In the intimate EMOTIONS by Guy Ravet, expect a masterful dance of tradition and modernity, where exquisite dishes and enchanting lakeside vibes collide.
"The classic elegance of the Grand Hôtel du Lac, designed by architect Ernest Burnat, is the perfect setting for Chef Guy Ravet's ambitious cuisine. The finest ingredients are used with mastery and skill, as in the case of the fillet of wild turbot, seared, with cauliflower mousseline, red onion and mustard seed condiment and beurre blanc with chives." - Michelin Inspector
Michaël Hugon
Océane Bettschen
Patrick A.
Steve Groux
Yvette Mindel
Beat S
Nathalie S.
charly bettschen