The elegant dining room of the Beau-Rivage is dressed in rich upholstery and tapestries, but is generally used only when the weather's cold. Between May and September, service is moved to the flower-filled terrace upstairs with its majestic harbor views. The menu also evolves with the seasons: chef Dominique Gauthier tweaks the details of his lineup every few months, and dishes may include such delights as zucchini blossom stuffed with mushrooms and topped with Parmesan
foam, duckling lacquered with spices and a caramelized peach with ginger, or the local lake perch. The vast wine cellar features 40,000 handpicked and often rare bottles.
Apr 19, 2007
Just had lunch on the veranda looking across at Lake Geneva with the mountains in the distance. The service was impeccable, the food delectable and the price for the 2 course Chef's choice lunch was only sfr 65 including tax and tip. When you factor out the tax and tip it was the equivalent of only about $40. The rolls were fantastic and they had an individual portion of olive oil (in a bottle like airline liquor)...and then we sat for another
2 hours after lunch just enjoying the view and they never once made us feel unwelcome. As a matter of fact they brought out a three tier tray of additional desserts. I will be back...soon.