La Terrasse Du Beau-rivage - Lausanne

Beau Rivage Palace Hotel is a timeless hotel which oozes charm and sophistication and its historic late 19th century cache is apparent in its belle époque both facade and finely detailed glass ceiling.The service is seamless and discrete and welcomes you in a unpretentious way.Its palace credentials are reinforced by an abundance of beautifully designed marble throughout the hotel This only adds to the privilege of enjoying brunch in La Terrace,in the rotunda which is a modern extension which perfectly blends unobtrusively with the rest of the hotel.It is all of light with partially glass ceiling and expansive windows which provide views of the grounds Lake Geneva and the mountains beyond. The Sunday brunch is mind boggling and of epic proportions choice wise but yet there is a consistency of the highest quality in our regular visits here over the years and most recently April 23.There was a juice bar with different fruit and vegetable freshly squeezed juices.The cold starters were a dizzying array of seafood meats salads and terrines as Veal beautifully cooked tender and medium with a mushroom sauce was exceptional, and accompanied by fresh green asparagus.There were also a number of other hot options. The patisserie counter left no stone unturned with an overwhelming choice of individual creative desserts with subtle balanced flavours notwithstanding those signature dishes tart tatin creme brulee and chocolate mousse beautifully presented We do not need to look elsewhere for the ultimate brunch

Das Restaurant ist schick, aber nicht übertrieben. Man kann in Jeans kommen, ohne schief angeschaut zu werden. Das Essen ist ausgezeichnet, der Service aufmerksam und die Preise angemessen. Für einen schönen Abend, besonders bei gutem Wetter auf der Terrasse, ist dies eines meiner Lieblingsrestaurants in Lausanne.

We have been here numerous times and the dishes do change probably partly seasonal partly suppliers but always of the highest quality.I wish to highlight four starter dishes they do so well this Sunday firstly cured beetroot infused salmon salmon sashimi and cured fera and then the finely sliced carpaccio of octopus with capers and radish which took the prize.I mention this as it is perfect for summer brunch.There is often slices of raw tuna but not this time This really is the part of the brunch I am always drawn to and check it out as soon as I arrive

It is not only a dazzling display of the widest choice on offer of the highest quality whether seafood and meat hot and cold , foie gras, poisson cru,dried and cured meats.Not withstanding an array of salads,a bewildering display of patisserie and fresh fruits in addition to freshly squeezed juices.There are most delicate of soups and pasta dishes brought to your table as well.Even though it is called brunch it starts at 1230 hrs but still gives the option of breakfast dishes. There are no corners cut here and quality rules and even at a price tag over SF100 it is still good value with a glass of Laurent Perrier champagne thrown in

Eine Brunch auf der Terrasse zum Muttertag: ein außergewöhnliches Buffet mit Qualität und Vielfalt, das von erstklassigen Köchen aus verschiedenen Restaurants im Hotel zubereitet und professionell präsentiert wird. Es ist wirklich ein bemerkenswertes Angebot mit warmen und kalten Vorspeisen, sorgfältig zubereiteten ersten Gängen, originellen Fleisch- und Fischgerichten sowie einem Käse- und Dessertbuffet. Eine wertvolle Gelegenheit, exquisite Speisen auf die richtige Art zu genießen.