In Lausanne, at the heart of the École hôtelière de Lausanne’s training restaurant, Chef Lucrèce Lacchio expresses a cuisine that is precise, committed, and deeply human. At the helm of Le Berceau des Sens, awarded one Michelin star and 16 Gault & Millau points, she embodies a contemporary gastronomy rooted in transmission, sustainability, and respect for living systems.
French by nationality, Lucrèce Lacchio trained in Grenoble at the Le Clos d’Or hospitality school, earning both a professional pastry diploma and a culinary baccalaureate. She then followed her own path, first gaining international experience in the United States within a luxury Peninsula Group property in Chicago, where she worked as fish chef de partie.
Back in Switzerland, she joined the kitchens of Serge Labrosse and later Yoann Caloué in Carouge, where she spent five years refining her craft. She then moved on to Mathieu Bruno’s restaurant Là-Haut in Chardonne, remaining there for four years. Two chefs, two radically different styles — one focused on pure product-driven cuisine, the other on highly technical precision — a formative contrast that shaped her singular culinary identity.
She later became head chef at Le Flacon in Carouge, where her work was rewarded with one Michelin star and 15/20 by Gault & Millau, confirming a cuisine defined by clarity, balance, and technical mastery.
Today at Le Berceau des Sens, Chef Lacchio combines gastronomic excellence with pedagogy. Inspired by nature, seasons, and terroir, her cuisine is thoughtful, responsible, and deeply expressive.
Discover here a foolproof recipe for your Christmas table by Chef Lucrèce Lacchio: Guinea fowl fillet — an elegant, refined dish that perfectly reflects her culinary philosophy and will elevate your festive meals.
Recipe Free-range guinea fowl fillets, salsify, chestnut and coffee jus
Ingredients for 4 people
- 4 guinea fowl fillets
- 1 kg salsify
- 300 g heavy cream
- 50 g whole milk
- 200 g frozen chestnuts
- 4 dl guinea fowl or veal jus
- 1 garlic clove
- 1 sprig of thyme
- 50 g coffee beans
- 100 g butter, including 50 g for the poultry jus
Salsify preparation
Carefully peel the salsify and set aside one quarter. Cook the remaining salsify in salted water until tender (about 15 to 20 minutes), then cool under cold running water.
Finely slice the reserved salsify and cook them gently in a mixture of milk and cream. Once tender, blend until smooth to obtain a silky purée and keep warm until serving.
Chestnut cooking
Cook the frozen chestnuts in a saucepan of salted boiling water until tender. Drain, then glaze them gently with a small amount of guinea fowl jus and a knob of butter.
Poultry jus preparation
Reduce the poultry stock until it reaches approximately three quarters of its original volume. Add the crushed garlic clove, coffee beans and thyme sprig, and allow to infuse for 20 minutes.
Strain the sauce, then off the heat, gradually whisk in the butter to obtain a smooth, velvety texture. Keep the jus warm until ready to serve.
Guinea fowl fillets preparation
Prepare the guinea fowl fillets, removing any sinews if necessary. Cook them skin-side down in a hot pan. Add butter and a few sprigs of thyme, and baste the fillets regularly.
Cook until the skin is golden and crispy. If using a thermometer, the ideal internal temperature is 60°C.
Plating and garnish
For a decorative and crunchy touch, prepare salsify chips by slicing the salsify thinly and frying until golden. Do the same with thin shavings of fresh chestnuts to complete the presentation.
Add the salsify chips and chestnut shavings just before serving to preserve their crispness and delicate texture.
LE BERCEAU DES SENS
EHL Hospitality Business School
Route de Berne 301
1000 Lausanne
Téléphone : +41217851221
Email : berceaudessens@ehl.ch
Site : www.berceau-des-sens.ch