Ten new members join Les Grandes Tables Suisses
Andermatt, May 12, 2025
The annual general meeting of the Grandes Tables Suisses association, which took place on May 11 and 12, 2025, at The Chedi Andermatt, was marked by the arrival of new members and intergenerational cooperation. The board is delighted to welcome Noémie Bernard, a top female chef, among the ten new members. The association also counts Peter Knogl, one of the most award-winning chefs of the year, among its members.
Chefs Dominik Sato and Fabio Toffolon, who welcome their colleagues at 1,450 meters above sea level at The Chedi Andermatt, are delighted: “In 2024, we were among the new members of Grandes Tables Suisses. It is an honor to welcome Switzerland’s best chefs to our hotel this year. The gathering provides an opportunity to celebrate our passion for culinary excellence and to network.”
The annual meeting brought together Switzerland’s most renowned chefs, who together have earned more than 1,000 points in the Gault & Millau guide. Guy Ravet, president of the Grandes Tables Suisses, looks back on a successful weekend: “We were able to encourage the exchange of experiences between different regions and generations, thereby contributing to the promotion of Swiss gourmet cuisine.”
The Grandes Tables Suisses are committed to promoting Swiss gastronomy at home and abroad, with a particular focus on sustainability, local products, and training the next generation. The members share an exceptional team spirit and constantly strive for high standards of service, while also cultivating conviviality and the art of living.
10 new members from 5 cantons
Ten restaurants and hotels and top chefs have been accepted as new members. They stand out for their exceptional commitment, creativity, and constant pursuit of the highest quality. They represent the great diversity of Switzerland’s regions and embody the excellence of the Grandes Tables Suisses.
The new members of the Grandes Tables Suisses: Dario Moresco, Marc Joshua Engel, Paul Cabayé, Urs Gschwend, Guy
Ravet (President of the Grandes Tables Suisses), Aurélien Mettler, Robin Bessire, Yoann Caloué, Jean-Marc Bessire. (Not
present: Noémie Bernard, Dominique Gauthier, Gilles Varone) ©Adrian Ehrbar
A call for more women in top-class gastronomy
Although around 30% of chefs in Switzerland are women, they are severely underrepresented in top-class cuisine. The “Grandes Tables Suisses” is aware of the challenges and is working to increase the proportion of women in top-class gastronomy. The association is therefore delighted to welcome a new female member this year: Noémie Bernard. The young top chef says: “It is a great honor for us as a fine family business and for me as a chef to be accepted into the circle of the ‘Grand Tables Suisses.”
Noémie Bernard et Guy Ravet
Generations working together – passing on knowledge within the family
The “Grandes Tables Suisses” place particular emphasis on training the next generation. They are therefore delighted to welcome two new restaurants where cooking is a family affair spanning several generations. At Le Cigalon in Thônex, GE, the outstanding fish dishes are the result of a father-son collaboration between Jean-Marc and Robin Bessire. At the listed Restaurant zum Sternen in Walchwil, ZG, the entire Bernard family works together to offer guests an unforgettable experience: daughter Noémie and father Giorgio work together in the kitchen, while mother Anita ensures that guests feel completely at home. President Guy Ravet, who also worked alongside his father Bernard in the kitchen for many years, notes: “Thanks to the intergenerational collaboration, years of experience and fresh creativity flow into the dishes. This family collaboration is creating some very special stories.”
Pierrot Ayer (Président d’Honneur), Mohamed Azeroual and Romain Paillereau
Antonio Tortorelli (Laurent-Perrier) and Peter Knogl
Peter Knogl’s “Le Cheval Blanc” ranked number 1 among the world’s best restaurants
The “Grandes Tables Suisses” stands for the promotion of top-class gastronomy. Impressive proof of this is the latest award won by long-standing member Peter Knogl: his restaurant “Le Cheval Blanc” at the Grand Hôtel Les Trois Rois in Basel is now ranked first in “La Liste,” the annual ranking of the 1,000 best restaurants in the world.
Gilles Varone and Guy Ravet
The following restaurants and hotels have joined the association this year:
Canton of Bern :
• Marc Joshua Engel, Restaurant aux 3 Amis, Ligerz BE, 16 points G&M, 1 étoile Michelin
• Paul Cabayé, Boutique-Hôtel & Restaurant Glacier, Grindelwald BE, 16 points G&M
• Urs Gschwend, Hotel Bergwelt, BG’s Grill, Grindelwald BE, 15 points G&M
• Aurélien Mettler, Restaurant Hotel Fiescherblick, Grindelwald BE, 15 points G&M
Canton of Geneva :
• Jean-Marc & Robin Bessire, Restaurant Le Cigalon, Thônex GE, 17 points G&M, 1 étoile Michelin
• Yoann Caloué, Café des Banques, Genève GE, 15 points G&M
• Dominique Gauthier, F.P. Journe – Le Restaurant, Genève, 16 points G&M, 1 étoile Michelin
Canton of Valais :
Canton of Zoug :
• Noémie Bernard, Restaurant zum Sternen, Walchwil ZG, 15 points G&M
Canton of Zurich :
• Dario Moresco, Restaurant Orsini c/o Mandarin Oriental, Zurich, 16 points G&M, 1 étoile Michelin
