. His culinary philosophy focuses on a balance between regional ingredients and international influences, with a particular focus on authentic flavors.

The contribution of women in high-end catering

Although there are no female chefs among the new members, the association highlighted the fundamental role of female professionals working within the brigades and in restaurant management.

Among them is Ana Ronc, who works with Alexandre Luquet at Le Bocca. Another example is Audrey Feutren-Halgand, master pastry chef and professional partner of her husband Grégory Halgand in running the Hôtel de Ville in Ollon.

The couple brings to Switzerland a wealth of experience gained at some of the most prestigious French restaurants, including the Relais Bernard Loiseau, the Georges V, and the Tour d'Argent in Paris. Their culinary offerings are particularly distinguished by their emphasis on seafood, a relatively rare specialty in the Swiss gastronomic landscape.

New chefs for already affiliated restaurants

The Lugano assembly also marked the entry into the association of several chefs who have recently taken over the helm of restaurants already members of Les Grandes Tables Suisses.

Among them are Julien Ayer and Victor Moriez, who succeeded Pierrot Ayer at Le Pérolles in Fribourg. Also joining are Francesco De Bartolomeis, currently head of kitchens at The Alpina in Gstaad, Stefan Lünse of Alpine Gourmet Prato Borni at the Grand Hotel Zermatterhof in Zermatt, and Christophe Schmitt, who manages Le Berceau des Sens at the Lausanne Hotel School.

These changes demonstrate the association's ability to accommodate the natural transition between generations, ensuring continuity in the quality standards that have always characterized the group.

The new entries of 2026

Among the restaurants that have officially joined the association are:

  • La Micheline in Geneva, led by Andrés Arocena (17 Gault&Millau points and one Michelin star);
  • L'Hôtel de Ville in Ollon, directed by Grégory Halgand (15 Gault&Millau points and one Michelin star);
  • Le Bocca di Saint-Blaise, under the guidance of Alexandre Luquet (15 Gault&Millau points);
  • Les Touristes by Martigny, entrusted to Christophe Genetti and Maël Gross (16 Gault&Millau points).

At the same time, new chefs who have taken on responsibilities at already affiliated establishments are also joining the association, further consolidating the network of gastronomic excellence distributed throughout Switzerland.

A showcase for Swiss hospitality

The stated goal of Les Grandes Tables Suisses remains to promote the quality of Swiss hospitality, cuisine, and service both nationally and internationally. This commitment also extends to training young professionals and supporting future generations of chefs.

The Lugano event highlighted how tradition and innovation can coexist within a single association. Sixty years after its founding, Les Grandes Tables Suisses continues to represent one of the main reference points for Swiss fine dining, showcasing the legacy of great masters while also paving the way for emerging talents.