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From the leather, wood and copper decor to the quick pace and humor of the staff, Brasserie du Grand Chêne transports you to Paris at its most charming. The typical brasserie fare includes such classics as steak tartare, foie gras and meunière perch fillets. The lavish shellfish array, available from October to April, is simply outstanding.
Executive Chef: : Christophe Mazzieri
With its buffet and à la carte tuscan fare, the Côté Jardin is a local favorite for business lunches and leisurely brunches. Choose from a selection of Tuscan-inspired fish, vegetables and fresh pasta, as well as plant-based specialities from thr Yogi Booster. The luminous veranda and terrace male it an ideal spot in warmer months.
Executive Chef: Florian Carrard
Imagine a restaurant with a unique panorama overlooking the rooftops of Lausanne, the mountains and the lake.
Upon arrival, Sarah Benahmed and Sébastien Boulay welcome you to a fundamentally refined and daring universe for an exceptional culinary experience.
On one side, the landscape of Lake Geneva; on the other, the show of the Chefs aux fourneaux where Franck Pelux and his brigade strive to offer culinary creations paying homage to French cuisine through techniques and associations of resolutely contemporary tastes. Here, the influence is attuned to emotions and memories. On the plate, local products are sublimated with the greatest respect for their origins and their producers.
Executive Chef: Franck Pelux
Traditional Japanese cuisine meets the 21st century at Palace Sushi Zen. In addition to traditional specialties such as sushi, sashimi, udon noodles and soba soup, the enticing menu features unique creations such as unagi-camembert nigiri or maguro foie gras.
Executive Chef: Kohji Imai
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