HOURS & MENU
The Lausanne Palace & Spa invites you to discover the culinary secrets of the Executive Chef of the kitchens in his book “Edgard Palace” published by Favre.
This book invites you to discover nearly 80 recipes used at the Lausanne Palace and declined according to the 5 themes of: “Entrees”, “Fish and Shellfish”, “Farm and Game”, “The Sweets”, and “Basic Recipes”.
Open throughout the year, from Tuesday to Friday 12h00 to 14h00 and 19h00 to 22h00, and Saturday 19h00 to 22h00
Summer Holidays: Closed from July 7 to August 21, 2013
Edgard Bovier invites you into the heart of the kitchens to share his passion for the great gastronomic cuisine.
Overlooking the kitchen of the Table d’Edgard, a small “table d'hôte” can accommodate up to 6 guests allowing you to appreciate the gourmet meals suggested by the Chef, whilst watching his inventive and unique culinary techniques.
Reservation is recommended.
THE CHEF PRODUCTS
Passionate about the Mediterranean Cuisine and seafood, our Head Chef Edgard Bovier has his own range of 100% natural products :
The Edgard Collection condiments :
- Taggiasca extra virgin olive oil, Organic extra virgin olive oil, Frantoio extra virgin olive oil, condiments made from white wine vinegar, Aceto balsamico di Modena and aged red wine vinegar.
The Edgard Collection pasta :
- Tacconi, Ricciolina and Taglioni pasta.
The products of the South :
- Pitted Taggiasca olives, pulp of black Taggiasca olives, dried tomatoes, pulp of dried tomatoes, caper in salt and anchovy fillets in olive oil.
PANORAMIC VIEW OF LAKE GENEVA AND THE ALPS
CULINARY SECRETS AND PORTRAIT OF THE CHEF
In 2004, Edgard Bovier was asked to direct the various brigades of the restaurants of the Lausanne Palace & Spa, and since July 2008, those of the Château d’Ouchy.
Edgard Bovier is a native of the Valais. This is the region with the scents of the sun which formed the taste and the aesthetics of the future great Chef joined with the products of the vine and the olive oil, imports from beyond, and the plant species. The natives of the Valais eat well! And their happy children remember, when, like Edgard Bovier, they address the hotel and restoration trades. “Later, I will cook” said the young Edgard, as an obvious statement.
His discovery of the Mediterranean cuisine dates back to the years 1979 and 1980. This cuisine based on olive oil and rich in vegetables and fish immediately captivated him. “I could not know at the time that such food would become so successful. I became interested at first because I loved it”. Edgard Bovier was able to deepen his knowledge in large part due to Dominique Le Stanc who introduced him to the flavours of the cuisine of Nice. “It was for me a mix of culinary influences, the Ligurian cuisine, that of Genoa and its surroundings, to La Spezia”. The cuisine of Nice resembles neither that of the rest of the Provence, nor that of Italy, its neighbour. It permits alliances of taste between the anchovies, garlic, onion, chilli and olive oil. Popular or scholarly, it offers a real distinction amongst the bouquet of the Mediterranean cuisines.
Since the Chefs have returned to the vegetable garden, Edgard Bovier has created a network of producers who know no borders, and who enable him today to have at his disposal the best of the craft production still preserved and coming from the hinterlands of Nice and Liguria, but also from the Swiss producers. “Olive oil is the basis of the Mediterranean cuisine; it is perfectly suited to my dishes. On the other hand it has an excellent influence on health. I appreciate its different colours and flavours, each reflect the region from where the olives grow. It is by direct relationships with the producers that I find the best product”.
A perfect menu at the Table d’Edgard, is a seasonal menu, balanced, featuring small market garden vegetables, wild fish, farm meats, craft cheeses and a frozen or fruit dessert.
But the bravura of Edgard, when the Basel farm can oblige, is the Ormalingen piglet. The sparerib is served in a spicy broth that contrasts with the softness of the flesh, while the loin is surrounded by a fine lace of Colonnata bacon which enhances the exceptional flavour of the meat and plays a subtle contrast of textures.
An Edgard Bovier collection has been available since 2009, being a range of fine Mediterranean products, including taggiasche and organic olive oils, authentic artisan pastas, tapenades, etc. The range is distributed in fine delicatessens and in the shop of the Palace.