It’s very hard to get a reservation, so organize yourselves in advance. But the experience is always lovely. This is an application restaurant, EhL students are cooking and serving you under the supervision’s of professionals and MoF. The food is always deliciously made and I always discover new products and pairing. Prepare your wallet! But the experience is worth it.

The food was good and the students were incredible, however the staff was not the best, they could have been more polite. We made a reservation for 4 people, however, we had a friend who works in the hospitality industry who wanted to have the BDS experience and they couldn’t fit her at our table. We understand that sometimes it might be difficult to allocate someone else last minute but they could have being more polite and comprehensive when telling us it was not possible.

Delicious food and a cool experience! Considering they’re students, the service was great and all of the dishes were perfectly prepared. Very good value too. Reservations open 60 days in advance, and can go pretty quickly so be prepared!

Really nice ambience. The food is really good, a bit of an experiment which is the concept of the restaurant. The service...people are there to learn!

By far my favorite dining experience in Lausanne. Great food, professional service, nice atmosphere (especially at night) and good opportunity to visit the prestigious Ecole hotelière de Lausanne. 150% recommended!

Unique experience. Try it! This is hotel school with a 1* Michelin inside. Place. It is an incredible facility with a lovely restaurant inside. Cozy and familiar with nice music and gray ambiance Service - is done mainly by students and obviously you can't expect the consistency of long term staff. There were several mistakes that they overcame with kindness and a great attitude. It was fine. Food: They prepared some monkfish and potatoes for the kid. And we got a 4 course menu, they started with some polenta and lobster and spoons of veal carpaccio I think. Firsts highlights were the tuna poke roll and the foie. The mains were many as we were a large group but highlights were the langostinos, monkfish with calamari spaghetti and duck. Desserts also quite good with very distinct flavours. They closed with some homemade chocolates and pattiserie. Overall we enjoyed a lot, there is a great ambience result of a mix of student excitement and teachers know how. We will probably come back.

Great modern location and it is great to see how the students work. The food is very good. Superb products, the breads are awesome and very nice presented. Nice and fair priced wine list.

Great cluanari experience. One of the best hospitality school in the world allows you to live a gastronomy dinner @ their campus.

I've been going to eat here for years and I really love the experience. Keep in mind that the students working here are still learning their craft and service skills. That said, some waiters might be a little nervous on the job :)

The food and service of the students are always great, but whoever is working at the reception should definitely work on his attitude!

Great staff and fantastic food, truly a 1 Michelin star. Having been to other hospitality school restaurants this by far stands out. You have to be patient and expect one or two tiny errors, but the professors clearly hold them to a high standard. Quite value for money for sure

We had a lunch on Monday which is the first day for most students working in the restaurant. It was a great pleasure to watch stressed students making mistakes. I believe it is a part of the experience. The food is expected for a Michelin 1 start restaurant. I highly recommend Voile d'encornet. Actually I don‘t remember many details after 4 glasses of wind. The wind selection was so good.

Much as I like to encourage education, after last night's dinner at Le Berceau des Sens, I would only recommend it if your child was a student there. First, once we got to the EHL building, there was very little signage for the restaurant was very difficult to find until someone took pity on us and guided us there. (Hint: it's on the 3rd floor, good luck finding the right elevator.) Once there, it was hugely disappointing, especially given the Michelin and Gault Millau accolades. Nice and eager to do the correct thing as the students were, the service was just terrible, and the apprentice staff were clearly very poorly managed. Once seated, it took at least 20 minutes to get a menu; the sommelière-in-training kept forgetting which wine we ordered. Our entrees arrived nearly an hour after we sat down. On finding that a server had given us the wrong tableware for the dishes, they whisked it away and we could see several conferring for 10 minutes to figure out which we were to have. After the entree, the main dishes took another 45 minutes, despite our asking several students and finally the man who seemed to be the manager what the problem was. No one spontaneously checked in with us about the long delays. There was a constant crowd of servers walking to and fro, but with little productivity to show for it. The food, once it came, was visually appealing, but the flavor mediocre. (I've never seen dry foie gras before, I don't even know how that's possible.) It really seemed as though no one had bothered with practice sessions for these young people before throwing them into the dining room. It looked as though they were learning on the spot. Not only did we end up feeling we were the lab rats, but had to pay a lot for the experience. I'm really sorry to dump in the students, I think the blame goes to the teachers/managers. It was quite a waste of time and money.