Let Someone Else Treat Your Kids Like Royalty
At a Palace Hotel in Switzerland
every hotel is created alike, and few cater to children with the attentiveness
of the Beau-Rivage Palace in Lausanne, Switzerland. Opened in 1861, the hotel
has a rich renown and has welcomed numerous personalities in its 169 rooms and
suites. Their new programs for children include: a treasure hunt, baking
lessons, flower-arranging classes and special menus and gifts.
Kids are given a treasure hunt challenge at check-in. The board game, suitable
for children ages 3 to 11, consists of exploring different parts of the hotel by
following a series of sketches and obtaining stickers for each area discovered.
Once the board is completed, a surprise awaits at the reception desk.
their explorations, they may run into the hotel's very own mascot, Bori the
fox. Yes, he is a real fox! He often sits by the stairs of Le Café and freely
roams the 10-acre gardens.
Aspiring young chefs can take a complimentary one-hour baking lesson in the
hotel's kitchen with a Pastry Chef. For children ages 6 to 17, the class
includes cookie and cake making lessons.
can also explore their artistic side with a flower-arranging lesson. Given by
the Beau-Rivage Palace's in-house florist, the complimentary one-hour class is
offered Monday - Friday. Each participant has a chance to present the lesson
results to mom or dad; a perfect flower arrangement.
At the Beau-Rivage Palace, there is no additional charge for one child (under
11) staying in a parent's room. Amenities include children's bathrobes and
slippers. There are special menus for children under 14 at Le Café, as well as
from room service. Breakfast in the main breakfast dining room, Salon Grammont,
is complimentary for children under 11.
Beau-Rivage Palace is located at Palace du Port 17-19, CH-1000, Lausanne 6,
The hotel can be contacted at: 011 41 21
613 3333; www.brp.ch
Reservations can be made through the hotel
(email@example.com) or through The Leading Hotels of the World at:
1-800-223-6800 or www.lhw.com
Edited by Erika Wright
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