Inaugural Dinner :
Restaurant - École Hôtelière de Lausanne
Route de Berne 301, Lausanne
Thursday, May 28, 2026
from 7.30 p.m.
Tasting workshops :
Lausanne Palace
Grand Chêne 7-9, 1002 Lausanne
Friday, May 29, 2026
11.0 a.m. to 1.0 p.m
The Grand Tasting :
Lausanne Palace
Grand Chêne 7-9, 1002 Lausanne
Friday, May 29, 2026
2:00 p.m.-9: 00 p.m.
Internet rates :
Individual Grand Tasting Pass: --
Tasting workshop : --
Inaugural Dinner: --
Jean-Marc Quarin, Indépendant wine critic, subscribers, get a discount with your promotional code
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Share the pleasure of Bordeaux wines at the table
THURSDAY MAY 28, 2026
Starting at 7:30 p.m.
A succession of different pleasures!
To celebrate this eleventh edition, Christian Segui, Executive Chef of the Lausanne Hotel School and Meilleur Ouvrier de France (MOF), will welcome us on Thursday, May 28, 2026. Specially created with Jean-Marc Quarin, this dinner pushes the boundaries of pairings between gourmet cuisine and Bordeaux wines. The resulting creation is so unique that it gives rise to a surprising novelty where 1 plus 1 equals 3!
“Why did I choose to serve wines
from the 2017 vintage?
Quite simply because they are very good right now.
As a reminder, this vintage experienced a severe frost
in the spring, leading to the assumption that the wine
couldn’t possibly be good.
However, in reality, the frost produced a natural selection.
We know that it primarily affects
the less favorable plots.
For Quintus and Haut-Brion,
the best is in the bottle! ””
Jean-Marc Quarin
Menu
Appetizers
Ployez-Jacquemart, Blanc de Blanc millésimé 2012
Champagne
***
Amuse-bouches
Brittany blue lobster with delicate shiso jelly, orange consommé and coral crisp
Clarified pot-au-feu broth with fresh herbs
Château d’Yquem 2015, Sauternes Premier Cru Supérieur
***
Entrance
Delicate crab raviole with avocado, creamy crab head sauce and citrus tomato syrup
Blanc D’Issan 2024, Margaux Troisième Cru Classé en 1855
***
1st Course
Sturgeon in a bread crust with light coffee and cardamom espuma,
red wine fish bone jus
Château Quintus 2017, Saint-Emilion Grand Cru
***
2nd Course
Swiss beef fillet with bone marrow jus,
smoked mushroom purée and compressed potatoes
Château Haut-Brion rouge 2017, Pessac-Léognan rouge Premier Cru Classé en 1855
***
Dessert
Rhubarb and strawberry marmalade, strawberry sorbet,
light verbena cream and rhubarb juice
Champagne Ployez-Jacquemart cuvée Liesse d’Harbonville 2005
Champagne
***
Coffee and petit fours
Chocolate tartlet with homemade praline – lemon and strawberry tartlet
***
Waters
Acqua Panna & San Pellegrino mineral waters
smoked mushroom purée and compressed potatoes
light verbena cream and rhubarb juice
Champagne
Acqua Panna & San Pellegrino mineral waters
Only 70 places available
Inaugural Dinner :
Restaurant - École Hôtelière de Lausanne
Route de Berne 301, Lausanne
Thursday, May 28, 2026
from 7.30 p.m.
Tasting workshops :
Lausanne Palace
Grand Chêne 7-9, 1002 Lausanne
Friday, May 29, 2026
11.0 a.m. to 1.0 p.m
The Grand Tasting :
Lausanne Palace
Grand Chêne 7-9, 1002 Lausanne
Friday, May 29, 2026
2:00 p.m.-9: 00 p.m.
Internet rates :
Individual Grand Tasting Pass: --
Tasting workshop : --
Inaugural Dinner: --
Jean-Marc Quarin, Indépendant wine critic, subscribers, get a discount with your promotional code
Follow us:
Our other appointments
