The garden in Cossonay seen from the kitchen: the long table laid under the trees, three guests already seated

ChezNyouts

Intimate tables
One table, fire, several variations,
all shared.
Lausanne, Vaud — and at your place.

Next tables
Thursday 12 November & Friday 4 December.
Details to come — keep me posted

Seen from the table

Photos from the last edition — La Chasse, Continuum, Lausanne, 23 & 24 October 2026 · photos Maurice Jaccard | see the event

Events

The next table, and the ones that came before | get notified

Coming up · details soon
Next tables
Thu. 12 November & Fri. 4 December.

Two new tables before the end of the year. The venue, the menu and booking are coming soon: leave your address just below to hear first.

The next tables

Hear about the next date. Leave your address: you'll get a note as soon as a table is announced, before everyone else.

Past events

La Chasse
Fri. 23 & Sat. 24 October 2026 · from 7 pm · Continuum, Lausanne
Past
Format
One long table, 18 seats a night. Eight courses around the hunt.
Venue
Continuum, av. de Sévelin 22, Lausanne.
Price
CHF 90 per person, a welcome drink included.
Origin
Deer hunted in Belmont-sur-Yverdon by a group of hunters from Vaud, roe deer hunted in Forel (Lavaux).
Images
Poster: Lucas Junof · photos: Maurice Jaccard (@lagachette_)
The idea Here you don't book a table: you book a seat. You sit next to people you don't know yet, pass the dishes around, fill your neighbour's glass. The rest takes care of itself.

The menu of those two evenings

  1. Kholodetshorseradish granita, shredded shiso, dill flowers & rosehip
  2. Roe deer tartareraw, hand-cut, Odessa spices, toasted kasha powder, fermented sweet pepper
  3. Deer sausage in a vine leafover charcoal, greengage chutney
  4. Little saladgreens and Ukrainian pickles of the season
  5. Glazed ribswith tomato pickle, finished over the flame
  6. Roe deer shashlikforest honey, salo, pepper
  7. Leg of deerspätzli fried in brown butter, quince aioli, jus
  8. Sweet-and-savoury mille-crêpeschestnut, mascarpone, verbena
Summer pop-up
Fri. 7 & Sat. 8 August 2026 · from 6 pm · Cossonay, Vaud
Sold out · past
Format
One long table laid outside, under the fruit trees. Eight courses.
Venue
The garden of an old, restored farmhouse above Cossonay.
Price
CHF 90 per person, drinks not included. CHF 75 for groups of seven or more booking together.
Team
Anya Meidell, chef · Arnaud Brand on the fire · Clément Magliocco on the wines.
Wines
La Cave de Clément Magliocco, Chamoson.
The idea Here you don't book a table: you book a seat. You sit next to people you don't know yet, pass the dishes around, fill your neighbour's glass. The rest takes care of itself.

The menu of those two evenings

  1. Aïe aïe dumplingwith burnt pepper, coriander seed
  2. Crudo de lotte du lacadjika, salo, roasted buckwheat, aioli butter
  3. Sexcreto de porc au feumustard seeds, mascarpone, dill
  4. Choufleur Romanesco au BBQbrown sugar & caramelised almonds, long pepper
  5. Morkovka po koreiskiagurtsi, ikra
  6. The house sauceschili saus · tomato & herbs saus
  7. Figue au BBQfig & chilli reduction, cocoa, buckwheat
  8. Halva mielhalva and honey

About

Anya Meidell — chef, and the one behind Chez Nyouts

Portrait of Anya Meidell
Anya, in the garden.

I grew up in Switzerland between two homes. One Slavic, the other Nordic.

Of course I love eating and cooking, but what brought me here today is creating moments of sharing around one table, where plates, emotions and glances are shared.

People often ask me: "Are you a cook?" To which I say no. Self-taught, now with a summer internship in a fine-dining kitchen in Lausanne and my curiosity, here I am at my 7th event. I work with the seasons and with local produce, from Vaud and from Switzerland; I play with fermentation and, every now and then, I ask my grandmother in Odessa to send me goodies that find their way onto my tables.

Welcome to Nyouts.

  • On the fireEmbers, griddle, blowtorch, fireplace. Working with different kinds of heat.
  • From the market and beyondLocal produce first, from Vaud and from Switzerland. A menu that follows the producers, because that's where value begins. Plus spices and specialities sent by Grandma.
  • From homeAdjika, salo, morkovka, halva… — the flavours I grew up with, set on produce from here.

The photos on this page were taken at the last edition, in Cossonay, in August 2026.

Private chef & events

The same table, but at your place — or wherever you want to set it

A dinner at home, a long table for an occasion, a team evening: I come with the knives, the fire if the place allows it, and a menu composed for you.

  • Private dinner at homeIn your kitchen or your garden. Several courses, served in order, for a table of friends or family.
  • A long table for an occasionBirthday, wedding, family celebration: one long table, the wood-fire menu, service until late.
  • Company eventA team evening around a table rather than a buffet. Possible with the pop-up team, fire and wines included.
  • A pop-up at your placeYou have a place — a barn, a courtyard, a terrace — and would like to see a supper club there for one night? Let's talk.

How it works

  1. You write to me with the date, the place and the number of guests.
  2. I suggest a menu and a price, depending on the season and what you like. Allergies and vegetarian menus are planned at this point.
  3. On the day, I arrive before you. All you have to do is sit down.
Anya in chef's whites, pan in hand, during service

Event request

Tell me what you have in mind. I reply personally.

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