Brasserie Bodu

The story

Brasserie Bodu Luzern | A French Brasserie Institution on Kornmarkt

Foundations and Leadership

Brasserie Bodu sits at Luzerns Kornmarkt as a steadfast example of French brasserie cooking. Richard P. Beaudoux transformed the former Gasthaus Raben into the venue more than twenty years ago. Owner Luca Eichmann and chef Franjo Psihistal maintain that original architectural detail while guiding daily operations. Regular diners return for the steady rhythm of the service floor. The kitchen follows Labelfaitmaison standards, ensuring nearly every component stays handmade rather than sourced pre-prepared.

Signature Preparations

The menu centers on uncomplicated French cuisine that values precise execution over heavy seasoning. Tables regularly request the classic beef tartare paired with a sharp vinaigrette ravigote. Seasonal rotations bring the Duo de Foie Gras or a roasted duck breast finished with fresh orange segments. Vegetable orders also receive careful treatment through the Planted entrecôte alternative. Each plate balances familiarity with disciplined technique.

Cellar Selection and Room Dynamics

Quiet French melodies accompany table conversations while staff direct wine choices toward the house Bordeaux collection. Eichmann visits southwestern France annually for primeur tastings, returning with carefully chosen second labels from established châteaux. This consistent approach secured a 13 rating from Gault&Millau, which praised the venue for delivering reliable brasserie expectations. Patrons typically linger over pastis or a glass of aged Merlot.