{HBR_LEAD_468x60.media}

Appointments & Promotions

Switzerland's Newest Luxury Resort Welcomes One of France's Most Celebrated Chefs as Signature Chef

Three-star Michelin Chef of L'Auberge de L'Ill to Helm RitzCoffier by Marc Haeberlin

LUCERNE, SZ. September 4, 2017 – The Bürgenstock Resort Lake Lucerne, welcomes Chef Marc Haeberlin of the legendary three-star Michelin restaurant, L'Auberge de L'Ill in Alsace as Signature Chef for its restaurant at the Palace Hotel, RitzCoffier by Marc Haeberlin.

The fourth generation of Michelin-starred chefs in his family, Chef Marc Haeberlin is known for the award-winning L'Auberge de L'Ill. An illustrious French icon dating back to 1878, the restaurant received its third Michelin star in 1967 and celebrates 50 years of three Michelin stars this year.

Taught by his father from an early age, Chef Haeberlin trained under some of France's most celebrated master chefs including Paul Bocuse, René Lasserre, Gaston Lenôtre and Jean and Pierre Troisgros.

Switzerland's newest luxury resort has tapped Bertrand Charles as RitzCoffier's Chef de Cuisine. He has worked as Chef de Cuisine under such renowned two-star Michelin chefs as Jean Pierre Vigato of Apicius and Jean François Piège while he was at the Hotel de Crillon. Chef Charles has also directed the kitchens of luxury hotels in Morocco, Mauritius and the Philippines.

In announcing the collaboration with Chef Haeberlin, Bruno H. Schöpfer, Managing Director of the Bürgenstock Selection, said: “Marc Haeberlin is recognised as one of the world’s finest chefs and after 50 years of creating memorable cuisine, he continues to innovate.”

Mike Wehrle, Culinary Director of the Bürgenstock Resort added “I am delighted about the cooperation of Marc Haeberlin and Bertrand Charles. These two chefs are real champions in the kitchen."

Chef Haeberlin describes his style of cooking as “a cuisine of the region, using regional products and a lot of passion.”

The RitzCoffier at the Bürgenstock Resort's Palace Hotel pays tribute to Auguste Escoffier and César Ritz. The world's first celebrity chef and its first luxury hotelier, for whom the restaurant is named, met in Lucerne. Before going on to their triumphs at the Savoy in London and the Ritz in Paris, the two began their celebrated partnership at Lucerne’s Hotel National, where Ritz hired Escoffier to manage the kitchens in 1881. Both were well-known innovators. Escoffier aimed to simplify the art of cooking by doing away with heavy sauces and elaborate presentations.

At the RitzCoffier, diners will be immersed in the ambiance of a 19th century kitchen. The original fireplace from the 1873 Grand Hotel at the Bürgenstock Resort takes center stage. More than 100 copper pots – similar to those used by Escoffier and put to use by the Resort's chefs between 1873 and 1940 – decorate the restaurant. Blue and white tiles grace the walls, while the oak floors boast an elegant herring-bone parquet. Mr. Schöpfer even managed to salvage the antique wooden doors of the Grand Hotel's original refrigerator and its 19th century oven.

For further information go to Bürgenstock Resort Lake Lucerne, email info@buergenstock.ch or call 011 41 41 612 9010.

Chef Marc Haeberlin

The renowned French chef Marc Haeberlin trained under five of France's most celebrated chefs. The son of Paul Haeberlin, Chef Marc took over L'Auberge de L'Ill, the family restaurant that was first awarded three Michelin stars in 1967. In 2014, he opened Brasserie Les Haras in Strasbourg which was voted Best European and Best in the World by "The Restaurant & Bar Design Awards 2014." A consultant to several restaurants in Japan, Chef Haeberlin is also Signature Chef at Brasserie du Royal in the Royal Savoy Lausanne, another Bürgenstock Selection property. The restaurant is ranked one of the top in western Switzerland. Chef Haeberlin was named a Chevalier de la Légion d'Honneur in 2007 and a Chevalier des Arts et des Lettres in 2012.

Bürgenstock Hotels & Resort Lake Lucerne

The Bürgenstock Resort Lake Lucerne is part of the Bürgenstock Selection headquartered in Zug, Switzerland. The legendary resort (opening August 2017) includes 4 hotels from 5 star superior to 3 star, with 383 rooms and suites, a state-of-the-art Health & Medical Center, 12 restaurants, lounges and bars, 67 residence suites, a 10,000m2 Alpine spa and a wide range of leisure activities. The company portfolio includes the Bürgenstock Resort Lake Lucerne, the Hotel Schweizerhof Bern & THE SPA (99 rooms) and the Royal Savoy Hotel & Spa Lausanne (196 rooms). The total investment volume of the Bürgenstock Selection is one billion Swiss francs.

Coming Up In The December Online Hotel Business Review




{300x250.media}
Feature Focus
Hotel Law: Issues & Events
There is not a single area of a hotel’s operation that isn’t touched by some aspect of the law. Hotels and management companies employ an army of lawyers to advise and, if necessary, litigate issues which arise in the course of conducting their business. These lawyers typically specialize in specific areas of the law – real estate, construction, development, leasing, liability, franchising, food & beverage, human resources, environmental, insurance, taxes and more. In addition, issues and events can occur within the industry that have a major impact on the whole, and can spur further legal activity. One event which is certain to cause repercussions is Marriott International’s acquisition of Starwood Hotels and Resorts Worldwide. This newly combined company is now the largest hotel company in the world, encompassing 30 hotel brands, 5,500 hotels under management, and 1.1 million hotel rooms worldwide. In the hospitality industry, scale is particularly important – the most profitable companies are those with the most rooms in the most locations. As a result, this mega- transaction is likely to provoke an increase in Mergers & Acquisitions industry-wide. Many experts believe other larger hotel companies will now join forces with smaller operators to avoid being outpaced in the market. Companies that had not previously considered consolidation are now more likely to do so. Another legal issue facing the industry is the regulation of alternative lodging companies such as Airbnb and other firms that offer private, short-term rentals. Cities like San Francisco, Los Angeles and Santa Monica are at the forefront of efforts to legalize and control short-term rentals. However, those cities are finding it’s much easier to adopt regulations on short-term rentals than it is to actually enforce them. The December issue of Hotel Business Review will examine these and other critical issues pertaining to hotel law and how some companies are adapting to them.