French fine-dining restaurant RitzCoffier pays tribute to Swiss hotelier César Ritz and Auguste Escoffier, one of the greatest chefs France has ever known. This famous pairing had a long history with the city of Lucerne, Switzerland. Part of the historic Palace Hotel & Conferences, which dates back to 1903, diners are immersed in the ambiance of a 19th century kitchen. The newly painted, 1905 coal stove takes center stage, while the original fireplace from the Bürgenstock Resort’s 1873 Grand Hotel warms up the room. More than 100 copper pots, used by the Resort's chefs between 1873 and 1940, decorate the walls and hang from the ceiling. Open for dinner only and seating up to 90 guests, Chef Bertrand Charles works with three time Michelin-starred signature Chef Marc Haeberlin to offer guests the ultimate classic cuisine “à la Escoffier”. Typical dishes include the Duck Egg Meurette with smoked breast, confit leg and Burgundy jus; and the Braised Beef Cheek Bourgeoise with goose liver, macaroni and leek.

Located at Bürgenstock Hotels & Resort Lake Lucerne, the restaurant offers views across Lake Lucerne from its mountaintop position. Across its eight restaurants and bars, Bürgenstock Resort showcases the little-known excellence of Swiss wine in its three wine cellars, with a total of 677 positions. Champagne holds around 80 positions out of 101 sparkling wines, with a focus on vintage Champagne and Tête de Cuvée as well as Magnum bottles (with around 69 wines). French wine also features heavily with 69 red positions from Burgundy, and 64 red positions from Bordeaux; many wines are available in multiple vintages. The resort is particularly proud of its New World selection, quite unique in this area of Switzerland. This vast and varied range of positions awaits diners at the RitzCoffier.