Brasserie de Montbenon, Lausanne
Belle Époque as the setting, regionality as the principle: Brasserie de Montbenon turns the culinary classics of Vaud into a truly grand cinematic experience.
A stylish brasserie culture in the heart of Lausanne
"People come here because they enjoy the food," explains head chef François Grognuz. And that’s certainly saying something in the grand Belle Époque ambiance of Brasserie de Montbenon. An eight-meter-high dome arches majestically over the dining room – and the view of Lake Geneva, which unfurls behind the huge windows, is simply breathtaking. The cuisine celebrates the gastronomic highlights of the Vaud region, offering them in a modern interpretation and presenting them with meticulous attention to detail.
Classic dishes prepared in the kitchens of the Montbenon include Vacherin Mont d’Or, fish from Lake Geneva, saddle of venison and Valais raclette, complemented by timeless signature dishes such as cordon bleu, beef tartare or vol-au-vent. Most days, an appealing vegan or vegetarian option is also available. The offerings are rounded off by selected cultural and culinary experiences with a local connection – from tastings and themed menus through to exhibitions and popular events such as "The Gin Fest" and the "Humus & Wine" festival.
What do the guests order, what does the chef love?
When chef François Grognuz feels hungry, his starter of choice is "Terrine de caille artisanale – éclats de noisettes" – a quail terrine with chopped hazelnut: a classic starter with fine flavors. For his main course, he goes for the homemade seitan with coconut milk, Madras curry, a stir-fry of vegetables with sesame seeds and fragrant lemongrass rice: delicious and healthy. The diners, however, prefer the classic main course "Choucroute de la mer – beurre blanc au Riesling" – a delicate fish and "sauerkraut" medley with salmon, scallops, skrei cod and haddock in a Riesling and butter sauce. The dish is rich and is characterized by its Mediterranean flavor. Right now, "Le petit Mont-Blanc de la B.M." – a refined version of the classic Mont Blanc dessert – is also very popular with the diners: a sweet conclusion to any meal, consisting of chestnuts (vermicelles) and whipped cream.
