Over the course of almost 25 years, Laurent Eperon has shaped the kitchen of the Baur au Lac like no other. He was hired by the luxury hotel in 1998, worked through the various stages of his career, and has been Head Chef at the Pavillon since 2009. Eperon focuses on a light and open interpretation of classic French cuisine, which he describes as contemporary fine dining. He gives his dishes a personal touch with spices he discovered while travelling in Morocco, Spain, Tasmania and the Netherlands. In 2017, the Pavillon received the long-deserved recognition: a Michelin star and the title of “Most Improved Chef of the Year” from GaultMillau. In 2019 the second Michelin star was added. For Eperon, an appearance at THE EPICURE is a return to his beginnings: the Dolder Grand was the first stage in the career of the 46-year-old top chef.