The prestigious designation was announced at a gala celebration at the Kultur-und-Kongresszentrum Luzern last night, February 5, 2019.
Among the innovative creations on The RitzCoffier menu are "Ribelmais" Poularde, which is smoked in front of the guest with pine cones and hay from Bürgenberg. Another unique treat is the "sunrise over the Bürgenstockwald", a raclette variation à la RitzCoffier with smoked duck, black truffle and La Ratte potatoes, served with fir sprouts, moss and pine cones from the adjacent forest.
"This award from Guide Michelin is a great honor and motivation for me as a young Chef de Cuisine to continue my culinary journey without losing sight of the classics of French cuisine," says Bertrand Charles.
Robert P. Herr, General Manager of the Bürgenstock Resort Lake Lucerne, added, "I am very happy for Bertrand Charles and the whole team at Restaurant RitzCoffier to celebrate this achievement, which follows the 16 GaultMillau points RitzCoffier has already earned. The cooperation and regular interaction with our culinary mentor, French cooking legend Marc Haeberlin, has produced special fruit."
Culinary Director Mike Wehrle observed at the Guide Michelin Ceremony in Lucerne, "At only 31 years old, Bertrand Charles is a master of the classic dishes of Escoffier and reinterprets them without distorting the French origin. We are delighted that he can express and develop his talent here."