An aerial view of Beau-Rivage Genève.
Opened in 1865, the Beau-Rivage is the form of lodge that anchors a metropolis, with its cream-colored facade and title in lights perched alongside the rooftop for all to see. For 5 generations the property was Swiss-owned and run by the Mayer household. However, in late 2020, the Casacubertas, additionally a household, however from Barcelona, took cost.
The lodge’s grand exterior has been painstakingly restored as have been the hovering frescoes and marble columns. Inside, the rooms are grand but in addition trendy and welcoming, whereas the service is pleasant and intuitive.
Steeped in historical past, the Beau Rivage has performed host to various acquainted names and faces over time, from the Empress of Austria and Emperor Ashkito of Japan to Elizabeth Taylor and Eleanor Roosevelt. It’s a heritage the lodge honors proudly, plucking the best-known and utilizing them to call the rooms and suites that line the corridors.
No two rooms are the identical. Of the 52 rooms, 43 of that are suites, every has its personal identification, a witty amalgam of Victorian, Edwardian, Artwork Nouveau and Artwork Deco design. And for a lodge smack within the heart of the enterprise and purchasing district, the rooms are giant, with excessive ceilings and picturesque balconies affording lake and mountain views.
Albertine’s terrace on the Beau-Rivage Genève.
You get the sensation that the Beau-Rivage is the kind of lodge the place folks come to 12 months after 12 months. The place the bartender is aware of simply what number of shakes to provide your martini and the concierge remembers your daughter’s commencement outcomes.
It’s a narrative that sounds acquainted to the property’s Govt Chef, Dominique Gauthier, who first walked by means of the lodge’s Belle Epoque doorways greater than 20 years in the past. “After I began as a line cook dinner, I used to be solely 25 years outdated,” says Gauthier. On the time, the restaurant had its charms, however nothing formal, no Michelin Star, no main acclaim.
And so Gauthier set to work, finessing his signature model, a mix of French gastronomy and Asian flavors. That pairing is deeply private, owing to a ardour Gauthier has nurtured over his profession for Asian tradition and cooking methods.
With regards to elements, Gauthier’s mouth curves right into a smile. The present fixation on ideas like natural, native, and farm-to-table, have been second nature to the chef’s kitchen for greater than 15 years, lengthy earlier than they have been thought-about fashionable or in vogue. “For the final 15 years or so I’ve surrounded myself with artisans—whether or not that’s for animals, poultry, beef, or pork,” says Gauthier. “And I’ve immersed myself with individuals who develop natural merchandise.”
The Elizabeth Taylor suite on the Beau-Rivage Genève.
However what actually conjures up Gauthier is the visitors. “The second I stroll into the eating room and see folks smiling. I’ve had visitors inform me it was the most effective meal of their lives!”
A view of the soaking tub within the Elizabeth Taylor suite.
Exterior of the lodge—the views, the meals value lingering over—the town of Geneva is true there in your doorstep. Snap your fingers and the lodge can organise a metropolis tour, personalised purchasing, a flip round close by vineyards in a svelte motorized tuk tuk.
Or in order for you an journey, begin the day in downward canine over the turquoise ripples of Lake Geneva with yoga trainer Estelle Hartwig. More and more widespread, stand-up paddle boarding (SUP) yoga, helps to disconnect from the each day noise, easing stress and nervousness, whereas educating stability and constructing core power. There’s one thing primal about being surrounded by open water, that alongside the stillness, breath work, and focus required to shift from pose to pose, it’s value getting away from bed for.
And, in reality, the identical may very well be stated for the Beau-Rivage generally. It is a property that’s value exhibiting up for.
