culinarymerit.ch

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SWISS CULINARY MERIT

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Headings

H1 H2 H3 H4 H5 H6
179 39 3 0 0 0
  • [H1] HOME
  • [H1] WELCOME
  • [H1] DOCUMENTATION
  • [H1] THE JURY
  • [H1] THE AWARD
  • [H1] LOCATION
  • [H1] 2025 WINNERS
  • [H1] THE MERITS
  • [H1] PARTNERS    
  • [H1] F
  • [H1] D
  • [H1] I
  • [H1] E
  • [H1] SWISS
  • [H1] CULINARY
  • [H1] MERIT
  • [H1] 2026 Edition
  • [H1] WELCOME
  • [H1] TO THE SEVENTH EDITION OF THE
  • [H1] SWISS CULINARY MERIT
  • [H1] The « Swiss Culinary Merit » award has been created in order to upvalue the excellence of Swiss gastronomy and in particular that of the chef and now the confectioner *.
  • [H1] Each year, at the end of a national competition, this prestigious prize will be awarded to four head chefs and two confectioners whose activities have honoured or are honouring the profession and who are recognised for their excellence, their know-how and for practising their art while respecting the authentic products of the Swiss culinary heritage.
  • [H1] All applications will be examined by a national jury, made up of experts and professionals from the food industry from the three main language regions of Switzerland. This jury will award the prizes in complete independence.
  • [H1] The « Swiss Culinary Merit » award consists of a case including the emblems of Merit, which were chosen at an international contest at the Art School of Lausanne ECAL. The award will be given to the six laureates at a ceremony at the Swiss parliament..
  • [H1]  
  • [H1] * Thanks to the support of Villars Maître Chocolatier
  • [H1] CONTEST
  • [H1] INFORMATIONS
  • [H1] APPLICATION DOCUMENTS
  • [H1] 1.
  • [H1] PRESENTATION - Everything you need to know about the Swiss Culinary Merit, from its creation to its implementation, can be downloaded below.
  • [H1] 2.
  • [H1] RULES OF THE CONTEST JURY - The Swiss Culinary Merit is a competition and an honorary award of excellence. The rules of the competition jury can be downloaded below.
  • [H1] 3.
  • [H1] CONTEST REGISTRATION - Do you meet the competition requirements and want to take up the challenge ? Then download your application form below.
  • [H1] To download the 
  • [H1] PRESENTATION
  • [H1] Please click here.
  • [H1] To download the
  • [H1] JURY RULES
  • [H1] OF THE COMPETITION
  • [H1] Please click here.
  • [H1] To download the 2026 
  • [H1] APPLICATION FORM
  • [H1] Please click here.
  • [H1] A
  • [H1] PRESTIGIOUS
  • [H1] JURY
  • [H1] THE JURY OF MERIT
  • [H1] IRMA DÜTSCH
  • [H1] HEAD CHEF
  • [H1]  BERNADETTE LISIBACH
  • [H1] HEAD CHEF
  • [H1] STEPHANIE MITTLER
  • [H1] CONFECTIONERY CHEF
  • [H1] EDGARD BOVIER
  • [H1] HEAD CHEF
  • [H1] PATRICK BOVON
  • [H1] CONFECTIONERY CHEF
  • [H1] FRANCK GIOVANNINI
  • [H1] HEAD CHEF
  • [H1] ANDRÉ JAEGER
  • [H1] HEAD CHEF
  • [H1] DARIO RANZA
  • [H1] HEAD CHEF
  • [H1] SARAH KOHLER
  • [H1] JOURNALIST
  • [H1] FRANCE MASSY
  • [H1] JOURNALIST
  • [H1] CLAUDIA SCHMID
  • [H1] JOURNALIST
  • [H1] DANIEL BÖNIGER
  • [H1] JOURNALIST
  • [H1] SIMEON CALAME
  • [H1] JOURNALIST
  • [H1] DAVID MOGINIER
  • [H1] JOURNALIST
  • [H1] KNUT PETER SCHWANDER
  • [H1] JOURNALIST
  • [H1] A
  • [H1] NATIONAL
  • [H1] AWARD
  • [H1] THE CULINARY MERIT AWARD
  • [H1] THE MERIT CONTEST IS ALSO 
  • [H1] A PLACE, A CITY, A REGION
  • [H1] Every year, the Swiss Culinary Merit Jury meets at the Ecole Professionnelle of Montreux, to examine each application and name the winners and Merits of the year.
  • [H1]
  • [H1] 2025 WINNERS
  • [H1]
  • [H1] AWARD CEREMONY
  • [H1] OF THE SWISS CULINARY MERIT
  • [H1] IN THE PRESENCE OF GUY PARMELIN
  • [H1] FEDERAL COUNCILLOR
  • [H1] HOTEL BELLEVUE BERN, MARCH 10, 2025
  • [H1] CULINARY MERIT OF HONOR
  • [H1] HEAD CHEF
  • [H1] BERNARD RAVET
  • [H1] He is one of the founding fathers of great Romandy gastronomy as we know it today. It was at the Hôtel de Ville in Echallens that epicureans discovered Bernard Ravet. A native of Chalon-sur-Saône, he found love in Vallorbe with Ruth. Together, they went on to conquer Swiss gastronomy and earned the highest distinctions. In their magnificent Ermitage, a 17th-century house nestled in a park in Vufflens-le-Château, they welcomed crowned heads, presidents, and simple gourmets alike. But always with the same commitment to excellence—of products, preparations, and transmission. Mission accomplished, as their three children have made culinary excellence their profession.
  • [H1] CULINARY MERITS
  • [H1] HEAD CHEFS
  • [H1] ZINEB HATTAB
  • [H1] Zineb « Zizi » Hattab, raised near Barcelona in a Moroccan family, arrived in Switzerland as a software engineer 13 years ago. It was on foreign soil that the idea of becoming a chef took root. In her mid-twenties, she left her well-paid Swiss job to train with some of the world’s greatest chefs, such as Andreas Caminada and Massimo Bottura. Zizi Hattab then found her own culinary voice: a gourmet vegan cuisine influenced by her international heritage. She combines exceptional ingredients from the Zurich region with oriental spices and refined sauces that elevate her plant-based dishes. Over the past six years, she has opened three establishments in Zurich—Kle, Dar, and Cor—and published a cookbook. Her role has been crucial in making vegan cuisine more accessible in Zurich, proving that it can be both natural and delicious. But beyond her remarkable journey, her commitment to her team is exemplary: in her restaurants, hierarchies are flat, and everyone shares responsibilities equally.
  • [H1] www.restaurantkle.com
  • [H1] PAOLO CASANOVA
  • [H1] In the warm and contemporary Stüva Colani, Paolo Casanova elevates everything that nature around the village of Madulain has to offer: mushrooms, game, herbs, mosses, and lichens. He stands out for his boundless creativity, a touch of humor, and flawless culinary mastery, all while remaining deeply sustainable. This is thanks to his ingenious network of local producers, but also to a unique heritage-driven approach: he gathers ancestral preparation techniques for edible plant species from local residents, preventing them from being forgotten. His ambition? To create a true repertoire of Alpine resources, integrating their names in German, Romansh, and Latin. In short, Casanova is a chef to be envied in the Upper Engadin, his adopted region.
  • [H1] www.paolocasanova.ch
  • [H1] NICOLAS DARNAUGUILHEM
  • [H1] From the heart of Geneva to Cerniat, in the midst of the Fribourg mountains, Nicolas Darnauguilhem changed his life in March 2021. At La Pinte des Mossettes, he discovered a place rich in history and emotion. But rather than merely adapting to it, he made it his own, giving it a unique resonance. Through a personal and confident cuisine, Nicolas Darnauguilhem highlights the work of his producers, as well as that of his gardener, Thomas Philippe. Here, food is a daily reflection, with answers that evolve with the rhythm of the seasons. Planning a visit to La Pinte des Mossettes? Treat yourself and ask for the salad of the day.
  • [H1] www.lapintedesmossettes.ch
  • [H1] FRANZ FAEH
  • [H1] For the past ten years, Franz Faeh has held the position of Executive Chef at the renowned Gstaad Palace, where he excels in the culinary arts. Leading one of the world’s most prestigious palaces, his cuisine is inspired by his extensive experience in Asia, where he successfully managed the Regent Hotel in Bangkok, Hong Kong, and Jakarta for a decade, all while staying true to his Gstaad roots. Through his presence, loyalty, and mentorship, Franz passionately embodies the love for his craft and strongly upholds the values of our esteemed profession. As a Chef, he is a staunch advocate for high-quality products and exceptional flavors, sourced notably from local farms and his homeland in the Bernese Oberland. A true reference in Swiss haute cuisine, we are honored to award him the Mérite Culinaire Suisse 2025! !
  • [H1] www.palace.ch
  • [H1] CULINARY MERIT OF HONOR
  • [H1] CONFECTIONERY CHEF
  • [H1] LUCIEN MOUTARLIER
  • [H1] The story of Maison Moutarlier began in 1985 in Chexbres. It was there that Lucien, a master pastry chef from Nantes, and his wife Angela opened their first bakery-pastry-confectionery. And right away, success followed. With tireless dedication, working day and night, they introduced an astonished Romandy to 21st-century pastry-making. Oh, those entremets! Never seen before in the region. And their Twelfth Night pithiviers, hiding golden fèves—so popular that Lucien himself had to drive across France overnight to restock.Today, there are five Moutarlier locations between Lausanne and Rennaz, and they are always bustling. Congratulations to Lucien, Angela, and their three sons. Their artisanal craftsmanship is truly admirable.
  • [H1] www.moutarlier.ch
  • [H1] CULINARY MERITS
  • [H1] CONFECTIONERY CHEFS
  • [H1] ADRIEN AND GUILLAUME CHARLET
  • [H1] For over three decades, the Boulangerie-Pâtisserie Charlet in Gryon has embodied artisanal excellence and family passion. Founded in 1988 by Ghislaine and Didier Charlet, this institution has evolved while preserving its authenticity. Their sons, Adrien and Guillaume, have joined the adventure, bringing recognized expertise, including national distinctions. Today, the establishment offers a diverse range of products: wood-fired sourdough breads, refined pastries, handcrafted chocolates, and artisanal ice creams. The tea room provides a warm setting to enjoy their creations, while the wine cellar showcases the vinicultural treasures of Chablais Vaudois. Completing the offering, the fine grocery features high-quality regional products. The Charlet bakery is much more than just a shop—it is a place where tradition and innovation meet to delight the senses..
  • [H1] www.boulangeriecharlet.ch
  • [H1] MARTIN SCHNYDER
  • [H1] «For the Pleasure of Goodness!» – This is the motto of Confiserie Roggwiller. Located in the heart of St. Gallen, this traditional establishment boasts a history of over 150 years and has been led by Martin Schnyder since 1996. In addition to its pastry workshop, he and his team run a timeless tea room on Multergasse, a true institution. Their reputation is built on specialties such as St. Galler Klostersiegel, Pflastersteine, and St. Galler Biber, all crafted with regional ingredients. But their excellence extends beyond their creations—it shines through in training as well: their apprentices consistently reach the podiums in national and international competitions. A success that perfectly embodies the «culture of goodness».
  • [H1] www.roggwiller.ch
  • [H1] THE 50 SWISS CULINARY MERITS
  • [H1] LORENZO ALBRICI
  • [H1] PIERRE-ANDRÉ AYER
  • [H1] MERET BISSEGGER
  • [H1] EDGARD BOVIER
  • [H1] PATRICK BOVON
  • [H1] MATHIEU BRUNO
  • [H1] ANDREAS CAMINADA
  • [H1] PAOLO CASANOVA
  • [H1] ADRIEN CHARLET
  • [H1] GUILLAUME CHARLET
  • [H1] PHILIPPE CHEVRIER
  • [H1] REBECCA CLOPATH
  • [H1] CARLO CRISCI
  • [H1] NICOLAS DARNAUGUILHEM
  • [H1] STÉPHANE DÉCOTTERD
  • [H1] IRMA DÜTSCH
  • [H1] FRANZ FAEH
  • [H1] FABIAN FUCHS
  • [H1] DOMINIQUE GAUTHIER
  • [H1] SÉVERIN GERBER
  • [H1] VRENI GIGER
  • [H1] FRANCK GIOVANNINI
  • [H1] FRÉDY GIRARDET
  • [H1] DOMINIK HARTMANN
  • [H1] ZINEB HATTAB
  • [H1] ANDRÉ JAEGER
  • [H1] AMÉDÉE KALBERMATTEN
  • [H1] PETER KNOGL
  • [H1] BERNADETTE LISIBACH
  • [H1] FELICIA LUDWIG
  • [H1] SILVIA MANSER
  • [H1] NENAD MLINAREVIC
  • [H1] ALE MORDASINI
  • [H1] ANTON MOSIMANN
  • [H1] LUCIEN MOUTARLIER
  • [H1] DAVID PASQUIET
  • [H1] GIUSEPPE PIFFARETTI
  • [H1] GÉRARD RABAEY
  • [H1] DARIO RANZA
  • [H1] BERNARD RAVET
  • [H1] FRANCK REYNAUD
  • [H1] MARIE ROBERT
  • [H1] OTHMAR SCHLEGEL
  • [H1] MARTIN SCHNYDER
  • [H1] THOMAS SCHWARZENBERGER
  • [H1] PIERRICK SUTER
  • [H1] GEORGES WENGER
  • [H1] FRANZ WIGET
  • [H1] GRÉGORY WYSS
  • [H1] FABRIZIO ZANETTI
  • [H1] OUR PARTNERS
  • [H1] SWISS CULINARY MERIT | P.O. Box 99 | CH-1001 Lausanne | Phone +41 21 601 58 03 | concours@meriteculinaire.ch | www.meriteculinaire.ch
  • [H1] © Copyright 2026-2027 | Fondation pour la Promotion du Goût | All rights reserved
  • [H2] www.locandaorico.ch
  • [H2] www.leperolles.ch
  • [H2] www.meretbissegger.ch
  • [H2] www.lecerfrougemont.ch
  • [H2] www.leduocreatif.ch
  • [H2] www.restaurant-la-haut.ch
  • [H2] www.schauenstein.ch
  • [H2] www.paolocasanova.ch
  • [H2] www.boulangeriecharlet.ch
  • [H2] www.boulangeriecharlet.ch
  • [H2] www.chateauvieux.ch
  • [H2] www.rebecca-clopath.ch
  • [H2] www.lapintedesmossettes.ch
  • [H2] www.maisondecotterd.com
  • [H2] www.palace.ch
  • [H2] www.equi-table.ch
  • [H2] www.fpjourne-le-restaurant.ch
  • [H2] www.gerberwyss.ch
  • [H2] www.restaurantrigiblick.ch
  • [H2] www.restaurantcrissier.com
  • [H2] www.restaurant-magdalena.ch
  • [H2] www.restaurantkle.com
  • [H2] www.moosalp.ch
  • [H2] www.chevalblancbasel.com
  • [H2] www.neueblumenau.ch
  • [H2] www.felicialudwig.com
  • [H2] www.truube.ch
  • [H2] www.brasserie-sued.ch
  • [H2] www.kroneregensberg.com
  • [H2] www.moutarlier.ch
  • [H2] www.davidchocolatier.ch
  • [H2] www.labottegadelfornaio.ch
  • [H2] www.cianilugano.ch
  • [H2] www.pasdelours.ch
  • [H2] www.cafe-suisse.ch
  • [H2] www.roggwiller.ch
  • [H2] www.gare13.ch
  • [H2] www.gerberwyss.ch
  • [H2] www.suvrettahouse.ch
  • [H3] •
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Anchor Type Juice
HOME Interno Passing Juice
WELCOME Interno Passing Juice
DOCUMENTATION Interno Passing Juice
THE JURY Interno Passing Juice
THE AWARD Interno Passing Juice
LOCATION Interno Passing Juice
2025 WINNERS Interno Passing Juice
THE MERITS Interno Passing Juice
PARTNERS     Interno Passing Juice
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merit 16
chef 16
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