Pic at the Beau-Rivage Palace
Words Mika Reyes
October 21, 2024
Krāuter Pig, 40 days matured pig rack, infused with rose geranium and gentian root candy and shredded cabbage leaves with fermented ginger.
For over 15 years, Anne-Sophie Pic’s innovative culinary vision has been the heartbeat of Lausanne’s Beau-Rivage Palace, a majestic hotel nestled on the serene shores of Lake Geneva. The renowned chef, who holds the prestigious title of the world’s most Michelin-starred female chef, marks her tenure at this Swiss landmark with a groundbreaking new dining experience—an anniversary celebration that elevates not only her cuisine but also the dining space itself.
This reimagined dining journey is much more than just a tribute to her years of excellence; it’s an invitation to explore a new rhythm in the way we experience food. Architect Tristan Auer has transformed the restaurant into a dynamic theater of gastronomy, where each room—be it the bar, lounge, terrace, or garden—serves as a stage for Pic’s gastronomic performance.
Every corner is designed to complement her creativity, with materials like leather, stone, and wood providing an understated elegance, while the interplay of light throughout the day creates a seamless atmosphere. The dining room itself becomes a living space, offering diners a canvas to witness the magic unfold. “I find my inspiration in true innovators,” Auer shares, “and Anne-Sophie Pic is one of them. Her creativity adds a layer of poetry to our daily lives.”
This newly designed space is both intimate and expansive, blending art with gastronomy. Auer has dressed the tables with a variety of materials—some with crisp white tablecloths, others with rich walnut marquetry or soft leather, inviting guests to settle in for a truly sensual journey. Works by Swiss artists Helen Amy Murray and Mona Oren elevate the dining room’s aesthetic, while bespoke tableware by Swiss ceramists Léa Kreling and Cornelia Hofstetter provide the perfect frame for Pic’s culinary masterpieces.
The restaurant’s centerpiece is a breathtaking watercolor by Michael Rampa, a tribute to Switzerland’s artisans and producers. His painting, La Poya, celebrates the Swiss tradition of ascending the mountains, a theme echoed in Pic’s culinary narrative. For her, Switzerland is more than a destination—it’s a muse. “From Lake Geneva to the Alpine peaks, I am endlessly inspired by Switzerland’s beauty,” Pic reflects. “The flavors, the textures—they are a universal language that I channel into my art.”
Lake Geneva Fera infused with fig leaves and spruce fresh almond cream with amazake
At the Beau-Rivage Palace, Pic’s menu is a symphony of Swiss landscapes and flavors, honoring the region’s natural beauty and craftsmanship. The journey begins with Fera, a delicate fish from Lake Geneva, masterfully paired with a seasoned vegetable sauce that combines fig leaf and spruce—a subtle ode to the lake’s serenity.
Her signature dish, the Berlingots ASP © pasta, makes a bold appearance, fusing corn and sheep’s cheese with lavender and saffron, a fragrant representation of late summer. The culinary path leads from the Mediterranean to Lausanne, with roasted Arctic char enhanced by fennel, dill, and an unexpected broth of coffee and shellfish.
For the final act, Le Cochon Kraüter—a tender cut of pork—is served with cabbage, fermented ginger, and aromatic gentian root. The dish is a wild, fragrant celebration of nature, leaving diners with a sensory experience that transcends the plate.
At Pic’s newly imagined Beau-Rivage Palace, dining is no longer just a meal—it’s a poetic exploration of Swiss tradition, art, and nature, all brought together through the boundless creativity of Anne-Sophie Pic.
