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July 25, 2009updated Jul 08, 2015

Baur Au Lac Unveils New Suites

By Pardhasaradhi Gonuguntla

PavillonTerrasseTerrasseThe Baur au Lac, Zurich’s home from home for royalty, presidents and the jet set for more than 165 years, is completing a $50,000,000 renovation. Centerpiece of the transformation is the reinvention of the hotel’s Pavillon restaurant, long a Zurich favorite for locals and visitors. Formerly in operation only in the summer, the Pavillon is now open year-round, taking full advantage of the Baur au Lac’s city-center yet pastoral setting – with views of the hotel’s park and the waters of Lake Zurich. The adjacent outdoor Terrasse has also been transformed into a chic and informal indoor-outdoor space ideal for drinks, dining and people watching throughout the summer period. Both “projects” have been master-minded by Pierre-Yves Rochon.

Owned and operated by the same family since it was built in 1844, the Baur au Lac has never stopped evolving and has always maintained its leading position among the great hotels of the world. The hotel is currently led by sixth generation hotelier Andrea Kracht, who has overseen the entire renovation project. At his side are General Manager, Michel Rey, and his wife Viviane Rey, who just as Mr. Rey’s father before him, have overseen several major renovations, each raising the bar for comfort and service at this Zurich institution.

Rooms and River Suite
In addition to the new Pavillon restaurant and “Terrasse,” 32 of the hotel’s rooms and suites have been redesigned and reconfigured into 22 larger suites, junior suites and deluxe double rooms. A new rooftop patio with panoramic views can accommodate 15 to 20 people for small receptions. All suites at the Baur au Lac are now equipped with Bose sound systems, and all of the hotel’s guest rooms feature flat screen television, iPod docking stations, wireless Internet and mini-bars.

The Pavillon features a new menu concept to accompany the new design, best described as “contemporary fine dining” with modern interpretations of classical French cuisine. Chef Laurent Eperon cooks in a simple yet dynamic style and has created menus that change quarterly. Sommelier Aurélien Blanc has assembled an inventive wine list selected from the Baur au Lac’s own extensive wine cellar. The sophisticated ambience, informed by the designs of Pierre-Yves Rochon, is the perfect complement to the lighter, fresher touch of the cuisine.

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