FESTIVITIES 2019/20 - Baur au Lac
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FESTIVITIES 2019/20
Festivities 2019/20 Celebrating our 175th anniversary and opening our new Baur's restaurant has already made 2019 an auspicious year. That was far from all, however, and we are delighted that two other pieces of news have made it even more special: Laurent Eperon, head chef at our Pavillon restaurant, won his second Michelin star, while Marc Almert was crowned Best Sommelier of the World. The warm glow of these happy events lingers on as we approach the highlights of autumn and the festive period. This year, the Baur au Lac's Afternoon Tea season opens as early as the end of September. We then look forward to the legendary »Christmas Tree Lighting« in our park at the end of November. And we are, of course, more than happy to organize festive gatherings of any kind for your loved ones or your business partners. As Christmas arrives, the festive mood at the Baur au Lac intensifies, culminating as we all join together to usher in the New Year. It was Johannes Baur, our visionary founder, who prepared the ground for all these events and festivities way back in 1844. Upholding the tradition he initiated, yet ever open to the new, we remain committed to serving and celebrating with our guests from Zurich and the world to this day. For this is the spirit that, from the earliest days, has made us one of the best hotels on the planet. And it is in this same spirit that we look forward to sharing with you the many occasions that punctuate the last quarter of this year. Zurich is our family, the world our guest. Welcome to the Baur au Lac. Welcome home! BAUR AU LAC Wilhelm Luxem
Highlights of 2019
2 0 1 9 h a s b e e n a n e v e n t f u l y e a r . O p e n e d 1 7 5 y e a r s a g o , w e a r e p r o u d t h at t h e B a u r a u L a c A FLAIR FOR TASTE
r e m a i n s i n t h e s a m e fa m i ly – i n t o i t s s i x t h g e n e r at i o n – t o t h e p r e s e n t d ay. A lo n g t h e w ay, Our »Baur's« restaurant opened in September.
yo u a n d w e h a v e g at h e r e d c o u n t l e s s h a p p y m e m o r i e s . The new brasserie and bar is modern, chic,
comfortable and sophisticated. The aim was to
create a contemporary space with a palpably
relaxed atmosphere. A first-class art collection
WORLD'S BEST SOMMELIER underscores this ambition. Simply put, we want
Marc Almert, sommelier at the first-time visitors to feel like they have belonged
Pavillon restaurant, had already here forever. At the same time, Baur's embodies
won the title »Best Sommelier a fresh take on the classic grill room, a living hom-
in Germany« in 2017. Evidently age to the tradition of the Baur au Lac. The new
spurred on by this accolade, he bar serves everything from artisanal highballs to
was this year crowned »Best elegant champagnes, classic cocktails to classy
Sommelier of the World« at the wines, zesty aperitifs to rich digestifs.
tender age of 27! For four gruelling
days, he and 65 other candidates
from 62 countries battled it out
for the coveted title, which is only
awarded once every three years.
175 YEARS OF THE BAUR AU LAC
Initially conceived as a trusted hideaway for guests travelling incogni-
to, the »guesthouse« masterminded by Johannes Baur in 1844 was a
huge success from the Day One, a magnet for guests from around the
ANOTHER DISTINCTION
globe. Richard Wagner and Franz Liszt performed the world premiere
FOR THE PAVILLON
of The Valkyrie under the management of Johannes' son Theodor, and
the latter's son-in-law Karl Kracht established masked balls at the Switzerland boasts no fewer than 128 star-
Baur au Lac as the highlight of the party season in the roaring 20’s. studded restaurants, giving it the world's high-
Hermann picked up where his father had left off, bringing the »gold- est density of Michelin stars per capita. This
en 'twenties« into the hotel with lavish parties, head-turning fashion year, a second star shone down on the Pavillon
shows and outstanding orchestras. Charles Kracht embraced the under head chef Laurent Eperon. The experts at
boom years at the Baur au Lac, and the hotel remained »the place to Guide Michelin – and also Gault&Millau – set
be« when his son Andrea took the helm. Each year, the private park great store by innovation and uniqueness.
transforms itself into an open-air gallery of international standing, And on this score, Eperon has for ten years
and the summer party commands cult status. At the Baur au Lac, consistently created and cooked his way to
that is the meaning of tradition: celebrating as and when the occasion the pinnacle of the Swiss gastronomic scene.
arises – for over 175 years! Nor is that going to change when Andrea's The gourmets from Gault&Millau have already
daughter Marguita steers the hotel into its seventh generation… awarded him 18 points.
Baur au Lac Afternoon Tea
September 28, 2019 till April 12, 2020
1:30 to 5:30 pm
Le Hall
It was around 1844 – the year in which the Baur au Lac
was founded – when this delightful tradition was first TRADITIONAL AFTERNOON TEA
established. Assorted freshly brewed teas
from TWG à discrétion
Feeling the time between lunch and dinner growing Tea sandwiches, scones with
longer and longer, the Duchess of Bedford, an aris- clotted cream and mini-pastries
tocrat from the court of Queen Victoria, called for CHF 72
tea, bread, butter and cake to still her post-meridian
hunger. She soon began inviting her circle of friends to CHAMPAGNE AFTERNOON TEA
this little snack; and the idea for these get-togethers
A glass of Philipponnat Champagne
quickly evolved into a regular social event for middle
Assorted freshly brewed teas
and upper-class ladies, who would assemble around
from TWG à discrétion
low tea tables in their private salons. The practice is
Tea sandwiches, scones with
alive and well to this day!
clotted cream and mini-pastries
CHF 85
We too celebrate the wonderful tradition of »after-
noon tea« between the end of September and mid-
BAUR AU LAC
April. We naturally put on a classic spread of dainty AFTERNOON TEA »PRESTIGE«
sandwiches, scones with clotted cream and exquisite
mini-pastries. At weekends in the run-up to Christ- A glass of Grande Cuvée Champagne
mas, the delicate sound of harpists mingles with the Assorted freshly brewed teas
crackle of an open fire to infuse this Victorian-era from TWG à discrétion
reprise with an especially festive ambience in Le Hall. Tea sandwiches, scones with
clotted cream and mini-pastries
CHF 115
Please call +41 (0)44 220 5020 or e-mail lehall@bauraulac.ch
to make a reservation.
THANKSGIVING AT HOME
Zurich
Thanksgiving Turkey for 4 people,
to take out:
ablaze
Oven-roasted turkey, cranberry jelly,
red cabbage, glazed chestnuts,
November 28-30, 2019 Baur au Lac stuffing Year after year, what feels like the
À la maison CHF 300 whole city is drawn to the Bahn-
hofstrasse for the ceremonial
lighting of »Lucy«, the name given
to Zurich's Christmas illuminations.
Oohs and aahs of joy and delight
accompany the first glimpse of the
more than 20,000 stars as they
burst into life. Since last year, even
the tram service has been closed
down for the occasion: With so
WINE RECOMMENDATIONS many pedestrians milling around,
FROM BAUR AU LAC VINS public transport could in any case
hardly move forward or back!
Chardonnay Starmont
Merryvale Vineyards
Napa Valley, California, USA Musical performances at a variety
75cl, 2016 · CHF 30.50 of venues accompany the event,
Chardonnay Carneros which also marks the official open-
Merryvale Vineyards ing of the city's Christmas markets.
»As we express our gratitude, we must never forget that the Napa Valley, California, USA One of these is the Christmas
75cl, 2016 · CHF 53.00
highest appreciation is not to utter words, but to live by them.« village erected on Sechseläuten-
John F. Kennedy once uttered these words at Thanksgiving, the Sauvignon Blanc Starmont platz, whose hundred or more stalls
Merryvale Vineyards
harvest festival that, in the USA, brings the family together from Napa Valley, California, USA and stands offer an attractive mix
far and wide. Well, giving thanks is one thing, but taming the 75cl, 2016 · CHF 26.50 of designer goods and culinary
traditional turkey for this stand-out celebration is another thing Merlot Starmont specialities – not forgetting mulled
entirely! The bird is often enormous, and marinating and roasting Merryvale Vineyards wine for the grown-ups and can-
it are challenges that not every fridge and oven are up to. That's Napa Valley, California, USA dle-dipping for the little ones.
75cl, 2016 · CHF 59.80
why we are happy to provide you with a freshly roasted turkey
for your private Thanksgiving dinner – complete with our own Cabernet Sauvignon We and the city of Zurich look for-
Merryvale Vineyards
special stuffing, cranberry jelly, red cabbage and chestnuts. Napa Valley, California, USA ward to a peaceful advent season,
75cl, 2014 · CHF 83.00 for which we have prepared a host
Profile of festive ways to celebrate in
Merryvale Vineyards fitting style.
Napa Valley, California, USA
75cl, 2013 · CHF 230.00
Please place orders (with the Baur's restaurant) at least 48 hours in advance.
Call +41 (0)44 220 5020 or e-mail event@bauraulac.ch
Christmas Tree Lighting
F r i d ay, N o v e m b e r 2 2 , 2 0 1 9
5:30 to 7:00 pm
B a u r a u L a c Pa r k
This year, the Baur au Lac once again invites locals and visitors
to Zurich to attend our spectacular Christmas Tree Lighting.
At six o'clock sharp, the more than 70,000 fairy lights adorn-
ing the city's tallest Christmas tree will be switched on in our
park. Mulled wine, punch and cookies will be served to herald
the start of the festive period. Santa Claus and his assistant
Schmutzli will mingle with the hundreds of guests, keeping a
special look-out for the youngest visitors – and making their LEVIN DEGER NYSSINA
eyes shine like the lights on the tree! Pastor Katharina Ho- Born in Raperswil (at Nyssina studied music
by-Peter will beseech divine blessings, and the festive mood the other end of Lake before fronting an
will be underpinned by music from singer-songwriter Levin Zurich) in 1985, singer, array of formations
songwriter and multi around Switzerland.
Deger and singer Nyssina.
instrumentalist Levin Scoring a major
Deger has had several success in »The Voice
Afterwards, you can stop by at our newly opened Baur's re singles and albums aired of Holland« raised her
staurant for dinner or indulge in two-star cuisine at the hands on Swiss radio since profile, after which
2010. After studying she returned to her
of Laurent Eperon in the Pavillon, accompanied by a perfect
pop and jazz, he went native Switzerland to
selection of wines picked by our award-winning sommelier to Los Angeles and work as a songwriter,
Marc Almert – judged the best sommelier in the world. San Francisco in 2009, co-songwriter and
polished his songwriting vocal coach.
skills, performed with
She has also provided
the likes of Whitney
backing vocals for acts
Houston's long-standing
such as The Jacksons,
pianist Wayne Linsey,
Seven, Michael Bolton,
studied vocals and was
the Art On Ice Show,
involved in an assort
the Eurovision Song
ment of p roductions.
Contest and various
Attendance of the Christmas Tree Lighting ceremony is free and no reservations Swiss b roadcaster SFR 3
SRF TV shows.
are needed. For bookings at our restaurants, please call +41 (0)44 220 5020 picked him as its »Best
or e-mail event@bauraulac.ch Talent« in June 2015.
Fête de Noël Fête de famille
November 1 to December 22, 2019 S u n d ay, D e c e m b e r 8 , 2 0 1 9
S a lo n s C o n c e r t at 2 : 1 5 p m i n t h e To n h a l l e M a a g
H o t c h o c o l at e at t h e C h a l e t a u L a c
The words »Let the little children come« will ring out
once again this year when the Tonhalle Orchestra joins
with Zurich's Youth Symphony Orchestra and assorted
children's and young people's choirs from around the city
to stage a festive family concert of carol singing where
everyone is invited to join in at the Tonhalle Maag con-
APÉRO cert hall. A blend of familiar carols and new Christmas
songs will once again be presented and performed this
The evening begins with a mulled wine
year. After the concert, guests will be picked up by our
Coming home
aperitif on our cosy, festively decorated
terrace overlooking Lake Zurich. Märli (»fairy-tale«) tram, in which a storyteller will guar-
Delicious canapés and an assortment antee an exciting trip to the Baur au Lac. On arrival will
for Christmas
of Christmas delicacies will be served. be hot chocolate, orange punch and a chocolate fountain
for the children, plus jam-filled biscuits, gingerbread and
DINNER kid-sized sandwiches. Oh, and no one will leave empty-
handed, as Santa Claus hands out little goodie bags for
Our executive chef Maurice Marro
will conjure up either a three-course the journey home.
Christmas menu or a buffet: M o n d ay, D e c e m b e r 2 3 , 2 0 1 9
The choice is yours! Concert and hot chocolate: CHF 75 pp; children up to 12 years: CHF 48 pp From 9:00 pm
Tickets can be booked online at www.bauraulac.ch/events
The run-up to Christmas is a time of joyful anticipation, of Baur's
For more information, please call +41 (0)44 220 5020
contemplation – a time to be together. It lets us gradually shake Perfectly matched wines add to this or e-mail event@bauraulac.ch
off the stresses and strains of everyday life and prepare ourselves delightful culinary experience. Our florist Shortly before the major festivities commence, the
for the major festivities, be it with our families and friends or Loren Fischer will provide the seasonal DJ at the newly opened Baur's will turn up the heat
with colleagues, as a token of gratitude for their dedication. decoration for your party. On request, to get everyone in the mood for Christmas. What
we can also provide background music.
The wonderfully atmospheric illuminations in our park, a huge better opportunity to meet with friends or refresh
gingerbread house, the deep red of the festive wreaths and old acquaintances over exquisite cocktails – with a
poinsettias all combine with the lavish golden Christmas tree From CHF 195 per person cool sound and a whole lot of fun!
decorations to suffuse you and your loved ones with a tingling White wine, red wine, mineral water,
soft drinks, coffee and tea served
seasonal mood on your way to your Salon.
during dinner are included in the price.
Entrance is free (no reservations are needed).
Bookings are taken for upwards of 20 people. Please call Cocktails from CHF 10. For more information, call
+41 (0)44 220 5066 or e-mail banquet@bauraulac.ch +41 (0)44 220 5060 or visit us at www.baurs-zurich.ch
Baur au Lac presents
N o v e m b e r 2 2 , 2 0 1 9 t o J a n u a ry 7, 2 0 2 0
A va i l a b l e f r o m o u r k i o s k a n d t o o r d e r
Baur au Lac »Miel du Jardin«
honey from our own bees
Baur au Lac Macaroons
created by our pâtissier
Baur au Lac Christmas Stollen
baked to a traditional recipe
with rum raisins and candied
lemon and orange
Christmas Biscuits
»Sélection Baur au Lac«
Baur au Lac »Chocolat 1844«
Rectangle Lait 43% Noisette
Still looking for that last elusive gift? Like to put a smile on the Rectangle Noir 70% Amande
face of a friend with chocolate temptations? Or do you simply Carrés Noir 70% et Lait 43%
not have time to bake all those delicious Christmas cookies Chocolat Chaud Noir 70%
yourself? Need some choice tea for your very own afternoon tea Pralinés classiques
during Advent? The Baur au Lac's exquisite selection of fine gifts
includes all these and more tasty delights as the perfect presents Thé au Lac Noir
for loved ones. Each one is caringly produced and packaged by & Thé au Lac Vert
hand here at the Baur au Lac.
Baur au Lac Pâté fait Maison
with foie gras and truffles
Duck Liver Terrine
Available from the Baur au Lac only during the festive period. seasoned with Port
To order, please call +41 (0)44 220 5066
or e-mail banquet@bauraulac.ch
Chalet au Lac
December 2-30, 2019
M o n d ay t o S at u r d ay f r o m 6 : 0 0 p m ; c lo s e d o n S u n d ay s
B a u r a u L a c Pa r k
Nothing brings people together like sharing tradition-
al Swiss dishes such as raclette and fondue at a cosy HORS D'OEUVRES
table. Treat yourself to the warm, »gemuetlich« feel of LAMB’S LETTUCE MIMOSA
a Swiss mountain chalet, set up specially for the Christ- ***
mas period in our own park. A mulled wine aperitif on SELECTION OF SWISS COLD CUTS
the terrace will melt away the winter cold, while typical farmhouse bread with butter
or
Swiss specialities are served in a relaxed atmosphere.
PUMPKIN SOUP
Amid the hustle and bustle of the festive period in our flavoured with citrus
international city, the Chalet au Lac is a delightful hide- or
away, a place of refuge reminiscent of a mountain cabin. SMOKED FILET OF TROUT
In keeping with Zurich's cosmopolitan flair, an extensive
selection of Swiss wines – including Chasselas, Pinot MAIN DISHES
Noir and Merlot – are on offer, alongside sturdy Spanish AUSTRALIAN BEEF FILLET
offerings, fruity Italian wines and, of course, Gallic clas- Malabar pepper sauce,
French fries, vegetable bouquet
sics from across the Rhine – the perfect selection to set
off the rustic dishes prepared by the Chalet's chefs. A RACLETTE WITH CHEESE FROM BAGNES
small but stunning array of various large-format bottles À DISCRÉTION
potatoes, pickles
is also on offer for amiable get-togethers. And don't
forget a shot of kirsch to end the evening! FOR 2 OR MORE PEOPLE:
FONDUE CHINOISE
Beef and veal from Switzerland,
home made sauces, pommes frites
FONDUE WITH VACHERIN FRIBOURGEOIS
& GRUYÈRE À DISCRÉTION
refined with shaved truffles as an option
DESSERTS
Four-course menu of your choice: CHF 125 pp APPLE COMPOTE WITH YOGHURT ICE CREAM
(Exclusive bookings on request) VERMICELLES »CHALET AU LAC«
To make a reservation, please call +41 (0)44 220 5066,
e-mail banquet@bauraulac.ch or visit us online.
Menu de Noël @ Pavillon
Christmas Eve, December 24, 2019: Dinner from 7:00 pm
C h r i s t m a s D ay, D e c e m b e r 2 5 , 2 0 1 9 : L u n c h f r o m n o o n · D i n n e r f r o m 7 : 0 0 p m
Pa v i l lo n r e s ta u r a n t
At the Pavillon restaurant, Laurent Eperon transforms Christ-
mas Eve and Christmas Day into a celebration of modern
French cuisine. His creativity and passion for perfect presenta- OSCIÈTRE CAVIAR
POTAGER DU MOMENT
tion are themselves an unforgettable gift to his guests.
Iselisberger Cuvée 1844 blanc
Roland & Karin Lenz, Thurgau, Switzerland
WINE RECOMMENDATIONS FROM MARC ALMERT
DUCK LIVER - TRUFFLE - QUAIL
The wines to go with these meals are as diverse as they are
Abtsberg, Riesling Spätlese
exquisite. Mature liqueur wine classics from France and Ger- Maximin Grünhäuser
many, each with a very special dimension, accompany both Ruwer/Mosel, Germany
the foie gras and the desserts. To commence proceedings, a CARABINERO - JAFFNA
fruity Swiss wine from the organic Lenz estate's »1844« line Les Vaudevey, Chablis Premier Cru
perfectly complements Eperon's delicate potager. After the Julien Brocard, Bourgogne, France
briefest of Californian interludes with an an opulent Sauvignon
CONSOMMÉ - DEMIDOV
Blanc, a Burgundy is, of course, de rigueur – and not merely to
uphold the authenticity of traditional French gourmet cuisine. SEA BASS - MUSSELS
At this point, the Brocard and Mortet estates demonstrate how Après-Midi, Peter Michael
Knights Valley, Sonoma, USA
splendidly both Chardonnay and Pinot Noir go with the spicy
nuances of the dishes served. To celebrate the occasion, the RESET - TURICUM
latter is served from a magnum bottle. SWISS VEAL - METTERNICH
Gevrey-Chambertin, Mes 5 Terroirs
Denis Mortet, Bourgogne, France
Magnum
CHOCOLATE PLEASURE
Dress code: Festive attire
ABSOLUT VANILLA
Nine-course menu: CHF 420 pp including mineral water and coffee;
Château Doisy-Védrines
Deuxième Cru Classé
CHF 560 pp including the recommended wines, mineral water and coffee.
Sauternes, France
Five-course lunch: CHF 245 pp including mineral water and coffee.
To make a reservation, please call +41 (0)44 220 5022
or e-mail info@aupavillon.chChristmas @ Baur’s Christmas Eve, December 24, 2019: Dinner from 6:00 pm C h r i s t m a s D ay, D e c e m b e r 2 5 , 2 0 1 9 : L u n c h f r o m n o o n · D i n n e r f r o m 7 : 0 0 p m Baur's »Casual Christmas« is the motto of our brand-new brasserie and bar. So why not sit back and enjoy the world-class seasonal specialities served à la carte at Baur's? And what better way to set the tone than over a classic aperitif or one-of-a-kind cocktail in this ingeniously designed bar? Opened this September, the Baur's also pays daily tribute to Bacchus, taking you on an ever-new journey of discovery that spans the globe. Guests begin the expedition in the foyer, where our sparkling new chambrairs showcase an exciting spectrum of wines. Recommendations and individual descriptions are includ- ed in the wine list, and our team is more than happy to enlighten you further on a given noble grape or our estate of the month. . Dress code: Casual chic To make a reservation, please call +41 (0)44 220 5060 or e-mail info@baurs-zurich.ch
N e w Ye a r ' s E v e , D e c e m b e r 3 1 , 2 0 1 9
N e w Ye a r ' s E v e B a l l f r o m 7 : 0 0 p m · F i r e w o r k s b e g i n at a r o u n d 0 0 : 2 0 a m
The place to be
on the night of nights
Th e c h o i c e i s yo u r s …
There is no end of ideas about how to enjoy the turn everyone can take in the spectacular fireworks display
of the year. How about a delectable Epicurean festival that bathes Lake Zurich with light. Set off from three
in the form of an eleven-course dinner, all lovingly pre- vessels, the pyrotechnic wizardry promises a spellbind-
pared by a two-star chef and washed down with choice ing show not only for our guests, but for the 150,000
wines personally recommended by the best sommelier people who throng to Zurich at this time. The glittering
in the world? Or perhaps you might fancy a truly magi- sea of colourful lights enchants one and all in dazzling
cal ball with dancing from seven in the evening till three anticipation of a happy New Year.
in the morning, punctuated by a mere seven courses to
keep you going? Then again, perhaps a vibrant dinner Wherever your evening begins – at the Pavillon, in the
party with a top DJ and a cool dancefloor in Zurich's Petit Palais, at Baur's, in the Chalet, in Le Hall or in the
latest hotspot is where you would prefer to stay till the Salon Français – we will all celebrate the ensuing New
early hours? By no means least, there is also a cosy, Year's Eve party together. Drift to your heart's content
convivial chalet-style atmosphere complete with Swiss between the different events and moods; dance the
specialities and a DJ thrown in – just the job for young night away to the strains of jazz, classical music, rock,
families and groups of close friends. soul or drum and bass. And if you can't make it here
before 11:00 pm, then why not invest in one of our cov-
Still not found what you are looking for? Then, after an eted, strictly limited edition of 80 walk-around tickets
evening out at a concert, maybe we could tempt you entitling you to join us in the park for the midnight fire-
with a classy three-course menu? Or simply a New works and, afterwards, for the magnificent New Year's
Year's Eve aperitif and a bottle of rosé champagne Ball at the Baur au Lac.
when you get back from the opera?
At midnight, family and friends emerge from the
various event locations and coalesce in a matter of Dress code: Festive attire
minutes to see in the New Year with those they love. To make a reservation, please call +41 (0)44 220 5066
From the privileged vantage point of our private park, or e-mail banquet@bauraulac.chSAXOBEATZ @ BAUR‘S
Live @ Baur au Lac Award-winning saxophonist meets top-flight DJ:
Jörn Gropp and Adrian Planitz are the names be-
hind the congenial duo whose speciality is getting
every conceivable party raving. Saxobeatz defi-
A t o u r n e w ly o p e n e d B a u r ' s , a DJ a n d s a x o p h o n i s t d u o w i l l p u t t h e n e w d a n c e f lo o r nitely take »dancing till the early hours« to a new
t h r o u g h i t s pa c e s a n d t ry o u t Z u r i c h ' s pa r t y v i b e . I n t h e P e t i t Pa l a i s , a t r a d i t i o n a l b a n d level. An eclectic mix of traditional and modern
w i l l c o n j u r e u p a n a u t h e n t i c b a l l f e e l i n g , c o m p l e t e w i t h w a lt z e s , t h e c h a - c h a - c h a a n d sounds gets the most out of DJ and band alike,
r o c k ' n ' r o l l . M e a n w h i l e , R ' n ' B , h i p - h o p, d i s c o a n d f u n k s o u n d s w i l l p u m p u p t h e h e at i n appealing to every musical taste. Jörn, a manage-
t h e C h a l e t. L e t ' s g e t t h e pa r t y s ta r t e d ! ment consultant in a previous life, today looks back
on 15 years of international success as a DJ. Away
from the dancefloor, he loves surfing and magic
and can be found every year at Burning Man. A
THIS MASQUERADE @ PETIT PALAIS double graduate and winner of multiple awards
who plays his way nonchalantly through the whole
Claudine Weber fronts (and co-founded) This Masquerade. Her striking voice and infectious effervescence gamut of music styles, saxophonist Adrian Planitz
captivate every audience. Together with her five band members – all of them experienced and mostly in- has graced international stages for 17 years, but is
ternational professionals who have learned their trade from the ground up – Claudine is the guarantee of a just as likely to be seen roaming in the mountains,
Photo by John Metcalf
thoroughly enjoyable evening. Launched as a pop group in 1986, the original line-up was quickly invited to come snow or shine.
stage initial company events. An encyclopaedic repertoire was put together in record time and the rest, as
they say, is history! Since then, the now-six-member ensemble has made quite a name for itself as a gala and
party band. And yes, This Masquerade did indeed borrow its name from the wonderful, eponymous song by
American guitarist George Benson!
DJ PLEASURE @ CHALET AU LAC
They call him »the music time machine«.
His reputation? Patric Pleasure is one of the most
versatile and sought-after DJs in Switzerland.
His hundred or so shows a year take in the most
popular clubs, festivals, company events and
wedding after-parties. His secret? A mega-mix of
The Rolling Stones, Pharrell Williams, Puff Daddy,
Michael Jackson and AC/DC, Bruno Mars, Jan
Delay and Jay-Z. Akin to an acoustic journey
through time, the program arcs from the 'sixties
to the present day. The passionate musician
certainly knows how to enrapture his audiences,
adapting to their preferences and thrilling them
with ice-cool R'n'B, hip-hop, disco and funk beats.
May we have this dance?New Year’s Eve @ Pavillon
N e w Ye a r ' s E v e , D e c e m b e r 3 1 , 2 0 1 9
Dinner from 7:00 pm
Pa v i l lo n r e s ta u r a n t
Culinary highlights once again set the tone at the Pavillon
restaurant. As you think back over the year gone by, let an OYSTER - OSCIÈTRE CAVIAR
Blanc de Blancs Brut
eleven-course »gourmet symphony« serenade you through
Nyetimber, Sussex, England
the evening – before a magical pyrotechnic ballet shines a
heavenly light on the new one. SALMON FROM IRELAND - MARINATED
Yvorne l'Ovaille
Deladoey, Chablais, Switzerland
WINE RECOMMENDATIONS FROM MARC ALMERT
The evening's events get underway with a spot of trend- CRAB - MIMOSA
Bacharacher Wolfshöhle, Riesling Grosses Gewächs
setting as the pioneering Nyetimber represents England, Ratzenberger, Middle Rhine, Germany
currently the most dynamic provenance for sparkline wine.
The newcomer is nevertheless followed by time-honoured TRUFFLE - JERUSALEM ARTICHOKE - PERSILLÉ
Grüner Veltliner Smaragd, Dürnsteiner Liebenberg
classics: a Swiss Chasselas from Yvorne to go with the F.X. Pichler, Wachau, Austria
intensive salmon taste; the mineral undertones of a Ger-
SOLE PETIT BATEAU - GRENOBLE STYLE
man Riesling served with Laurent Eperon's crab dish; a
La Truffière, Puligny-Montrachet Premier Cru
Veltliner Smaragd from FX Pichler in Wachau to accentuate Bruno Colin, Bourgogne, France
the earthy nuances of Jerusalem artichoke; and a vigorous
Brunello di Montalcino to wash down the striking flavour LOBSTER - BISQUE
of the quail. On the white side, a Puligny Premier Cru from QUAIL - MADEIRA - GRAPE
Bruno Colin accompanies the sole before we switch back Brunello di Montalcino, Riserva gli Angeli
to red from South Africa's new flagship estate 4G to go La Gerla, Toscana, Italy
with the main course beef. Shortly before midnight, an RESET - TURICUM
almost-forgotten classic comes into play: a Pedro Ximenez
BEEF FROM SWITZERLAND - ROSSINI
from Gutiérrez Colosía, the sweetest of all sherries, to com-
The Echo of G
plement the delicious chocolate dessert. 4 G Wines, Western Cape, South Africa
Dress code: Festive attire CITRUS - CARDAMOM
Menu: CHF 850 pp including the recommended wines,
CHOCOLATE - POP ART
mineral water and coffee.
Pedro Ximenez, Gutiérrez Colosía, Jerez, Spain
To make a reservation, please call +41 (0)44 220 5022
or e-mail info@aupavillon.chNew Year’s Eve @ Petit Palais
N e w Ye a r ' s E v e , D e c e m b e r 3 1 , 2 0 1 9
Aperitif from 7:00 pm · Gala dinner from 8:00 pm
F r o m 7 : 0 0 p m : Th i s M a s q u e r a d e
L e P e t i t Pa l a i s & S a lo n s
The »PePa«, as the Petit Palais is fondly known, lays on a
feast for all the senses as the New Year approaches: six
courses to delight the palate, elegant evening attire on all SCALLOP AND SALMON
sides to please the eye and music from »This Masquer- FROM SCOTLAND IN NORI
Citrus vinaigrette,
ade« – a magnificent ball ambience to end the year.
blinis and Osciètre pearls
WINE RECOMMENDATIONS FROM MARC ALMERT DUCK LIVER TERRINE COATED
The Petit Palais will be resplendent as ever as the old year IN GINGERBREAD POWDER
gives way to the new. After gathering ideas months in Remoulade of stalk celery and artichoke
advance, behind-the-scenes preparations for the mar- Chutney of dried apricots
and toasted bread
vellous menu will begin days ahead of the big event.
Choosing the perfect wines for such a special occasion is RABBIT CONSOMMÉ REFINED
another aspect not to be taken lightly. The compact wine WITH FINE CHAMPAGNE
list assembled for the ball thus treats you to a selection of Royal of Périgord truffle
our guests' favourites over the past year. Familiar options
GRILLED DUBLIN BAY PRAWN
from Switzerland, Burgundy, Bordeaux, Spain and Italy are
WITH A WHITE WINE EMULSION
obviously included, as are two surprises from other parts Fregola Sarda with saffron fennel
of the world. Come midnight, all glasses will be raised un-
der a blaze of fireworks in the park to welcome in a happy, BEEF FILET
healthy and wholesome New Year 2020. BAUR AU LAC SELECTION
Potato-leek jalousie
Seasonal vegetables bouquet
VARIATION OF
APPLE AND CINNAMON
Dress code: Festive attire MIGNARDISE
Gala dinner: CHF 520 pp including a champagne aperitif
from our Chef Pâtissier
plus mineral water and coffee till midnight
To make a reservation, please call +41 (0)44 220 5066
or e-mail banquet@bauraulac.chNew Year’s Eve @ Baur’s
N e w Ye a r ' s E v e , D e c e m b e r 3 1 , 2 0 1 9
From 7:00 pm · Gala dinner from 8:00 pm
F r o m 8 : 0 0 p m : S a x o b e at z
Baur's
The whole of the Baur au Lac will be one big party zone! If
you prefer, why not get into the groove in laid-back style with
a champagne at the Austernbar? The ensuing five-course
menu will embody the new brasserie philosophy: »Luxurious
Simplicity«.
FOIE GRAS AU TORCHON
WINE RECOMMENDATIONS FROM MARC ALMERT Brioche
Exciting new discoveries, famous classic wines and delicious
LOBSTER AND SWEETBREAD
tips from a genuine insider: The Baur's wine list takes you on
Champagne mousseline
a round-the-world expedition. Do you like fancy labels? Then
Roasted black salsify
be inspired by the exhibition in our new chambrairs.
Our team will be more than happy to advise you on personal RAVIOLI WITH QUAIL CONFIT
favourites and tell you about our estate of the month. Either Red onion and thyme
way, you are sure to find just the right source of liquid joy to Emulsion of dried boletus
accompany Olivier Rais' exquisite dishes.
ROASTED BEEF FILET
SERVED IN A CASSEROLE
Potato tartelette with
artichoke and truffle
NEW INTERPRETATION OF
PEAR »BELLE HÉLÈNE«
Dress code: Dress to impress
Menu: CHF 325 pp including mineral water and coffee
CHF 415 pp including the recommended wines, mineral water and coffee
To make a reservation, please call +41 (0)44 220 5060
or e-mail info@baurs-zurich.chNew Year’s Eve @ New Year’s Eve @ New Year’s Eve Walk-around
Salon Français Chalet au Lac Aperitif tickets
N e w Ye a r ' s E v e , D e c e m b e r 3 1 , 2 0 1 9 N e w Ye a r ' s E v e , D e c e m b e r 3 1 , 2 0 1 9 N e w Ye a r ' s E v e , D e c e m b e r 3 1 , 2 0 1 9 N e w Ye a r ' s E v e , D e c e m b e r 3 1 , 2 0 1 9
Dinner from 9:00 pm Open from 7:00 pm From 9:00 pm From 11:00 pm
S a lo n F r a n ç a i s Dinner from 8:00 pm Le Hall
F r o m 8 : 0 0 p m : DJ P l e a s u r e A glass of champagne and midnight snack,
Chalet au Lac A bottle of André Clouet Brut Rosé Champagne, walk-around ticket for the fireworks display in
an étagère with 9 exquisite canapés per person, the park, followed by the New Year's Eve party
Planning to get your New Year's Eve underway with DJ and dinner: The magical charm of a midnight snack. at the Baur au Lac. Drift to your heart's content
a concert? Then how about a slightly calmer but no mountain cabin suffuses our cosy chalet – Access to the New Year's Eve party with three between three different party locations with live
less festive atmosphere amid the timeless elegance but still leaves plenty room for a dancefloor! different live bands and walk-around tickets for bands and dancing till the early hours.
of our Salon Français to see in the New Year? After Set in our picturesque park, a traditional Swiss the fireworks display in the park.
a superb three-course menu, you can enjoy the feast will combine with cool R'n'B, hip-hop,
Dress code: Festive attire
lakeside fireworks display at midnight from the disco and funk sounds from Patric Pleasure Dress code: Festive attire Walk-around tickets: CHF 125 pp
stylish, exclusive setting of our private park. to get you in the mood for the New Year. Aperitif: CHF 325 for two people. Access via the main entrance.
To make a reservation, please call +41 (0)44 220 5020 To make a reservation, please visit us online at
or e-mail lehall@bauraulac.ch www.bauraulac.ch/flanierkarten or e-mail banquet@bauraulac
DUCK LIVER TERRINE TATAR OF SMOKED SALMON
COATED IN GINGERBREAD Blini and Osciètre caviar
Remoulade of stalk celery and artichoke
Chutney of dried apricots DUCK LIVER TERRINE
New Year’s Day Hangover
and toasted bread APPLE-CELERY REMOULADE
Chutney of dried apricots & brioche
BEEF FILET
BAUR AU LAC SELECTION
Red wine sauce
LENTIL CREAM SOUP
with Lomo mousseline
Breakfast Breakfast
Potato-leek jalousie
Seasonal vegetables bouquet FONDUE CHINOISE @ Pavillon @Baur’s
Veal and beef
J a n u a ry 1 , 2 0 2 0 J a n u a ry 1 , 2 0 2 0
VARIATION OF APPLE or 7:00 am till noon Baur's brasserie and bar
AND CINAMON 11:00 am till 3:00 pm
CHEESE FONDUE Pa v i l lo n r e s ta u r a n t
with Vacherin Fribourgeoise & Gruyère
On request refined with truffle Breakfast buffet: CHF 52 pp New Year's roast beef and Bloody Mary
Five hot dishes will also be served à la carte & Mimosa à discrétion: CHF 95 pp
MOUNT BLANC New Year's roast beef and champagne
Exclusively for hotel guests.
à discrétion: CHF 125 pp
Dress code: Festive attire
Dress code: Alpine chic
Menu: CHF 195 pp including
one glass of champagne as an aperitif Menu: CHF 245 pp
To make a reservation, please call +41 (0)44 220 5066 To make a reservation, please call +41 (0)44 220 5066 To make a reservation, please call +41 (0)44 220 5022 To make a reservation, please call +41 (0)44 220 5066
or e-mail banquet@bauraulac.ch or e-mail banquet@bauraulac.ch or e-mail info@aupavillon.ch or e-mail banquet@bauraulac.chExpression of a Lifestyle A tradition of value since 1844
D e c e m b e r 2 1 , 2 0 1 9 t i l l J a n u a ry 1 3 , 2 0 2 0 B a u r a u L a c Vi n s
Rooms & suites
We are pleased to be able to offer you special rates on A present from Baur au Lac Vins is an expression of
our exclusive rooms and suites over the festive season. your personal, unerring style – and of just how much
The offer includes fresh fruit and a small gift from our you appreciate the recipient. Treat your friends and
in-house chocolatier, mineral water in the evenings and acquaintances, business partners and colleagues or
free access to our fitness club. treasured family members to exquisite moments, pure
joie de vivre and sheer enjoyment with our unique
December 21-30, 2 0 1 9 ( c h e c k- o u t ) selection of wines and champagnes.
Single room: CHF 520
Double room: CHF 730
Junior suite: CHF 1100 The estates we hand-pick around the globe and the
first-class reputation of Baur au Lac Vins are your
D e c e m b e r 3 0 , 2 0 1 9 t i l l J a n u a ry 2 , 2 0 2 0 guarantee of impeccable quality that will satisfy even
( c h e c k- o u t ) the most discerning tastes. Visit us online or at one
Single room: CHF 590 of our shops in the hotel, at Zurich's central railway
Double room: CHF 920
station, in Regensdorf or in Männedorf.
Junior suite: CHF 1200
J a n u a ry 2 - 1 3 , 2 0 2 0 ( c h e c k- o u t )
Single room: CHF 520
Double room: CHF 730
Junior suite: CHF 1100
The prices listed above are quoted per room and per
night, including Internet access via wireless LAN, a free
minibar, value-added tax (VAT) and service charges. Hotel branch: Börsenstrasse 27, CH-8001 Zurich
Phone +41 (0)44 220 5055, mail to filiale.ho@balv.ch
Please note that a limited contingent of rooms is avail-
Head office in Regensdorf: Adlikerstrasse 272, CH-8105 Regensdorf
able for this special arrangement and that no refunds
Phone +41 (0)44 777 0502, mail to filiale.rd@balv.ch
can be given for unused services.
Zurich branch: Hauptbahnhof, CH-8001 Zurich
Check-in: from 3:00 pm, Check-out: by 12:00 noon. Phone +41 (0)44 212 5050, mail to filiale.hb@balv.ch
Männedorf branch: Seestrasse/Dorfgasse 46, CH-8001 Zurich
To make a reservation, please call +41 (0)44 220 5030 Phone +41 (0)44 920 0747, mail to filiale.md@balv.ch
or e-mail reservation@bauraulac.ch www.bauraulacvins.chTALSTRASSE 1 . 8001 ZURICH . SWITZERLAND T +41 (0)44 220 50 20 . F +41 (0)44 220 50 44 INFO@BAURAULAC.CH . WWW.BAURAULAC.CH
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