Hôtel des Trois Couronnes, timeless luxury on Lake Geneva (REVIEW)

Hôtel des Trois Couronnes is a prestigious grand-dame luxury in Switzerland located in the town of Vevey on Lake Geneva with spectacular views of the lake and the Alps. The heritage hotel was built in 1842 on the ruins of the “Belles Truches” castle, built in 1376. This building once destroyed left the place to a hotel built by Philippe Franel and inaugurated in 1842 under the name “Hôtel Monnet”, the name of its owner. Gabriel Monnet named it “Trois Couronnes” because he owned an inn of the same name.

Originally built with a direct access to Lake Geneva, the property now boasts a beautiful lakeside promenade. In 1890, several transformations occurred: two annexes were added to the main building, as well as a ballroom in the west wing and a new residential area in the east wing. The hotel welcomed many notable guests, including royalty, and has been a backdrop for literature, such as Henry James’s novella “Daisy Miller”.

The hotel is situated within walking distance to Vevey’s attractions, including the Lavaux vineyards, a UNESCO World Heritage site, and the Gruyère region, famous for its rich history and delicious cheeses but also for the renowned Maison Cailler chocolate factory. For those who prefer outdoor adventures, the hotel is also close to various water sports, including waterskiing, and an 18-hole golf course.

One of the highlights of my trip was the visit to the Domaine Louis Philippe Bovard. Louis-Philippe Bovard has managed this 10th-generation family estate in Cully on Lake Geneva since 1983 which comprises 13 hectares. Domaine Louis Bovard is based in Cully, a village situated between Lausanne and Vevey, within a short ride from the hotel. His winery has obtained the highest distinctions and enjoys national and international recognition. Chasselas is the main grape variety grown on the estate.

Hôtel des Trois Couronnes is also closely associated with the yearly world-famous Montreux Jazz Festival. The Festival takes place for two weeks every summer in Switzerland, on the shores of Lake Geneva. Created in 1967 by Claude Nobs and directed by Mathieu Jaton since 2013, the Montreux Jazz Festival has become over the years an essential event, hosting legendary performances and attracting a worldwide audience.

I had the pleasure to also discover and experience the superb Spa of the hotel which attracts both hotel guests and locals (non-resident guests). There is a heated indoor pool flooded with daylight, a sauna, a state-of-the-art gym and a beautiful veranda with views of the lake and the Alps beyond. The Spa proposes an expansive offering of facial and body treatments, as well as day rituals. The main luxury cosmetics brands featured at the Spa are Oskia, Herve Herau and Joëlle Ciocco.

The treatments developed by Joëlle Ciocco, known as the epidermiologist to the stars, are an absolute must. The hotel’s therapists are renowned for the quality of the treatments they provide – overall service at the Spa is exceptional – attentive, warm and personalised. Pioneers of bio-nutritional skincare, OSKIA is a British nutri-cosmetic brand designed to improve skin health and deliver real results. You can enjoy personalised therapies and programmes designed to help you detox, rest and feel rejuvenated.

The hotel features 71 rooms and suites, with over half of them boasting views of Lake Geneva and the Alps – many of them with a balcony or terrace. Rooms are bright and spacious, with a predominant exquisite blend of classic and contemporary, with attention to details boasting high levels of comfort and warmth. Similar to most other department of the hotel, housekeeping service is outstanding.

Hôtel des Trois Couronnes features two unique culinary propositions, with breathtaking views of Lake Geneva and the Alps. Alastair Long, Head Chef of the Japanese restaurant Manabu, offers a refined and modern take on kaiseki cuisine, inspired by his experience in London’s top establishments. Exceptional ingredients, Japanese precision, and creative flair come together beautifully. Manabu is located in the elegant Belle Époque dining room which also has a large private terrace.

Morgan Genelle is the Head Chef of the Le 3C restaurant. His cuisine blends Mediterranean and Alpine flavours with elegance, focusing on seasonal ingredients and sustainability. Le 3C welcomes you in a chic yet relaxed veranda setting, with views of the lake and mountains, and in fair weather, on the panoramic terrace surrounding the fountain. Breakfast is superlative, with a wide selection of foods, including a-la-carte dishes.

Overall service is consistently high throughout the entire hotel, with staff being attentive, intuitive and striving for the utmost personalisation and individualisation. The team is ideally made up of younger staff along with those who have been with the property for a long time.

Oliver Petcu in Vevey

 

 

 

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