Originally from the city of Nevers in Burgundy, Cédric Bourassin obtained a Degree (B.T.S. B option) in culinary arts, arts of the table and service. Driven by passion and enthusiasm, Cédric chose to specialize in the culinary arts, and decided to “earn his stripes” in France and abroad.

He discovered the culinary world at some of the most renowned establishments, including Anne Sophie Pic’s restaurant in Valence, Drôme (17/20 Gault & Millau points and two Michelin stars), and Michel Portos’ restaurant “Le Saint-James” in Bouliac, Gironde (Chef of the Year, 2012 by Gault & Millau and two Michelin stars) amongst others.

A defining moment in his career was his encounter with the Bras Family in Laguiole, Aveyron, owners of a 18/20 Gault & Millau points and three Michelin stars restaurant. It was here that he spent four years learning about excellence and rigor in the kitchen; embracing the “Bras Spirit”, a source of inspiration and creativity to many, which also imbued the values of respect that all women and men deserve.

In 2004, Jacques and Laurent Pourcel, of “Le Jardin des Sens” ("The Garden of the Senses") in Montpellier, Hérault (18/20 Gault & Millau and three Michelin stars), entrusted him with a mission to contribute to the opening of their gastronomic restaurant in Mauritius.

His love for travel led him to Malaysia where he stayed for three years, working as a private chef to the French Ambassador. He later became the Culinary Director of a French company, where he also provided consultancy services.In 2011, Michel and Sébastien Bras entrusted him with the culinary direction of their restaurant, “Michel Bras à Toya” in Japan, on the Island of Hokkaido. The partnership between Cédric and the Bras family led to the pure expression of their culinary legacy; with precision, transparency and regard to nature. He was a main contributor to the third Michelin star in the 2012 Special Edition.

The year 2016 marked his departure from the “Land of the Rising Sun” and his arrival in Switzerland.

Backed by his experience, his discoveries and lasting relationships, he joined the École hôtelière de Lausanne in June 2016. At first he assessed his new environment, but soon took over the management of the kitchen of the gastronomic restaurant “Berceau des Sens” in September 2017, passing on his knowledge, passion and values to the students.

We hope to give our restaurant, which has become a gastronomic attribution in the region, a new impulse and a new direction into a truly contemporary culinary style, based on the freshness and the quality of our products in accordance with seasonality. 

Back to Top