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France - Carcassonne

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Switzerland - Lausanne

Italy - Sicily

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A Taste of Lausanne, Switzerland

Experience top luxury whilst discovering a beautiful part of the Lake of Geneva often overlooked by visitors. Lausanne, the capital of the canton Vaud, is in the French-speaking part of Switzerland, perched on the shores of Lake Geneva and faces the French town of Evian-les-Bains on the other side of the lake. The Jura Mountains are to the north-west.

Lausanne is a district marinated in a culture that benefits from the influences of both France and Switzerland. It is a must-stop destination for inquisitive travellers. The views are breathtaking and the cuisine a sumptuous blend of French fine cooking, Swiss classics and international flavours.

Lausanne lies in the middle of an important Swiss wine-growing region that includes Lavaux to the east and la Côte to the west. It’s the smallest city in the word with a metro service and there is much to see and do including art galleries, museums, walks, shopping, sailing, and much more. Lausanne is the headquarters of the International Olympic Committee and the site of the Olympic Museum (located next to the hotel).

During your stay in Lausanne you will visit the world’s best hotel and restaurant school, stay in one of the world’s most elegant and prestigious luxury hotels, dine in a two-Michelin star restaurant run by a woman chef, be invited to a fantastic winery perched on the sloping shores of Lake Geneva and stop in to meet a Manchester-raised chocolate maker who has taken on (and beaten) the Swiss at their own game.

The Beau-Rivage Palace

The Beau-Rivage Palace is a five-star historical luxury hotel located in Ouchy, on the shores of Lake Geneva. The Beau-Rivage Palace has built a reputation for being one of Europe’s favourite hotels for its service and high quality.

Opened in 1861, the main building was constructed in Art Déco and Neo-Baroque style over 100 years ago. Located in 10 acres of parkland, the elegant belle époque buildings command breathtaking vies across the lake and the French Alps beyond. The hotel is your luxurious base for a fantastic weekend.

Chef Anne-Sophie Pic

Anne-Sophie Pic is the daughter of chef Jacques Pic and grew up at her family's restaurant, Maison Pic. Her renowned grandfather, Andre Pic first gained the restaurant three Michelin stars in 1934.

At the age of 23, in 1992 she returned to Maison Pic. In 2007, she opened her second restaurant, Restaurant Anne-Sophie Pic. It was awarded two Michelin stars in 2009, and is located within the Beau-Rivage Palace hotel.

In 2011, she received the Veuve Cliquot World’s Best Female Chef award. On 14 July 2011, she was named a Chevalier (Knight) of the French Legion of Honour.

Domaine du Daley

Daley Estate is situated in the heart of the terraced vineyards of the Lavaux region of Switzerland; a celebrated Swiss vineyard in an area that is classified as a UNESCO World Heritage Site. Domaine du Daley is owned and operated by the Séverin family.

Domaine du Daley produces 20 different Grands Crus, all made from grapes from the estate and each respecting the different soil and climate conditions on the various plots. The wines are varied on the nose and have a variety of structures.

All the wines are produced using grapes from vines growing at Domaine du Daleyand are laid down in wooden vats or barrels for 11 to 22 months before being bottled on the estate.

The grape varieties include Chasselas, Chardonnay, Viognier, Sauvignon Blanc, Pinot Noir, Gamay, Gamaret, Garanoir, Merlot, Cabernet Franc and Syrah (Shiraz). Domaine du Daley sits on over 11 hectares in the Lavaux region, including 4 appellations – Villette, Epesses, St-Saphorin and Lutry - as well as two additional hectares in the Coteaux de l’Orbe region where the Gamay grape is grown. 

The cellar in the old estate building dates back to 1397.

Durig Chocolaterie

Born into a family of Swiss chocolate makers, Danel Durig learned the craft from his dad, Jean Durig. Growing up near Manchester, England, and vacationing with his father’s family in the French-speaking part of Switzerland, Durig lived comfortably in England and Switzerland. So, when he was ready for a life change, relocating to Switzerland was easy to do.

Durig learned chocolate making from his father and his Lausanne store produces organic, fair trade chocolates that are stunningly good. Everything is handmade and he uses cocoa beans primarily from Ecuador and Peru.

The award-winning Durig knows his chocolates are only as good as the ingredients he uses. To make his ganache, he sources high quality Swiss organic cream from local dairies and vanilla beans from Madagascar. He buys his cocoa and cocoa butter from quality, fair trade producers in Peru, Sierra Leone and Santo Domingo, the Dominican Republic.

Ecole hôtelière de Lausanne (EHL) was founded in 1893 and is the oldest and one of the most respected hotel schools in the world. It is the world’s first training college dedicated to the hospitality industry and is commonly regarded as the top university in its field in the world.

The school has a restaurant “Berceau des Sens” that is one of Lausanne’s best rated. It is staffed by students who work under the guidance of a chef holding an MOF qualification (Meillieur Ouvrier de France) - the toughest qualification to earn as a chef in France.

trip itinerary


  • Depart London
  • Arrive Geneva
  • 1st Class Swiss Rail transfer to Lausanne (40 mins)
  • Check-in Beau-Rivage Palace Hotel
  • Transfer to Ecole Hotelerie Lausanne
  • Lunch at Berceau des Sens
  • Transfer to Durig Chocolatier for experience
  • Walking return to hotel
  • Rest
  • Dinner at Au Chat Noir restaurant


  • Breakfast at hotel
  • Walking tour of old Lausanne
  • Transfer to Domaine du Daley for wine tour & tasting
  • Return to hotel for special Michelin Star late lunch at Anne-Sophie Pic
  • Free time
  • No-host evening entertainment


  • Leisure breakfast or brunch at hotel
  • Free time to experience Lake Geneva, Spa, Pool, Olympic Museum
  • Transfer to Lausanne Rail and Geneva Airport for return flight

© Brian Smith Associates www.briansmithassociates.co.uk