Bonnie Carroll's Life Bites - Chef & Hotel Profile

The Hotel Royal Savoy Hotel Lausanne recently announced a new award for the Brasserie du Royal. Shortly after its reopening, and following the hotel's official Grand Opening, the Brasserie du Royal was awarded the new Michelin Guide Assiette (Engraved Plate) distinction.

Credit goes to the entire team at the hotel, including the starred Signature Chef Marc Haeberlin, Julien Krauss the Chief Executive of the establishment, and also Adam Bentalha, Brasserie Chef. The Court of Spain made this palace, surrounded by a beautiful garden, one of his favorite places to drop by. As for the Brasserie, whose menu is signed off by Marc Haeberlin, it is certainly appealing. Goose foie gras, and Lake Leman crayfish mousseline all enjoyed in chic, modern surroundings. It was with these words that the Michelin guide inspectors described the Brasserie du Royal, before awarding the Assiette honour.

This culinary recognition was first introduced in 2016, and it is a new honour that sits alonside the well-known Michelin stars. The Assiette seeks to reward all high-quality dining venues that answer to this definition: High quality products and a Chefs touch quite simply, a good meal. The idea behind the introduction of this prize is for the Michelin Guide to offer an alternative recognition, rather like a kind of pre-star. It is a gauge of high quality positioning itself above the Bib gourmand category.

The Assiette award perfect corresponds to the cuisine of the Signature Chef Marc Haeberlin who with his special menu serves generous dishes ade in a spirit of simplicity that highligh the products of the local Swiss region I orto sublimate the output of a range of outstanding local producers, while also adding a touch of his own Alsatian background. From breakfast onwards through lunch and into dinner dishes the Chefs cuisine delivers a modern reinterpretation of French brasserie cuisine in which fine, regional products are given primary attention. Breakfast is served in the form of buffet with a few la carte dishes, and lunch and dinner are an opportunity to sample cuisine that focuses on authenticity of taste, shared enjoyment and convivialty.

La Brasserie du Royal, with a simple, elegant and contemporary décor can host up to 120 guests in its four rooms; the Great Room, the Buffet, the Alcove and the Veranda. The restaurants also offer a fantastic 40-cover terrace with garden views. From breakfast, then a tasty lunch and finally dinner, this chic establishment packed with history provides a modern take on the traditional French brasserie cuisine, where noble and local products both play the major role.

On their way to the La Brasserie du Royal guests walk through the corridor of the senses. Tis unique thoroughfare is an unprecedented showcase of local products. Wines, delicatessen, cheeses and cuts of ageing meats are displayed. On the floor a mosaic highlights the winemaking regional tradition of Canton de Vaud and its 8 protected designation of origin wines.

The legendary Royal Svoy is writing a new chapter in hotel history. 196 rooms and suites, business facilities, an exclusive terrace restaurant, lobby lounge, and a cigar lounge. The historic building “Grand Chateau look” is being complemented by a new construction. The hotels own 5,000 square park is situated between the new and historical buildings, and will be a welcome oasis of tranquility, right in the middle of the city. Open hours (7 days a week) Breakfast 6:30 am – 10:30; Lunch Noon – 2:00; Dinner 7-10:30 pm. The lunch menu du jour is a 3 course meal, including starter, main and dessert.

Hotel Royal Savoy Lausanne is a part of the Bergenstock Selection, Katara Hospitality Switzerland AG and is the developer and operator of the Swiss hotels on behalf of the Qatar investors. It includes Hotel Royal Savoy Sausanne, the Bergenstock Resort Lake Sucerne, and the Hotel Schweierhof in Bern.