The story
Grand Hôtel du Lac in Vevey anchors its reputation on French-inspired cuisine guided by Executive Chef Guy Ravet. Trained at the École Hôtelière de Lausanne and mentored by Alain Ducasse and Thomas Keller, Ravet approaches his craft with a focus on classical foundations and precise modern technique. His recognition in the 2026 Gault & Millau guide reflects a kitchen that respects tradition while pursuing consistent innovation across both the intimate Emotions salon and the bustling Brasserie Chic.
The menu frequently highlights meticulous preparation methods within a classic French cooking framework, such as Wagyu cheeks braised for thirty-six hours alongside a layered potato millefeuille and rich oxtail jus. White asparagus from the Valais region appears in several forms during spring, ranging from delicate ravioli infused with a hint of Peruvian coffee to a smooth emulsion. Lake fish commands particular attention, with Chamby char served beside an elegant bouillabaisse emulsion and lobster tail presented already deboned for effortless dining.
Dining unfolds across distinct environments tailored to different rhythms of the day. Guests gather at the sunlit Veranda for daily service before moving to the terrace to watch Lake Geneva reflect the afternoon light. The property maintains Relais & Châteaux membership alongside its original 1868 architecture, preserving an Art Nouveau banquet hall for formal gatherings. A dedicated sommelier curates the wine list, often drawing from cellar reserves like a remarkably fresh 1982 Dézaley to complement the seasonal menu.
Recognition
Ambience
Details
History
Fine dining at the "Emotions" restaurant shouldn't stop there. Guy Ravet has also opened the "Brasserie Chic" at the "Grand Hôtel du Lac" in Vevey. The menu features familiar dishes that the chef does not prepare by rote or half-heartedly. He puts his personal stamp on every course, elevating it to a higher level. In French cuisine, this is elegantly called "revisited." So you can enjoy tartare, foie gras, and cordon bleu in prime spots on the sun-drenched veranda or, in summer, outside on the terrace with its magical lake view. Guy Ravet and his Icelandic sous-chef Sebastian Drozyner love to tell stories through their dishes. Take the "œuf en meurette," for example, prepared according to the original recipe from the famous vineyard Château Clos de Vougeot – where they even hold world championships for œuf meurette (!). Appetizer alternatives include Gillardeau oysters No. 2, Oona caviar No. 103, escargots à la bourguignonne (garlic, parsley butter), and foie gras au torchon. Two fish dishes you simply must not miss: the char and the lobster. "It's almost impossible to get a 'whitefish' from Lake Geneva anymore," the chef laments, but he has found a good alternative: char farmed in Chamby above Montreux. This delicate fish is only fished from the water upon order arrival, making it incredibly fresh, and naturally, the preparation is top-notch: it is enhanced with an elegant bouillabaisse emulsion and a touch of rouille. You can order the "homard thermidor" without hesitation. "We take the work off the guest's hands, deboning the lobster in the kitchen." Thus, only the precisely pan-fried, lightly gratinated lobster tail rests on the plate, accompanied by celery mousseline and glassy-cooked carrots, beetroot, and broccoli; a drizzle of fine olive oil can elevate the dish. Even in a "Brasserie Chic," the dishes should not be overly complicated. This also applies to the "Signature Dish du Chef." "I chose a veal cordon bleu because I always like to order it in a brasserie," says Ravet. Naturally, he adds an extra kick here too: a cream made of Gruyère and Vacherin ("half-and-half") is hidden inside the light breading. Apparently a home run: the cordon bleu is ordered at every other table. The crêpe Suzette, prepared tableside, likewise...
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