Adam Bentalha

3 New Desserts at the Lausanne Royal Savoy – New Menu.

3 New Desserts at the Lausanne Royal Savoy – New Menu.

During a very inspiring morning at the Royal Savoy in Lausanne, we were able to discover 3 new desserts that will complete the new menu for this Spring. It was the opportunity to meet the talents behind this extraordinary cuisine like Julien Krauss (Executive Chef), Adam Bentalha (Brasserie Chef) or Marc Haeberlin (Signature Chef). This morning was actually a “tasting session” in which we would discover and taste 3 new desserts. These new three creation will be part of the new menu to be launched in February 7th. The 3 desserts are revisits to great classics and the talented team at the Royal Savoy found a new way to review these amazing desserts. Between poetry and design, the Royal Savoy customers will be amazed. The following desserts were prepared by Charlotte Marchal operating in the Royal Savoy kitchen. The three new desserts were chosen by being classics. Still, the Royal Savoy team…

“Bubbly Breakfast” at the Lausanne Royal Savoy. When talent and creativity meet.

“Bubbly Breakfast” at the Lausanne Royal Savoy. When talent and creativity meet.

This morning there was only one place where LuxuryActivist could be. It is a exceptional place where luxury, art and know-how meet. This place is called the Lausanne Royal Savoy. Around this very exclusive breakfast table 5 amazing talents: Mr Benoît Gouez, Chef de Cave at Moët & Chandon Mr Marc Haeberlin, 3 stars Michelin and Signature Chef at the Lausanne Royal Savoy Mr Julien Krauss, Executive Chef at Lausanne Royal Savoy Mr Adam Bentalha, Brasserie Chef at Lausanne Royal Savoy Mr Reza Nahaboo, Chef Sommelier at Lausanne Royal Savoy The idea was to discover the new desserts coming in the new menu and to taste the unique and amazing Moët & Chandon Millésime 2008. It was a true Bubbly Breakfast. Several journalists and bloggers were invited to this very special occasion. Having these 5 great talents around the table was definitely our most inspiring experience of this year so far. Benoît Gouez,…