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

From Around the Web...
The Members-Only Soho House Elevates the Malibu dining scene…
Photo by Stripsteak Wakiki
The Oahu restaurant’s menu includes steak and seafood dishes with Japanese and Hawaiian influences…
Meet the leading New York chefs who will be making the most of this fall’s harvest…
Ossetra caviar is just one of the pricy premium ingredients in this off-menu dish from Petrossian…
Photo by Pierre Monetta
In the hands of top chefs in Paris, a culinary tradition rises again…
The luminaries of modernist cuisine keep giving us reasons to love their fancy food.…
The dinner series will feature guest lectures given by leading medical professionals…
Photo by Meg Smith
Quince restaurant tightens its connection to a grower and offers some of the bounty to the public…
The height of summer is the best time for amazing produce at your local greenmarket…
Meatmaster Pat LaFrieda explains the magic of dry-aging beef…