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| Conferences | <strong>Private</strong> <strong>Events</strong>
Expression of a Lifestyle
BANQUETS, CONFERENCES & PRIVATE FUNCTIONS<br />
Thank you for choosing the BAUR AU LAC as the venue for your event.<br />
A 165-year tradition speaks for our experience; and the success of your<br />
function is in the very safe hands of top-class people assisted by the<br />
very best in leading-edge equipment. Our team will give you sound<br />
advice throughout the preparatory phase and will walk you through<br />
the actual event from start to finish.<br />
Welcome to the BAUR AU LAC.<br />
Contents<br />
Page<br />
1<br />
Baur au Lac<br />
2<br />
Salon I<br />
4<br />
Salon II<br />
6<br />
Salon III<br />
8<br />
Salon V / VI<br />
10<br />
Le Petit Palais<br />
12<br />
Le Salon Français<br />
14<br />
Weddings<br />
16<br />
Wedding Packages<br />
18<br />
Breakfast<br />
19<br />
Business Lunch Menus<br />
20<br />
Dinner Menus<br />
22<br />
Vegetarian Menu Suggestions<br />
24<br />
Cocktails à la carte<br />
26<br />
Standing Cocktails<br />
27<br />
Buffets<br />
29<br />
General Terms & Conditions<br />
30<br />
July 2010
«Downtown Switzerland»<br />
2<br />
Studies show that Zurich boasts a superior quality of life to<br />
every other large city in the world. Low crime rates and a high<br />
standard of living are doubtless part of the equation. Yet the<br />
harmonious coexistence of a historic old town and a vibrant<br />
modern lifestyle also contribute to the distinctive flair of this<br />
winsome city. World-class cultural offerings and culinary diversity<br />
combine with close proximity to Europe's most attractive<br />
holiday resorts to make Zurich a truly coveted venue.<br />
For many travelers, this strategic location is reason enough<br />
for a stop-over that will at last let them go shopping on the<br />
Bahnhofstrasse, one of the continent's most glamorous high<br />
streets. It is no secret that Switzerland's largest metropolis<br />
has the service and finance industry to thank for its international<br />
renown. Mercifully, however, the skyline – a striking<br />
brush-stroke in Zurich's cosmopolitan landscape – has<br />
remained completely free of skyscrapers.<br />
A mere stone's throw from the Paradeplatz, Zurich's bustling<br />
financial district, the BAUR AU LAC serenely commands a<br />
privileged position in its own landscaped park, between the<br />
lake and the Schanzengraben canal. The hotel has been<br />
owned by the same family for 165 years. Kings and conquerors,<br />
presidents and prelates have bedded under its venerable<br />
roof. Famous artists too regularly stay at the Baur au Lac,<br />
whose incomparable service has for generations been setting<br />
the standard in the international hotel industry.<br />
Every room was lovingly and uniquely crafted to combine<br />
superlative creature comforts with classical elegance and<br />
every conceivable technical convenience. This exquisite aura,<br />
the excellent quality of the hotel's cuisine and the exemplary<br />
dedication of its over 250 staff have made waves even<br />
«across the pond». The experts at New York-based «Leading<br />
Hotels of the World» recently singled out the Baur au Lac as<br />
the «Best Hotel in Europe».<br />
The completely revamped banquet area was inaugurated in<br />
December 2008. Respected designers have put a new face on<br />
the salons which, if anything, are now even more elegant,<br />
even more distinguished.
Salon I<br />
Star architect Pierre-Yves Rochon has completely redesigned<br />
Salons I and II. No function room in Zurich can compare<br />
with the exalted elegance of these venerable halls. The perfect<br />
harmony of textile elements and furnishings gives the<br />
room a spacious, open feel. Subtle decorative touches,<br />
warm, natural colors and precious objets d'art combine to<br />
create a distinctively cultivated, exclusive atmosphere.<br />
Capacity<br />
Cocktail reception 100 Persons<br />
Banquet 40 Persons<br />
Boardroom 28 Persons<br />
Seminar 35 Persons<br />
'U' shape 30 Persons<br />
Theatre style 40 Persons<br />
Prices<br />
Lunch / Dinner * CHF 750.--<br />
Cocktail reception * CHF 750.--<br />
Exhibition CHF 2,200.--<br />
Conference, ½ Day CHF 1,000.--<br />
Conference, 1 Day CHF 1,500.--<br />
* Minimum consumption CHF 3,000.--<br />
4<br />
Area: 88 m 2 I Length: 10.70 m I Width: 8.20 m I Height: 3.26 m
Salon II<br />
Confidential meetings or private family functions could not wish for<br />
a more stylish setting than Salon II. Superb cuisine, impeccable, discreet<br />
service and the masterful experience of a thoroughly professional<br />
banquet department underwrite the success of any and every<br />
event. Pleasant memories linger on long after the event itself is over.<br />
A sliding door now allows Salon II to be combined with Salon I, opening<br />
up even greater variety in the available permutations.<br />
Capacity<br />
Cocktail reception – Persons<br />
Banquet – Persons<br />
Boardroom 14 Persons<br />
Seminar – Persons<br />
'U' shape – Persons<br />
Theatre style – Persons<br />
Prices<br />
Lunch / Dinner * CHF 450.--<br />
Cocktail reception * CHF 450.--<br />
Exhibition CHF –<br />
Conference, ½ Day CHF 600.--<br />
Conference, 1 Day CHF 900.--<br />
* Minimum consumption CHF 1,000.--<br />
6<br />
Area: 37 m 2 I Length: 8.20 m I Width: 4.50 m I Height: 3.44 m
Salon III<br />
Natural daylight and artificial lighting alike perfectly underscore<br />
the fascinating architecture of this elegant room. A<br />
businesslike conference feel can be transformed in minutes<br />
into a relaxed setting for an enjoyable business lunch. Close<br />
proximity to Le Salon Français creates versatile options for<br />
arranging larger events and gala dinners. Salon III is also ideal<br />
for private occasions.<br />
Capacity<br />
Cocktail reception 40 Persons<br />
Banquet 16 Persons<br />
Boardroom 20 Persons<br />
Seminar 18 Persons<br />
'U' shape 15 Persons<br />
Theatre style 30 Persons<br />
Prices<br />
Lunch / Dinner * CHF 550.--<br />
Cocktail reception * CHF 550.--<br />
Exhibition CHF 1,500.--<br />
Conference, ½ Day CHF 700.--<br />
Conference, 1 Day CHF 1,000.--<br />
* Minimum consumption CHF 2,000.--<br />
8<br />
Area: 57 m 2 I Length: 8.60 m I Width: 6.60 m I Height: 3.20 m
Salon V & VI<br />
Discretion is of the essence in such a high-ranking business<br />
hub. The banquet and conference area on the first upper<br />
floor enjoys splendid isolation between a colonnade and a<br />
courtyard patio that is unobtrusively cordoned off. The same<br />
privacy is exuded by the elegant, almost front-room intimacy<br />
of the tasteful interior. The salons can be partitioned or<br />
merged at will.<br />
Capacity<br />
each V & vI<br />
Cocktail reception 15 30 Persons<br />
Banquet – – Persons<br />
Boardroom 8 25 Persons<br />
Seminar – – Persons<br />
'U' shape – – Persons<br />
Theatre style – 30 Persons<br />
Prices<br />
each V & vI<br />
Lunch / Dinner * CHF 450.-- 550.--<br />
Cocktail reception * CHF 450.-- 550.--<br />
Exhibition CHF – 1,500.--<br />
Conference, ½ Day CHF 600.-- 700.--<br />
Conference, 1 Day CHF 900.-- 1,000.--<br />
* Min. consumption CHF 1,000.-- 2,000.--<br />
10<br />
Area: 24 m 2 each I Length: 6.05 m each I Width: 3.95 m each I Height: 3.98 m each<br />
Total area: 48 m 2 I Total length: 12.35 m I Total width: 3.95 m I Height: 3.98 m
Le Petit Palais<br />
Capacity<br />
Prices<br />
12<br />
The aura of regal distinction is almost palpable. Recrafted from<br />
top to toe, the new interpretation of the ballroom theme remains<br />
true to the grand tradition of the Petit Palais. History has been<br />
written in this room. Heads of state have held worthy receptions<br />
here. Magnificent balls have become social events not to be<br />
missed. The stunning drapes are reflected in the crystal mirrors<br />
mounted on the walls. A mezzanine level sets the stage for a<br />
grand entrance; and festivities for up to 300 guests can be accommodated<br />
by combining the Petit Palais with the Salons I and II.<br />
Cocktail reception 300 Persons<br />
Banquet 150 Persons<br />
Boardroom 40 Persons<br />
Seminar 70 Persons<br />
'U' shape 50 Persons<br />
Theatre style 180/210 Persons<br />
Lunch / Dinner * CHF 1,200.--<br />
Cocktail reception * CHF 1,200.--<br />
Exhibition CHF 4,200.--<br />
Conference, ½ Day CHF 2,000.--<br />
Conference, 1 Day CHF 2,900.--<br />
* Minimum consumption CHF 7,500.--<br />
Area: 206 m 2 I Length: 19.85 m I Width: 10.40 m I Height: 4.05 m
Le Salon Français<br />
Natural light floods in through the generously dimensioned<br />
French windows. Classical pillars only heighten the sense of true<br />
exclusivity. Of an evening, the light from silver candelabras casts<br />
this architectural jewel in a glow of mirthful solemnity.<br />
Modern French cuisine sets the tone for lavish banquets and<br />
conference meals in Le Salon Français.<br />
Capacity<br />
Cocktail reception 150 Persons<br />
Banquet 100 Persons<br />
Boardroom 30 Persons<br />
Seminar 32 Persons<br />
'U' shape 20 Persons<br />
Theatre style 100 Persons<br />
Prices<br />
Lunch / Dinner * CHF 800.--<br />
Cocktail reception * CHF 800.--<br />
Exhibition CHF 2,800.--<br />
Conference, ½ Day CHF 1,200.--<br />
Conference, 1 Day CHF 1,800.--<br />
* Minimum consumption CHF 4,500.--<br />
14<br />
Area: 137 m 2 I Length: 13.00 m I Width: 10.50 m I Height: 3.20 m
Weddings<br />
Organizing weddings is a specialty of the Baur au Lac.<br />
Our wedding planner will be more than pleased to provide<br />
professional assistance as you organize your special day.<br />
An aperitif in Zurich's most picturesque private park is the<br />
ideal way to begin your reception. We help you put together<br />
a special wedding menu and choose the most appropriate<br />
wines, of which the Baur au Lac's own wine store offers a<br />
very varied selection.<br />
Our pastry chef will conjure up a dazzlingly decorated dessert<br />
buffet – and even create an enchanting wedding cake. We<br />
would also be delighted to print place and menu cards and<br />
organize the tables and seating arrangement in accordance<br />
with your wishes.<br />
How about being chauffeured to the church in style in our<br />
Rolls-Royce Phantom? In addition, we will gladly put you in<br />
touch with photographers, musicians and other entertainers.<br />
Luxurious rooms can be reserved for your guests. And the<br />
wedding couple is sure to enjoy our «honeymoon special»:<br />
a breakfast buffet, a delicious sweet surprise and Champagne.<br />
The hotel even has its own exclusive beauty salon<br />
«Vanity».<br />
On the day after the wedding, we will be more than happy<br />
to organize your breakfast, either in the restaurant or in a<br />
private room.<br />
16
wedding packages<br />
18<br />
Wedding Packages<br />
Wedding packages are offered at a basic flat rate of<br />
CHF 140.00 and a menu of your choice starting from<br />
CHF 125.00 per person.<br />
Aperitif<br />
• Aperitif served for one hour<br />
• White and red house wine recommended<br />
by our sommelier<br />
• Orange juice and mineral water<br />
• Selection of appetizers chosen by our chef<br />
During dinner<br />
• Mineral water<br />
• Coffee and biscuits<br />
• Wedding cake with one glass of Champagne per person<br />
• No late night surcharge until 1:00 a.m.<br />
furnishing and decoration<br />
• Dance floor<br />
• Room rent for aperitif and dinner<br />
• Floral decoration and silver candle holders for the tables<br />
• Menu printing<br />
Additional services<br />
• Our chef will be pleased to help with menu suggestions<br />
• Our certified sommelier (wine expert) will be delighted<br />
to assist you with your choice of wines and spirits<br />
• We can offer you our Rolls-Royce Phantom for the<br />
transfer to the church at a special rate<br />
• Our florist will be available to help you with additional<br />
floral arrangements<br />
• Entertainment activities such as DJs, bands and artists<br />
etc. can also be arranged<br />
Please note<br />
• The basic flat rate applies only with a menu selection<br />
• The wedding package rates are subject to a minimum<br />
of 50 persons<br />
• Should the aperitif exceed one hour, all additional<br />
consumption will be charged separately<br />
• A flat late-night charge of CHF 350.00 is payable<br />
after 1:00 a.m.<br />
• Champagne can be served during the aperitif at an<br />
additional cost of CHF 30.00, in line with the higher<br />
basic package rate of CHF 170.00 per head<br />
The Baur au Lac is pleased to offer for the bridal couple a<br />
sample menu of the wedding dinner (excluding beverages)<br />
and a luxurious suite for one night (check-in from 2:00 p.m.).<br />
All prices include 7.6 % VAT. Subject to change without prior notice.
Breakfast<br />
Continental breakfast CHF 36.00<br />
Swiss breakfast CHF 44.00<br />
Baur au Lac breakfast CHF 48.00<br />
Café, café au lait, thé ou chocolat<br />
Coffee, coffee with milk, tea or hot chocolate<br />
Jus d’orange frais<br />
Fresh orange juice<br />
Petits pains, croissants<br />
Bread rolls, croissants<br />
Confiture, miel et beurre<br />
Jam, honey and butter<br />
Café, café au lait, thé ou chocolat<br />
Coffee, coffee with milk, tea or hot chocolate<br />
Jus d’orange frais<br />
Fresh orange juice<br />
Petits pains, croissants, pâtisserie danoise, muffins<br />
Bread rolls, croissants, Danish pastries, muffins<br />
Confiture, miel et beurre<br />
Jam, honey and butter<br />
Sélection de fromages et charcuterie suisse<br />
Selection of Swiss cheeses and cold cuts<br />
Œufs brouillés au lard et jambon grillés<br />
Scrambled eggs with grilled bacon and ham<br />
Birchermuesli<br />
Birchermuesli<br />
Café, café au lait, thé ou chocolat<br />
Coffee, coffee with milk, tea or hot chocolate<br />
Jus d’orange frais<br />
Fresh orange juice<br />
Salade de fruits, ¼ melon<br />
Fruit salad, ¼ of melon<br />
Birchermuesli<br />
Birchermuesli<br />
Petits pains, croissants, pâtisserie danoise, muffins<br />
Bread rolls, croissants, Danish pastries, muffins<br />
Confiture, miel et beurre<br />
Jam, honey and butter<br />
Saumon fumé<br />
Smoked salmon<br />
19<br />
Sélection de fromages et charcuterie suisse<br />
Selection of Swiss cheeses and cold cuts<br />
Œufs brouillés au lard et jambon grillés<br />
Scrambled eggs with grilled bacon and ham<br />
We would also be happy to organize a private brunch for you. Please ask for our suggestions.<br />
All prices include 7.6 % VAT. All prices are subject to change without prior notice.
Business lunch menus<br />
available only at lunchtime from Monday to Friday (including mineral water, coffee and biscuits)<br />
Menu 1 CHF 112.00<br />
Menu 2 CHF 91.00<br />
Menu 3 CHF 114.00<br />
20<br />
Queues de crevettes géantes marinées à<br />
l’huile d’olive vierge et basilic<br />
Bouquet de mesclun<br />
Giant shrimps marinated with<br />
olive oil and basil<br />
Salad bouquet<br />
Pavé de filet de veau sauté<br />
au confit d‘échalotes grises<br />
Galette de semoule de blé dur<br />
Petits légumes tombés au beurre<br />
Veal steak with candied shallots<br />
Polenta slices<br />
Vegetables of the season<br />
Mousse glacée aux limettes<br />
Compote de petits fruits<br />
Crème double de la Gruyère<br />
Iced lime mousse<br />
Fruit compote<br />
Double cream à la Gruyère<br />
Fine soupe de volaille rehaussée<br />
à la verveine des Indes<br />
Chicken soup scented with lemongrass<br />
Suprême de sandre poêlé<br />
sur confit de fenouil safrané aux olives<br />
Méli-mélo de pommes de terre et légumes<br />
Roasted perch fillet<br />
on a saffron and fennel bed with olives<br />
Mixed potatoes and vegetables<br />
Gâteau moelleux au chocolat amer<br />
Crème glacée au basilic et gingembre<br />
Small chocolate cake<br />
Basil and ginger ice-cream<br />
Fines feuilles de saumon mariné à l'aneth<br />
Sauce moutarde au miel<br />
Bouquet de jeunes salades<br />
Salmon slices marinated with dill<br />
Honey-mustard sauce<br />
Salad bouquet<br />
Mignon de veau poêlé<br />
Sauce vin rouge au poivre<br />
Nouilles au beurre<br />
Pointes d'asperges vertes<br />
et champignons sauvages<br />
Roasted fillet of veal<br />
Red wine and pepper sauce<br />
Butter noodles<br />
Green asparagus tips and wild mushrooms<br />
Fine tarte aux pommes Baur au Lac<br />
Glace à la vanille Bourbon<br />
Baur au Lac apple tart<br />
Bourbon vanilla ice-cream<br />
All prices include 7.6 % VAT. All prices are subject to change without prior notice.
Business lunch menus<br />
available only at lunchtime from Monday to Friday (including mineral water, coffee and biscuits)<br />
Menu 4 CHF 92.00<br />
Menu 5 CHF 118.00<br />
Menu 6 CHF 112.00<br />
Soupe crémeuse de fenouil au safran<br />
Petit ragoût de langoustines sud-africaines<br />
Fennel cream soup with saffron<br />
Stewed ragoût of Dublin prawns<br />
Aile de pintade poêlée<br />
et son jus lié parfumé à l’estragon<br />
Gâteau de pommes de terre<br />
Bouquet de légumes<br />
Pot-roasted guinea-fowl breast<br />
with tarragon jus<br />
Potato cake<br />
Vegetables of the season<br />
Mousse au chocolat parfumée au Baileys<br />
sur sablé Breton<br />
Chocolate mousse perfumed with Baileys<br />
on sablé Breton<br />
Marbré de foie de canard<br />
Chutney d’abricots séchés<br />
Feuilles de salades aux pommes vertes<br />
Goose liver terrine with dried apricot chutney<br />
Salad bouquet with green apples<br />
Mignonnette d'agneau rôtie<br />
sous croûte aux herbes de Provence<br />
Gratin de pommes de terre<br />
Légumes en ratatouille<br />
Roasted fillet of lamb<br />
coated with Provençal herbs<br />
Potato gratin<br />
Ratatouille<br />
Crème brûlée à la vanille<br />
Sorbet à l’orange<br />
Crème brûlée flavoured with vanilla<br />
Orange sorbet<br />
Carpaccio de thon japonais au couscous<br />
Vinaigrette d’herbettes<br />
Tuna carpaccio with couscous<br />
Herb vinaigrette<br />
Émincé de filet de veau à la zurichoise<br />
Roesti doré<br />
Sliced veal Zurich style<br />
Hash browns<br />
Jalousie au fruit de saison<br />
Mousseline à la vanille<br />
Crème glacée au yaourt<br />
Fruit strudel with yoghurt ice-cream<br />
Vanilla mousseline<br />
21<br />
All prices include 7.6 % VAT. All prices are subject to change without prior notice.
DINnER MENU<br />
Menu 1 CHF 130.00<br />
Menu 2 CHF 156.00<br />
Menu 3 CHF 160.00<br />
Menu 4 CHF 114.00<br />
22<br />
Cristallin de langoustines<br />
aux saveurs orientales<br />
Petit bouquet de mesclun<br />
Crispy Dublin prawns with oriental spices<br />
Small salad bouquet<br />
Crème de volaille mousseline<br />
Cream of chicken soup<br />
Filet de bœuf rôti au four<br />
Sauce aux truffes noires du Périgord<br />
Nouilles au beurre<br />
Méli-mélo de jeunes légumes<br />
Oven-roasted fillet of beef<br />
Périgord truffle sauce<br />
Butter noodles<br />
Mixed vegetables of the season<br />
Eventail de fruits exotiques<br />
Sorbet au fruit de la passion<br />
Exotic fruits<br />
Passionfruit sorbet<br />
Médaillons de homard<br />
et croustillant de langoustine<br />
Vinaigrette de tomate et févettes<br />
Bouquet de mesclun<br />
Lobster medallions with<br />
crisp-fried Dublin prawns<br />
Tomato vinaigrette with broad beans<br />
Salad bouquet<br />
Filet de St. Pierre grillé<br />
sur confit de chou chinois aux poivrons doux<br />
Petite émulsion au curry vert<br />
Grilled John Dory on Chinese cabbage<br />
with sweet peppers<br />
Green curry emulsion<br />
Carré de veau rôti au four<br />
Gousse d’échalotes au vin de Bordeaux<br />
Tarte de pommes de terre aux morilles<br />
Petits légumes tombés au beurre<br />
Oven-roasted rack of veal<br />
Red wine shallots<br />
Potato cake with morels<br />
Vegetables of the season<br />
Assiette de dessert<br />
composée par notre pâtissier<br />
Selection of desserts<br />
recommended by our pastry chef<br />
Terrine de foie gras marbrée aux truffes<br />
Compote d'oignons fanes aux baies roses<br />
Truffled goose liver terrine<br />
Onion compote with pink pepper<br />
Crème de crustacés<br />
parfumée à l’estragon<br />
Cream of crustacean soup<br />
scented with tarragon<br />
Dos de saumon<br />
sur fondue de fenouil safranée<br />
Beurre blanc aux olives et tomates<br />
Salmon steak on saffron fennel<br />
Butter sauce with olives and tomatoes<br />
Carré d'agneau rôti en croûte d'herbettes<br />
Ragoût de champignons au vin rouge<br />
Gratin de pommes de terre<br />
Haricots verts à la sarriette<br />
Roasted loin of lamb coated with herbs<br />
Mushroom ragoût in a red wine sauce<br />
Potato gratin<br />
Green beans<br />
Variation au chocolat et fruit de la passion<br />
Variety of chocolate and passionfruit<br />
Assiette de gourmandises<br />
tradition Baur au Lac<br />
Petite brioche tiède<br />
Choice of Baur au Lac delicacies<br />
Warm brioche<br />
Mousseline de carottes aux palourdes<br />
Cream of carrot soup with cherrystone clams<br />
Poitrine de pintade fermière<br />
fourrée aux morilles<br />
Galette de risotto safrané<br />
Moelleux d’aubergine et courgette<br />
aux tomates fraiches<br />
Breast of guinea-fowl stuffed with morels<br />
Saffron risotto tartlets<br />
Aubergine and courgette lasagne<br />
with fresh tomatoes<br />
Farandole de desserts servie sur assiette<br />
Selection of desserts<br />
recommended by our pastry chef<br />
All prices include 7.6 % VAT. All prices are subject to change without prior notice.
DINNER MENU<br />
Menu 5 CHF 118.00<br />
Menu 6 CHF 156.00<br />
Menu 7 CHF 142.00<br />
Variation de saumon rafraîchie<br />
Crème acidulée à la vodka<br />
Toast et beurre<br />
Chilled salmon<br />
Sour cream with vodka<br />
Toast and butter<br />
Petite soupe de pois verts<br />
parfumée à la menthe<br />
Pea soup scented with mint<br />
Contre filet de bœuf rôti au four<br />
Sauce Chateaubriand<br />
Gâteau de pommes de terre et céleri<br />
Tian de légumes racines<br />
Roast beef with Chateaubriand sauce<br />
Potato cake with celery<br />
Root vegetable lasagne<br />
Carpaccio d’ananas caramélisé<br />
mariné au gingembre<br />
Parfait glacé à la mangue<br />
Croustillant de noix de coco<br />
Carpaccio of caramelized pineapple<br />
marinated with ginger<br />
Mango parfait<br />
Coconut pastry<br />
Carpaccio de veau aux quatre poivres<br />
Tartare Bagna cauda, vinaigrette de truffe<br />
Veal carpaccio with four assorted peppers<br />
Bagna cauda tartar with truffle vinaigrette<br />
Consommé à l'essence de légumes<br />
Raviolo aux artichauts et truffes<br />
Clear vegetable soup<br />
Raviolo of artichokes and truffles<br />
Coquilles St. Jacques grillées<br />
sur moelleux de chou chinois<br />
aux lentilles roses<br />
Nage de fenouil à l’orange et gingembre<br />
Grilled scallops on Chinese cabbage<br />
with pink lentils<br />
Fennel cream with orange and ginger<br />
Selle de lapereau fourrée au foie gras<br />
Méli-mélo de jeunes légumes<br />
Saddle of rabbit stuffed with goose liver<br />
Mixed vegetables of the season<br />
Douceurs en surprise présentées<br />
par notre pâtissier<br />
Dessert surprise<br />
prepared by our pastry chef<br />
Saltimbocca de rouget barbet<br />
sur éventail d’asperges vertes<br />
Vinaigrette de champignons sauvages<br />
Feuilles de mesclun<br />
Red mullet saltimbocca<br />
Green asparagus tips<br />
Wild mushroom vinaigrette<br />
Salad bouquet<br />
Soupe de pommes de terre douces<br />
aromatisée aux bulbes de citronnelle<br />
Petit ravioli à la ricotta<br />
aux limettes et gingembre<br />
Sweet potato soup scented with lemongrass<br />
Ricotta ravioli with limes and ginger<br />
Filet mignon de veau rôti « Surf & Turf »<br />
Galettes de semoule de blé dur<br />
aux grains de pavot<br />
Moelleux aux légumes de saison<br />
Oven-roasted fillet of veal «Surf & Turf»<br />
Semolina tartlets with poppy seeds<br />
Lasagne with vegetables of the season<br />
Farandole de gourmandises<br />
servie sur assiette<br />
Sweet delicacies<br />
prepared by our pastry chef<br />
23<br />
All prices include 7.6 % VAT. All prices are subject to change without prior notice.
Menu suggestions<br />
VEGETARIAN MENUS<br />
Menu 1 CHF 120.00<br />
Menu 2 CHF 82.00<br />
Menu 3 CHF 92.00<br />
24<br />
Assiette de légumes marinés<br />
à l‘huile d‘olive vierge<br />
Seasonal vegetables<br />
marinated with olive oil<br />
Soupe crémeuse aux asperges vertes<br />
Cream of green asparagus soup<br />
Cannelloni à la ricotta sur épinards<br />
Salpicon de tomates et champignons<br />
Ricotta cannelloni with spinach<br />
Ragoût of fresh tomatoes and mushrooms<br />
Risotto aux artichauts et truffes noires<br />
Artichoke risotto with Périgord truffles<br />
Carpaccio d’ananas caramélisé<br />
mariné au gingembre<br />
Parfait glacé à la mangue<br />
et croustillant de noix de coco<br />
Carpaccio of caramelized pineapple<br />
marinated with ginger<br />
Mango parfait<br />
Coconut pastry<br />
Carpaccio de légumes saisonniers<br />
à l’huile d’olive vierge<br />
Eventail de poire d’avocat<br />
à la vinaigrette de tomates<br />
Carpaccio of seasonal vegetables<br />
with olive oil<br />
Avocado slices on tomato vinaigrette<br />
Côtelette de légumes, sauce curry thaï<br />
Riz parfumé aux échalotes frites<br />
Méli-mélo de jeunes légumes<br />
Vegetable cutlets on a Thai curry sauce<br />
Perfumed rice with fried shallots<br />
Mixed vegetables<br />
Mousse glacée aux limettes<br />
Compote de petits fruits,<br />
crème double de la Gruyère<br />
Iced lime mousse<br />
Fruit compote<br />
Double cream à la Gruyère<br />
Salade grecque<br />
Greek salad<br />
Crème de ratatouille<br />
Vegetable cream soup<br />
Stroudel de champignons et légumes<br />
Asperges vertes et morilles à la crème<br />
Mushroom and vegetable strudel<br />
Green asparagus on a morel cream sauce<br />
Gratin de filets d'agrumes au gingembre<br />
Crème glacée au yaourt<br />
Citrus fruit gratin with ginger<br />
Yoghurt ice-cream<br />
All prices include 7.6 % VAT. All prices are subject to change without prior notice.
Menu suggestions<br />
VEGETARIAN MENUS<br />
Menu 4 CHF 102.00<br />
Pressée de légumes méditerranéens<br />
Bouquet de mesclun, vinaigrette aux herbes<br />
Mediterranean vegetable terrine<br />
Salad bouquet with a herb vinaigrette<br />
Risotto aux pistils de crocus, effilochée<br />
d’artichauts et olives<br />
Saffron risotto with artichokes and olives<br />
Tranches de tofu poêlées<br />
Ragoût de poivrons doux au curry thaï<br />
Pak choi et shiitake<br />
Julienne de légumes épicée<br />
Pan-fried tofu<br />
Sweet pepper ragoût on a Thai curry sauce<br />
Chinese cabbage and shitake mushrooms<br />
with a spicy vegetable julienne<br />
Eventail de fruits exotiques<br />
Sorbet au fruit de la passion<br />
Exotic fruits<br />
Passionfruit sorbet<br />
Menu 5 CHF 86.00<br />
Poire d‘avocat marinée<br />
à la vinaigrette de poivrons doux<br />
Petit sauté de shiitake au gingembre<br />
Avocado on a sweet pepper vinaigrette<br />
Sautéed shitake mushrooms with ginger<br />
Crème de ratatouille et petit émincé de<br />
fenouil à la marjolaine<br />
Cream of ratatouille soup<br />
with fennel and marjoram<br />
Curry de chou fleur à l‘ananas<br />
et noix de cajou<br />
Croquettes de pois chiche<br />
Curried cauliflowers<br />
with pineapple and cashew nuts<br />
Chick pea croquettes<br />
Jalousie au fruit de saison<br />
Crème glacée au yaourt<br />
Mousseline à la vanille<br />
Fruit strudel with yoghurt ice-cream<br />
Vanilla mousseline<br />
25<br />
All prices include 7.6 % VAT. All prices are subject to change without prior notice.
Cocktails à la carte<br />
Le Froid | Cold SNACKS 1 piece 3 pieces<br />
Le Chaud | Hot SNACKS<br />
1 piece<br />
26<br />
Choix de mini sandwichs 5.50 15.00<br />
Selection of mini-sandwiches<br />
Tartelette au saumon royal et œuf de caille 7.50<br />
Smoked salmon tartlet with quail egg<br />
Petite tartelette de tartare relevé au piment 6.50<br />
Beef tartar tartlet with chili<br />
Filet d’anchois mariné et fleur de câpres 2.50<br />
Marinated anchovies and caper fruits<br />
Tartare de thon aux agrumes et gingembre 5.50<br />
Tuna tartar with citrus fruits and ginger<br />
Tartare de saumon fumé au fromage blanc et concombre 7.50<br />
Smoked salmon tartar with quark cheese and cucumber<br />
Cristallin de langoustine aux saveurs orientales 8.50<br />
Crispy scampi with oriental spices<br />
Mini quartier de melon et jambon cru 5.50<br />
Melon cubes with smoked ham<br />
Tomate ramato et mozzarella au basilic 3.50<br />
Ramato tomato with mozzarella and basil<br />
Tomate cerise farcie au fromage de chèvre et poivrons confits 3.50<br />
Cherry tomato stuffed with goat cheese and candied peppers<br />
Roulade de courgette aux tomates piquantes 3.50<br />
Zucchini roulade with spicy tomatoes<br />
Salade de légumes au curry 3.50<br />
Vegetable salad with curry<br />
Mini légumes de ratatouille marinés au pesto 3.50<br />
Ratatouille marinated with pesto<br />
Cœur d’artichaut en fine sauce barigoule garni de cresson 3.50<br />
Artichoke heart à la barigoule, garnished with cress<br />
Feuilletés divers 1.50<br />
Assorted puff pastries<br />
Croissant au jambon 4.00<br />
Ham croissant<br />
Mini pizza 4.00<br />
Mini-pizza<br />
Pissaladière à la niçoise 4.00<br />
Onion pizza Provençal style with fresh herbs<br />
Ramequin au gruyère 4.50<br />
Gruyère cheese tartlet<br />
Mini quiche à l’endive Belge safranée et crevettes roses 5.50<br />
Chicory quiche with saffron and shrimps<br />
Ramequin au fromage et poireau 4.50<br />
Cheese and leek tartlet<br />
Ramequin aux champignons parfumé à l’huile de truffe 5.50<br />
Cheese and mushroom tartlet with truffle oil<br />
Satay de volaille, sauce cacahuète piquante 4.00<br />
Chicken satay with spicy peanut sauce<br />
Petite rouelle de filet de bœuf à la provençale 4.00<br />
Fillet of beef Provençal style<br />
Cube de filet de bœuf aux échalotes et herbes printanières 4.00<br />
Diced beef with shallots and spring herbs<br />
Mini hamburger aux oignons 4.00<br />
Small hamburger with onions<br />
Filet d’agneau rôti au poivre vert et citron 4.00<br />
Roasted fillet of lamb with green pepper and lemon<br />
Petit piccata de veau aux tomates concassées et basilic 4.50<br />
Veal piccata with diced tomatoes and basil<br />
All prices include 7.6 % VAT. All prices are subject to change without prior notice.
Cocktails à la carte<br />
Le Chaud | Hot Snacks<br />
1 piece<br />
Les Desserts | Desserts 1 piece 3 pieces<br />
Petit pavé de rascasse sur confit de fenouil 5.50<br />
Fillet of scorpionfish on pickled fennel<br />
Saltimbocca de baudroie, jus rehaussé à la sauge 5.50<br />
Anglerfish saltimbocca on sage jus<br />
Accras de cabillaud sur coulis de poivrons doux au gingembre 3.00<br />
Codfish on a sweet pepper mousseline with ginger<br />
Filet de sandre farci sur moelleux de chou chinois 3.50<br />
Stuffed fillet of perch on Chinese cabbage<br />
Crevette géante panée à la noix de coco, sauce tartare 4.50<br />
King prawn breaded with coconut, tartar sauce<br />
Sucette de crevette enrobée de Pata Negra 7.50<br />
King prawn wrapped in Pata Negra ham<br />
Crevette grillée à la badiane 4.50<br />
Grilled king prawn with star anise<br />
Petite soupe selon saison 5.50<br />
Small seasonal soup<br />
Choix de Dim Sum, sauce soja pimentée au sésame 2.50<br />
Dim Sum, spicy soy sauce and sesame seeds<br />
Samosa aux légumes, sauce menthe au yaourt 2.50<br />
Vegetable samosa with a yoghurt and mint sauce<br />
Mini rouleau de printemps aux légumes, sauce aigre doux pimentée 3.50<br />
Spring roll with vegetables, sweet-and-sour sauce<br />
Asperges vertes en tempura, sauce tomate piquante 3.50<br />
Green asparagus Tempura, spicy tomato sauce<br />
Risotto safrané 3.50<br />
Saffron risotto<br />
Risotto aux limettes et St. Jaques 4.50<br />
Lime risotto with scallops<br />
Choix de mini pâtisseries 13.50<br />
Selection of mini-pastries<br />
Mignardises 6.50<br />
Biscuits<br />
Soupe de fruit rafraîchie 4.50<br />
Chilled fruit soup<br />
Mini crème brûlée 4.50<br />
Small crème brûlée<br />
Sorbet de saison en verre 4.00<br />
Sorbet of the season served in a glass<br />
27<br />
All prices include 7.6 % VAT. All prices are subject to change without prior notice.
Standing cocktail<br />
Standing cocktail 1 (for groups of 30 and more) CHF 85.00<br />
Standing Cocktail 2 (for groups of 30 and more) CHF 105.00<br />
Le Froid | Cold dishes<br />
Le Chaud | hot dishes<br />
Le Froid | Cold dishes<br />
Le Chaud | hot dishes<br />
28<br />
Choix de mini sandwichs<br />
Selection of mini-sandwiches<br />
Petite tartelette de tartare relevé au piment<br />
Beef tartar tartlet with chili<br />
Mini quartier de melon et jambon cru<br />
Melon cubes with smoked ham<br />
Tomate ramato et mozzarella au basilic<br />
Ramato tomato<br />
with mozzarella and basil<br />
Roulade de courgette aux tomates piquantes<br />
Zucchini roulade with spicy tomatoes<br />
Ramequin au fromage et poireau<br />
Cheese and leek tartlet<br />
Satay de volaille, sauce cacahuète piquante<br />
Chicken satay with spicy peanut sauce<br />
Mini hamburger aux onions<br />
Small hamburger with onions<br />
Accras de cabillaud sur coulis de poivrons<br />
doux au gingembre<br />
Codfish<br />
Sweet pepper mousseline with ginger<br />
Crevette géante panée à la noix de coco<br />
Sauce tartare<br />
King prawn breaded with coconut<br />
Tartar sauce<br />
Mini rouleau de printemps aux légumes<br />
Sauce aigre doux pimentée<br />
Spring roll with vegetables<br />
Sweet-and-sour sauce<br />
Les Desserts | Desserts<br />
Choix de mini pâtisseries<br />
Selection of mini-pastries<br />
Tartelette au saumon royal et œuf de caille<br />
Smoked salmon tartlet with quail egg<br />
Tartare de thon aux agrumes et gingembre<br />
Tuna tartar with citrus fruits and ginger<br />
Cristallin de langoustine aux<br />
saveurs orientales<br />
Crispy scampi with oriental spices<br />
Tomate cerise farcie au fromage de chèvre<br />
et poivrons confits<br />
Cherry tomato stuffed with goat cheese<br />
and candied peppers<br />
Cœur d'artichaut en fine sauce barigoule<br />
garni de cresson<br />
Artichoke heart à la barigoule<br />
Cress garnish<br />
Le Chaud | Warme Speisen<br />
Ramequin aux champignons<br />
parfumé à l'huile de truffe<br />
Cheese and mushroom tartlet with truffle oil<br />
Satay de volaille, sauce cacahuète piquante<br />
Chicken satay with spicy peanut sauce<br />
Cube de filet de boeuf aux échalotes<br />
et herbes printanières<br />
Diced beef with shallots and spring herbs<br />
Filet de sandre farci sur moelleux<br />
de chou chinois<br />
Stuffed fillet of perch on Chinese cabbage<br />
Petit piccata de veau<br />
aux tomates concassées et basilic<br />
Veal piccata with diced tomatoes and basil<br />
Sucette de crevette enrobée de Pata Negra<br />
King prawn wrapped in Pata Negra ham<br />
Petite soupe selon saison<br />
Small seasonal soup<br />
Choix de Dim Sum, sauce soja<br />
pimentée au sésame<br />
Dim Sum, spicy soy sauce and sesame seeds<br />
Samosa aux légumes, sauce menthe au yaourt<br />
Vegetable samosa<br />
Yoghurt and mint sauce<br />
Les Desserts | Desserts<br />
Sorbet de saison en verre<br />
Sorbet of the season served in a glass<br />
Choix de mini pâtisseries<br />
Selection of mini-pastries<br />
All prices include 7.6 % VAT. All prices are subject to change without prior notice.
Buffets<br />
Buffet 1 (for groups of 30 or more) CHF 125.00<br />
Italian buffet (for groups of 30 or more) CHF 108.00<br />
Le Froid | Cold dishes<br />
Le Chaud | Hot dishes<br />
Le Froid | Cold dishes<br />
Le Chaud | Hot dishes<br />
Soupe de tomate rafraîchie au gingembre<br />
Chilled tomato soup with fresh ginger<br />
Côtes de saumon royal accompagnées<br />
de ses garnitures<br />
Fillet of smoked salmon with garnish<br />
Délice des Grisons et quartiers de melon<br />
Cold meat specialties from Grisons<br />
Melon cubes<br />
Mousseline de saumon sauvage<br />
à l'aneth et concombre<br />
Wild salmon mousseline<br />
with dill and cucumber<br />
Pâté maison, sauce Cumberland<br />
Home-made pâté with Cumberland sauce<br />
Vitello tonnato<br />
Vitello tonnato<br />
Légumes des jardins de Provence grillés<br />
à l'huile d'olive vierge<br />
Grilled vegetables Provençal style<br />
with olive oil<br />
Assortiment de salades<br />
Selection of salads<br />
Contre-filet de bœuf rôti, sauce béarnaise<br />
Roast beef, Béarnaise sauce<br />
Carré de veau glacé au romarin<br />
Jus au naturel<br />
Glazed rack of veal, gravy with rosemary<br />
Curry de crevettes géantes et pak-choi<br />
King prawns with curry sauce<br />
Chinese cabbage<br />
Choix de légumes au beurre et fines herbes<br />
Selection of vegetables with fresh herbs<br />
Roesti doré<br />
Hash browns<br />
Nouilles au beurre<br />
Butter noodles<br />
Riz Basmati<br />
Basmati rice<br />
Les Desserts | Desserts<br />
Tablée de desserts composée<br />
par notre pâtissier<br />
Dessert selection<br />
recommended by our pastry chef<br />
Grillade de crevettes géantes<br />
Sauce verte à l‘italienne<br />
Grilled king prawns with herb vinaigrette<br />
Saumon fumé et sa garniture<br />
Smoked salmon with garnish<br />
Salade de tomates ramato<br />
Mozzarella au basilic<br />
Salad of Ramato tomatoes<br />
and mozzarella with basil<br />
Quartiers de melon et<br />
feuilles de jambon de Parme<br />
Melon with Parma ham<br />
Bresaola et cœurs d‘artichauts<br />
à l‘huile d‘olive vierge<br />
Bresaola and artichoke hearts<br />
marinated with olive oil<br />
Vitello tonnato<br />
Vitello tonnato<br />
Antipasti à l'italienne<br />
Italian antipasti selection<br />
Saltimbocca de baudroie<br />
Jus rehaussé aux olives<br />
Anglerfish saltimbocca<br />
Olive sauce<br />
Carré de veau rôti au romarin<br />
Oven-roasted rack of veal with rosemary<br />
Petit sauté de bœuf pizzaiola<br />
Diced beef with fresh herbs and tomatoes<br />
Légumes assortis et pommes rissolées<br />
Assorted vegetables and sautéed potatoes<br />
Risotto au Merlot et asperges vertes<br />
Merlot risotto with green asparagus<br />
Penne aux tomates piquantes<br />
à l‘huile d‘olive vierge<br />
Penne pasta with spicy tomatoes<br />
and olive oil<br />
Les Desserts | Desserts<br />
Tablée d’entremets Baur au Lac<br />
composée par notre pâtissier<br />
Baur au Lac dessert buffet<br />
recommended by our pastry chef<br />
29<br />
Mignardises<br />
Biscuits<br />
All prices include 7.6 % VAT. All prices are subject to change without prior notice.
Terms and Conditions<br />
30<br />
The BAUR AU LAC is delighted to assist you in organizing your<br />
party or meeting. To ensure that your event is a success, we ask<br />
you to read the following business terms and conditions carefully,<br />
as they are an integral part of the contract. Thank you.<br />
Banquet rooms<br />
1. Detailed information<br />
1.1. All details that are of relevance to the organization of a<br />
function, such as choice of menu and wines, seating<br />
arrangements, table and room decoration, printing of<br />
menus, technical equipment etc. must be communicated to<br />
the Banquet Department of the BAUR AU LAC not later than<br />
14 days prior to the function.<br />
1.2. A detailed time schedule of the program must be supplied<br />
by the organizer not later than 10 days prior to the function.<br />
2. Number of participants<br />
2.1. The BAUR AU LAC must be notified of the definite number<br />
of participants not later than 2 working days prior to the<br />
function. If the number of persons turns out to be lower, the<br />
invoice will be based on the number actually confirmed; if it<br />
turns out to be higher, the BAUR AU LAC does not guarantee<br />
that all guests can be accommodated. Any additional cost<br />
involved will be charged to the organizer’s account.<br />
2.2. For safety reasons, the BAUR AU LAC reserves the right to<br />
define a maximum number of participants. The maximum<br />
capacity per room permitted by fire prevention regulations<br />
must not be exceeded.<br />
3. Use of banquet rooms/changes in allocation<br />
3.1. The BAUR AU LAC reserves the right to make any changes in<br />
the allocation of banqueting rooms, provided that they are<br />
in line with the organizer’s requirements and interests.<br />
3.2. As a rule, the banqueting rooms can be rented until 02:00<br />
a.m. at the latest. No decoration or advertising materials<br />
may be affixed to the walls or the ceiling. Furthermore, all<br />
forms of use are restricted entirely to the room rented. No<br />
welcome tables, advertising material etc. are allowed outside<br />
the banqueting rooms; only the signboards provided by<br />
the hotel may be used.<br />
3.3. The BAUR AU LAC reserves the right to provide a different<br />
room if less people attend than were announced.<br />
3.4. Since Salon I is normally rented in conjunction with Le Petit<br />
Palais, the BAUR AU LAC reserves the right to move functions<br />
that have only reserved Salon I to a different room if a<br />
booking is received for Le Petit Palais.<br />
3.5 Smoking is prohibited in all banquet rooms, restaurants and<br />
indoor public areas.<br />
4. Technical devices<br />
4.1. The organizer is responsible for the correct handling and<br />
return of all technical equipment and installations provided<br />
by the BAUR AU LAC or procured by the latter on his behalf,<br />
and is liable for any loss or damage. The BAUR AU LAC<br />
accepts no liability for third-party claims.<br />
5. Fire prevention regulations<br />
5.1. The organizer is obliged to abide by the fire prevention regulations<br />
in force at the BAUR AU LAC. In particular, fire exits<br />
must be kept free at all times. The organizer also guarantees<br />
that all materials shall only be used in compliance with<br />
these rules. The use of sparklers, other easily inflammable<br />
items and any items that may lead to health hazards is<br />
strictly prohibited.<br />
6. Shipment of material<br />
6.1. The BAUR AU LAC requires advance written notice of any<br />
consignments of materials for planned functions. Such<br />
notice must be received at the latest before consignments<br />
arrive at the BAUR AU LAC’s Banquet Department. The BAUR<br />
AU LAC reserves the right to refuse to accept consignments<br />
for which the sender or recipient is unknown. The BAUR AU<br />
LAC accepts no liability or obligations arising from such<br />
refusal.<br />
6.2. Consignments must be sent to the following address:<br />
Baur au Lac<br />
Bankettabteilung<br />
Name of function/organizer, date of function<br />
Börsenstrasse 27<br />
CH - 8001 Zürich<br />
6.3. Shipping costs and customs duties for inbound consignments<br />
will be charged to the sender and cannot be borne by<br />
the BAUR AU LAC. Failure to comply with this provision may<br />
result in the BAUR AU LAC’s refusal to accept consignments.<br />
7. Deliveries to the BAUR AU LAC<br />
7.1. Musicians and all exhibits, decorations and other deliveries<br />
must access the hotel via the trade entrance (the address is<br />
the same as the one quoted in section 6.2.). Deliveries and<br />
pick-ups must be coordinated in advance with the Banquet<br />
Department.<br />
8. Room rent<br />
8.1. The rental rate depends on the banquet room as well as on<br />
the nature and size of the function.<br />
9. Customers' own food and drink<br />
9.1. Customers are not normally permitted to bring their own<br />
food and drink to functions at the BAUR AU LAC. Exceptions<br />
require the prior written consent of the BAUR AU LAC. In<br />
such cases, a charge will be levied to cover overhead costs.<br />
All prices include 7.6 % VAT. All prices are subject to change without prior notice.
Terms and Conditions<br />
10. Surcharges after midnight<br />
10.1. If an event goes on beyond midnight, a surcharge is payable<br />
per hour or part thereof based on the number of guests in<br />
attendance.<br />
• <strong>Events</strong> up to 20 people: CHF 200.00 per hour<br />
• <strong>Events</strong> up to 50 people: CHF 450.00 per hour<br />
• <strong>Events</strong> up to 100 people: CHF 700.00 per hour<br />
• <strong>Events</strong> with more than 100 people:<br />
CHF 850.00 per hour<br />
11. Invoicing<br />
11.1. As a rule, all costs are charged to the organizer. Any special<br />
wishes regarding the form of invoicing or splitting of the<br />
amount due have to be communicated to the BAUR AU LAC<br />
prior to the function.<br />
11.2. The organizer is liable for any unpaid bills on the part of<br />
participants.<br />
11.3. The BAUR AU LAC cannot send invoices abroad. Guests visiting<br />
from abroad are kindly requested to pay by advance<br />
bank transfer or to settle the final amount by credit card at<br />
the end of a function. Guests who wish to use the latter<br />
option must fill out a credit card form and supply a clearly<br />
legible copy of both the front and the back of the credit<br />
card.<br />
12. Loss of or damage to personal effects etc.<br />
12.1. Customers bring exhibits, equipment and other items<br />
(including personal effects) to the conference rooms/hotel<br />
at their own risk. The hotel accepts liability neither for the<br />
loss of or damage to any such items, nor for economic loss,<br />
except in cases of gross negligence or willful intent on the<br />
part of the BAUR AU LAC. Personal injury is excluded from<br />
this provision. Furthermore, all cases in which custody of<br />
items constitutes a typical contractual obligation in light of<br />
individual circumstances are excluded from this warranty<br />
exemption.<br />
13. Liability<br />
13.1. The organizer is liable for any losses or damage caused by<br />
himself, his staff or the participants of the function.<br />
13.2. The liability of the BAUR AU LAC is restricted to the legal<br />
requirements.<br />
13.3. Any copyright in the event of musical performances must be<br />
applied for and paid for directly by the organizer.<br />
14. Advance deposit<br />
14.1. Depending on the nature and size of the function, an<br />
advance deposit or a signed credit card guarantee is required<br />
on the part of the organizer. The amount of the deposit varies<br />
depending on the nature of the function.<br />
15. Contract<br />
15.1. Each definite confirmation must be countersigned by the<br />
organizer. This document is legally binding and is considered<br />
as a contract.<br />
16. Cancellation fees for function rooms.<br />
16.1. Cancellations must be made in writing.<br />
16.2. Cancellation of the entire function must be received not<br />
later than 8 (eight) weeks prior to the date of the function.<br />
The following charges will be invoiced if a function is cancelled<br />
after this deadline:<br />
16.3. 8 weeks to 4 weeks before the function<br />
(excluding Le Petit Palais): room rent in full.<br />
16.4. Le Petit Palais:<br />
10 weeks to 4 weeks before the function:<br />
room rent in full.<br />
16.5. 4 weeks to 3 days before the function:<br />
room rent in full plus 50% of lost income in accordance<br />
with the signed confirmation slip (excluding drinks).<br />
16.6. Up to 48 hours before the function: room rent in full plus<br />
100% of lost income in accordance with the signed confirmation<br />
slip (excluding drinks).<br />
16.7. To simplify the charging of lost income, the following calculation<br />
applies as standard for functions for which no specific<br />
arrangements are agreed to the contrary:<br />
16.8. Salon I, II, III, V, VI and Salon V/VI: Twice the full daily rent<br />
16.9. Le Salon Français and Le Petit Palais:<br />
Twice the maximum room rental fee.<br />
16.10. Where special arrangements regarding food etc. are made at<br />
the time of cancellation, calculation shall be based on these<br />
arrangements.<br />
16.11. Any services already supplied by the BAUR AU LAC will be<br />
charged.<br />
16.12. In the event that a rented room is used for purposes that are<br />
either illegal or harmful to the image of the BAUR AU LAC,<br />
the BAUR AU LAC reserves the right to withdraw from the<br />
contract or terminate functions that are in progress.<br />
16.13. The BAUR AU LAC reserves the right to adjust the terms of<br />
cancellation individually, depending on the nature and size<br />
of the function. In such cases, such adjustments will be<br />
specified in the confirmation.<br />
Hotel rooms<br />
17. Arrival and departure times<br />
17.1. The rooms are available for check-in as of 2:00 p.m. on the<br />
day of arrival and have to be vacated by 12:00 noon on the<br />
day of departure.<br />
17.2. Depending on the booking situation, late departure may<br />
be granted until 3:00 p.m. at no additional cost, until 6:00<br />
p.m. at 50% of the room rate and thereafter at the full<br />
room rate.<br />
31<br />
All prices include 7.6 % VAT. All prices are subject to change without prior notice.
Terms and Conditions<br />
32<br />
17.3. Early check-in (before 2:00 p.m.) can only be guaranteed if<br />
the preceding night has been booked at the full room rate.<br />
18. Breakfast<br />
18.1. Breakfast is not included in the room rates. If breakfast is<br />
part of the function’s program, a private breakfast room<br />
must be reserved for groups of 12 or more persons.<br />
19. Block bookings/room allotment<br />
19.1. The list of participants must reach the BAUR AU LAC not<br />
later than 14 days prior to the day of arrival, including the<br />
following details:<br />
• First and last name of all guests<br />
• Local contact person<br />
• Time of arrival<br />
• Terms of payment for all guests<br />
19.2. If VIP check-in is required, the passport number, date of<br />
birth and private address must also be indicated in<br />
advance.<br />
19.3. If a block booking is made and no rooming list is provided<br />
by the organizer, hotel rooms must be booked directly by<br />
the clients and individually guaranteed by each client's valid<br />
credit card.<br />
20.3. Unless otherwise agreed, the final invoice will be sent to the<br />
organizer’s address upon the guests’ departure.<br />
20.4. If the organizer is domiciled abroad, the BAUR AU LAC<br />
reserves the right to charge the credit card previously supplied<br />
with the amount due. Any exchange rate differences or<br />
bank fees will be charged to the organizer.<br />
21. Cancellation fees for hotel rooms<br />
21.1. Individual cancellations (up to 3 rooms) must reach the<br />
BAUR AU LAC not later than 48 hours prior to the day of<br />
arrival.<br />
21.2. Cancellation of the entire booking must reach the BAUR AU<br />
LAC as follows:<br />
• up to 13 rooms: 2 weeks prior to arrival<br />
• up to 25 rooms: 3 weeks prior to arrival<br />
• as of 26 rooms: 6 weeks prior to arrival<br />
21.3. The BAUR AU LAC reserves the right to adjust the terms of<br />
cancellation depending on the size of the booking. Where<br />
appropriate, this will be specified in the confirmation.<br />
21.4. In the event of a cancellation reaching the BAUR AU LAC<br />
after expiry of the above deadlines, cancellation fees will be<br />
charged to the organizer as follows:<br />
• Cancellation within the first half of the expired period:<br />
50% of the total amount (room nights and breakfasts<br />
booked in advance)<br />
• Cancellation within the second half of the expired<br />
period: 100% of the total amount (room nights and<br />
breakfasts booked in advance)<br />
• Cancellation of individual rooms within 48 hours:<br />
room rate for one night.<br />
21.5. Financial losses resulting from changes in the main booking<br />
will be charged.<br />
21.6. All cancellations must be made in writing.<br />
21.7. If the cancelled hotel rooms can be let to other clients, no<br />
cancellation fees will be charged. This excludes any services<br />
already provided by the HOTEL BAUR AU LAC, which will be<br />
charged to the organizer.<br />
22. Place of jurisdiction<br />
22.1. The place of jurisdiction is Zurich.<br />
19.4. Upon expiry of the deadline fixed by the BAUR AU LAC, any<br />
rooms still available within the specified allotment will be<br />
released.<br />
20. Costs/deadlines for hotel rooms<br />
Guarantees and invoicing<br />
20.1. Depending on the size of the booking, an advance deposit<br />
or signed credit card guarantee will be required on the part<br />
of the organizer.<br />
20.2. If an advance deposit is required, 80% of the total amount<br />
(hotel rooms and any breakfasts booked in advance) must<br />
be settled within the dates specified in the confirmation.<br />
All prices include 7.6 % VAT. All prices are subject to change without prior notice.
Room<br />
Cocktail Banquet Boardroom Seminar U-Shape Theatre<br />
Area<br />
Length / Width / Height<br />
Conference<br />
½ day<br />
Conference<br />
1 day<br />
Exhibition<br />
Lunch<br />
Dinner<br />
Cocktail<br />
Minimum<br />
consumption<br />
Salon I 100 Pax 40 Pax 28 Pax 35 Pax 30 Pax 40 Pax 88 m² 10.70 / 8.20 / 3.26 m CHF 1,000.– CHF 1,500.– CHF 2,200.– CHF 750.– CHF 3,000.–<br />
Salon II – – 14 Pax – – – 37 m² 8.20 / 4.50 / 3.44 m CHF 600.– CHF 900.– – CHF 450.– CHF 1,000.–<br />
Salon III 40 Pax 16 Pax 20 Pax 18 Pax 15 Pax 30 Pax 57 m² 8.60 / 6.60 / 3.20 m CHF 700.– CHF 1,000.– CHF 1,500.– CHF 550.– CHF 2,000.–<br />
Salon V 15 Pax – 8 Pax – – – 24 m² 6.05 / 3.95 / 3.98 m CHF 600.– CHF 900.– – CHF 450.– CHF 1,000.–<br />
Salon VI 15 Pax – 8 Pax – – – 24 m² 6.05 / 3.95 / 3.98 m CHF 600.– CHF 900.– – CHF 450.– CHF 1,000.–<br />
Salon V & VI 30 Pax – 25 Pax – – 30 Pax 48 m² 12.35 / 3.95 / 3.98 m CHF 700.– CHF 1,000.– CHF 1,500.– CHF 550.– CHF 2,000.–<br />
Le Petit Palais 300 Pax 150 Pax 40 Pax 70 Pax 50 Pax 180/210 Pax 206 m² 19.85 / 10.40 / 4.05 m CHF 2,000.– CHF 2,900.– CHF 4,200.– CHF 1,200.– CHF 7,500.–<br />
Le Salon Français 150 Pax 100 Pax 30 Pax 32 Pax 20 Pax 100 Pax 137 m² 13.00 / 10.50 / 3.20 m CHF 1,200.– CHF 1,800.– CHF 2,800.– CHF 800.– CHF 4,500.–<br />
Equipment Remarks Price per day<br />
Laptop including mouse CHF 400.–<br />
MFP printer, b/w CHF 150.–<br />
Presenter with laser pointer CHF 55.–<br />
42" plasma TV with code-free DVD player CHF 160.–<br />
Baur au Lac cinema system (full HD)<br />
(Full HD beamer, code-free HD DVD player, sound system)<br />
CHF 450.–<br />
Mini-hifi system CHF 50.–<br />
LCD-data projector CHF 400.–<br />
LCD-data projector (Le Petit Palais) CHF 750.–<br />
Sound system (e.g. for background music)<br />
(Salon I, Salon II, Le Petit Palais)<br />
Table and lapel microphone via sound system<br />
(Salon I, Salon II, Le Petit Palais)<br />
Hand-held wireless microphone via sound system<br />
(Salon I, Salon II, Le Petit Palais)<br />
CHF 130.–<br />
microphone/day CHF 180.–<br />
microphone/day CHF 180.–<br />
Equipment Remarks Price per day<br />
IT-Butler per half hour CHF 80.–<br />
Lectern with integrated microphone via sound system<br />
(Salon I, Salon II, Le Petit Palais) lectern/day CHF 180.–<br />
Lectern lectern/day CHF 80.–<br />
Screen<br />
First flipchart in the room<br />
free of charge<br />
free of charge<br />
Every additional flipchart in the room CHF 50.–<br />
Pinboard/varioboard CHF 100.–<br />
Moderator's equipment CHF 50.–<br />
Laser pointer<br />
free of charge<br />
Dance floor (including assembly/disassembly) per event CHF 500.–<br />
Podium elements (1 x 2m or 0.5 x 1m) including assembly/disassembly element/event CHF 25.–
Schanzengraben<br />
Restaurant Le Pavillon<br />
Salon II<br />
Le Petit Palais<br />
La Terrasse<br />
Salon I<br />
Lift<br />
Vanity<br />
Coiffeur<br />
Delivery<br />
Entrance<br />
Le Hall (Lobby)<br />
Salon V/VI<br />
(first floor)<br />
ShopVin<br />
Le Jardin<br />
Concierge<br />
Operator<br />
Lift<br />
Bar<br />
Reception<br />
Coatroom<br />
Salon III<br />
WC<br />
WC<br />
Le Salon Français<br />
Rive Gauche<br />
Bar<br />
Rive Gauche<br />
Restaurant<br />
Börsenstrasse<br />
Talstrasse