Experience
A considered sequence.
At Hôtel des Trois Couronnes in Vevey, Manabu brings its contemporary interpretation of kaiseki to the shores of Lake Geneva. The meal takes its shape from Japanese culinary discipline, with a Scottish sensibility running through the choice of ingredients and flavours.
Ingredients, memory, instinct.
Kaiseki provides a framework, not a script. Seasonality guides what enters the kitchen; memory and instinct inform how it is brought together. Scottish seafood sits alongside Japanese ingredients and produce from the British Isles and Europe, giving the cooking a character of its own.
The whole, not just the course.
Each course has a place in the meal. Changes in temperature and texture, lightness and depth of flavour create contrast between dishes and continuity across the sequence. The experience lies as much in those relationships as in any individual plate.
In Vevey, beside the lake.
The restaurant’s home within Hôtel des Trois Couronnes brings another dimension to the meal: the dining room, the terrace and Lake Geneva beyond. Here, the cooking is experienced in a setting firmly rooted in Vevey.