Franck Pelux, a talented chef with extensive international experience, has worked alongside some of the culinary world’s greatest names, including Arnaud Donckele, Thierry di Tullio, and Yannick Alléno. After honing his skills at renowned restaurants such as La Pinède in Saint-Tropez and 1947 in Courchevel, he and his partner, Sarah Benahmed, took over the management of Le Crocodile in Strasbourg, where they maintained its Michelin star.

In 2020, Franck and Sarah brought their expertise to La Table du Lausanne Palace, where they created a fresh, emotional approach to fine dining. Franck’s cooking philosophy centers around infusing his menus with the emotions and memories of his travels, striving to update and translate these experiences into every dish. Known for his leadership skills, Franck brings his team together with a personalized, coach-like approach, fostering a strong, loyal brigade.

He is deeply committed to using the finest, locally sourced ingredients, focusing on sustainability and minimizing waste. Franck’s goal is to offer more than just exceptional food — he aims to create an atmosphere where guests feel connected, respected, and part of an unforgettable culinary journey.