Jean-Sébastien Ribette

“I’ve always liked the idea of bringing people together around a table. For Jean-Sébastien Ribette, the choice to make cooking his profession was an obvious choice, given his boundless curiosity and his desire to please and share. He started at the age of 8 by making his first cake before tackling a roast at the age of 12. He then went on to a cooking school which led him to enter contests that made him want to surpass himself. A fighting spirit and determination that brought him to a three star restaurant, Manuel Martinez’s at the Tour d’Argent. There he learns rigor, respect for products, but also self-sacrifice. A school of life for the young budding chef whose career led him to work with avant-garde and creative chefs: the Conticini brothers. At their home, Jean-Sébastien will learn that cooking is also fun.

A few years later, while working at the Conrad Hotel in Brussels, Jean-Sébastien met a personality who would change both his life and his vision of cooking: Sahondra Verdan, who would become his partner and associate, and who also worked in the restaurant business. He very quickly joined Sahondra, who had returned to her native Switzerland. Jean-Sébastien will officiate there with the famous starred chef Carlo Crisci. For more than four years, he was nourished by the chef’s innovative spirit, communicative joie de vivre and undeniable talent.

Finally, he made the leap from chef to restaurateur with Sahondra by opening the establishment La Veveyse, which they would run as a duo for sixteen years. Quickly starred, the chef makes the difference with an aesthetic and technical cuisine. His personal touch? It is twofold since his creativity is intertwined with Sahondra’s international vision. A great traveler since her childhood, she brings to the chef’s kitchen flavors and cooking techniques from elsewhere.

One day, the couple is offered a project full of history, a golden opportunity to create a restaurant in Vevey in the heart of the Moulins district.  They fell in love instantly. A luminous place full of history where the duo offers two formulas: a brasserie and a gastronomic restaurant for lunch and dinner. On the brasserie side, traditional dishes such as fricassee of Basque poultry await the gourmets. On the gastronomy side, you’ll have to let yourself be guided by the chef! Indeed, various formulas of surprise menus are possible. The chef likes to let himself be guided by the inspiration of the moment, relying exclusively on fresh, tasty products and leaving plenty of room for creativity. His touch? Spontaneous dishes highlighting flavors with a touch of modernity. That’s how everything is in the restaurant Les Ateliers. The wine list is also made up of nuggets that Jean-Sébastien and Sahondra have been able to unearth over time, coming from winemakers with an amazing history and whose passion is found in every bottle. Les Ateliers, a place where everyone will love to escape and be surprised!

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