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Contemporary fine dining
at the pavillon restaurant
It is no exaggeration to call the location spectacular. Nestled amid
the lush greenery of the Baur au Lac‘s own private park, the glazed
rotunda gives you the impression of eating outdoors.
While Alpine peaks provide a majestic backdrop, the work of interior
designer Pierre-Yves Rochon underscores the distinctly Mediterranean feel
of the place. Art Déco-style violet and mint-green upholstery provides
eye-catching highlights, striking the perfect balance between modernday
styles and the hotel‘s venerable tradition. Even Jean Armleder‘s wallmounted
art works reflect Eperon‘s ingenious culinary arrangements.
Head chef Laurent Eperon favors a light, modern take on the classical
haute cuisine theme, subscribing fully to the latter‘s rigorous standards of
quality and freshness while seasoning his elaborate creations with a deft
meticulousness, an unashamed passion for detail and a generous helping
of ground-breaking creativity. The end product is Eperon‘s concept of
«contemporary fine dining».
Laurent Eperon‘s skills are ideally complemented by the encyclopedic
knowledge of sommelier Aurelien Blanc, whose courteous sensitivity and
discreet advice guide guests through the no less than 400 entries in the
wine list (courtesy of the Baur au Lac‘s own wine store). Under the leadership
of Kai Walter, the quality of service too transcends conventional
hierarchic structures, trusting more to the competence of the individual
and thus affording guests, in the words of Eperon himself, an «elegant but
by no means formal gourmet experience».
26 | views magazine