Hôtel des Trois Couronnes

The story

Hôtel des Trois Couronnes in Vevey: Chef Alastair Long’s Japanese Kitchen

Reinterpreting Japanese traditions

At the Hôtel des Trois Couronnes in Vevey, Chef Alastair Long approaches Japanese cooking with meticulous attention to technique and seasonal balance. His Gault & Millau rating of 14 out of 20 reflects a Japanese kitchen that prioritizes precision over excess. Long draws on his Scottish background to frame classic ingredients through a distinctly European lens. The result feels considered rather than strictly traditional.

Signature preparations

Raw Scottish scallops arrive alongside roasted pancetta cubes, marinated white radish, and a bright yuzu granité. Amberjack wrapped in crisp rice paper carries wasabi and shiso leaves, resting beside fresh strawberries and a rhubarb compote. Nigiri selections pair fatty salmon and lean tuna with soy sauce infused by kelp and shiitake mushrooms. A fermented yuzu course closes the meal. Poppy seed cake and meringue accompany pomelo jelly and a touch of piment.

The lakeside setting

Dining occurs within a property overlooking Lake Geneva and the distant Alps. Classical architecture blends with contemporary furnishings across the main room. Guests can explore the adjacent Puressens Spa or browse the boutique before heading upstairs. The calm environment complements the measured pacing of a Japanese dinner.