After his training to the Hôtel Beau-Rivage in Lausanne, Roland Pierrot acquires the restaurant. In 1980, he receives the note 16/20 at the Gault-Millau as well as 2 hats. The third comes in 1985, then the fourth, accompanied by a note of 19/20 and the title of cook of the year, some 1992. In 2007 ...[More]

After his training to the Hôtel Beau-Rivage in Lausanne, Roland Pierrot acquires the restaurant. In 1980, he receives the note 16/20 at the Gault-Millau as well as 2 hats. The third comes in 1985, then the fourth, accompanied by a note of 19/20 and the title of cook of the year, some 1992. In 2007 ...[More]

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