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| Conferences | Private Events

Expression of a Lifestyle

BANQUETS, CONFERENCES & PRIVATE FUNCTIONS 

Thank you for choosing the BAUR AU LAC as the venue for your event. 

A 165-year tradition speaks for our experience; and the success of your 

function is in the very safe hands of top-class people assisted by the 

very best in leading-edge equipment. Our team will give you sound 

advice throughout the preparatory phase and will walk you through 

the actual event from start to finish. 

Welcome to the BAUR AU LAC. 

Contents 

Page 

1 

Baur au Lac 

2 

Salon I 

4 

Salon II 

6 

Salon III 

8 

Salon V / VI 

10 

Le Petit Palais 

12 

Le Salon Français 

14 

Weddings 

16 

Wedding Packages 

18 

Breakfast 

19 

Business Lunch Menus 

20 

Dinner Menus 

22 

Vegetarian Menu Suggestions 

24 

Cocktails à la carte 

26 

Standing Cocktails 

27 

Buffets 

29 

General Terms & Conditions 

30 

July 2010

«Downtown Switzerland» 

2 

Studies show that Zurich boasts a superior quality of life to 

every other large city in the world. Low crime rates and a high 

standard of living are doubtless part of the equation. Yet the 

harmonious coexistence of a historic old town and a vibrant 

modern lifestyle also contribute to the distinctive flair of this 

winsome city. World-class cultural offerings and culinary diversity 

combine with close proximity to Europe's most attractive 

holiday resorts to make Zurich a truly coveted venue. 

For many travelers, this strategic location is reason enough 

for a stop-over that will at last let them go shopping on the 

Bahnhofstrasse, one of the continent's most glamorous high 

streets. It is no secret that Switzerland's largest metropolis 

has the service and finance industry to thank for its international 

renown. Mercifully, however, the skyline – a striking 

brush-stroke in Zurich's cosmopolitan landscape – has 

remained completely free of skyscrapers. 

A mere stone's throw from the Paradeplatz, Zurich's bustling 

financial district, the BAUR AU LAC serenely commands a 

privileged position in its own landscaped park, between the 

lake and the Schanzengraben canal. The hotel has been 

owned by the same family for 165 years. Kings and conquerors, 

presidents and prelates have bedded under its venerable 

roof. Famous artists too regularly stay at the Baur au Lac, 

whose incomparable service has for generations been setting 

the standard in the international hotel industry. 

Every room was lovingly and uniquely crafted to combine 

superlative creature comforts with classical elegance and 

every conceivable technical convenience. This exquisite aura, 

the excellent quality of the hotel's cuisine and the exemplary 

dedication of its over 250 staff have made waves even 

«across the pond». The experts at New York-based «Leading 

Hotels of the World» recently singled out the Baur au Lac as 

the «Best Hotel in Europe». 

The completely revamped banquet area was inaugurated in 

December 2008. Respected designers have put a new face on 

the salons which, if anything, are now even more elegant, 

even more distinguished.

Salon I 

Star architect Pierre-Yves Rochon has completely redesigned 

Salons I and II. No function room in Zurich can compare 

with the exalted elegance of these venerable halls. The perfect 

harmony of textile elements and furnishings gives the 

room a spacious, open feel. Subtle decorative touches, 

warm, natural colors and precious objets d'art combine to 

create a distinctively cultivated, exclusive atmosphere. 

Capacity 

Cocktail reception 100 Persons 

Banquet 40 Persons 

Boardroom 28 Persons 

Seminar 35 Persons 

'U' shape 30 Persons 

Theatre style 40 Persons 

Prices 

Lunch / Dinner * CHF 750.-- 

Cocktail reception * CHF 750.-- 

Exhibition CHF 2,200.-- 

Conference, ½ Day CHF 1,000.-- 

Conference, 1 Day CHF 1,500.-- 

* Minimum consumption CHF 3,000.-- 

4 

Area: 88 m 2 I Length: 10.70 m I Width: 8.20 m I Height: 3.26 m

Salon II 

Confidential meetings or private family functions could not wish for 

a more stylish setting than Salon II. Superb cuisine, impeccable, discreet 

service and the masterful experience of a thoroughly professional 

banquet department underwrite the success of any and every 

event. Pleasant memories linger on long after the event itself is over. 

A sliding door now allows Salon II to be combined with Salon I, opening 

up even greater variety in the available permutations. 

Capacity 

Cocktail reception – Persons 

Banquet – Persons 


Seminar – Persons 

'U' shape – Persons 

Theatre style – Persons 

Prices 



Exhibition CHF – 

Conference, ½ Day CHF 600.-- 

Conference, 1 Day CHF 900.-- 


6 


Salon III 

Natural daylight and artificial lighting alike perfectly underscore 

the fascinating architecture of this elegant room. A 

businesslike conference feel can be transformed in minutes 

into a relaxed setting for an enjoyable business lunch. Close 

proximity to Le Salon Français creates versatile options for 

arranging larger events and gala dinners. Salon III is also ideal 

for private occasions. 

Capacity 







Prices 




Conference, ½ Day CHF 700.-- 



8 


Salon V & VI 

Discretion is of the essence in such a high-ranking business 

hub. The banquet and conference area on the first upper 

floor enjoys splendid isolation between a colonnade and a 

courtyard patio that is unobtrusively cordoned off. The same 

privacy is exuded by the elegant, almost front-room intimacy 

of the tasteful interior. The salons can be partitioned or 

merged at will. 

Capacity 

each V & vI 

Cocktail reception 15 30 Persons 

Banquet – – Persons 

Boardroom 8 25 Persons 

Seminar – – Persons 

'U' shape – – Persons 

Theatre style – 30 Persons 

Prices 

each V & vI 

Lunch / Dinner * CHF 450.-- 550.-- 

Cocktail reception * CHF 450.-- 550.-- 

Exhibition CHF – 1,500.-- 

Conference, ½ Day CHF 600.-- 700.-- 

Conference, 1 Day CHF 900.-- 1,000.-- 

* Min. consumption CHF 1,000.-- 2,000.-- 

10 

Area: 24 m 2 each I Length: 6.05 m each I Width: 3.95 m each I Height: 3.98 m each 

Total area: 48 m 2 I Total length: 12.35 m I Total width: 3.95 m I Height: 3.98 m


Capacity 

Prices 

12 

The aura of regal distinction is almost palpable. Recrafted from 

top to toe, the new interpretation of the ballroom theme remains 

true to the grand tradition of the Petit Palais. History has been 

written in this room. Heads of state have held worthy receptions 

here. Magnificent balls have become social events not to be 

missed. The stunning drapes are reflected in the crystal mirrors 

mounted on the walls. A mezzanine level sets the stage for a 

grand entrance; and festivities for up to 300 guests can be accommodated 

by combining the Petit Palais with the Salons I and II. 






Theatre style 180/210 Persons 

Lunch / Dinner * CHF 1,200.-- 

Cocktail reception * CHF 1,200.-- 







Natural light floods in through the generously dimensioned 

French windows. Classical pillars only heighten the sense of true 

exclusivity. Of an evening, the light from silver candelabras casts 

this architectural jewel in a glow of mirthful solemnity. 

Modern French cuisine sets the tone for lavish banquets and 

conference meals in Le Salon Français. 

Capacity 







Prices 







14 


Weddings 

Organizing weddings is a specialty of the Baur au Lac. 

Our wedding planner will be more than pleased to provide 

professional assistance as you organize your special day. 

An aperitif in Zurich's most picturesque private park is the 

ideal way to begin your reception. We help you put together 

a special wedding menu and choose the most appropriate 

wines, of which the Baur au Lac's own wine store offers a 

very varied selection. 

Our pastry chef will conjure up a dazzlingly decorated dessert 

buffet – and even create an enchanting wedding cake. We 

would also be delighted to print place and menu cards and 

organize the tables and seating arrangement in accordance 

with your wishes. 

How about being chauffeured to the church in style in our 

Rolls-Royce Phantom? In addition, we will gladly put you in 

touch with photographers, musicians and other entertainers. 

Luxurious rooms can be reserved for your guests. And the 

wedding couple is sure to enjoy our «honeymoon special»: 

a breakfast buffet, a delicious sweet surprise and Champagne. 

The hotel even has its own exclusive beauty salon 

«Vanity». 

On the day after the wedding, we will be more than happy 

to organize your breakfast, either in the restaurant or in a 

private room. 

16

wedding packages 

18 

Wedding Packages 

Wedding packages are offered at a basic flat rate of 

CHF 140.00 and a menu of your choice starting from 

CHF 125.00 per person. 

Aperitif 

• Aperitif served for one hour 

• White and red house wine recommended 

by our sommelier 

• Orange juice and mineral water 

• Selection of appetizers chosen by our chef 

During dinner 

• Mineral water 

• Coffee and biscuits 

• Wedding cake with one glass of Champagne per person 

• No late night surcharge until 1:00 a.m. 

furnishing and decoration 

• Dance floor 

• Room rent for aperitif and dinner 

• Floral decoration and silver candle holders for the tables 

• Menu printing 

Additional services 

• Our chef will be pleased to help with menu suggestions 

• Our certified sommelier (wine expert) will be delighted 

to assist you with your choice of wines and spirits 

• We can offer you our Rolls-Royce Phantom for the 

transfer to the church at a special rate 

• Our florist will be available to help you with additional 

floral arrangements 

• Entertainment activities such as DJs, bands and artists 

etc. can also be arranged 

Please note 

• The basic flat rate applies only with a menu selection 

• The wedding package rates are subject to a minimum 

of 50 persons 

• Should the aperitif exceed one hour, all additional 

consumption will be charged separately 

• A flat late-night charge of CHF 350.00 is payable 

after 1:00 a.m. 

• Champagne can be served during the aperitif at an 

additional cost of CHF 30.00, in line with the higher 

basic package rate of CHF 170.00 per head 

The Baur au Lac is pleased to offer for the bridal couple a 

sample menu of the wedding dinner (excluding beverages) 

and a luxurious suite for one night (check-in from 2:00 p.m.). 

All prices include 7.6 % VAT. Subject to change without prior notice.

Breakfast 

Continental breakfast CHF 36.00 

Swiss breakfast CHF 44.00 

Baur au Lac breakfast CHF 48.00 

Café, café au lait, thé ou chocolat 

Coffee, coffee with milk, tea or hot chocolate 

Jus d’orange frais 

Fresh orange juice 

Petits pains, croissants 

Bread rolls, croissants 

Confiture, miel et beurre 

Jam, honey and butter 





Petits pains, croissants, pâtisserie danoise, muffins 

Bread rolls, croissants, Danish pastries, muffins 



Sélection de fromages et charcuterie suisse 

Selection of Swiss cheeses and cold cuts 

Œufs brouillés au lard et jambon grillés 

Scrambled eggs with grilled bacon and ham 

Birchermuesli 

Birchermuesli 





Salade de fruits, ¼ melon 

Fruit salad, ¼ of melon 

Birchermuesli 

Birchermuesli 

Petits pains, croissants, pâtisserie danoise, muffins 

Bread rolls, croissants, Danish pastries, muffins 



Saumon fumé 

Smoked salmon 

19 

Sélection de fromages et charcuterie suisse 

Selection of Swiss cheeses and cold cuts 

Œufs brouillés au lard et jambon grillés 

Scrambled eggs with grilled bacon and ham 

We would also be happy to organize a private brunch for you. Please ask for our suggestions. 

All prices include 7.6 % VAT. All prices are subject to change without prior notice.

Business lunch menus 

available only at lunchtime from Monday to Friday (including mineral water, coffee and biscuits) 

Menu 1 CHF 112.00 

Menu 2 CHF 91.00 

Menu 3 CHF 114.00 

20 

Queues de crevettes géantes marinées à 

l’huile d’olive vierge et basilic 

Bouquet de mesclun 

Giant shrimps marinated with 

olive oil and basil 

Salad bouquet 

Pavé de filet de veau sauté 

au confit d‘échalotes grises 

Galette de semoule de blé dur 

Petits légumes tombés au beurre 

Veal steak with candied shallots 

Polenta slices 

Vegetables of the season 

Mousse glacée aux limettes 

Compote de petits fruits 

Crème double de la Gruyère 

Iced lime mousse 

Fruit compote 

Double cream à la Gruyère 

Fine soupe de volaille rehaussée 

à la verveine des Indes 

Chicken soup scented with lemongrass 

Suprême de sandre poêlé 

sur confit de fenouil safrané aux olives 

Méli-mélo de pommes de terre et légumes 

Roasted perch fillet 

on a saffron and fennel bed with olives 

Mixed potatoes and vegetables 

Gâteau moelleux au chocolat amer 

Crème glacée au basilic et gingembre 

Small chocolate cake 

Basil and ginger ice-cream 

Fines feuilles de saumon mariné à l'aneth 

Sauce moutarde au miel 

Bouquet de jeunes salades 

Salmon slices marinated with dill 

Honey-mustard sauce 

Salad bouquet 

Mignon de veau poêlé 

Sauce vin rouge au poivre 

Nouilles au beurre 

Pointes d'asperges vertes 

et champignons sauvages 

Roasted fillet of veal 

Red wine and pepper sauce 

Butter noodles 

Green asparagus tips and wild mushrooms 

Fine tarte aux pommes Baur au Lac 

Glace à la vanille Bourbon 

Baur au Lac apple tart 

Bourbon vanilla ice-cream 


Business lunch menus 

available only at lunchtime from Monday to Friday (including mineral water, coffee and biscuits) 


Menu 5 CHF 118.00 

Menu 6 CHF 112.00 

Soupe crémeuse de fenouil au safran 

Petit ragoût de langoustines sud-africaines 

Fennel cream soup with saffron 

Stewed ragoût of Dublin prawns 

Aile de pintade poêlée 

et son jus lié parfumé à l’estragon 

Gâteau de pommes de terre 

Bouquet de légumes 

Pot-roasted guinea-fowl breast 

with tarragon jus 

Potato cake 


Mousse au chocolat parfumée au Baileys 

sur sablé Breton 

Chocolate mousse perfumed with Baileys 

on sablé Breton 

Marbré de foie de canard 

Chutney d’abricots séchés 

Feuilles de salades aux pommes vertes 

Goose liver terrine with dried apricot chutney 

Salad bouquet with green apples 

Mignonnette d'agneau rôtie 

sous croûte aux herbes de Provence 

Gratin de pommes de terre 

Légumes en ratatouille 

Roasted fillet of lamb 

coated with Provençal herbs 

Potato gratin 

Ratatouille 

Crème brûlée à la vanille 

Sorbet à l’orange 

Crème brûlée flavoured with vanilla 

Orange sorbet 

Carpaccio de thon japonais au couscous 

Vinaigrette d’herbettes 

Tuna carpaccio with couscous 

Herb vinaigrette 

Émincé de filet de veau à la zurichoise 

Roesti doré 

Sliced veal Zurich style 

Hash browns 

Jalousie au fruit de saison 

Mousseline à la vanille 

Crème glacée au yaourt 

Fruit strudel with yoghurt ice-cream 

Vanilla mousseline 

21 


DINnER MENU 

Menu 1 CHF 130.00 

Menu 2 CHF 156.00 

Menu 3 CHF 160.00 

Menu 4 CHF 114.00 

22 

Cristallin de langoustines 

aux saveurs orientales 

Petit bouquet de mesclun 

Crispy Dublin prawns with oriental spices 

Small salad bouquet 

Crème de volaille mousseline 

Cream of chicken soup 

Filet de bœuf rôti au four 

Sauce aux truffes noires du Périgord 


Méli-mélo de jeunes légumes 

Oven-roasted fillet of beef 

Périgord truffle sauce 


Mixed vegetables of the season 

Eventail de fruits exotiques 

Sorbet au fruit de la passion 

Exotic fruits 

Passionfruit sorbet 

Médaillons de homard 

et croustillant de langoustine 

Vinaigrette de tomate et févettes 

Bouquet de mesclun 

Lobster medallions with 

crisp-fried Dublin prawns 

Tomato vinaigrette with broad beans 

Salad bouquet 

Filet de St. Pierre grillé 

sur confit de chou chinois aux poivrons doux 

Petite émulsion au curry vert 

Grilled John Dory on Chinese cabbage 

with sweet peppers 

Green curry emulsion 

Carré de veau rôti au four 

Gousse d’échalotes au vin de Bordeaux 

Tarte de pommes de terre aux morilles 

Petits légumes tombés au beurre 

Oven-roasted rack of veal 

Red wine shallots 

Potato cake with morels 


Assiette de dessert 

composée par notre pâtissier 

Selection of desserts 

recommended by our pastry chef 

Terrine de foie gras marbrée aux truffes 

Compote d'oignons fanes aux baies roses 

Truffled goose liver terrine 

Onion compote with pink pepper 

Crème de crustacés 

parfumée à l’estragon 

Cream of crustacean soup 

scented with tarragon 

Dos de saumon 

sur fondue de fenouil safranée 

Beurre blanc aux olives et tomates 

Salmon steak on saffron fennel 

Butter sauce with olives and tomatoes 

Carré d'agneau rôti en croûte d'herbettes 

Ragoût de champignons au vin rouge 

Gratin de pommes de terre 

Haricots verts à la sarriette 

Roasted loin of lamb coated with herbs 

Mushroom ragoût in a red wine sauce 

Potato gratin 

Green beans 

Variation au chocolat et fruit de la passion 

Variety of chocolate and passionfruit 

Assiette de gourmandises 

tradition Baur au Lac 

Petite brioche tiède 

Choice of Baur au Lac delicacies 

Warm brioche 

Mousseline de carottes aux palourdes 

Cream of carrot soup with cherrystone clams 

Poitrine de pintade fermière 

fourrée aux morilles 

Galette de risotto safrané 

Moelleux d’aubergine et courgette 

aux tomates fraiches 

Breast of guinea-fowl stuffed with morels 

Saffron risotto tartlets 

Aubergine and courgette lasagne 

with fresh tomatoes 

Farandole de desserts servie sur assiette 

Selection of desserts 



DINNER MENU 

Menu 5 CHF 118.00 

Menu 6 CHF 156.00 

Menu 7 CHF 142.00 

Variation de saumon rafraîchie 

Crème acidulée à la vodka 

Toast et beurre 

Chilled salmon 

Sour cream with vodka 

Toast and butter 

Petite soupe de pois verts 

parfumée à la menthe 

Pea soup scented with mint 

Contre filet de bœuf rôti au four 

Sauce Chateaubriand 

Gâteau de pommes de terre et céleri 

Tian de légumes racines 

Roast beef with Chateaubriand sauce 

Potato cake with celery 

Root vegetable lasagne 

Carpaccio d’ananas caramélisé 

mariné au gingembre 

Parfait glacé à la mangue 

Croustillant de noix de coco 

Carpaccio of caramelized pineapple 

marinated with ginger 

Mango parfait 

Coconut pastry 

Carpaccio de veau aux quatre poivres 

Tartare Bagna cauda, vinaigrette de truffe 

Veal carpaccio with four assorted peppers 

Bagna cauda tartar with truffle vinaigrette 

Consommé à l'essence de légumes 

Raviolo aux artichauts et truffes 

Clear vegetable soup 

Raviolo of artichokes and truffles 

Coquilles St. Jacques grillées 

sur moelleux de chou chinois 

aux lentilles roses 

Nage de fenouil à l’orange et gingembre 

Grilled scallops on Chinese cabbage 

with pink lentils 

Fennel cream with orange and ginger 

Selle de lapereau fourrée au foie gras 


Saddle of rabbit stuffed with goose liver 

Mixed vegetables of the season 

Douceurs en surprise présentées 

par notre pâtissier 

Dessert surprise 

prepared by our pastry chef 

Saltimbocca de rouget barbet 

sur éventail d’asperges vertes 

Vinaigrette de champignons sauvages 

Feuilles de mesclun 

Red mullet saltimbocca 

Green asparagus tips 

Wild mushroom vinaigrette 

Salad bouquet 

Soupe de pommes de terre douces 

aromatisée aux bulbes de citronnelle 

Petit ravioli à la ricotta 

aux limettes et gingembre 

Sweet potato soup scented with lemongrass 

Ricotta ravioli with limes and ginger 

Filet mignon de veau rôti « Surf & Turf » 

Galettes de semoule de blé dur 

aux grains de pavot 

Moelleux aux légumes de saison 

Oven-roasted fillet of veal «Surf & Turf» 

Semolina tartlets with poppy seeds 

Lasagne with vegetables of the season 

Farandole de gourmandises 

servie sur assiette 

Sweet delicacies 

prepared by our pastry chef 

23 


Menu suggestions 

VEGETARIAN MENUS 

Menu 1 CHF 120.00 



24 

Assiette de légumes marinés 

à l‘huile d‘olive vierge 

Seasonal vegetables 

marinated with olive oil 

Soupe crémeuse aux asperges vertes 

Cream of green asparagus soup 

Cannelloni à la ricotta sur épinards 

Salpicon de tomates et champignons 

Ricotta cannelloni with spinach 

Ragoût of fresh tomatoes and mushrooms 

Risotto aux artichauts et truffes noires 

Artichoke risotto with Périgord truffles 

Carpaccio d’ananas caramélisé 

mariné au gingembre 

Parfait glacé à la mangue 

et croustillant de noix de coco 

Carpaccio of caramelized pineapple 

marinated with ginger 

Mango parfait 

Coconut pastry 

Carpaccio de légumes saisonniers 

à l’huile d’olive vierge 

Eventail de poire d’avocat 

à la vinaigrette de tomates 

Carpaccio of seasonal vegetables 

with olive oil 

Avocado slices on tomato vinaigrette 

Côtelette de légumes, sauce curry thaï 

Riz parfumé aux échalotes frites 


Vegetable cutlets on a Thai curry sauce 

Perfumed rice with fried shallots 

Mixed vegetables 

Mousse glacée aux limettes 

Compote de petits fruits, 

crème double de la Gruyère 

Iced lime mousse 

Fruit compote 

Double cream à la Gruyère 

Salade grecque 

Greek salad 

Crème de ratatouille 

Vegetable cream soup 

Stroudel de champignons et légumes 

Asperges vertes et morilles à la crème 

Mushroom and vegetable strudel 

Green asparagus on a morel cream sauce 

Gratin de filets d'agrumes au gingembre 


Citrus fruit gratin with ginger 

Yoghurt ice-cream 


Menu suggestions 

VEGETARIAN MENUS 

Menu 4 CHF 102.00 

Pressée de légumes méditerranéens 

Bouquet de mesclun, vinaigrette aux herbes 

Mediterranean vegetable terrine 

Salad bouquet with a herb vinaigrette 

Risotto aux pistils de crocus, effilochée 

d’artichauts et olives 

Saffron risotto with artichokes and olives 

Tranches de tofu poêlées 

Ragoût de poivrons doux au curry thaï 

Pak choi et shiitake 

Julienne de légumes épicée 

Pan-fried tofu 

Sweet pepper ragoût on a Thai curry sauce 

Chinese cabbage and shitake mushrooms 

with a spicy vegetable julienne 

Eventail de fruits exotiques 

Sorbet au fruit de la passion 

Exotic fruits 

Passionfruit sorbet 


Poire d‘avocat marinée 

à la vinaigrette de poivrons doux 

Petit sauté de shiitake au gingembre 

Avocado on a sweet pepper vinaigrette 

Sautéed shitake mushrooms with ginger 

Crème de ratatouille et petit émincé de 

fenouil à la marjolaine 

Cream of ratatouille soup 

with fennel and marjoram 

Curry de chou fleur à l‘ananas 

et noix de cajou 

Croquettes de pois chiche 

Curried cauliflowers 

with pineapple and cashew nuts 

Chick pea croquettes 

Jalousie au fruit de saison 


Mousseline à la vanille 

Fruit strudel with yoghurt ice-cream 

Vanilla mousseline 

25 



Le Froid | Cold SNACKS 1 piece 3 pieces 

Le Chaud | Hot SNACKS 

1 piece 

26 

Choix de mini sandwichs 5.50 15.00 

Selection of mini-sandwiches 

Tartelette au saumon royal et œuf de caille 7.50 

Smoked salmon tartlet with quail egg 

Petite tartelette de tartare relevé au piment 6.50 

Beef tartar tartlet with chili 

Filet d’anchois mariné et fleur de câpres 2.50 

Marinated anchovies and caper fruits 

Tartare de thon aux agrumes et gingembre 5.50 

Tuna tartar with citrus fruits and ginger 

Tartare de saumon fumé au fromage blanc et concombre 7.50 

Smoked salmon tartar with quark cheese and cucumber 

Cristallin de langoustine aux saveurs orientales 8.50 

Crispy scampi with oriental spices 

Mini quartier de melon et jambon cru 5.50 

Melon cubes with smoked ham 

Tomate ramato et mozzarella au basilic 3.50 

Ramato tomato with mozzarella and basil 

Tomate cerise farcie au fromage de chèvre et poivrons confits 3.50 

Cherry tomato stuffed with goat cheese and candied peppers 

Roulade de courgette aux tomates piquantes 3.50 

Zucchini roulade with spicy tomatoes 

Salade de légumes au curry 3.50 

Vegetable salad with curry 

Mini légumes de ratatouille marinés au pesto 3.50 

Ratatouille marinated with pesto 

Cœur d’artichaut en fine sauce barigoule garni de cresson 3.50 

Artichoke heart à la barigoule, garnished with cress 

Feuilletés divers 1.50 

Assorted puff pastries 

Croissant au jambon 4.00 

Ham croissant 

Mini pizza 4.00 

Mini-pizza 

Pissaladière à la niçoise 4.00 

Onion pizza Provençal style with fresh herbs 

Ramequin au gruyère 4.50 

Gruyère cheese tartlet 

Mini quiche à l’endive Belge safranée et crevettes roses 5.50 

Chicory quiche with saffron and shrimps 

Ramequin au fromage et poireau 4.50 

Cheese and leek tartlet 

Ramequin aux champignons parfumé à l’huile de truffe 5.50 

Cheese and mushroom tartlet with truffle oil 

Satay de volaille, sauce cacahuète piquante 4.00 

Chicken satay with spicy peanut sauce 

Petite rouelle de filet de bœuf à la provençale 4.00 

Fillet of beef Provençal style 

Cube de filet de bœuf aux échalotes et herbes printanières 4.00 

Diced beef with shallots and spring herbs 

Mini hamburger aux oignons 4.00 

Small hamburger with onions 

Filet d’agneau rôti au poivre vert et citron 4.00 

Roasted fillet of lamb with green pepper and lemon 

Petit piccata de veau aux tomates concassées et basilic 4.50 

Veal piccata with diced tomatoes and basil 



Le Chaud | Hot Snacks 

1 piece 

Les Desserts | Desserts 1 piece 3 pieces 

Petit pavé de rascasse sur confit de fenouil 5.50 

Fillet of scorpionfish on pickled fennel 

Saltimbocca de baudroie, jus rehaussé à la sauge 5.50 

Anglerfish saltimbocca on sage jus 

Accras de cabillaud sur coulis de poivrons doux au gingembre 3.00 

Codfish on a sweet pepper mousseline with ginger 

Filet de sandre farci sur moelleux de chou chinois 3.50 

Stuffed fillet of perch on Chinese cabbage 

Crevette géante panée à la noix de coco, sauce tartare 4.50 

King prawn breaded with coconut, tartar sauce 

Sucette de crevette enrobée de Pata Negra 7.50 

King prawn wrapped in Pata Negra ham 

Crevette grillée à la badiane 4.50 

Grilled king prawn with star anise 

Petite soupe selon saison 5.50 

Small seasonal soup 

Choix de Dim Sum, sauce soja pimentée au sésame 2.50 

Dim Sum, spicy soy sauce and sesame seeds 

Samosa aux légumes, sauce menthe au yaourt 2.50 

Vegetable samosa with a yoghurt and mint sauce 

Mini rouleau de printemps aux légumes, sauce aigre doux pimentée 3.50 

Spring roll with vegetables, sweet-and-sour sauce 

Asperges vertes en tempura, sauce tomate piquante 3.50 

Green asparagus Tempura, spicy tomato sauce 

Risotto safrané 3.50 

Saffron risotto 

Risotto aux limettes et St. Jaques 4.50 

Lime risotto with scallops 

Choix de mini pâtisseries 13.50 

Selection of mini-pastries 

Mignardises 6.50 

Biscuits 

Soupe de fruit rafraîchie 4.50 

Chilled fruit soup 

Mini crème brûlée 4.50 

Small crème brûlée 

Sorbet de saison en verre 4.00 

Sorbet of the season served in a glass 

27 


Standing cocktail 

Standing cocktail 1 (for groups of 30 and more) CHF 85.00 

Standing Cocktail 2 (for groups of 30 and more) CHF 105.00 

Le Froid | Cold dishes 

Le Chaud | hot dishes 


Le Chaud | hot dishes 

28 

Choix de mini sandwichs 

Selection of mini-sandwiches 

Petite tartelette de tartare relevé au piment 

Beef tartar tartlet with chili 

Mini quartier de melon et jambon cru 

Melon cubes with smoked ham 

Tomate ramato et mozzarella au basilic 

Ramato tomato 

with mozzarella and basil 

Roulade de courgette aux tomates piquantes 

Zucchini roulade with spicy tomatoes 

Ramequin au fromage et poireau 

Cheese and leek tartlet 

Satay de volaille, sauce cacahuète piquante 


Mini hamburger aux onions 

Small hamburger with onions 

Accras de cabillaud sur coulis de poivrons 

doux au gingembre 

Codfish 

Sweet pepper mousseline with ginger 

Crevette géante panée à la noix de coco 

Sauce tartare 

King prawn breaded with coconut 

Tartar sauce 

Mini rouleau de printemps aux légumes 

Sauce aigre doux pimentée 

Spring roll with vegetables 

Sweet-and-sour sauce 

Les Desserts | Desserts 

Choix de mini pâtisseries 


Tartelette au saumon royal et œuf de caille 

Smoked salmon tartlet with quail egg 

Tartare de thon aux agrumes et gingembre 

Tuna tartar with citrus fruits and ginger 

Cristallin de langoustine aux 

saveurs orientales 

Crispy scampi with oriental spices 

Tomate cerise farcie au fromage de chèvre 

et poivrons confits 

Cherry tomato stuffed with goat cheese 

and candied peppers 

Cœur d'artichaut en fine sauce barigoule 

garni de cresson 

Artichoke heart à la barigoule 

Cress garnish 

Le Chaud | Warme Speisen 

Ramequin aux champignons 

parfumé à l'huile de truffe 

Cheese and mushroom tartlet with truffle oil 

Satay de volaille, sauce cacahuète piquante 


Cube de filet de boeuf aux échalotes 

et herbes printanières 

Diced beef with shallots and spring herbs 

Filet de sandre farci sur moelleux 

de chou chinois 

Stuffed fillet of perch on Chinese cabbage 

Petit piccata de veau 

aux tomates concassées et basilic 

Veal piccata with diced tomatoes and basil 

Sucette de crevette enrobée de Pata Negra 

King prawn wrapped in Pata Negra ham 

Petite soupe selon saison 

Small seasonal soup 

Choix de Dim Sum, sauce soja 

pimentée au sésame 

Dim Sum, spicy soy sauce and sesame seeds 

Samosa aux légumes, sauce menthe au yaourt 

Vegetable samosa 

Yoghurt and mint sauce 


Sorbet de saison en verre 

Sorbet of the season served in a glass 

Choix de mini pâtisseries 



Buffets 

Buffet 1 (for groups of 30 or more) CHF 125.00 

Italian buffet (for groups of 30 or more) CHF 108.00 


Le Chaud | Hot dishes 


Le Chaud | Hot dishes 

Soupe de tomate rafraîchie au gingembre 

Chilled tomato soup with fresh ginger 

Côtes de saumon royal accompagnées 

de ses garnitures 

Fillet of smoked salmon with garnish 

Délice des Grisons et quartiers de melon 

Cold meat specialties from Grisons 

Melon cubes 

Mousseline de saumon sauvage 

à l'aneth et concombre 

Wild salmon mousseline 

with dill and cucumber 

Pâté maison, sauce Cumberland 

Home-made pâté with Cumberland sauce 

Vitello tonnato 


Légumes des jardins de Provence grillés 

à l'huile d'olive vierge 

Grilled vegetables Provençal style 

with olive oil 

Assortiment de salades 

Selection of salads 

Contre-filet de bœuf rôti, sauce béarnaise 

Roast beef, Béarnaise sauce 

Carré de veau glacé au romarin 

Jus au naturel 

Glazed rack of veal, gravy with rosemary 

Curry de crevettes géantes et pak-choi 

King prawns with curry sauce 

Chinese cabbage 

Choix de légumes au beurre et fines herbes 

Selection of vegetables with fresh herbs 

Roesti doré 

Hash browns 



Riz Basmati 

Basmati rice 


Tablée de desserts composée 

par notre pâtissier 

Dessert selection 


Grillade de crevettes géantes 

Sauce verte à l‘italienne 

Grilled king prawns with herb vinaigrette 

Saumon fumé et sa garniture 

Smoked salmon with garnish 

Salade de tomates ramato 

Mozzarella au basilic 

Salad of Ramato tomatoes 

and mozzarella with basil 

Quartiers de melon et 

feuilles de jambon de Parme 

Melon with Parma ham 

Bresaola et cœurs d‘artichauts 


Bresaola and artichoke hearts 

marinated with olive oil 



Antipasti à l'italienne 

Italian antipasti selection 

Saltimbocca de baudroie 

Jus rehaussé aux olives 

Anglerfish saltimbocca 

Olive sauce 

Carré de veau rôti au romarin 

Oven-roasted rack of veal with rosemary 

Petit sauté de bœuf pizzaiola 

Diced beef with fresh herbs and tomatoes 

Légumes assortis et pommes rissolées 

Assorted vegetables and sautéed potatoes 

Risotto au Merlot et asperges vertes 

Merlot risotto with green asparagus 

Penne aux tomates piquantes 


Penne pasta with spicy tomatoes 

and olive oil 


Tablée d’entremets Baur au Lac 

composée par notre pâtissier 

Baur au Lac dessert buffet 


29 

Mignardises 

Biscuits 


Terms and Conditions 

30 

The BAUR AU LAC is delighted to assist you in organizing your 

party or meeting. To ensure that your event is a success, we ask 

you to read the following business terms and conditions carefully, 

as they are an integral part of the contract. Thank you. 

Banquet rooms 

1. Detailed information 

1.1. All details that are of relevance to the organization of a 

function, such as choice of menu and wines, seating 

arrangements, table and room decoration, printing of 

menus, technical equipment etc. must be communicated to 

the Banquet Department of the BAUR AU LAC not later than 

14 days prior to the function. 

1.2. A detailed time schedule of the program must be supplied 

by the organizer not later than 10 days prior to the function. 

2. Number of participants 

2.1. The BAUR AU LAC must be notified of the definite number 

of participants not later than 2 working days prior to the 

function. If the number of persons turns out to be lower, the 

invoice will be based on the number actually confirmed; if it 

turns out to be higher, the BAUR AU LAC does not guarantee 

that all guests can be accommodated. Any additional cost 

involved will be charged to the organizer’s account. 

2.2. For safety reasons, the BAUR AU LAC reserves the right to 

define a maximum number of participants. The maximum 

capacity per room permitted by fire prevention regulations 

must not be exceeded. 

3. Use of banquet rooms/changes in allocation 

3.1. The BAUR AU LAC reserves the right to make any changes in 

the allocation of banqueting rooms, provided that they are 

in line with the organizer’s requirements and interests. 

3.2. As a rule, the banqueting rooms can be rented until 02:00 

a.m. at the latest. No decoration or advertising materials 

may be affixed to the walls or the ceiling. Furthermore, all 

forms of use are restricted entirely to the room rented. No 

welcome tables, advertising material etc. are allowed outside 

the banqueting rooms; only the signboards provided by 

the hotel may be used. 

3.3. The BAUR AU LAC reserves the right to provide a different 

room if less people attend than were announced. 

3.4. Since Salon I is normally rented in conjunction with Le Petit 

Palais, the BAUR AU LAC reserves the right to move functions 

that have only reserved Salon I to a different room if a 

booking is received for Le Petit Palais. 

3.5 Smoking is prohibited in all banquet rooms, restaurants and 

indoor public areas. 

4. Technical devices 

4.1. The organizer is responsible for the correct handling and 

return of all technical equipment and installations provided 

by the BAUR AU LAC or procured by the latter on his behalf, 

and is liable for any loss or damage. The BAUR AU LAC 

accepts no liability for third-party claims. 

5. Fire prevention regulations 

5.1. The organizer is obliged to abide by the fire prevention regulations 

in force at the BAUR AU LAC. In particular, fire exits 

must be kept free at all times. The organizer also guarantees 

that all materials shall only be used in compliance with 

these rules. The use of sparklers, other easily inflammable 

items and any items that may lead to health hazards is 

strictly prohibited. 

6. Shipment of material 

6.1. The BAUR AU LAC requires advance written notice of any 

consignments of materials for planned functions. Such 

notice must be received at the latest before consignments 

arrive at the BAUR AU LAC’s Banquet Department. The BAUR 

AU LAC reserves the right to refuse to accept consignments 

for which the sender or recipient is unknown. The BAUR AU 

LAC accepts no liability or obligations arising from such 

refusal. 

6.2. Consignments must be sent to the following address: 

Baur au Lac 

Bankettabteilung 

Name of function/organizer, date of function 

Börsenstrasse 27 

CH - 8001 Zürich 

6.3. Shipping costs and customs duties for inbound consignments 

will be charged to the sender and cannot be borne by 

the BAUR AU LAC. Failure to comply with this provision may 

result in the BAUR AU LAC’s refusal to accept consignments. 

7. Deliveries to the BAUR AU LAC 

7.1. Musicians and all exhibits, decorations and other deliveries 

must access the hotel via the trade entrance (the address is 

the same as the one quoted in section 6.2.). Deliveries and 

pick-ups must be coordinated in advance with the Banquet 

Department. 

8. Room rent 

8.1. The rental rate depends on the banquet room as well as on 

the nature and size of the function. 

9. Customers' own food and drink 

9.1. Customers are not normally permitted to bring their own 

food and drink to functions at the BAUR AU LAC. Exceptions 

require the prior written consent of the BAUR AU LAC. In 

such cases, a charge will be levied to cover overhead costs. 



10. Surcharges after midnight 

10.1. If an event goes on beyond midnight, a surcharge is payable 

per hour or part thereof based on the number of guests in 

attendance. 

• Events up to 20 people: CHF 200.00 per hour 



• Events with more than 100 people: 

CHF 850.00 per hour 

11. Invoicing 

11.1. As a rule, all costs are charged to the organizer. Any special 

wishes regarding the form of invoicing or splitting of the 

amount due have to be communicated to the BAUR AU LAC 

prior to the function. 

11.2. The organizer is liable for any unpaid bills on the part of 

participants. 

11.3. The BAUR AU LAC cannot send invoices abroad. Guests visiting 

from abroad are kindly requested to pay by advance 

bank transfer or to settle the final amount by credit card at 

the end of a function. Guests who wish to use the latter 

option must fill out a credit card form and supply a clearly 

legible copy of both the front and the back of the credit 

card. 

12. Loss of or damage to personal effects etc. 

12.1. Customers bring exhibits, equipment and other items 

(including personal effects) to the conference rooms/hotel 

at their own risk. The hotel accepts liability neither for the 

loss of or damage to any such items, nor for economic loss, 

except in cases of gross negligence or willful intent on the 

part of the BAUR AU LAC. Personal injury is excluded from 

this provision. Furthermore, all cases in which custody of 

items constitutes a typical contractual obligation in light of 

individual circumstances are excluded from this warranty 

exemption. 

13. Liability 

13.1. The organizer is liable for any losses or damage caused by 

himself, his staff or the participants of the function. 

13.2. The liability of the BAUR AU LAC is restricted to the legal 

requirements. 

13.3. Any copyright in the event of musical performances must be 

applied for and paid for directly by the organizer. 

14. Advance deposit 

14.1. Depending on the nature and size of the function, an 

advance deposit or a signed credit card guarantee is required 

on the part of the organizer. The amount of the deposit varies 

depending on the nature of the function. 

15. Contract 

15.1. Each definite confirmation must be countersigned by the 

organizer. This document is legally binding and is considered 

as a contract. 

16. Cancellation fees for function rooms. 

16.1. Cancellations must be made in writing. 

16.2. Cancellation of the entire function must be received not 

later than 8 (eight) weeks prior to the date of the function. 

The following charges will be invoiced if a function is cancelled 

after this deadline: 

16.3. 8 weeks to 4 weeks before the function 

(excluding Le Petit Palais): room rent in full. 

16.4. Le Petit Palais: 

10 weeks to 4 weeks before the function: 

room rent in full. 

16.5. 4 weeks to 3 days before the function: 

room rent in full plus 50% of lost income in accordance 

with the signed confirmation slip (excluding drinks). 

16.6. Up to 48 hours before the function: room rent in full plus 

100% of lost income in accordance with the signed confirmation 

slip (excluding drinks). 

16.7. To simplify the charging of lost income, the following calculation 

applies as standard for functions for which no specific 

arrangements are agreed to the contrary: 

16.8. Salon I, II, III, V, VI and Salon V/VI: Twice the full daily rent 

16.9. Le Salon Français and Le Petit Palais: 

Twice the maximum room rental fee. 

16.10. Where special arrangements regarding food etc. are made at 

the time of cancellation, calculation shall be based on these 

arrangements. 

16.11. Any services already supplied by the BAUR AU LAC will be 

charged. 

16.12. In the event that a rented room is used for purposes that are 

either illegal or harmful to the image of the BAUR AU LAC, 

the BAUR AU LAC reserves the right to withdraw from the 

contract or terminate functions that are in progress. 

16.13. The BAUR AU LAC reserves the right to adjust the terms of 

cancellation individually, depending on the nature and size 

of the function. In such cases, such adjustments will be 

specified in the confirmation. 

Hotel rooms 

17. Arrival and departure times 

17.1. The rooms are available for check-in as of 2:00 p.m. on the 

day of arrival and have to be vacated by 12:00 noon on the 

day of departure. 

17.2. Depending on the booking situation, late departure may 

be granted until 3:00 p.m. at no additional cost, until 6:00 

p.m. at 50% of the room rate and thereafter at the full 

room rate. 

31 



32 

17.3. Early check-in (before 2:00 p.m.) can only be guaranteed if 

the preceding night has been booked at the full room rate. 

18. Breakfast 

18.1. Breakfast is not included in the room rates. If breakfast is 

part of the function’s program, a private breakfast room 

must be reserved for groups of 12 or more persons. 

19. Block bookings/room allotment 

19.1. The list of participants must reach the BAUR AU LAC not 

later than 14 days prior to the day of arrival, including the 

following details: 

• First and last name of all guests 

• Local contact person 

• Time of arrival 

• Terms of payment for all guests 

19.2. If VIP check-in is required, the passport number, date of 

birth and private address must also be indicated in 

advance. 

19.3. If a block booking is made and no rooming list is provided 

by the organizer, hotel rooms must be booked directly by 

the clients and individually guaranteed by each client's valid 

credit card. 

20.3. Unless otherwise agreed, the final invoice will be sent to the 

organizer’s address upon the guests’ departure. 

20.4. If the organizer is domiciled abroad, the BAUR AU LAC 

reserves the right to charge the credit card previously supplied 

with the amount due. Any exchange rate differences or 

bank fees will be charged to the organizer. 

21. Cancellation fees for hotel rooms 

21.1. Individual cancellations (up to 3 rooms) must reach the 

BAUR AU LAC not later than 48 hours prior to the day of 

arrival. 

21.2. Cancellation of the entire booking must reach the BAUR AU 

LAC as follows: 

• up to 13 rooms: 2 weeks prior to arrival 

• up to 25 rooms: 3 weeks prior to arrival 

• as of 26 rooms: 6 weeks prior to arrival 

21.3. The BAUR AU LAC reserves the right to adjust the terms of 

cancellation depending on the size of the booking. Where 

appropriate, this will be specified in the confirmation. 

21.4. In the event of a cancellation reaching the BAUR AU LAC 

after expiry of the above deadlines, cancellation fees will be 

charged to the organizer as follows: 

• Cancellation within the first half of the expired period: 

50% of the total amount (room nights and breakfasts 

booked in advance) 

• Cancellation within the second half of the expired 

period: 100% of the total amount (room nights and 

breakfasts booked in advance) 

• Cancellation of individual rooms within 48 hours: 

room rate for one night. 

21.5. Financial losses resulting from changes in the main booking 

will be charged. 

21.6. All cancellations must be made in writing. 

21.7. If the cancelled hotel rooms can be let to other clients, no 

cancellation fees will be charged. This excludes any services 

already provided by the HOTEL BAUR AU LAC, which will be 

charged to the organizer. 

22. Place of jurisdiction 

22.1. The place of jurisdiction is Zurich. 

19.4. Upon expiry of the deadline fixed by the BAUR AU LAC, any 

rooms still available within the specified allotment will be 

released. 

20. Costs/deadlines for hotel rooms 

Guarantees and invoicing 

20.1. Depending on the size of the booking, an advance deposit 

or signed credit card guarantee will be required on the part 

of the organizer. 

20.2. If an advance deposit is required, 80% of the total amount 

(hotel rooms and any breakfasts booked in advance) must 

be settled within the dates specified in the confirmation. 


Room 

Cocktail Banquet Boardroom Seminar U-Shape Theatre 

Area 

Length / Width / Height 

Conference 

½ day 

Conference 

1 day 

Exhibition 

Lunch 

Dinner 

Cocktail 

Minimum 

consumption 

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.– 

Salon II – – 14 Pax – – – 37 m² 8.20 / 4.50 / 3.44 m CHF 600.– CHF 900.– – CHF 450.– CHF 1,000.– 

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.– 

Salon V 15 Pax – 8 Pax – – – 24 m² 6.05 / 3.95 / 3.98 m CHF 600.– CHF 900.– – CHF 450.– CHF 1,000.– 

Salon VI 15 Pax – 8 Pax – – – 24 m² 6.05 / 3.95 / 3.98 m CHF 600.– CHF 900.– – CHF 450.– CHF 1,000.– 

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.– 

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.– 

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.– 

Equipment Remarks Price per day 

Laptop including mouse CHF 400.– 

MFP printer, b/w CHF 150.– 

Presenter with laser pointer CHF 55.– 

42" plasma TV with code-free DVD player CHF 160.– 

Baur au Lac cinema system (full HD) 

(Full HD beamer, code-free HD DVD player, sound system) 

CHF 450.– 

Mini-hifi system CHF 50.– 

LCD-data projector CHF 400.– 

LCD-data projector (Le Petit Palais) CHF 750.– 

Sound system (e.g. for background music) 

(Salon I, Salon II, Le Petit Palais) 

Table and lapel microphone via sound system 


Hand-held wireless microphone via sound system 


CHF 130.– 

microphone/day CHF 180.– 

microphone/day CHF 180.– 

Equipment Remarks Price per day 

IT-Butler per half hour CHF 80.– 

Lectern with integrated microphone via sound system 

(Salon I, Salon II, Le Petit Palais) lectern/day CHF 180.– 

Lectern lectern/day CHF 80.– 

Screen 

First flipchart in the room 

free of charge 


Every additional flipchart in the room CHF 50.– 

Pinboard/varioboard CHF 100.– 

Moderator's equipment CHF 50.– 

Laser pointer 


Dance floor (including assembly/disassembly) per event CHF 500.– 

Podium elements (1 x 2m or 0.5 x 1m) including assembly/disassembly element/event CHF 25.–

Schanzengraben 

Restaurant Le Pavillon 

Salon II 


La Terrasse 

Salon I 

Lift 

Vanity 

Coiffeur 

Delivery 

Entrance 

Le Hall (Lobby) 

Salon V/VI 

(first floor) 

ShopVin 

Le Jardin 

Concierge 

Operator 

Lift 

Bar 

Reception 

Coatroom 

Salon III 

WC 

WC 


Rive Gauche 

Bar 

Rive Gauche 

Restaurant 

Börsenstrasse 

Talstrasse

| conferences | Private Events - International Luxury Travel Market

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