Grandes Tables Suisses

The secrets of Lausanne Palace - 11 Apr 2021

Located in the heart of the vibrant city of Lausanne, the magnificent Lausanne Palace reflects the elegance of the Belle Époque. Like its native city, the Palace has adapted to the dynamism of its visitors, while preserving its mark of excellence: the quality of its welcome. Today, the luxury hotel blends tradition, history and elegance with current trends, giving it a youthful and carefree appeal. Ulrike Kuechle Oguey, Guest Relations, tells us about the highlights of the “LP”. Interview.

Madam Ulrike Kuechle Oguey, Guest Relations of the Lausanne Palace

Grandes Tables Suisses: Can you tell us about the birth of the Lausanne Palace?

Ulrike Kuechle Oguey: On 19th June 1915, the Lausanne Palace opened its doors for the first time. The hotel, located in the heart of the city centre, is on the former site of the Belvedere and Beau-Site hotels. In 1911, the Belvedere was demolished to be replaced by the Lausanne Palace, which merged with the Beau-Site building. The Lausanne Palace, a new luxury hotel, competes with the Beau-Rivage Palace located on the banks of Lake Geneva in Ouchy.

GTS: The Lausanne Palace has been “witness to historic encounters”. Can you tell us about one of these meetings? When did it take place?

UKO: The Lausanne Palace has indeed hosted many historic meetings, but one of the most significant was undoubtedly the signing of a treaty of friendship between Turkey and Poland in 1923, as part of the negotiations on the Middle East which led to the signing of the Treaty of Lausanne. A historic moment!

GTS: Tell us about a historical part of the hotel, which has been there since day one… What is its history?

UKO: The columns, the wide corridors and the woodwork are defining elements of the Lausanne Palace. The column has become an iconic signature and is featured in the hotel’s logo. The wide corridors decorated with wood panelling are important areas of representation where people parade and look at each other. It is said that the width of the corridors allowed women dressed in imposing dresses to cross each other without changing their trajectory.

GTS: What is one of the most memorable and extravagant events you have hosted at the Palace? Do you have a particular anecdote to this day?

UKO: Lausanne hosted the 2003 G8 and, on that occasion, the Lausanne Palace was hosting some of the delegations. One of the delegations asked us to install a huge red carpet at the main entrance, extending to the reception columns, to welcome a prominent member of their group. As this was his first stay at the Lausanne Palace, everything had to be perfect!

A few hours later, the members of the delegation told us that they wanted to arrive more discreetly through the annexed entrance to the Lausanne Palace, which is located on the street side. We therefore moved the red carpet and readapted the dimensions to this second entrance to meet their wishes.

Shortly afterwards, a third call indicated that the delegation had changed its mind and preferred to keep the first option of the main entrance. We had to urgently prepare another carpet, re-done to the right dimensions. To make matters worse, we were in the middle of a bank holiday, so getting to the contractors quickly and coordinating everything was a real challenge!

Eventually everything was back to normal and the staff was in position to welcome this famous guest. It turns out that at the same time, another delegation arrived and went through the main entrance, which prevented our special guest from going through the red carpet and finally going through the side entrance… Without carpet.

GTS: The famous fashion designer Coco Chanel had her own suite in your hotel, which still bears her name today. Can you tell us how she chose your hotel and how long she stayed there?

UKO: After World War II, the Lausanne Palace welcomed Coco Chanel in exile in Switzerland. She stayed there several times, alternating between the Lausanne Palace and the Beau-Rivage Palace, before settling in a villa on the Sauvabelin side. To remember her stay, we have dedicated a suite to her that bears her name. It is located on the fifth floor in a nod to her lucky number (n°5).

GTS: Who are the other celebrities to have stayed at the Palace?

UKO: The Lausanne Palace has welcomed personalities from the world of entertainment, politics, jet set and sport such as: Pascal Delamuraz, François Mitterand, Bill Clinton, Gerhard Schröder, the Rolling Stones, REM, David Guetta, DJ Antoine, Garou, Roger Moore, Gérard Depardieu, Michel Sardou, Jean Dujardin, Pierre Palmade, Monica Bellucci and Vincent Cassel, Stanislas Wawrinka, Katarina Witt, or even the presidents of the IOC, including Thomas Bach, the latest. The Lausanne Palace has been the official residence of IOC presidents since 1980, initiated by Juan Antonio Samaranch.

GTS: What is the most extravagant request a client has made of you? UKO: Once a VIP booked the presidential suite for a weekend. His arrival was scheduled for Saturday. The day before, the VIP called us and made a very special request: he wanted us to turn the terrace of his room into a botanical garden and to have the room and bathroom decorated in dark tones.

This shows that creativity and flexibility are key at the Lausanne Palace!

Find all the information about the Lausanne Palace on their website: http://www.lausanne-palace.ch

“Palace at Home” with Badrutt’s Palace - 3 Feb 2021

In the heart of the alpine resort of St. Moritz lies the magnificent Badrutt’s Palace, where culinary delicacies exceed all expectations. Ranging from innovative and refined traditional specialities to the exotic flavours of Asia, the gastronomic variety offered at Badrutt’s Palace will carry you away in the world of Epicurean delights. The executive chef Maxime Luvara tells us about his new Take Away service “Badrutt’s at Home”, developed to bring a taste of the palace’s excellence to your home.

Chef exécutif Maxime Luvara (Crédit photo : Badrutt’s Palace)

Grandes Tables Suisses: Which specialities do you offer on your take-away menu?

Maxime Luvara: “We are very lucky at Badrutt’s Palace to be able to offer such a great gastronomic variety, including a sophisticated fine-dining experience at Andreas Caminada’s Michelin-starred restaurant IGNIV, or even a taste of Matsuhisa de Nobu’s creative cuisine, blending traditional Japanese recipes with the finest Peruvian ingredients. You even have the possibility to savour new creations from contemporary French cuisine or authentic Indian dishes and, finally, the classic all-time favourites of the Hotel’s regular customers, such as the renowned pine-cone smoke roasted rack of Engadine lamb, to which the Palace owes its reputation of supreme culinary excellence”.

Discover the Hotel’s gastronomic offers here: https://badruttspalace.com/restaurants-winter/#restaurants

GTS: What are the details of your take-away menu? How often do you change it?

ML: “As Badrutt’s Palace is a seasonal hotel, we review the menu at the beginning of each season, which allows us to assess how to make it successful. Orders can be placed every day until 8:30pm on the Hotel’s website, and they will be delivered the same evening that they’re requested. The minimum cost of the order is 200 CHF (£164). The delivery fee of 50 CHF (£41) does not apply for orders of 500 CHF (£411) or more”.

Order your “Badrutt’s at Home” menu here: https://badruttspalace.com/restaurants-winter/#palace-at-home

GTS: Which is your favourite dish from the take-away menu, and why?

ML: “This is a hard question for a chef! In fact, it often depends on how I feel that day. One of my favourite dishes must be the Cocotte de Homard, as it is an extremely tasty dish, made to order using fresh ingredients. Plus, this is a very practical dish to take away, as it is a kind of stew which can be easily shared with friends and family! And of course, I also like to indulge in Matsuhisa’s extravagant sushi selection: sushi, sashimi, rolls or tacos, there is plenty for everyone. Or, as we are just in the right season, I would rather go for a dish made with black truffles, like our legendary Steak Rossini”.

You will find all the information on Badrutt’s Palace on the website: https://badruttspalace.com/winter/

Grand Hotel Villa Castagnola and the arts - 17 Jan 2021

There are places where inspiration strikes as soon as you walk through the door. This is the sensation that accompanies each and every visitor who comes to the Grand Hotel Villa Castagnola in Lugano. Beyond the prestigious nature of the establishment, it also hosts an innumerable amount of artworks. From the gardens, to the different rooms throughout the building, by way of the Gallery Arté Al Lago Restaurant, run by Head Chef Frank Oerthle, art is the common thread that guides visitors through their visit… We met with General Manager of the Grand Hotel Villa Castagnola to learn more about this captivating universe.

Ivan Zorloni, General Manager (Photo Credit : Adrian Ehrbar)

Grandes Tables Suisses: Art has always been a part of the history of the establishment; can you tell us when and how this passion/willingness to showcase works of art began?

Ivan Zorloni, General Manager: The family who owns this establishment has always been passionate about art and has been collecting art worldwide even before the acquisition of the Hotel. When the family bought it in 1982, they took advantage of their art collection to decorate the entire Villa. Moreover, in 2002, The Hotel du Midi was bought by the same family, who transformed it into the beautiful Art Residence. With great foresight, they created a restaurant inside an art gallery on the ground floor of the building. In the last 10 years the art gallery has displayed many internationally famous exhibits.

GTS: How many works of art are displayed at the hotel in total?

IZ: The exact number is unknown, as the art is displayed all over the hotel without any sign and description so that the guests can enjoy them with free minds. There is a wide range in the genres of art displayed, from very antique masterpieces to modern pieces of art.

GTS: What do you think art brings to a hotel of your standing?

IZ: The Villa is, as the name foretells, not a ‘Hotel’ but a Villa. It has been very important for the owning family to keep that spirit alive. Therefore, art is a fundamental complement to the concept of the Villa.

GTS: There is a permanent collection as well as a traveling one in the hotel and restaurant. How do you select the works you present and how often do you propose new temporary exhibitions?

IZ: In the Hotel, the art is primarily permanent, although now and then there is a new entry. At the Restaurant, the permanent art is part of the interior design: for example, the hand-relief of Frank Hyder at the entrance has become a characteristic of the Arté.

The philosophy at the Art Gallery is providing visitors with a place to encounter three-dimensional art. The sculptors themselves can also design the few wall surfaces. That exhibition changes every 6 months.

GTS: Swiss artists also seem to take a prominent place in your exhibitions. Can you tell us about your latest finds?

IZ: We pursue our philosophy of three-dimensional art, and we seek artists that can satisfy our needs. Being in Switzerland, we do encourage Swiss art. But for the most part, our artists are international.

GTS: What is the artwork you are most proud of?

IZ: Art is very subjective, and beauty is in the eye of the observer. For this reason, we are proud of all our pieces of art!

GTS: …And which artist would you like to see decorating your beautiful establishment next?

IZ: It’s hard to tell; there are many artists on our waiting list, and the exhibitions are already taken for the next few years. However, we are always looking for new and interesting artists.

GTS: Which artist or work of art found in your establishment represents winter the most?

IZ: The painting of our non-profit association in Brazil Casa Dos Curumins, as during the wintertime we received their new painting, and we are currently engaged in fundraising for them.

GTS: Finally, if you had to describe in one sentence what art brings you, what would it be?

IZ: Pure joy!

Discover all the special offers from Grand Hotel Villa Castagnola at: https://www.villacastagnola.com/en/top/offers

Click on this link to find the perfect gift: https://shop.e-guma.ch/villa-castagnola/en/gift-vouchers

Poached egg, mushroom broth and caviar - 6 Jan 2021

Chef Ambrigio Stefanetti, from Restaurant Vecchia Osteria Seseglio, reveals the secrets of his post-holidays recipe : Poached egg, mushroom broth and caviar.

“After days of feasting, copious lunches and dinners, my favourite time to eat after the Christmas period is through the right balance of leisure, exercise and the preparation of recipes that satisfy our need for a return to nature, simplicity and pampering. Then, I rummage through the fridge and find the ingredients for this simple recipe:

Poached egg, mushroom broth and caviar which, accompanied by a nice loaf of dark bread with seeds, will provide the necessary energy and satisfaction without weighing you down.”

The recipe

(For 4 persons)

For the mushroom stock

1,500 litres of water
400 g mixed cultivated mushrooms (shitake, champignon, enoki…)
1 onion
1 celery stalk
Peppercorns, juniper, rosemary and salt

Place all the ingredients in a pot over a low heat until boiling and simmer for about 30 minutes.

For the poached egg

4 very fresh eggs

Cook the whole egg with shell for 40 minutes at 64° in a steamer or roner. Alternatively, prepare a poached egg.

Pour the broth into a deep dish, open the egg while it is still hot and place it in the centre. Garnish with a spoonful of caviar.

Enjoy your meal!

Discover the restaurant Vecchia Osteria Seseglio here : https://www.vecchiaosteria.ch