Every Sunday there is a brunch of colossal proportions in Montreux: If 120 guests are served during a “normal” Sunday brunch, then this could easily increase to a good 450 on Easter Brunch. We decided to figure out how that isn’t a problem at all for food & beverage manager Michel Fouque…
Once you enter the foyer you are not only greeted by the authentic smile of the concierge, but the décor and chandelier are modern and surprisingly light.
Appropriately elated, you ascend the stairs up to the second floor. The chandelier is a tad greater up here, and the interior decorations are more classical.
Opulent Sunday brunch
Yet one easily recognises the bustling movements of the men with the tall, white chef hats behind the columns, while the first guests are already sipping their Prosecco in the parlour. And after the pianist has already bundled up his notes, the last stations have sorted out their pans and the juices have been freshly pressed, it all starts at exactly 12 noon: Head chef Patrice Grappe gazes so proudly over his people and the opulent buffets that your head could spin by looking at it. Whether one’s mood is leaning more toward fish or meat, fruit or cheese, dessert 1 or dessert 2: The pain of choosing is guaranteed!
It is known that you eat with your eyes first, and so little is spared when it comes to vividly colourful creations. The house’s pastry cooks insist on serving up entire batteries of desserts. But perhaps I will simply step out of the way for a moment and let the photos speak for themselves. After all, they save me 1000 words…
Once you have feasted on the epicurean orgy and decided on a first entrée, you are seated at a table in the adjacent “greenhouse”: With a breezy view of the Petit Palais and Lake Geneva, you joyfully swing your knife and fork accompanied by repeated, appreciative nodding and raised brows.
It doesn’t get any better than that!
Breakfast in the house of palms
The inclined reader will quickly argue that the “Palmeraie“, as the greenhouse is referred to in the local French, does not offer seating for 450 people. That’s true. Yet here is where food & beverage manager Michel Fouque puffs out his chest and proudly points to an entire series of neighbouring halls that can be opened as necessary. He is thus able to host occasions with up to 500 people without having to dribble.
Châpeau!
For CHF 85.- the hotel offers a high-class Sunday brunch. What we’re saying is: A crystal-clear must-try!
Anybody who essentially wants to enjoy brunch in bed, that is to say without arriving in the morning, will find room prices and availability here.
Our review of the hotel room can be found here.
