Marc Haeberlin has been appointed Signature Chef of the RitzCoffier at Bürgenstock Resort Lake Lucerne, Switzerland’s newest luxury resort which launches on 28th August 2017.
As Signature Chef of the RitzCoffier, Haeberlin is responsible for establishing the restaurant’s fine dining menu. The menu pays tribute to Swiss hotelier César Ritz known as the ‘King of hoteliers, and hotelier to kings’ and Ritz’s best friend Auguste Escoffier, one of the greatest chefs France has known. They both met whilst working in Lucerne at the Hotel National, where Ritz hired Escoffier to manage the kitchens in 1881. Haeberlin will work alongside Culinary Director of Bürgenstock Resort Mike Wehrle and Chef de Cuisine Bertrand Charles.
A renowned and much sought-after French Chef, Marc Haeberlin trained with Paul Bocuse, Gaston Lenôtre and the Troisgros brothers and continues the Haeberlin family’s reputation as one of the most well-respected culinary names in the world. Haeberlin brings more than 40 years’ experience, which began when he joined his father Paul Haeberlin and uncle, Jean-Pierre, in the kitchen. He has been fundamental in maintaining the family restaurant L’Auberge de L’Ill’s three Michelin stars for 50 years. Over the years he has continued to grow and enhance his exquisite cuisine and influence, pushing boundaries and claiming numerous prestigious accolades. He served as President of the Great Tables of the world from 1996 – 2001 and bears three Michelin stars, four Toques Gault&Millau, and two knighthoods. Marc is recognised in France and around the world as one of the best Chefs of his generation.
The RitzCoffier restaurant seats up to 50 inside and 39 on the terrace and is located in the legendary Palace Hotel. Much like the proposed menu, the restaurant’s interior design combines historic craftsmanship with elegance and modernity. Original features such as the old coal stove and fireplace and copper pots and pans remain intact from the former resort, while a sense of luxury and the extraordinary preside.
Some of Haeberlin’s signature dishes that will feature on the menu of the RitzCoffier include: Foie Gras Terrine Haeberlin with Brioche and Port Wine Jelly; Swiss Lake Confit Fish; pan seared Blue Lobster Cooked; Roasted Free Range Chicken, Baked on Pine Cone and Hay; the Haeberlin Poached Peach with Champagne Sabayon and a traditional Rum Baba.
Haeberlin is also signature chef at the Royal Savoy Hotel’s ‘Brasserie du Royal’ in Lausanne, sister property in the Bürgenstock Selection. The Brasserie du Royal has ranked in the top three restaurants in Lausanne alongside three Michelin star Hotel de Ville Crissier and the two Michelin star Anne-Sophie Pic.