Beau-Rivage Palace, a European jewel among 5-star hotels, announces the reopening of PIC. Under the culinary helm of renowned French chef Anne-Sophie Pic, whose creations have been the heart and soul of the hotel’s gastronomic experience for over 15 years, is poised to tantalize tastebuds anew. To mark this special occasion, Chef Anne-Sophie Pic has crafted an enchanting new setting that invites guests to immerse themselves deeper in her world of culinary artistry and passion.
Anne-Sophie Pic has shaken up her culinary approach, introducing a trendsetting new rhythm of tasting. As guests journey through the restaurant’s diverse space, they’ll discover her unparalleled creativity and innovative dining experience. PIC’s stunning new setting at Beau-Rivage Palace, designed by acclaimed architect Tristan Auer, perfectly complements the inventive harmony of the chef’s cuisine.
PIC offers an alluring array of spaces, from the intimate dining room to the vibrant bar, lounge, terrace and serene garden. This seamless blend creates a living space where guests can find their perfect corner to savour the culinary experience. The interior showcases authentic raw materials like wood, leather, quartzite and stone, all softened by warm feminine hues. Tables are decorated with leather, tablecloths or exquisite walnut marquetry.
Chef Anne-Sophie Pic has infused the new setting with exquisite artistry. A watercolour by Swiss painter Michael Rampa, leather works by Helen Amy Murray and sculpted wax by Mona Oren add a touch of elegance. The tableware, designed to complement the inventive new menu, features matchless pieces by Swiss ceramists Léa Kreling and Cornelia Hostetter.
Anne-Sophie Pic’s cuisine is a celebration of Lake Geneva, the Lowlands’ fragrances and the majestic Alps. Her meticulously crafted new menu draws inspiration from the region’s historic elegance, flaunting a palette of intense, authentic flavours with the nuances of late summer. Guests can choose from four impeccable menus; La Viarhôna, Le Sentier, La Côte, and Le Sommet.
The menu begins with a brilliant Fera, a native treasure of Lake Geneva. Matured and enhanced by a seasoned vegetable sauce, Anne-Sophia Pic’s interpretation of this exquisite fish marries the delicate aromas of garden fig leaf and spruce for a truly fresh experience. Later, she presents a bold twist on her iconic Belingots ASP © pasta. This fragrant tour de force blends corn and sheep’s cheese with the refreshing floral notes of lavender from Drôme and saffron from Jorat.
The culinary journey continues with the delectable Rhône, a Lake Geneva Artic char roasted to perfection and elevated by fennel, lovage, dill and a rich broth of coffee and shellfish. Another masterpiece is Le Cochon Kraüter, a tender cut of pork that is perfectly balanced by a bold combination of cabbage and fermented ginger. Infused with gentian root and rose geranium, the dish honours the wildness of nature with its powerful aromatics and floral notes. To conclude the main courses, the late-summer venison chop, sourced from the season’s first deer hunt, is paired with sun-drenched late-summer tomatoes for a burst of freshness and a gourmet experience. The tangy and aromatic tomato blends seamlessly with the venison which is marinated and smoked with juniper berries and imperator root.
Mont Blanc, the iconic peak that bridges Switzerland and France has inspired Anne-Sophie Pic’s latest cheese creation. Reimagining the Jura Mountains’ Tête de Moine AOP, her bold composition highlights the delicate sweetness of honey and beeswax, complemented by the vanilla aromas of sweet clover, revealing the cheese’s soft, creamy texture. Guests can also savour the exquisite Bricelet wafers with stringy cheese, a harmonious blend of the traditional biscuit’s finesse and crispiness with melted caramel and the rich notes of Gruyère. Anne-Sophie Pic’s innovative take on the classic white Millefeuille Napoleon is a true indulgence. The heaviest Gruyère cream, infused with sweet clover and Vaudois beer, adds a delicious twist to this nostalgic dessert.
To further complement her extraordinary creations, Anne-Sophie Pic and PIC’s executive head sommelier, Paz Levinson, have created a selection of pairings, both alcoholic and non-alcoholic, that enhance the tasting experience with a new aromatic dialogue. The wine selection features exceptional bottles from the Rhône Valley and Swiss vineyards, known for their intense aromas.
Innovative new drinks complete the experience. A hypnotizing alcohol-free pairing of tomato, coffee, pink bourbon and lemongrass offers a bold combination with profile. This cocktail is the perfect complement to the late-summer venison, intensifying the game’s flavour. Another distinctive blend, Kefir with the aromas of fig leaf and spruce shrub, is a delicate creation that pairs beautifully with the Lake Fera Du Lac. This drink showcases the chef and Paz Lavinson’s experimentation with fermentation techniques.
PIC at Beau-Rivage Palace offers a culinary journey that is truly unforgettable. Chef Anne-Sophie Pic’s innovative approach to cuisine, combined with the stunning setting, makes it a must-visit for food lovers. From the exquisite Fera to the decadent desserts, each dish is a testament to Pic’s culinary genius.
