HR* The Four Seasons Hotel de Bergues in Geneva is one of the classiest places I've ever been, looking out over the lake, fountain and Rhone outlet, Wow! I went because I was giving a talk/discussion the next day and thought I might as well see what a famous hotel's catering department could do (that's a lie - actually, I went to see and be seen, chat up old friends, hug the guy, who like a cheminot in France, was forced to retire from the University he had served forever, and of course, to eat fresh cashews).
The first - a tartare of tuna with wasabi (never tasted any) and prune jam (hunh?) was for Table #5 at which the Honored Guests 1, 2 and 3, and the honoree's daughter (and I) were seated ( and at which two guys, Jewish Salonika grandsons connected - astonishing moment #1) and they all loved it - I thought it was banal, uninteresting, unzippy, need I go on?
The second was a filet of bar that was simply terrific, wonderful, tasty and for catered food for 70-80 persons, incredible.
Then, on the caterer's menu was a chocolate thing which if I'd eaten would have prevented me from seeing the false dawn at 4 AM in Geneva (how did that happen?) so I asked for some fruit; which of course the moment it arrived everyone at Table #5 wanted because it was heaven but I only let my B&B hostess (truly an old and great friend) have some of before I demanded it back.
The bill = who knows, but the next day I had to sing for my supper - and gave my gas attack (as my Mother called my Father(a true scientist)'s verbal discourses), about four erudite presentations, with no advanced papers emailed, pigeoned or given me, without hearing them and the crowd rose and applauded to get me off stage ASAP.
Go? I dunno, if their restos are as good as their catering department, but I'd say try'em.
*HR = Outside the reviewer's expertise.