Menu to Taste

Pic Beau-Rivage Palace

Modern French · Lausanne · Michelin Two Stars · Chef Anne-Sophie Pic

Anne-Sophie Pic's restaurant in Lausanne presents a sensitive and floral cuisine, celebrating the lake and alpine peaks. Jordan Theurillat leads the kitchen day-to-day. The menu features emblematic ASP© Berlingots with maize, sheep cheese, lavender, and saffron.

Chemin de Beau-Rivage 21, CH-1006 Lausanne, Lausanne

  • 2 Michelin Stars

Menu

Dishes

  • TOMATO FROM THE CUENDET FAMILY (65) — In its crispy shell, with smoked vanilla, lavender, caraway ice cream.
  • LES BERLINGOTS ©ASP (75) — Ewe's milk cheese from Neuchâtel canton, courgette flower, vegetal consommé with marigold and verbena from our garden.
  • THE GREEN BEANS (55) — With fig leaf, fir buds and eucalyptus.
  • BLUE LOBSTER FROM BRITTANY (145) — Roasted white peaches and turnips from Bremblens, with curry and wild chamomile sabayon.
  • THE FERA FROM LAKE GENEVA (115) — Poached in seaweed butter, with green peas, cinnamon and geranium rosat.
  • THE CAVIAR TSAR IMPÉRIAL SEA BASS (290) — The way my father Jacques Pic used to love it in 1971.
  • THE VEAL (130) — Infused with blackcurrant leaf, with Bremblens chard cushion and Peruvian sage yogurt.
  • LAMB FROM PAYS-D'ENHAUT (140) — Infused with pollen garum, with roasted Bremblens lettuce and green Chartreuse.
  • CRISPY MARECHAL CHEESE (25) — With lovage ice cream, fir buds and herbs from our greenhouse.
  • VALAISIAN APRICOTS (40) — Jam and sorbet infused with beer from Jorat, elderflower and meadowsweet emulsion.

Set Menu

  • THE COAST - 7 Services — AMUSE-BOUCHE; TOMATO FROM THE CUENDET FAMILY; LES BERLINGOTS ©ASP; THE FERA FROM LAKE GENEVA; THE CAVIAR TSAR IMPÉRIAL SEA BASS; THE VEAL; LAMB FROM PAYS-D'ENHAUT; CRISPY MARECHAL CHEESE; VALAISIAN APRICOTS; THE CHERRY FROM THE BLONDEL FAMILY; WHITE MILLE-FEUILLE; BOLIVIA GRAND CRU CHOCOLATE
  • THE SUMMIT - 8 Services — AMUSE-BOUCHE; TOMATO FROM THE CUENDET FAMILY; LES BERLINGOTS ©ASP; BLUE LOBSTER FROM BRITTANY; THE FERA FROM LAKE GENEVA; THE CAVIAR TSAR IMPÉRIAL SEA BASS; THE VEAL; LAMB FROM PAYS-D'ENHAUT; CRISPY MARECHAL CHEESE; VALAISIAN APRICOTS; THE CHERRY FROM THE BLONDEL FAMILY; WHITE MILLE-FEUILLE; BOLIVIA GRAND CRU CHOCOLATE

The Experience

A formal room on the waterfront and with garden or terrace dining. The meal is structured around a tasting menu and a wine pairing.

  • Atmosphere: Formal
  • Format: Tasting menu, Wine pairing
  • Setting: Waterfront, Garden / terrace

Phone: +41 21 613 33 33

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