In a carefully choreographed move, four artistic plates of delicate encornets farcis are placed on our table at the same time. The head waiter describes the dish — tender baby squid stuffed with spinach and chorizo, and finished with a dramatic inky squid sauce — with such verve, I can almost taste it even before taking a bite.
Just moments before, a sommelier has ensured that our glasses are generously topped up with wine, offering tasting notes on how the tipple will complement the food.
It is everything one would expect from an elegant French restaurant, except that this is not your typical fine dining establishment. Le Berceau des Sens, helmed by chef Cedric Bourassin, is a training restaurant by EHL Hospitality Business School that’s located on its campus in Lausanne, Switzerland. It also happens to have one Michelin star.