Gault-Millau in Lucerne

I know all too well what sacrifices, effort, and dedication it takes to be the best in the culinary world. As Executive Chef and Director of Food & Beverages in the Dominican Republic, I had the honor and pleasure to personally meet and cater to Henry Gault. Living near Lucerne, I am so happy to see this restaurant doing well, and congratulate and admire Ms. Meier for her talent and success.

The article below is from the Gaul-Millau Online Newsletter

Text: Anita Lehmeier I Fotos: Thomas Buchwalder, Adrian Ehrbar

WORKPLACE WITH A VIEW.

Actually, the KKL in Lucerne would have to be expanded by a third K. Because, in addition to art and concerts, culinary art is a powerful magnet for visitors far beyond the city of lights. Since Michèle Meier has been at the helm, star architect Jean Nouvel’s temple to the muses has mutated into a hotspot for gourmets. The native of Zurich, who grew up in Bern, applied for the managerial post at the beginning of 2019. In April she got started and in a short time brought the restaurant, which despite its prominent location and magnificent view, had led a shadowy existence for a long time, into the focus of fine dining fans. With the 2020 renovation, the dominant red floor disappeared, the “Red” appropriately became the “Lucide”, and Michèle Meier took off to the high: GaultMillau Chef of the Year 2021!

IN THE TOP LEAGUE.

Michèle Meier is new to the «Grandes Tables de Suisse», a fairly exclusive club for top chefs. “I felt very honored when President Guy Ravet offered me membership,” says Meier. She was very familiar with the traditional association through her former teacher Nik Gygax from the “Lion” in Thörigen. «Back then, the ‘Grandes Tables de Suisse’ were still publishing pretty little books, which I, as a founder, eagerly collected and still have today. Too bad they don’t exist anymore!” She owes her passion for cooking and craftsmanship to the legendary chef and equally choleric Nik Gygax. At her first apprenticeship, too much was worked with finished and semi-finished products, a loveless thing – not to Meier’s taste at all. But she really wanted to be a cook. Her career aspirations were clear to her early on when she was fascinated by the hustle and bustle in the kitchen of her godfather’s business – and caught fire. So she reported to Nik Gygax, was promptly accepted, and then went through his strict school. Back then, she would never have dared to dream of cooking in the same team as her great role model. In her kitchen, there is calm, harmony, and a collegial tone, after all the guests have a full view of the workplace. “We often get compliments on the atmosphere in our kitchen. The guests tell me that they like to watch us, »says Meier, not without pride. And vice versa, your team of four could also observe how the dishes are received by the guests. Meier thinks that such an open kitchen is a stroke of luck.