facebook twitter pinterest instagram You Tube

Pavillon

Alan Behr

In Zurich, Switzerland, where popular restaurants can go for decades without perceptible change, chefs challenge tradition with caution. But Laurent Eperon—chef at the recently reopened Pavillon at Zurich’s stately Hotel Baur au Lac—offers a fresh take on tradition with a trilingual menu that has a lightened touch. The once summer-only restaurant, which the hotel reintroduced in July after a glorious renovation by the French designer Pierre-Yves Rochon, is now open year-round and offers seasonal dishes that emphasize seafood and incorporate Asian influences (such as a spring roll paired with king’s crab on bouillabaisse jelly). The cooking remains true to tradition in that it is French in technique yet Swiss in its blending of luxury with practicality. Past guests will be pleased that Eperon has kept his much-loved Canadian lobster dish on the menu, while patrons old and new will be tempted by his Iranian osetra caviar served over ice. Pavillon, +41.44.220.50.20, www.bauraulac.ch

Read Next Article >>
It is fairly well settled among all but the grimmest misanthropes and most...
Las Vegas has long been defined by the blazing neon signs and often...
Photo by Ted Morrison
In the Piedmont region of Italy, where Cristiano Cremi­nelli’s family has...
Photo by Deborah Jones
Chef Thomas Keller and a coterie of fans toast the legendary restaurant’s...
While San Francisco’s Quince is temporarily closed for renovations this...
Santa Barbara County along California’s Central Coast, with its sprawling...
Seven of the world’s most influential chefs—each with a Michelin three-...
Photo by Olivier Pascaud
Alain Ducasse has redefined what it means to be a great French chef. He...
Copyright by Luc Castel
Moët & Chandon has teamed up with the Michelin three-star chef Yannick...
Photo credit Bonjwing Lee
From the briny perfection of May River oysters to the cutting-edge cuisine...