Ecole Hotelière de Lausanne - Fine dining restaurant

They go by the names 1893, nori nori, and Shadwood. Three decidedly different settings, brought together to bring new life to an events dining area and transform it into a premium food court. The three kitchens deliver a new form of culinary excellence in the same spirit that drives the Berceau des Sens, the EHL’s Michelin-starred restaurant.

The challenge was twofold: reconfigure three separate spaces simultaneously, while also meeting stringent technical requirements, including the need to maintain 50% permeability to comply with smoke extraction safety regulations.
Named after the founding year of EHL, 1893 is the fleet’s second culinary flagship. With a new, spacious design, it has become a setting for greater intimacy and privacy. A metallic mesh in warm orange tones outlines the space, playing with layers of transparency, while a network of suspended perforated panels forms a canopy that softens the area’s lofty, airport-like height and brings in both lighting and greenery. Gault and Millau certainly noticed, naming 1893 their “Favourite of the Month” for September 2025. And while the transformation is already a success, the finishing touch is the table d’hôtes (chef’s table): a sculpted VIP section where guests can “observe the interactions between students and professors,” all while “avoiding kitchen odours thanks to state-of-the-art ventilation.”