Paul Cabayé is Gault&Millau Newcomer of the year 2024
Gault&Millau: Diese Namen sollten sich Gourmets merken

For the past 10 years Paul Cabayé has been shaping his career path with both ambition and distinction. He trained with renowned brigades such as Marc Veyrat, Alexandre Couillon, Jean Sulpice, Yannick Franques and more recently with Franck Giovannini at the restaurant of the Hôtel de Ville in Crissier with 3 Michelin Stars. This young French chef has already won 4 awards in various European competitions, including the Goldener Koch in Bern in 2021.

In love with the mountains, Chef Paul Cabayé uses what nature gives him to sublimate his cuisine.

This enthusiast of aromatic herbs, plants, roots and wild flowers has created menus especially with local products. His cuisine is a clever mix of modern alpine and vegetal, with a touch of French cuisine, he wishes to commit himself to sustainability by putting local products at the heart of the plate with the aim of getting as close as possible to “zero waste”.

He wishes to take his guests on a gustatory journey to the top of the mountain with creative combinations of flavours.