Jean-Sébastien Ribette

"My cooking, free of unnecessary complications, bears the hallmark of the market, of authenticity. It is cooking for the moment".

Jean-Sébastien Ribette, originally from France, was born in Argenton-sur-Creuse in the department of Indre, and wanted to become a chef from an early age. When he was 17 he met Manuel Martinez, Chef at the prestigious Tour d'Argent in the 5th arrondissement of Paris. After obtaining his diploma, he contacted the Chef and was hired as a commis chef, then as a "relief cook" in this restaurant. He stayed there a year before continuing his gastronomic adventure in different starred establishments in Paris and Belgium.

The Hotel Conrad in Brussels was the setting for his meeting with Sahondra Verdan, his future partner and associate, who was then a student at Lausanne Hotel School. The couple set up home in Switzerland, where Jean-Sébastien Ribette began his Swiss career as Executive Chef with Carlo Crisci, at the Le Cerf restaurant in Cossonay (2 Michelin stars).

In 2002, the couple found the establishment of their dreams in Saint-Légier, in the canton de Vaud. Imbued with the qualities of French culinary tradition, Jean-Sébastien Ribette places all his talent and expertise at the service of a traditional and inventive market cuisine. He allows his imagination to run free in surprise menus served at the restaurant. The Chef considers his cooking to be "a simple addition of products, without embellishments".

Today his cooking is highly renowned and acclaimed by experts in the profession. He has been a member of the Jeunes Restaurateurs d’Europe since 2007, won his first Michelin star in 2005, and has 16 points to his name in the Gault & Millau guide.

"My cooking lets me experience what I imagine".