At first glance, this quaint storefront restaurant tucked just beneath the station is unassuming. Paper-star framed vitrines tempt you to duck in for a quick casual bite. You see, it isn’t by chance that Jacques Restaurant was named “Discovery of the Year 2022” in Lausanne by Gault&Millau. We decided to find out for ourselves what all the fuss has been about.
Walking through the glass front door feels like stepping into your bestie’s emerald-walled dining room whose many brightly lit globe chandeliers keep you from missing a single detail on your plate. And there are quite a few!
The not-so-subtle irony of Jacques is that the coziness of the space is juxtaposed with culinary complexity which is most notably his style. Jacques Allisson has spent over 30 years honing skills that he flexes with flecks of genius and originality that set the bar at a very impressive level.
Our seven-course “Surprise” Menu was thoughtfully inspired with dishes evolving in delicacy, intensity, flavor, and concept every step of the way. The only clue we were given about our experience was that the theme was “Chasse.” From the earthy but vibrant chamois tartare aux truffes topped with red onion sorbet to the intricately flavored wild hare, our typical chasse perception of wild boar and venison was taken to another level entirely. Ingredients were precise and unexpected and so very delightful in their simplicity. We love when food makes you take pause. Jacques does that exactly.
The wine pairings with each course were timely and the balanced complement of acid and tannin with texture and body brought corresponding dishes to life. And vice versa! Dessert was a just-sweet enough mélange of tonka beans with citrus fruit, a crisp but creamy tartness balanced with the depth of cacao, punctuated by savory in an understated crust. Is your mouth watering yet? Ours still is.
"Ingredients were precise and unexpected and so very delightful in their simplicity. We love when food makes you take pause. Jacques does that exactly."
Book in advance as getting a table with Jacques is a small feat these days with the reputation that precedes him. Rightfully so as this vibrant little spot has our hearts AND our palates.
