Lausanne, Switzerland – The Beau-Rivage Palace, a landmark hotel on the shores of Lake Geneva, is currently garnering acclaim for its culinary offerings under the direction of Anne-Sophie Pic, one of the world’s most celebrated chefs. A recent review by GaultMillau highlights the restaurant’s dedication to fresh, seasonal ingredients and innovative takes on classic dishes, particularly its exquisite presentation of *écrevisses* (crayfish).
The GaultMillau assessment, published February 22, 2026, details a remarkable delivery of eleven kilograms of freshwater crayfish sourced directly from the Lac Léman – Lake Geneva – by Serge Guidoux and François Lascombes of the “Pêcherie d’Ouchy.” This bounty allows Chef Jordan Theurillat, Pic’s representative at the Beau-Rivage Palace, to showcase the delicacy with a modern flair. Theurillat emphasizes the challenges of working with crayfish, noting their sensitivity to water temperature, but expresses a clear preference for them over lobster.
A Modern Grab on a Classic Dish
The crayfish served at Beau-Rivage are prepared with a contemporary XO sauce, inspired by Hong Kong cuisine, and a touch of sake, offering a distinctly modern flavor profile. This approach represents a departure from the traditional preparations favored by Pic’s grandfather, Alain, who served crayfish in a gratin in 1934, a dish that earned him a third Michelin star in Valence, France. GaultMillau notes this evolution as “Écrevisses 2.0.”
Anne-Sophie Pic herself is not always present in Lausanne, but maintains a firm grip on the menu and the team, ensuring consistency and quality. The restaurant is described as a “Top-Adresse,” a testament to Pic’s influence and the dedication of the culinary staff. The dining experience begins with a unique ritual: a spritz of perfume by Francis Kurkdijan (Dior) on diners’ fingers before the arrival of finger foods.
Signature Dishes and Culinary Rituals
Alongside the celebrated crayfish, the Beau-Rivage Palace offers other signature dishes from the Pic family repertoire. The “Bar de ligne,” created by Pic’s father, Jacques, is served with a generous portion of “Tsar Impérial” caviar and a champagne foam. The menu as well features a “Bricelet Suisse” filled with high-quality “Gruyère caramel” from Jacques Duttweiler of the Lavaux region, as well as a croustade with mushrooms and a tartlet with lemon caviar.
The emphasis on high-quality ingredients extends to the sourcing of other key components of the menu. The review specifically mentions Swiss salmon from Lostallo, prepared using a recipe from Auguste Escoffier, a renowned French chef, hotelier, and restaurateur. This salmon is reportedly presented tableside, expertly sliced by the chef and served with a butter sauce. Auguste Escoffier, born in 1846, revolutionized French cuisine and kitchen management, and his influence continues to be felt in fine dining establishments worldwide. Grimselwelt also features a Lachs Ceviche – Swiss Lachs aus Lostallo GR on their menu.
The Legacy of Auguste Escoffier
Auguste Escoffier’s contributions to culinary arts are significant. He is credited with streamlining kitchen organization, developing many classic sauces, and standardizing cooking techniques. His cookbook, *Le Guide Culinaire*, published in 1903, remains a foundational text for chefs today. Escoffier’s emphasis on quality ingredients and precise execution continues to inspire chefs like Anne-Sophie Pic. He also played a key role in the development of the modern restaurant dining experience, including the standardization of menu formats and table settings.
Beau-Rivage Palace: A Swiss Deluxe Hotel
The Beau-Rivage Palace, located in Lausanne, is a member of Swiss Deluxe Hotels, an association of luxury hotels in Switzerland. The hotel boasts a rich history, having opened in 1861 and hosted numerous dignitaries and celebrities over the years. Its location on the shores of Lake Geneva provides stunning views and a tranquil setting. The hotel offers a range of amenities, including a spa, several restaurants, and extensive event spaces.
The GaultMillau review underscores the Beau-Rivage Palace’s commitment to providing a luxurious and memorable dining experience. The combination of Anne-Sophie Pic’s innovative cuisine, the dedication of Chef Jordan Theurillat, and the hotel’s elegant ambiance contribute to its reputation as a top culinary destination in Switzerland.
