HEART’S HIDEAWAY

A wise lady once said that it’s tough to find a place not to like in Switzerland and even upon arrival, I was immediately smitten with it’s beguiling qualities. There was only one place which could possibly be our starting point; iconic, notorious, the epitome of cool... The Geneva Montreux Jazz Café located in the Arrivals Hall of the airport. Brimming with memorabilia and unique contemporary touches the café allowed us the opportunity to explore a little of Switzerland’s heritage, musical and pop culture whilst devouring a delicious pasta bowl garnished with delectable parmesan.

After a short transfer we arrived in Lausanne. It is easy to say that Lausanne could be heralded as the epitome of tranquillity and indulgence. The cobbled streets and historic architecture combined with the lakeside vistas make it the perfect hub for indulging in cultural, gastronomic and sporting pursuits. The Olympic Museum gives a fascinating insight into the country’s sporting heritage displaying an array of memorabilia and modern, interactive installations.

The Royal Savoy Hotel’s ornate cornices and plaster work embraces its heritage whilst giving way to contemporary design statements such as graphic chandeliers piercing the space in steel and glass. Gentle, delicate wrought iron branches woven with fairy lights, suspended alluringly. This variety and veracity for stretching the limits of design, whilst cherishing classical splendour has brought the Savoy not just to life but into the 21st century. The sepia toned photographs displayed throughout the rooms and public areas have captured the hotel’s Art Nouveau heritage which still runs strongly throughout the soft furnishings and décor. Rooms are decadent and luxurious. With thoughtfully selected additions such as Bvlgari cosmetics and state-of-the-art technology the guest bedrooms are both nostalgic and cutting edge chic.

The lake area in Lausanne exudes a holiday vibe with families barbequing by the lake, swimming and strolling the lakefront. Trendy bars such as ‘La Jetee de la Compagne’ provide places for locals and tourists to gather, mix and mingle. Leaving the lakeshore on the Belle Epoque Paddle Steamer afforded us spectacular views of the expansive lake and Alps beyond as we set to anchor in France. The quality of the food on board was a pleasant surprise. A selection of the finest antipasto, cheeses and spit roast meats was followed by the most indulgent chocolate mousse which not only lingered on the palate but was one of the culinary highlights of our trip.

I awoke full of eager anticipation of our exploration of the old town, the trendy Flan area, the farmers market and speciality food stores which nestle within the cobbled streets. Lausanne combines Swiss Alpine charm and architectural splendour. ‘La Ferme Vaudoise’, a speciality food store was brimming with the bounty of the region. This included cheeses, ham, cured meats and nutty rye breads. In addition the ‘du vin’ we sampled is considered some of the most delicious in Europe but is not exported and so can only be enjoyed within Switzerland’s borders.

The stunning Brasserie de Montbenon played host to our luxuriant lunch. The variety and quality of French inspired cuisine was phenomenal. Moules frites, delicate Vol au Vents and handmade Ravioli accompanied staples such as snails and roast pork. The terrace with its canopies and canvass umbrellas provides diners with the perfect space to both see and be seen.

After a leisurely afternoon spent exploring the sights and delights of the lakeshore and town we readied ourselves for our visit to the iconic Beau -Rivage Palace and the Café which shares its name. The décor exudes simple, classic sophistication. Open booth style seating, candelabra styled chandeliers and high ceilings enhancing the sense of grandeur. The restaurant menu was designed to highlight the technical expertise of the chefs’ but also their inventiveness and use of local, high quality products. The likes of Tuna Nicoise Salad and Pan Seared Duck Foie Gras, executed perfectly alongside more adventurous, dynamic dishes such as scallop and