Hôtel Lausanne Palace

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Dining at Hôtel Lausanne Palace in Lausanne | Classic Brasserie Cooking

The Kitchen and Its Guiding Hand

Hôtel Lausanne Palace in Lausanne serves a focused interpretation of classic brasserie cuisine under new leadership. Guillaume Soares directs the kitchen after arriving from Café Beau-Rivage, steering the menu toward established techniques rather than novelty. This commitment to structural clarity and ingredient integrity recently drew attention from Gault & Millau reviewers. The team trims excess from both pricing and plating to let the cooking speak directly.

Signature Plates and Seasonal Rituals

Diners frequently return for the mackerel fillets prepared in escabèche, which arrive perfectly balanced against bright pickling notes. An open raviolo combines shredded duck, house-made honey wine, and foie gras for a rich yet structured course. Winter menus highlight the Banc de l’écailler, drawing guests to the oyster counter alongside classic preparations like the crispy chicken cordon-bleu. Dessert service rounds out the evening with a baba soaked in Valais apricot liqueur or a traditionally executed Crêpe Suzette.

A Century-Old Brasserie Setting

The property traces its roots to 1915, when travelers first arrived to view the Olympic capital and Lake Geneva. Today’s dining room retains that heritage through polished surfaces and a layout built for unhurried conversation. Service maintains a formal yet accessible rhythm, matching the straightforward brasserie fare served daily. Large windows frame the water, grounding the meal in a landscape that has drawn visitors for generations.