Brasserie
A kitchen open to guests.
A small brasserie inside the villa. One rotating menu, a long bar, and a chef in residence each season.
The Idea
A pop-up kitchen with a slow rhythm.
The brasserie runs as a series of residencies. A chef arrives for a season, cooks one menu, sets the tone of the dining room, and moves on. The room itself stays the same: dark green velvet, a marble counter, the lake behind the windows.
Lunch is light and quick: soups, salads, one or two large plates. Dinner is a fixed three-course menu that changes every two weeks. Guests of the villa eat here at no surcharge; outside guests are welcome by reservation.
The Kitchen
Chefs in residence.
A chef arrives for a season, cooks one menu, and sets the tone of the dining room. The residencies through the year:
Spring
Alpine, Piedmontese roots
May – June 2026
Summer
Coastal Italian, wood-fire
July – August 2026
Autumn
Game, fermentation, forest
September – October 2026
Winter
Engadin classics, long lunches
December – March
Open Applications
Join us as a guest chef.
We work with chefs and producers who cook the way we do: seasonal, personal, and rooted in the Engadin. If you would like to be considered for a residency at Villa Beaulieu, write to us.
Practical
To book a table
Lunch served 12:00 – 14:30. Dinner from 19:00. Reservations by email or phone. We keep the room small enough to know who is coming.