Jajaffe - Au Tournesol — Restaurant in Lausanne

The venue is quite nice, especially on the terrace if the weather allows it. Inside, it can get extremely noisy for its size, with the naked walls.

The service was fantastic, friendly, and attentive to all our questions and the food restrictions of some in our party. Absolute no complaints there.

I appreciate the spirit of the chef in cooking mainly plant based, original dishes, but the main dishes were a bit if a disappointment.

We had the Mole, which was not close to actual Mole and the flavours weren't balanced, accompanied by one boiled zucchini... then sunflower (not the seeds) with ajoblanco, and honestly I didn't like the sunflower taste at all, which collided with the ajoblanco... and gnocchi in caldoverde which were very distant from caldoverde and not bad, but not interesting neither... and a very intriguing oyster with honey introduced as a "pre dessert". It was not very good and the flavours clashed terribly. But beautifully presented. The portions were either remarkably small or targeted at supermodels from the 90s.

The desserts were pretty good. The chocolate was truly chocolate flavour with a shiso ice-cream, and the combo was amazing. We also tried the ruccola ice-cream and a thin slice of lemon which was very good too.

Overall it was a failed menu IMO. Flavours were not well balanced, portions were small and not worth the...

Sublime This was a place that I was caught up in each moment waiting for the next food experience, and kept forgetting to take photos. Every detail was thought out, comfort,(chairs were so cosy) atmosphere, food dining experience - having the open kitchen and seeing how sooth and calm it was. excellent and knowledgeable service for wines and food explanations. My discovery of how uch thought process was made to present and wide variety, of specially sourced, products, mixing and balance of flavours and ingredients - and so many individual "fait a la maison". sauces unbelievable I still can nto work out whats in them! I can go on and on. Each plate was amazing and the combinations and daring-ness I have never seen before. The specifically sourced thistle wow. Bread amazing with almost like a seared crust, smoked noisette butter (a la maison) scallops cured with kiwi. briselette, duck confit, like cutting into butter, dauphonise croquette-like. I can go on and one. The palate cleaner drink amzing, the ice coffee liquer (a la maison) and desserts t die for. wine pairing spot on. Utterly amazing and thanks for such a lovely evening, compliments to the Chef and to all the crew. Well...

The concept is exactly the type of concept that we need more of in Lausanne, but the cooking is just terribly off. The sauces are so undelicate that they taste like industrial sauces, or are just purely acidic for no purpose, not even balancing something sweet from the dish. Some vegetables were barely cooked, leading to uninteresting textures and taste. The only thing left is a very nice visual appeal.

I like "experimental" cuisine but here it really feels like the cook is trying something for the second time, and that's it's not the customer experiencing something.

Very average bread for 5 chf per serving, no comment. Especially considering the lack of féculents...