Pic Beau-Rivage Palace
Lausanne, Switzerland
⭐2 Stars
The Experience
From Michelin Guide
After nearly a year's renovation, French chef Anne-Sophie Pic's luxurious restaurant now welcomes diners with its elegant, bright and modern leather livery overlooking the lake. This exquisite new atmosphere is a perfect match for the light, expressive and almost airy creations of chef Jordan Theurillat. Once past the entrance to the restaurant, there is a table-bar where excellent non-alcoholic cocktails and small plates to combine are prepared, using produce from the garden in particular. Dishes such as the famous ‘Lake Geneva féra impregnated with fig leaf from the garden and spruce, fresh almond cream with amazake’ or ‘venison chop marinated and smoked with juniper berry and imperator root, end-of-summer tomato confit with mace’ clearly express this refined and daring vision of cuisine, with a strong regional inspiration. In four set menus customers will find the same concern for demanding invention that has always linked the history of the Pic family to that of French gastronomy. Quality service.
Unique Things
From Visitor Experiences
Integration of Local Swiss Terroir with French Haute Cuisine: Anne-Sophie Pic’s restaurant at Beau-Rivage Palace uniquely blends the culinary traditions of her family’s Valence restaurant with the local Swiss terroir, offering menus that reflect the landscapes of the region. This includes dishes featuring indigenous Lake Geneva ingredients such as Fera fish and seasonal Swiss products, creating a distinctive fusion of flavors that tell the story of the local environment through a refined French lens.
Exceptional Wine Cellar with 75,000 Bottles: The restaurant boasts one of Europe’s largest and most impressive wine cellars, curated by head sommelier Paz Levinson. This extensive collection supports the gastronomic experience with an extraordinary range of wines, enhancing the pairing possibilities and elevating the overall dining experience beyond typical Michelin-starred establishments.
Community Engagement through Market Day Event: Anne-Sophie Pic hosts a unique annual Market Day at the Beau-Rivage Palace, where she showcases and supports local Swiss producers by featuring their products in a special six-course Menu du marché. This event fosters a direct connection between the chef, her restaurant, and the local community, offering fans a rare opportunity to meet her and experience the freshest regional ingredients in a celebratory setting.
Ingredient Stars
From Visitor Experiences
The most honored or signature ingredients at the Michelin-starred restaurant Pic at Beau-Rivage Palace in Lausanne include:
Sheep’s cheese from Mont Gibloux: Used notably in the signature Berlingots ASP pasta, combined with corn puree, saffron, and lavender. This cheese reflects local terroir and adds a rich, savory depth to the dish.
Lavender and saffron: These aromatic ingredients are integral in the Berlingots ASP, providing floral and fragrant notes that evoke the late summer and the region’s natural scents.
Gentian root: Featured in dishes like the matured pig rack and crayfish broth, gentian root adds a distinctive bitter and aromatic complexity, linking the cuisine to Swiss alpine traditions.
Fermented ginger: Paired with pork and cabbage, fermented ginger introduces a tangy, pungent contrast that enhances the dish’s wild and fragrant character.
Coffee and shellfish broth: An unexpected and innovative element used with roasted Arctic char, this broth exemplifies the restaurant’s creative flavor pairings and culinary inventiveness.
These ingredients are carefully selected and combined to create dishes that celebrate Swiss nature, terroir, and the chef Anne-Sophie Pic’s philosophy of "Impregnation," which involves marinating, infusing, and smoking to develop complex aromatic layers. The Berlingots ASP pasta stands out as a signature dish embodying these elements and the restaurant’s culinary identity.