Gourmet ballroom dinner “à la russe” will be cooked by Didier Schneider, Hotel Chef at Beau-Rivage Palace, Lausanne and by Chef Olga Suzdalkina, author of a vegan set and resident of Chef’s Table by White Rabbit
Welcome cocktails will be accompanied by snacks from both chefs
VIP menu – black caviar, 3 appetizers, 1 main course, dessert. Accompanied by fine wines.
PREMIUM menu – 2 appetizers, 1 main course, dessert. Accompanied by Domaine Burnier wines.