The story
Bellevue Palace in Bern anchors its French brasserie cooking in the tradition of the Swiss capital’s historic state hotel. Executive chef Eric Henck applies classic French culinary methods to seasonal ingredients rather than chasing trends. A Gault&Millau fourteen point rating confirms the reliability of this straightforward menu. The team sources produce directly from regional farms to maintain consistent quality across every service.
The menu highlights precise preparations like marinated char served with puy lentils and a parsley vinaigrette. Soft baked organic eggs rest beside eggplant caviar for guests seeking lighter options. Alpine pasta called crozets combines with prawns and lobster bisque for heartier orders. Slow braised lamb ragout appears alongside root vegetables and potato mousseline during dinner hours.
The dining room features polished wood tables positioned near large windows framing the Bernese Alps. Oak surfaces blend with relaxed seating arrangements suited for business meetings. Staff prepare espresso drinks behind a marble counter visible from the main floor. Evening service begins with candlelit settings that highlight the original architectural moldings.
Recognition
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