The price of the “Swiss culinary merit” has been created in order to enhance the excellence of Swiss gastronomy and in particular that of the trades in cook and now of pastry chef.
Each year, at the end of a national competition, this prestigious prize is awarded to four chefs and two pastry chefs, whose activities have done or honor the profession, recognized for their excellence, their know-how and for the exercise of their art in compliance with the authentic Swiss culinary heritage products.
All applications are examined by a national jury, made up of experts and professionals in the food trades, from the three main linguistic regions of Switzerland. This jury attributes distinctions independently.
The prize of the “Swiss culinary merit” consists of a setting containing the insignia of merit, chosen following an international competition at the Lausanne art school. It was given to the six winners during a ceremony in the presence of the Federal Council in Bern.
Switzerland needs a price of excellence and public recognition. Besides the annual notations of various well -known and often feared organizations and publications, it is essential that the notoriety of Swiss gastronomy is asserted during an annual ceremony. Switzerland is still the country with the most numerous star tables in relation to its territory.
