Eating is for me (and for many of you, I’m sure) one of the biggest pleasures in life, as well as very often the opportunity to share good moments in good company.

So being invited to spend a night in Lausanne Palace‘s kitchen, it was like Christmas after Christmas for me…

The idea was to discover the backstage of this emblematic place of our beloved city, alongside with chef Edgar Bovier, La Table d’Edgar since 2004, and his guest, greek chef Yannis Baxevanis, who revealed their little secrets. After enjoying a couple of bubbles and meeting, we witnessed the creation of two typically greec recipes… a taste of summer even before spring!

SFAM Lausanne Palace délices grecs
Féta, olive oil, honey, yoghurt… how can I resist?


Focus, this moussaka will no longer have any secret for me!


SFAM Lausanne Palace délices grecs
Edgar Bovier inspecting the herbs brought straight from Greece (yes, in his luggage!) by Yannis Baxevanis

I am happy to share one of the recipes with you, really quick and easy, perfect for apero :

Tomato dumplings


4 Tomatoes

1 onion

1 teaspoon of flour



SFAM Lausanne Palace délices grecs
Great complicity between the two starred chefs


Cut the tomatoes in small cubes, keeping the skin and pips.

In a large bowl, put the tomatoes cubes, and add the parsley and mint, chiseled.

Add a pinch of salt and leave on the side for 10 min.

Cut and add the onions, as well as the flour.

With a big spoon, form small dumplings and fry in a pan with oil.

Et voilà! Bon appétit!

SFAM Lausanne Palace délices grecs



SFAM Lausanne Palace Edgar Bovier
With Edgar, we cheered with some Greek wine, obviously !


Until next March 19th, you can taste Yannis Baxevanis’ greek flavors at Lausanne Palace’s restaurant Côté Jardin and its Greek flavors Festival. I recommend the buffet, so you can taste a bit of everything. The moussaka is to die for…


SFAM Côté Jardin
©Le Temps
SFAM Côté Jardin
©Lausanne Palace

See you there!

Write A Comment