Élise Marbot grew up in Carouge and learned to cook in Lyon, then ran the kitchen of a hotel restaurant in Lausanne for seven years. In 2019 she came home and opened Solvane in a former boat-builder’s workshop by the lake.
The idea has not changed: cook the region, season by season, and keep the room relaxed. Perch comes from two fishermen in Hermance, vegetables from a farm in Troinex, cheese from an affineur in the Jura.
The team is eleven people. Marc Delorme runs the floor and the cellar; Noa Keller makes the desserts.